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How to Pair Cake and Wine for a Delicious After-Dinner Treat

How to Pair Cake and Wine for a Delicious After-Dinner Treat on wetakethecake.com

You’ll enjoy this sweet treat even more with the right type of wine

If you do a search for “wine and food pairings” online, you will get millions of search results. You’ll discover the best pairings for steak, seafood, and tons of other types of food. And while the wine with dinner is great, what about afterward? The best part of any meal is often the dessert that follows (especially if it’s cake), so it only makes sense to have a glass of wine with it. But which wine is best? The next time you plan on having some cake, these wine pairings will let you enjoy it even more:

Red velvet cake and Pinot Noir

Sometimes the easiest way to pair any food with wine is to match the color, and this is especially easy with red velvet cake and a pinot noir. This wine is great for bringing out the undertones of chocolate in the cake and accenting them with its own berry and cherry flavors.

Cheesecake and white dessert wine

The best wine and food pairings complement each other, which is why cheesecake and a white dessert wine work so well together. Cheesecake typically has a high-fat content, and a white wine that’s a little more acidic – such as Sauternes – creates a very nice balance.

Lemon-flavored cakes and Prosecco

Whether it’s a lemon cake or just one that is lemon flavored, Prosecco is your best bet. This is because not only is it a light wine, its citrus flavors will bring out the tartness in the lemon. This will augment both the wine and the cake.

Vanilla cake and Riesling

To bring out the best flavors in a vanilla cake, you should look for a Riesling that says “off-dry” on the label. This means that it is a little bit sweet but won’t overpower the sweetness of the cake.

Chocolate devil’s food cake and red blends

Some red blends actually have hints of chocolate, which will be much more evident when paired with a rich devil’s food cake. Syrah, Cabernet, and Grenache are three great choices.

Carrot cake and sherry

Sherry is an excellent choice when indulging in carrot cake. Because sherry is slightly sweet and has a dry finish, it will pair nicely with a carrot cake’s creamy components.

Strawberry shortcake and sparkling rosé

If there was ever an ideal cake and wine pairing, this may be it. Because rosé has such a nice, fruity flavor, it will do a wonderful job of intensifying the taste of the strawberries.

If you like wine and you like cake, but you’ve never put the two together before, now’s your chance. You can use some of the suggestions above for your next birthday party, event, or just an ordinary day, or create your own unique pairing. Don’t be afraid to experiment (and if you stumble upon something really great, let us know!) If you already have the perfect bottle of wine and you just need the cake to go with it, we can hook you up. Whether you want to pick it up or have us ship it to you, you can start your order here. For any questions, please get in touch. You can call us toll-free at 888-901-CAKE or just fill out our online contact form.

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Make a Wish: Cakes and Candles Through the Ages

Make a Wish: Cakes and Candles Through the Ages on wetakethecake.com

So, who’s responsible for putting candles on birthday cakes?

Historians can’t seem to pinpoint a definitive answer, but they have been able to piece together some interesting theories. One thing we can all agree on, though, we’re thankful to whoever came up with the idea to make a wish, blow out the candles, and dig into a delicious slice of birthday cake. Here’s a rundown of the most popular theories on the origin of birthday cakes, wishes, and candles.

It started with the Egyptians

Talk about special treatment for VIP status. When Egyptian pharaohs were crowned as rulers, they were considered to – at that moment – have been transformed into gods. So, while family connections were important, being born wasn’t as momentous as being crowned the king or queen of Egypt.

We have the ancient Egyptians to thank for the original concept of celebrating a birth – except that in this case, it was actually the pharaoh’s transformational birth as a god.

The Greeks added candles

Debate rages on about Egypt and the first birthday celebrations, but in general, we’ve come to accept that it was the Greeks who introduced us to birthday candles. The men and women who lived during this time made moon-shaped cakes to offer as attribute to Artemis, the goddess of the moon.

These early cake-makers lit candles and put them on the cakes to further recreate the glowing of the moon. For those keeping score, it means that from the time of the ancient Egyptians to the Greeks, the only ones who got to celebrate birthdays were the gods.

