The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.

1. History
The term "cake" has a long history. The word itself is of Viking
origin, from the Old Norse word "kaka
The Greeks invented cheesecakes using goat's milk. In ancient
Rome, basic bread dough was sometimes enriched with butter,
eggs, and honey, which produced a sweet and cake-like baked
good.
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.
Sponge cakes, leavened with beaten eggs, originated during the
Renaissance, possibly in Spain

2. What cake actually is?
Cake is a form of bread or bread-like food. In its modern
forms, it is typically a sweet baked dessert. In its oldest
forms, cakes were normally fried breads or cheesecakes,
and normally had a disk shape. Determining whether a
given food should be classified as bread, cake,
or pastry can be difficult.

3. Used as at
Cake is often the dessert of choice for meals at
ceremonial occasions,
particularly weddings, anniversaries, and birthdays.

5. Shapes
Bundt cakes
Cake balls
Conical, such as the Kransekake
Cupcakes and Madeleine
Layer cakes
Sheet cakes, simple, flat, rectangular cakes
Swiss roll cakes

6. Fruitcake Butter cakes
Varieties:
Cheesecakes
Sponge cakes

8. Basic process of making ‘CAKE’
• A combination of flour, sugar, eggs, and butter or oil, with
some varieties also requiring liquid (typically milk or water)
• Leavening agents (such as yeast or baking powder)
• Flavourfulingredients like fruitpurées, nuts, dried or candied
fruit, or extracts are often added.
• Fruit preserves or dessert sauces (like pastry cream)
• Iced with butter cream or other icings, and decorated
with marzipan, piped borders or candied fruit.

10. Cake Decorations
A chocolate cake decorated with icing,
strawberries, and silvery sugar
beads or Dragées.
A slice of strawberry cake with garnishing of
strawberry.
Chocolate layer cake with chocolate frosting
and shaved chocolate topping

14. Famous Bakeries
Nikolaos Strangas Conditori & Cakeaway
Konditori Antoinette
Serenity Cupcake
Meyers Bageri
Musik Conditoriet
Emmerys