History …  Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.[9] For example, banana bread may be properly considered either a quick bread or a cake.bread[9]banana breadquick bread  In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good.[9] Latin poet Ovid refers to the birthday of him and his brother with party and cake in his first book of exile, Tristia.[10]ancient Rome[9]Latinpoet OvidTristia[10]  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.[9][9]

Ingredients  1 cup chocolate cookie or chocolate graham cracker crumbs.  3 tablespoons melted butter or margarine.  2 pint baskets California strawberries, stemmed and halved.  2 cups semisweet chocolate chips.  1/2 cup water.  2 tablespoons light corn syrup.  2 1/2 cups whipping cream, divided.  1 tablespoon sugar. Strawberry Chocolate Mousse Cake Yield: 12 servings.

Instructions : 1. In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside. 2. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. 3. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. 4. Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. 5. To serve, cut into wedges with knife, wiping blade between cuts. Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission

Wedding CakeHalloween Cake Birthdays Cake Some cakes :

MarZipan Cake Chocolate Cake Vanilla Cake Caramel Cake Fruit Cakes

Crunch Topping:  1/3 cup all-purpose flour  1/3 cup packed light brown sugar  3 tablespoons unsalted butter, chilled, cut up  1/2 cup pecans, chopped Muffins:  2 cups all-purpose flour  1-1/2 teaspoons baking soda  1/4 teaspoon ground cinnamon  1/4 teaspoon ground nutmeg  1/4 teaspoon salt  2 medium bananas, mashed  1 large egg  1/3 cup milk  1/2 cup granulated sugar  1/3 cup packed light brown sugar  1/2 cup (1 stick) unsalted butter, melted Ingredients : Banana Crunch Muffins Servings : 6 jumbo muffins Prep : 15 mins Total : 45 mins

1. Heat oven to 375 degrees F. Coat bottoms of one jumbo 6-cup muffin pan, or line with muffin cup liners. 2. Crunch Topping: In medium-size bowl, combine flour and brown sugar. With two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside. 3. Muffins: In large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. 4. In medium-size bowl, whisk together bananas, milk, both sugars and butter until blended. Make a well in flour mixture; put in egg. Stir until ingredients are just moistened. 5. Spoon 2/3 cup batter into each muffin cup; evenly crumble Topping over each. Bake at 375 degrees F for 30 minutes or until toothpick comes out clean. Remove pan to rack to cool for 5 minutes. With metal spatula, release muffins; remove to rack to cool. Makes 6 jumbo muffins. 6. Note: For 12 standard muffins, prepare standard-size muffin pan, as above. Spoon 1/4 cup batter into each cup. Bake at 375 degrees F for 20 minutes. Instructions :

Some cakes : Cool cake with apples and whipped cream Candle-cakes cake with berries tinted muffins

fantasy strawberry yogurt Valentine's Day Special Cookies cake with strawberries and whipped cream Muffins with whipped cream and strawberries

some utensils : shape for removable- bottom tart forms muffins stainless steel sieve to garnish cakes special vessel for molten tel spheres round shape

mixer - dispenser separating yolks Fruit and vegetable cutter Electronic kitchen scale

some links :    

Bodnar Anabela Mihes Adina Covaciu Alexandra Tont Bianca Gonczi Lavinia