Cake With Cocolate Topping with White Chocolate - Special-purpose cakes

SPECIAL PUROSE CAKE
Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Halloween cakes and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.
Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies.
   
The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka".^[6]
Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.^[7] For example, banana bread may be properly considered either a quick bread or a cake.
The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk.^[8] In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good.^[7] Latin poet Ovid refers to the birthday of him and his brother with party and cake in his first book of exile, Tristia.^[9]
Early cakes in England were also essentially bread: the most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process.^[7]
Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

WHITE FOREST CAKE ! Cake and Receipe !

A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.

Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips.

Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets. WHITE FOREST CAKE ! Cake and Receipe !

CereMony Cake - Grand Opening Hotel Club Denovo

A Ceremony cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened,^{[citation needed]} shaped round, square or oblong as whole cakes, fairy cakes, or petit fours, with marzipan, icing, glazing, dusting with icing sugar, or plain. If a Ceremony cake is covered in icing, it is quite common for it to be decorated - models of houses, of fir trees or of Santa Claus may be in the array of decorations.
A particular favourite of many is the traditional Scottish Ceremony cake, the Whisky Dundee. As the name implies, the cake originated in Dundee and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel—only currants, raisins, sultanas and cherries. This Ceremony cake is particularly good for people who don't like very rich and moist cakes. As with all fruitcakes, the almonds (or other nuts) can be omitted by people who don't like them or those with severe nut allergies.
In the middle of the spectrum is the mincemeat Ceremony cake, which is any traditional or vegetarian mincemeat, mixed with flour, eggs, etc., to transform it into a cake batter;^{[citation needed][dubious – discuss]} or it can also be steamed as a Ceremony pudding.
Coins were also occasionally added to Ceremony cakes as well as Ceremony puddings as good luck touch pieces. The usual choices were silver 3d piece, or sixpences, sometimes wrapped in greaseproof paper packages.
In Yorkshire, Ceremony cake, as with other types of fruit cake, can be eaten with cheese, such as Wensleydale.
A cake that may also be served at Ceremony time in the United Kingdom, in addition to the traditional Ceremony cake, is the cake known as a "chocolate log". This is a swiss roll that is coated in chocolate, resembling a log.