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    a chef in which country created the first frosted multi layered cake

    James

    Guys, does anyone know the answer?

    get a chef in which country created the first frosted multi layered cake from EN Bilgi.

    The Bake Shoppe at Country Table

    Cake isn’t cake without frosting, and the best kind of frosting is buttercream. So we’ve decided to take a few moments to look at the history of frosting, the various kinds of buttercreams out there, and explain what makes The Bake Shoppe’s buttercream second to none!

    The 1600s was a time of innovation and creativity. Isaac Newton began his experiments with gravity. Both Boston & New York City were founded. And the frosted cake was invented in France by a chef who also introduced the first frosted, multi-layered cake. The first documented record of frosting appears around 1655, and included eggs, sugar, and rosewater. A new trend emerged about one hundred years later, the frosted wedding cake!

    While frostings have existed for well over 350 years, it wasn’t until the 1950s that Buttercream made it’s first appearance.  In the culinary world, it’s a relatively new entrant at only 60 years old, and the recipe for our beloved version of Buttercream has been around over 30 years! Those that have visited our Shoppe know that The Bake Shoppe Buttercream is different, and amazing. Not all frostings or buttercreams are created equal and understanding what makes ours unique requires a little bit of explanation about the different types of frostings out there.

    First let’s discuss the difference between sweet frostings and buttercream. The difference between the two can be inferred from the name. To be a buttercream, the recipe needs to include butter! Sweet frosting is a very low-cost way to top a cake and is typically what you will find at your local grocery store bakery, or in a Betty Crocker at home baking container. Rather than butter, sweet frostings are made with shortening, or solid fat that is made from vegetable oils like soybean or cottonseed oil. Because shortening lacks taste, these frostings often need to be reinforced with artificial flavorings or additives. And the texture of sweet frosting tends to be a bit gritty. If you grew up eating box-mix cakes with pre-made frostings, you’ve probably had lots of sweet frosting!

    Buttercream is much more popular among our customers. There are four common types of buttercream: American buttercream, Swiss buttercream, Italian Buttercream, and French Buttercream. American buttercream is your made-it-at-home style, because quite simply it’s the easiest frosting ever to make. You simply combine the main ingredients (butter, sugar, milk, vanilla), refrigerate, and you’re done! Swiss buttercream is a meringue-style buttercream, meaning it contains whipped egg whites. Swiss buttercream involves cooking the egg whites and sugar together, whipping them into a meringue, and then beating in the butter. The result is a smooth, silky buttercream that can be spread smooth on cakes and can also be used in pipe decorations.

    The third type of buttercream, and the style from which our recipe is derived, is Italian buttercream. Italian buttercream is the most complex recipe to make because it involves whipping the egg whites at room temperature, and then pouring the hot sugary mixture into the egg whites to cook them, and then beating in the butter and other ingredients. While the change is subtle, its important because the result is a buttercream that is the richest, smoothest, and most stable of the buttercreams. And if you want to turn an Italian buttercream into a French one, simply use the whole egg rather than egg whites only.  

    Italian buttercreams like the one we make from scratch here at The Bake Shoppe at Country Table is the style most typically used for wedding cakes, but we proudly use our trade-secret version of Italian buttercream for everything from the simplest of our cupcakes to the most extravagant of celebration cakes. If you are in the mood for a delicious, silky, not-too-sweet frosting paired with a deliciously moist cake, stop by our Shoppe in Mount Joy, PA. We would love the opportunity to serve you!

    The Bake Shoppe at Country Table

    Source : www.thebakeshoppe.net

    Layer cake

    Meyer lemon chiffon cake, chocolate.jpg

    A layer cake (US English) or sandwich cake (UK English)[1] is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible.

    Popular flavor combinations include the German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes.

    In the mid-19th century, modern cakes were first described in English. Maria Parloa's Appledore Cook Book, published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in Cassell's New Universal Cookery Book, published in London in 1894.

