Sponge cake

Sponge cake and chiffon cake are the same as the basic model, the difference between the two is the proportion of ingredients, and the other is the texture, compared to the delicate chiffon cake, sponge cake is slightly coarse texture. Sponge cake belongs to the floating foam type of cake, also commonly used in the cake base embryo, can also be directly made single product to eat, such as common honey sponge lasagna, is the classic!

It has eggs, sugar and other basic materials stirred into the foam after combining with the flour, so the internal organization has a lot of round holes, similar to the sponge, but also because of this the name sponge cake. There are actually categories of sponge cake, namely whole egg sponge and split egg sponge.

Mousse Cake

Mousse cake is a custard-style dessert that can be used directly as a cake or as a layer.

Mousse cake usually needs to be refrigerated, and attracts a lot of dessert controllers with its thick and mellow flavor, and melt-in-your-mouth texture. If you leave it at room temperature for a long time, it will lose its slightly bouncy texture.

Mousse is a transliteration from French. Mousse cake first appeared in the gourmet capital of France, Paris, initially masters in the cream added to play a stabilizing role and improve the structure, texture and flavor of the various auxiliary materials, so that outside the type, color, color, structure, taste changes in a rich, more natural and pure, frozen to eat the taste of its infinite, to become a cake in the superb.

Cheesecake

Cheesecake, also known as cheesecake, cheesecake, is a Western dessert.

It has a soft top layer mixed with a special cheese, such as ricotta, or cream cheese, plus sugar and other ingredients such as eggs, cream, coconut and fruit. There are several fixed flavors, such as original cheese, vanilla cheese, and matcha cheese.

The top layer is often decorated with strawberries or blueberries, but there are also types that are not decorated or simply topped with a thin layer of honey.

These cakes are more solid in structure, but have a softer texture and a more moist flavor.

Naked cake

"Naked cake" is a cake with no buttercream or frosting on the outside of the cake, leaving the ingredients in the layers completely "naked" in front of the guests.

The Ultimate Series Red Velvet Naked Cake has attracted a lot of attention with its back-to-basics, cool and pure temperament

"Naked cakes" are usually simply decorated with flowers, leaves and fruits, which is different from the traditional cake's glamorous appearance, but full of warmth and flavor.

Shortcake

The main fat used in shortening is shortening, butter, etc., and the baked shortcake is multi-layered and even, golden in color, and very crunchy and tasty.

The Ultimate Series Mango Napoleon is a classic shortening cake, with soft cream intertwined with crispy layers of shortening. The unique flavor is more popular with young people who follow the trend.

For example, the market often egg tower, Portuguese tower, Napoleon cake and other shortening cake, and some bread looks very layered, eat in the mouth is also very fluffy, very popular.

Black Forest Cake

Black Forest Cake is a kind of cake that was more popular locally in Germany in the 1930s, and then gradually went to the world and became more and more known. It consists mainly of a crumbly cake dough base, whipped cream, cherry wine, black cherries and chocolate chips, and has both the light flavor of fruit and the richness of wine.

It is said that in the south of Germany, there is a tourist place called the Black Forest, which is rich in black cherries, and the local residents put the black cherries inside the chocolate cake and spread the cream and sprinkle the chocolate chips, which is the original meaning of the Black Forest cake. Some people think it was named so because, cosmetically speaking, the black chocolate chips are reminiscent of a black forest.

Fondant cake

"Fondant" is a kind of ornamental and strong craftsmanship of the cake, some time ago, Jolin Tsai's award-winning cake, belongs to the fondant cake, as well as desserts at weddings, most of which are also fondant. The majority of them are also fondant cakes, which are considered to be the highest-value category of cakes.

Beginning in the 1920s, three-layer cakes began to be popular at weddings, and in the 1970s, Australians invented the sugar crust, which was introduced by the British, who utilized these ingredients to create a variety of flowers, animals, and characters, which slowly led to the formation of a variety of exquisite and gorgeous flapjack cakes now. Flipping sugar is easier to mold than the cake decorated with whipped cream, and the preservation time is also longer, therefore, there is more space to play in the modeling, and it is also a more popular kind of cake at present.