Party Cakes aren’t something well-defined. There are no textbook criteria that decide what they are. What does matter though, is that they light up every party with their sugary presence. Without much ado, here are 12 Party Cakes You Can’t Party Without. Read on. Or check https://www.emicakes.com.sg/log-cake-singapore for your party cakes.
This is one of the most common types of cake. Its fat content is higher than perhaps, a foam cake but it’s also sweeter and has a rich velvety texture. There are different types of butter cake which go by different names.
The manner in which its ingredients can be measured is what gives the pound cake its name: a pound of butter, a pound of sugar. Typically, they have lighter flavors but are generally very dense and rich, being often served plain or topped with a basic glaze.
A Carrot Cake uses baking soda or baking powder for leavening. Instead of butter though, a typical carrot cake uses oil for shortening purposes. This might make the cake last longer than otherwise, but it also comes out a little greasier.
Red velvet cake remains a butter cake in essence. It is, however, frequently made with oil instead. This is in addition to the cocoa typically added to the cake batter for that particular red velvet flavor.
Good coloring is used to complement this for the signature red hue.
Technically, this might well refer to any cake containing no baking powder or baking soda, but instead, lots of whipped eggs or egg whites. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. This is what a sponge cake is in its strictest sense.
In Italy and France, a sponge cake is called genoise. Here eggs are mixed with sugar and flour with the occasional butter whole. After, the cake batter is baked. Voila! A genoise cake.
In a biscuit sponge cake, the egg is separated and both the whites and yolks are whipped with sugar separately. The two mixtures are then folded together with flour. The result is a light batter that’s drier than genoise, but that also holds its shape better.
Angel food cakes are different from traditional cakes in that they are made of only egg whites. No yolks. These whites are mixed with sugar and flour in a delicate process resulting in a spongy, chewy cake. The cake is notably fat-free due to the absence of butter in it.
A chiffon cake is kind of a halfway compromise between an oil cake and a sponge cake. It features the use of baking powder and vegetable oil, but the eggs are separated and the whites beaten, resulting in a cake with the best of both oil and sponge cakes.
The baked flourless cake is a type of Flourless Cake, itself a variation of the foam cake suitable for people unable to eat gluten. It includes any cake baked without flour and is usually very rich because of the chocolate, egg yolk, and fat it contains.
The difference here from a baked flourless cake is that this one covers any type of cake that is molded in a dessert ring or springform pan before chilling and unmolding rather than actual baking. It features a crust baked prior to adding the filling.
If the fruit cake is known for anything, it is for being the brunt of cake jokes universally. Known for being full of dried or candied fruit, nuts, and spices as well as being soaked in a spirit after cooking, the fruit cake is a standard feature of parties, marking it as a party cake you can’t party without.