History of Cake

Initially yeast was used to give cakes rise, but in the 1840's bicarbonate of soda (Baking Soda) was invented, followed by baking powder in the 1860's, replacing yeast as a much easier leavening agent. The quality of cakes continued to improve as ingredients as well as equipment became more refined and consistent. Early ovens were merely a box placed inside a fireplace that may or may not have had a door. Controlling the temperature was the biggest challenge. Some people would put a piece of paper in the oven and see how long it took to brown as a gauge for temperature. It wasn't until the 1920s and 1930s that electric and gas ovens were becoming common appliances in most households.

1. A sweet, baked, breadlike food, made with or without shortening, and usually containing flour, sugar, baking powder or soda, eggs, and liquid flavoring.

It did not originate from a single source but rather evolved over the years benefiting from many different discoveries along the way. It is thought that the ancient Egyptians were the first people to show evidence of baking, mainly in the form of bread. Early breads were flat and unleavened, cooked on a hot stone. Eventually through the discovery and use of yeast they were able to give the bread rise. The eventual addition of butter and eggs to bread dough gave it more of a cake batter like consistency.

The ancient Romans are thought to have made various kinds of cakes with fruits and nuts. During the Roman crusades soldiers were introduced to many new flavors and spices native to the far off lands they were visiting. Soon international trade began which allowed these new flavors to be incorporated into European cooking. Over the years as exploration continued and new flavors were discovered cakes became more interesting. It wasn't until the 16th century when the Spanish conquered the Aztecs of South America that chocolate and vanilla were introduced to Europe.

The tradition of the wedding cake is thought to have started in the middle ages when it was customary for guests to bring sweet buns or rolls to a wedding. The cakes were stacked in a tall mound between the bride and groom and if they were able to kiss over the stack then they would be blessed with much prosperity. In the seventeenth century a French chef altered this tradition by frosting the tower of small cakes in sugar. It is believed to be the first account of a tiered and frosted wedding cake. It is also very similar to what is known today as a croquembouche (a tall pyramid of profiteroles, or cream puffs that can still be found at many French weddings).

Today cake acts as the perfect medium to be carved, frosted and decorated in a number of ways elevating its decoration to an art form. In fact, advancements are still being made that change the way we make and decorate cakes. This ensures the cake's well deserved place at the center of any celebration.