The cake we know today is not the same as it was in the 17th Century. As the year’s progressed bakers and chefs alike began changing the way a cake was made. The recipe of a simple vanilla cake became in essence the building block for the other types of cakes. The basic cake recipe is like the trunk and roots of a tree while the other flavors and types of cake are the branches and the leaves. Changes have not only been made to the recipe of a cake but we have changed the use of it. Nowadays cakes are used to celebrate a birthday, a wedding, and sometimes used just as a treat for people to indulge. In today’s world people don’t have the patience of tenacity to make a cake from scratch so they turn to easy ways of baking such as buying Betty Crocker cake mix; although it is convenient making a cake from scratch will always have a richer taste.
Making a cake from scratch is no easy task for a beginner. As Fannie Merritt Farmer states in her cook book “The mixing and baking of a cake requires more care and judgment than any other branch of cookery; notwithstanding it seems the one most frequently attempted by the inexperienced.”(Farmer 497). Her cook book has been around since 1912 and her book is used in cooking schools around the world. Becoming a pastry chef is no easy task but with years of experience and the knowledge gained from school and working at different bakeries, cakes becomes so familiar it’s like knowing it exactly like the back of your hand. It wasn’t until 1947 when Betty Crocker brand created and come out with convenient and inexpensive dry mixes to make baking easy. Women all around America were thrilled.” The debut mix was labeled Ginger Cake but would soon evolved into Gingerbread Cake and Cookie Mix. Devil's Food Layer Cake and Party Layer Cake Mix-products that offered an alternative to the time-consuming process of baking a cake from scratch-soon followed. The early mixes bearing the Betty Crocker label eventually yielded more than 130 cooking and baking products."(Timeline).
The Betty Crocker Company didn’t start to develop dry cake mixes until the end of world war two according to the website Evo. The have an article which gives the whole timeline the Crocker empire. In the article it talks about how in 1943 Betty Crocker spent four intense years researching to find a way to provide an easier and less time consuming way of baking.” An unexpected result: consumer testers preferred to add some of their own fresh ingredients in order to make the cake more genuine. Powdered eggs were removed from the mixes, and the cake mix directions called for adding two fresh eggs instead (50 years).
There is no absolute way to know where baking and the cake exactly originates (Elliot). Food historians believe that cake possible started as bread, and as the years passed it eventually ended up becoming the cake we know and love today.
The basic recipe for a regular cake that is universally known by pastry chefs that a cake will contain...