At the earliest time, cakes were all round, so the cakes in cake shops were all in inches, and the "inch" of cakes meant inches, so we generally said that 8-inch cakes were circles with a diameter of 8 inches. The diameter of the standard mold is about15cm, and the height is about 5cm.
Later, due to the increasing popularity of cakes, there was a great demand for cakes, and there were heart-shaped cakes, square cakes, multi-layer cakes, cartoon cakes, character cakes and so on. So it is impossible to mark the size and size of the cake in inches, so the size of the cake is marked in pounds.
Cake size comparison table:
6-inch cake (1 kg cake): suitable for 2-3 people, suitable for birthday parties, Valentine's Day, Mother's Day and other festivals.
8 inch cake (2 kg cake): suitable for 3-5 people, suitable for birthday parties, various festivals, visiting relatives and friends.
10 inch cake (2.5kg cake): suitable for 5-8 people, birthday parties, various festivals, visiting relatives and friends.
12 inch cake (3 kg cake): suitable for 8- 10 people, suitable for birthday parties, various festivals, visiting relatives and friends.
14 inch cake (4 kg cake): suitable for 10- 12 people, and suitable for company and classmate gatherings.
16 inch cake (5 kg cake): suitable for 12 people or more, suitable for various medium-sized celebrations.
/kloc-cake or multi-layer cake over 0/8 inch: suitable for/kloc-more than 0/5 people, suitable for various large-scale celebrations, like wedding cakes.
Cake classification:
Cakes can be generally divided into three categories according to their raw materials, mixing methods and batter properties.
1. Pasta cake: The content of oil in the formula is as high as about 60% of flour, which is used to lubricate the batter to produce soft tissue, and help the batter to mix a lot of air during the mixing process to produce a puffing effect. Generally, cream cakes and pudding cakes belong to this category.
(2) Milk-soaked cake: The formula is characterized in that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. According to the egg materials used, it can be divided into egg white (such as angel cake) and sponge (such as sponge cake).
(3) Foamed cake: It is made by mixing batter and foam and changing the structure of foam cake.
Baidu encyclopedia: cake