If you want to make your favourite cake, you can become an artist and use your cake batter as the perfect canvas to experiment with the sprinkles of glitter, fondant icing, and everything else you fancy.
There are many different types of cakes, and we can divide them into various categories. Based on ingredients and mixing methods, professional bakers categorize them while bakers at home categorize them by flavouring, for example, chocolate cakes, fruit cakes, and many others. All these can be helpful when you have decided what to eat, not when trying to understand how best to make a cake.
Here are some variations of cakes below:
You can choose your own.
Butter Cake
The recipe for Butter Cake is as simple as it begins with “cream butter and sugar”. After you creamed it, you have to add eggs to the batter a bit, flour, and it may be, you have to add some milk to give it the proper structure and texture, and baking soda or baking powder to ensure that it rises in the oven. Different types of cake batter come under the category of butter cake, like chocolate, white, yellow, and marble. White and yellow
cake colouring typically depends on whether they have whole eggs or extra egg yolks in the yellow cake and egg whites in the white cake.
Pound Cake
We call it pound cake as we use the same ingredients to make it, maintaining the proportion: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. In the recipe for some pound cakes, you will see the eggs separated and the egg whites folded and whipped into the batter. And in other recipes, to leaven it, you will find baking powder and baking soda, bringing it well into the butter cake fold. Generally, we use a very light flavour in these cakes, which we serve plainly or topped with a simple glaze or water icing. We usually bake a pound cake in a loaf pan. Many coffees, sour cream, and fruit cakes are variations of pound cakes.
Cake like sponge
Sponge Cake is the easiest cake you can make. One of the first things you must remember is that the perfect sponge should be moist with a fine crumb. It is easy to get this with the right recipe and utterly disappointing with the rest. It gets its volume solely from whipped eggs — whole eggs or whites. Try soaking it in lemon syrup and serving it with a dollop of lemon curd, or make a layer with whipped cream and smashed bananas.
Genoise Cake
The previous one is called genoise cake in some countries. To make this one, you must beat whole eggs with sugar until they are thick and ribbony, and then you will add flour to make the batter. You can moisten Genoise Cakes in a flavouring syrup, then slice them into horizontal layers and stack them with rich fillings such as buttercream.
Baked Flourless Cake
Flourless chocolate cakes and cheesecakes are these types of cakes. Often the filled pan is baked in a water bath or placed in a larger pan that is half filled with water to insulate the delicate, creamy cake from the oven's strong heat at the bottom might give the baked cake a porous structure rather than a silky texture.
Conclusion
Baking is about precision. It sounds tempting but is also a little intimidating. The process of making a cake might vary from person to person and from one form of cake to another. Cake making is very interesting and simple; it can put a smile on someone's face and takes little time to finish.
