The difference between the flipping cake and ordinary cake is as follows:

1, the production process is different

The production process of flipping cake is more complicated and time-consuming compared with the ordinary cake, while the production of the ordinary cake is relatively more simple and fast.

2, the process is different

Flip cake is a kind of cake with very strong craftsmanship, it has strong plasticity, most of the flip cake is very beautiful and beautiful. Ordinary cake is relatively poor plasticity, generally more simple.

3, the price is different

The price of the flipping cake is more expensive, because all the ingredients of the flipping cake are imported from foreign countries, it is not made of general cream or mousse, so the price is naturally expensive. While the ordinary cake ingredients can be bought in the country, the relative cost is much lower, the selling price is naturally cheaper.

Related Knowledge of Flip Cake

Flip Cake is a dessert made of cake, milk, coffee and other ingredients. Originating from the British art cake, it is a favorite cake decorating technique in the United States. Flipping sugar is often used in cake and pastry surface decoration. It is a kind of cake with strong craftsmanship. It is the main material to replace the common whipped cream, covering the body of the cake, and then a variety of sugar-plastic flowers, animals and other decorations, the cake as decorations as exquisite, gorgeous.

Because it is longer than the whipped cream decorated cake preservation time, and beautiful, three-dimensional, easy to shape, in the shape of the play on the space is relatively large, so it is the most popular kind of cake abroad, but also the wedding and anniversary of the most commonly used cake.

In the 18th century, people began to add wild fruits to the cake, and also began to put a layer of frosting on the surface of the cake to increase the flavor of the cake. 1920s, began to take the three-tier wedding cake as the mainstream. The bottom tier was used for entertaining wedding guests, the middle tier was given to guests to take home, and the top tier was reserved for use after a child's christening.

In the 1970s, the Australians invented the sugar crust, which the British introduced and built on, but at the time this cake was only seen at royal weddings, so he was also seen as a symbol of aristocracy.