    Contents

    Older forms[edit]

    Comparison[edit]

    Layer cakes typically serve multiple people, so they are larger than cupcakes, petits fours, or other individual pastries. A common layer cake size, which is baked in nine-inch round cake pans, typically serves about 16 people.

    Unlike the Vietnamese Bánh da lợn or Swiss rolls, layer cake is assembled from several separate pieces of cake. A sheet cake can become a layer cake if it is cut into pieces and reassembled with frosting or other filling to form layers.

    See also[edit]

    References[edit]

    Pound layer cake.jpg

    Layer cake

    Source : en.wikipedia.org

    History of Petits Fours: The Origin of These Luscious Little Layer Cakes

    The history of petits fours goes back hundreds of years. Learn the origin of petits fours and why they make so much sense at today's parties.

    History of Petits Fours: Luscious Little Layer Cakes

    Variety of petits fours displayed on a white cake stand, cut to show the different layers.

    The history of petits fours goes back hundreds of years. Learn the origin of petits fours and why they make so much sense at today’s parties.

    Whenever there’s a special event—a birthday, a wedding, or any other reason to celebrate—a layer cake is usually not far away. Unfortunately, layered cakes can be somewhat labor-intensive…not to mention messy. Someone needs to cut the cake, at which point it ceases to be pretty. Some people want big pieces; others want small. Some don’t want frosting; others want only frosting. The rest gets thrown. Plates and forks are needed: either nice ones, which need to be washed, or disposable ones, which wind up in the trash. Then, of course, it’s not easy to walk around and mingle while eating cake.

    Luckily, there is a better way—one that’s been around for 130 years or so—and it’s absolutely perfect for the retro revival of the Cocktail Age. Presenting the petit four.

    What Is a Petit Four, Anyway?

    mix and match petits fours

    The definition of petit four (plural: petits fours) is “a small teacake, variously frosted and decorated”. In case you were wondering, “petit four” is pronounced “puh-TEE FOOR” but is usually Americanized to sound like “pettifore.” In fact, many people searching for this delight on the Internet type in “pettifor cake” or “pettifor dessert”. As you can imagine, the petit four originated in France…but it has nothing to do with the number four. In French, four means “oven.”

    In the 19th century, there were no gas ovens. French bakers had huge brick or stone ovens that were usually coal fired. They took a long while to heat up, got really hot, and then took their time cooling off. There were no temperature controls, only two imaginary “settings.” When the fire was at its most intense it was called grand four (“big oven”), used for roasting meats, crusty loaves of bread, cakes and other main events. When the fire was dying out and there was still plenty of heat retained in the oven walls, this was called petit four (“small oven”). This lower temperature was perfect for baking individual pastries and bite-sized cookies and appetizers, all of which came to be called petits fours.

    There are several types of petits fours: petits fours salé (“salted,” or savory appetizers), petits fours sec (“dry” as in cookies and macarons), petits fours frais (“fresh,” referring to highly perishable items like éclairs and madeleines which must be eaten that day when kept at room temperature), and petits fours glacé (“glazed,” which are decorated miniature cakes covered in fondant, chocolate or white chocolate and decorated with royal icing). In America, these little glacé cake bites, consisting of multiple layers of cake and buttercream, are what most people know as petits fours…and many people got to know them because of an Austrian immigrant named Horst Hart.

    The Origin of Swiss Colony Petits Fours

    In 1958, The Swiss Colony endeavored to expand its operations from the cheese-selling business it had established in Monroe, Wisconsin, more than 30 years earlier. The Swiss Colony Bakery was established with the recruitment of a team of meister konditors (master pastry chefs) from Austria. The first product they produced was a layered cake called a Dobosh Torte, adapted from the classic Austrian recipe to be more shippable (and, as it turns out, even richer in flavor).

    One day in 1961, The Swiss Colony’s founder, Ray Kubly, was throwing a party. His wife, Marguerite (“Peg”), wanted a special bite-sized dessert (preferably a layered dessert) that would be easy for guests to pick up and eat as they mingled, and asked Horst Hart, one of the Austrian chefs, to come up with something.

