Pots and Pans
Wednesday, December 12, 2012
CAKE has been popular for such a long time that they have been used in almost all occasions and activities where there is a get-together -- be it christenings, birthdays , weddings, graduations or any event when one, two or more people meet or gather.
It is perfect also for afternoon tea, after lunch or dinner treat, or even as “breakfast” item. It’s like a baked goodie that can be eaten all day long and all year long, with or without any festivity or celebration. And I am sure we all had our share of cakes within the 24-hour period of the day, be it during our cherished childhood years or even at this time!
I have personally seen the cake evolved from simple no-frills, no frosting home-made cakes to lavishly decorated store brought that are too picture-perfect that no one seem to want to cut it, and wanting to keep them “forever!”
Many are born to be bakers, yet several cake lovers are born to learn and make great cakes eventually. And with the influx and onset of gadgets that makes baking easier, even for the first timers, it is but not surprising to see a lot of young and young-once getting into the art of cake baking in the last few years.
But I am sure, after a while, our love for more flavors and varieties also become limitless. We start to search, modify and experiment for a much bolder, more enhanced taste and tang. With plain cakes , we now are able to come up with new exotic variations and assortment using local and imported ingredients.
With the addition of assorted fillings like fruits, nuts, jelly, marmalades, cream, liqueur, spirits and what-have-you, the cake is totally transformed into a “specialty.” These are also known as “filled-cakes.”
Say, the very famous black forest cake, a “high-end” favorite made with several layers of chocolate sponge cake (or any other chocolate variety), sandwiched with cream in between the cakes with the brushing of kirsch water for that special perfume, cherries for that tangy taste and chocolate shavings all over.
What about another all-time favorite, the chocolate “moist” cake? A deep dark chocolate cake sandwiched with a luscious coffee caramel filling that oozes when sliced, covered entirely with gooey chocolate frosting that goes very well with plain black coffee!
Another desired item would be the irresistible and sweet creamy mango cake filled with layers of buttercream and succulent sliced or cubed fresh mangoes. Frosted again and decorated with swirls of buttercream with more, what else? Fresh mangoes! Gosh! This is making me drool now!
Crema de Fruta is technically a cake that is not sandwiched with custard cream but poured over on top and decorated with assorted fruits, usually canned fruit cocktail. Local fruit cocktail have more pineapple (am I right?) while imported ones have more peaches!
Strawberry shortcakes! Peaches and cream cake, Pineapple-Coconut cake with seven-minute frosting and the list would go on. With the addition of cream, frosting or even chocolate in-between layers of cake, this is one “technique” that certainly can make your cake “moist” compared to the ordinary ones.
Brushing the cakes with simple sugar also helps to moisten it. And aside from the cream or frosting, the addition of sliced or chunks of fresh fruits gives the cake a definite higher level of presentation, taste and kick!
For local and not-so-local but available fruits, we can make use of coconuts, strawberries, (canned or bottled) cherries, pineapple, canned fruit cocktail, peaches, bananas, apples, pears, grapes, and a lot more. We are just plainly lucky because we have the best and sweetest mangoes in the world! So, make use of it to the max!
The only drawback of these types of cakes is that they should absolutely be chilled to prolong its shelf-life. Well, not to forget also that the fruit would shrivel and lose its attractiveness and taste if stored for several days.
These cakes are best eaten chilled and within a day or two. But, hey, do we really think it is going to last that long? With you and me and a few other members of the family, it should be gone in seconds, right? Remember, it can be eaten anytime of the day!
For those at home, well, you can always turn a home baked or store bought cake into a cake wonder. With a little ingenuity, one can create their own little masterpiece, too! Make some frosting (or use commercially prepared pressurized whipped cream), a little fruit and a lot of imagination.
So what are you waiting for? Go grab some or make your own…now! And enjoy!
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