Cakes normally combine some kind of flour, a sweetening agent which is commonly sugar, a binding agent that is generally eggs, though gluten or starch are often used by vegetarians and vegans. Fats which consist usually of butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat, a liquid, though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.
Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar that came to Europe with the discovery of the new world. The Egyptians discovery and skill at using natural yeast helped leaven those once flat cakes. Some yeast raised cakes survived, such as the Alsatian Kugelhopf, but the new cakes got their lightness from beaten eggs.
Cheesecakes use mostly some form of cheese which is often cream cheese, or ricotta, and have very little to no flour component, although it sometimes appears in the form of a sweetened crust.
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients usually flour, sugar, flavoring, baking powder, and sometimes some form of fat are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter.
It is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. The cutting of a wedding cake constitutes a social ceremony in some cultures.
Your wedding cake is the centerpiece of your wonderful reception. Don't settle for a newcomer on the scene to make the most important cake of your life.
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