    Hart replied, “You want petits fours!” And he made hundreds of them for the party—all by hand. The guests loved them…and because they looked almost too good to eat, many people smuggled these little cakes home in napkins.

    Hart’s petits fours were such a hit that Mr. Kubly wanted to offer them in The Swiss Colony catalog. Knowing how labor-intensive the little cake bites were, Hart’s initial response was, “You can’t afford them.” But Mr. Kubly persevered, and Hart devised a way to make them a little less intricate and more affordable while still retaining the handcrafted charm that won so many hearts at that gathering. Hart more than earned his salary that year, dipping over 60,000 small square cakes by hand.

    Petits Fours for the People

    Christmas Petits Fours

    As petits fours caught on with customers, technology has enabled The Swiss Colony to keep up with the demand. Today, the Monroe bakery can make more petits fours in one day than Hart made in all of 1961. By the late 1970s, huge band ovens moved the little layered desserts through strictly controlled time and temperature zones to produce the best results, and new enrobing machines allowed 70,000 mini cakes per day to be coated in luxurious chocolate from the holding tanks. Today, robotic water cutters and handlers add more precision and efficiency to the process. And while these innovations and efficiencies have helped keep labor costs down, they will never replace The Swiss Colony’s dedication to the personal touch.

    After enrobing, each little cake is hand-decorated by skilled associates, many of whom have worked in the bakery for decades. A drizzle of icing here, a hand-piped Christmas tree there…it all contributes to a special result. Swiss Colony Petits Fours aren’t just pretty; each dessert is a layered piece of art made with ingredients such as one would use at home. Depending on the flavor, the white or chocolate cake layer is made with real eggs; the buttercream layer may have cream cheese or almond extract with confectioner’s sugar; the coating is rich chocolate or the white chocolate-like Swiss creme confection…just like Hart’s originals.

    It’s a process that is not duplicated anywhere else…and when a gift recipient opens the festive gift box arriving from The Swiss Colony, it is a truly special experience—to be surpassed only by biting into one of these exquisite layered desserts.

    See photos, video, reviews and more about Petits Fours.

    More from The Swiss Colony

    The Origin of Mother’s Day…and Gifts That Show You Care

    Halloween Dessert Ideas for the Perfect Party

    Cheese Days in Monroe, Wisconsin

    Valentine’s Day and Chocolate: History and Gift Ideas

    Comments (11)

    Wilma Klag

    I need a catalog mailed to me. Thanks, Wilma Klag 20 Doe Drive Elkton MD. 21921

    severson

    It’s easy to get a catalog. Just visit this page: https://www.swisscolony.com/catalog/request_catalog.jsp …and thanks for writing!

    Richard Wallace

    What is the sweetner in the no sugar Petit Fours?

    severson

    It depends on the specific assortment that you are looking at, but our most common non-sugar sweetener is maltitol. Thanks for writing!

    QUETCY GONZALEZ

    Do they need to be Refrigerated ?

    severson

    Yes, they should be refrigerated once you receive them.

    Carolyn R.

    I absolutely love these little cakes! I have just learned I’m a diabetic so, this year I ordered the no sugar petit fours. Can’t wait to try them!
    Do you ship these all year round?

    severson

    No, we don’t ship any petits fours year-round because they can’t take the heat in summer months.

    Kathy Bruch

    What is the shelf life of petit fours? If I order in November, will they still be fresh at Christmas?

    Kim Walters

    Are there any corn products, such as confectioners sugar, corn syrup, regular baking powder, used in your bakery products? My granddaughter is deathly allergic to anything corn. Thanks

    Denyse

    I order these on a yearly basis- my daughter loves them.
    She wants to bring them to school to share with classmates but we were told that we cannot send any products with nuts or nut derivatives. They are supposed to be nut free .
    Do these make that requirement? I could not find a list of ingredients on anything. I guess that would be a suggestion… please make those available so that people with allergies know if it is safe to purchase.
    Thank you

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    History of Petits Fours: The Origin of These Luscious Little Layer Cakes

    Source : www.swisscolony.com

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    James 1 year ago
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