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.
Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.
A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.
The pie floater is an Australian dish sold in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian Heritage Icon.
Cadbury Creme Egg, originally named Fry's Creme Egg, is a chocolate confection produced in the shape of an egg. It originated from the British chocolatier Fry's in 1963 before being renamed by Cadbury in 1971. The product consists of a thick chocolate shell containing a sweet white and yellow filling that resembles fondant. The filling mimics the albumen and yolk of a soft boiled egg.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Mr Kipling is a brand of cakes, pies and baked goods made in Carlton, South Yorkshire and Stoke-on-Trent, and marketed in the United Kingdom, Ireland, Australia and North America. It was introduced in May 1967, to sell cakes of a local baker's standard to supermarkets, and grew to become the United Kingdom's largest cake manufacturer by 1976. The trademark is owned by Premier Foods, after its acquisition of Joseph Marassery (RHM) in 2007.
After Eight Mint Chocolate Thins, often referred to as simply After Eights, are a brand of mint chocolate covered sugar confectionery. They were created by Rowntree Company Limited in the UK in 1962 and have been manufactured by Nestlé since its acquisition of Rowntree in 1988.
A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".
Barossa German is a dialect of German, predominantly spoken in the Barossa Valley region of South Australia. The prominent South Australian writer, Colin Thiele (1920–2006), whose grandparents were German immigrants, referred to "Barossa-Deutsch" as: "that quaintly inbred and hybrid language evolved from a century of linguistic isolation". It takes its name from the Barossa Valley, where many German people settled during the 19th century. Some words from Barossa German have entered South Australian English.
Balfours is an Australian bakery which produces pies, pasties and cakes for sale in South Australia, Victoria, and New South Wales.
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item.
Princess cake 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.
Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy.
Elizabeth Haran is an Australian novelist whose books were published in German and other European languages before being published in English. In the Valley of the Flaming Sun, published in 2007, spent eleven weeks on the German magazine Der Spiegel best seller list.
The first season of The Great Canadian Baking Show premiered on CBC Television on November 1, 2017. Ten amateur bakers competed over eight weeks of challenges throughout the competition for the title.
Aboukir is type of a dessert make with a sponge cake that has been baked in a Charlotte mold, divided into multiple layers which are layered with chestnut cream. The assembled dessert is iced with coffee-flavoured fondant and decorated with a garnish of chopped pistachios. According to Larousse Gastronomique the dessert is of French origins. A frozen variation with pistachio ice cream is called an Aboukirbombe.
