Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
Prince Henry of Battenberg, formerly Count Henry of Battenberg, was a morganatic descendant of the Grand Ducal House of Hesse. He became a member of the British royal family by marriage to Princess Beatrice of the United Kingdom, the youngest child of Queen Victoria. Through his daughter, Victoria Eugenie, who became the queen consort of Spain, Henry is a direct ancestor of the current Spanish royal family.
Marzipan is a confection consisting primarily of sugar and almond meal, sometimes augmented with almond oil or extract.
The Mountbatten family is a British family that originated as a branch of the German princely Battenberg family. The name was adopted by members of the Battenberg family residing in the United Kingdom on 14 July 1917, three days before the British royal family changed its name from Saxe-Coburg and Gotha to Windsor. This was due to rising anti-German sentiment among the British public during World War I. The name is a direct Anglicisation of the German name Battenberg, which refers to a small town in Hesse. The Battenberg family was a morganatic line of the House of Hesse-Darmstadt, itself a cadet branch of the House of Hesse.
The Battenberg family is a non-dynastic cadet branch of the House of Hesse-Darmstadt, which ruled the Grand Duchy of Hesse until 1918. The first member was Countess Julia von Hauke, whose brother-in-law Grand Duke Louis III of Hesse created her Countess of Battenberg in 1851, along with the style of Illustrious Highness (H.Ill.H.), at the time of her morganatic marriage to Grand Duke Louis's brother Prince Alexander of Hesse and by Rhine. The name of the title refers to the town of Battenberg in Hesse. In 1858, the countess' title was elevated to Princess of Battenberg, with the style of Serene Highness (H.S.H.).
Sachertorte is a chocolate cake, or torte, of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialties.
A layer cake or sandwich cake is a cake consisting of multiple stacked sheets of cake, held together by a filling such as frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible.
Simnel cake is a fruitcake associated with Lent and Easter and widely eaten in England, Ireland and countries with patterns of migration from them. It is distinguished by layers of almond paste or marzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste. It was originally made for the fourth Sunday in Lent, also known as Laetare Sunday, the Refreshment Sunday of Lent, Mothering Sunday, the Sunday of the Five Loaves, or Simnel Sunday; named after the cake. In the United Kingdom, it is now commonly associated with Mothering Sunday and Easter Sunday.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
Battenberg is a small town in the district of Waldeck-Frankenberg in the state of Hesse, Germany. It is located on the river Eder, a tributary of the Fulda, which flows into the Weser, and lies at the southeastern edges of the Rothaar Mountains. The closest larger cities are Marburg, Siegen, and Kassel, and the town is approximately equally far away from Frankfurt am Main, Cologne, and Dortmund.
The frog cake is an Australian dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery around 1923, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. Since then other variations have been developed, including seasonal varieties.
Cassata or cassata siciliana is an Italian cake originating in the Sicily region. It is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit. It has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
Battenberg or Battenburg may refer to:
Princess cake or Princess Torte is a traditional Swedish layer cake or torte consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. The cake is covered by a layer of rolled marzipan, giving it a smooth, rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose. While the original recipe did not contain any fruit, modern versions usually include layers of jam or fresh fruit, usually raspberries.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The second series of The Great British Bake Off started 14 August 2011 with twelve amateur bakers. Unlike series one, the competition was held in a single location – the grounds of Valentines Mansion, a 17th-century mansion house in Redbridge. In addition to their on-screen presenting, Mel Giedroyc and Sue Perkins also took over the narration, which had been done by Stephen Noonan for the previous series. Series two also introduced the "star baker" award for the most impressive performer each week.
Washington pie is a sandwich cake found in American cuisine. The earliest known recipes date back to the 1850s. It may be an antecedent of Boston cream pie. The earlier Washington pie was made of two yellow sponge cake layers filled with jam and dusted with powdered sugar, later evolving into the better-known chocolate-covered pastry with cream filled version. Raspberry jam was a common choice. Additional flavorings like kirsch or rosewater could be added. Some modern variations use a vanilla cream filling topped with cherry pie filling and whipped cream. The sugar can be sprinkled using a doily to create a decorative pattern.
