Carrot Cake Story

• Carrot Cake is denser than a regular cake.
• It is often topped with marzipan carrots.
• The most common icing on carrot cake is a cream cheese icing (icing sugar, butter and cream cheese).
• Carrot cake was named as one of the top five food fads of the 1970s by the Food Network.
• A survey by the Radio Times in 2011 named carrot cake as the most popular cake in Britain.

Apple Cake Story

• Storing Apple cake in an airtight tin, the cake should keep for 3 – 4 days.
• The Romans added eggs and honey to the mix. Beating the eggs to add air – a recipe that is not dissimilar to an old-fashioned sponge cake.
• Flour and sugar used in baking a cake are sources of carbohydrates. We already know that carbohydrates provide energy to our body.
• Cakes are the source of Fats and Oils too. Fats and oils give you the energy and warmth.

Baked Cheesecake story

• Archaeological records points to the fact that the pie has been served since 2000 BC! Greek Olympic athletes are believed to have been served a basic version of baked cheesecake before an event to give them energy.
• Cheesecake lovers can rejoice! While the official cheesecake day is July 30, there’s also a national cherry cheesecake day on April 23, national blueberry cheesecake day on May 26, and finally the national pumpkin cheesecake day is on Oct 21.
• Created by the Philadelphia Cream Cheese in Lowville, New York the cheesecake was made using Philadelphia ready to serve cheese filling over a large graham cracker crust. It measured 7 feet 6.25 inches in diameter and was 2 feet 7 inches tall and was unveiled at the Lowville Cream Cheese Festival on 21 Sept 2013.

Sponge Cake story

• During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France.
• The new items that they introduced were called “biscuits,” though they were the forerunner of what we now consider to be sponge cake.
• Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615.
• These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
• By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs.