Technical Advancement in Making of Birthday Cake
In the beginning the cakes used to be similar to bread. They were sweetened with honey and enhanced with nuts and dry fruits. According to food historians, ancient Egyptians were the first to show evidence of advanced baking skills. Medieval European bakers used to make fruitcakes and gingerbread that could last for months. Around the middle of 17th century, Europeans had made considerable advancement in the art of making cakes. They began to make what can be called precursor to modern cakes that were round and had icing. This was mainly due to the development of technology that made available reliable ovens, food moulds and refined sugar. At that time cake hoops – which were round wooden or metal moulds for shaping cakes were placed on flat pans to effect the shape.
First icing that was used in cakes were usually a boiled composition of finest available sugar, egg whites and flavors. Then icing used to be poured on the cake and then the cake was put back into the oven for a while. When the cake was taken out, the icing cooled quickly to form a hard glossy ice-like covering. Mouled cakes and fancy ices reached their zenith in Victorian times.
With the time, the art of baking cakes kept progressing and it was not until the middle of the 19th century that the cake we know of today developed. Taste and appearance of the cake was enhanced with extra-refined white flour and the use of baking powder instead of yeast.
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