Friends and Romans

Fast-forward just a bit to the Romans, who finally got around to including mere mortals in birthday celebrations. And, they wasted no time in finding ways to make up for the earlier exclusion. The Romans introduced the celebration of birthdays for the public, but Roman rulers also created public holidays to honor the birth dates of famous citizens.

It’s believed that the average life expectancy in those days was about 35. Nearly half of all Roman children died before the age of 10. Which meant that you were indeed very lucky if you did survive to reach your 50th birthday. On that occasion – but only if you were male – you received a special cake baked with wheat flour, grated cheeses, olive oil, and honey. This starts to sound more like the birthday cake we know and love today.

Back to deities

Early Christians weren’t so keen on the idea of celebrating birthdays. The organized church declared it to be a pagan practice and put a stop to what the Romans started. But, even they did an about-face around the fourth century when they adopted Christmas to celebrate the birth of Jesus.

Turning it over to the kids

It becomes easier to track and verify things as we move closer to the present, which is why we can say with certainty that the contemporary birthday cake is an 18th-century German invention. It was created to complement Kinderfeste, a party for children, who received a cake with one candle for each year they’d been alive – plus one additional to symbolize the hope of living for one more year.

There haven’t been any drastic changes since that time, save Robert Coleman’s 1924 addition of some extra lyrics to a song originally written in 1893. It didn’t take long at all for the original “Good Morning to All” to fade and be known only as “Happy Birthday to You.”

Make a wish and blow out the candles

This interesting birthday activity shines some light – candle light – on the ancient Greeks again. It’s believed that smoke from the candles on their cakes honoring Artemis carried prayers to the gods. Hence, the practice of making a wish before you blow out your birthday candles.

At We Take The Cake, we believe a birthday is a cause for celebration. And what better way to celebrate than with delicious cake. With so many flavors to choose from, we’re sure you’ll find the perfect choice for that special day.

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Cake Is Back on the Menu for Gluten Allergy Sufferers

Cake Is Back on the Menu for Gluten Allergy Sufferers on wetakethecake.com

When you’re living with a gluten allergy, it’s easy to believe you can’t have your favorite foods anymore.

With the increased popularity of gluten allergies and Celiac disease, more and more options are becoming available to buy gluten-free food. There’s next to nothing that can’t be made gluten-free these days.

A gluten allergy shouldn’t – and won’t – keep you from enjoying all your favorite foods, especially cake.

What is Gluten?

According to The Celiac Foundation, gluten is the general name for the protein found in most grains. Examples of some of the common sources of gluten are wheat, durum, semolina, spelt, rye, and barley.

Someone with Celiac disease or a gluten allergy can’t eat anything containing these products or depending on how severe the allergy, products that have been cross-contaminated. This list can include oats, pasta, bread, cereal, and soup, but it’s always advised to read the label of any processed food to see if there are hidden gluten ingredients.

Because of how sensitive many people with a gluten allergy are to the protein, it’s easy to think that there are no alternatives and that many favorite foods are off the table.

Gluten-Free Flours

There are many flour alternatives out there. Using alternative flours means that favorite foods are not off the menu anymore!

  • Almond flour. Almond flour is full of Vitamin E, heart-healthy fats, and is particularly high in protein due to its nutty nature. It’s perfect for a denser baked treat such as brownies or blondies and can also be used in savory recipes to replace breadcrumbs.
  • Rice flour. Rice flour is available in both white and brown varieties, each with their own health properties. It’s made from very finely milled rice and is used as a substitute for more traditional baking, such as bread. It can also be used to create rice noodles.
  • Amaranth flour. This seed is over 8,000 years old! It was super popular among ancient civilizations, such as the Mayans and Aztecs, and is known affectionately as the Food of the Gods. Because of its nuttier flavor, it’s best for cookies, especially if you mix it with oil or applesauce to give it a bit of moisture.
  • Potato flour. Made from dehydrated and ground potatoes, this flour has a much earthier flavor than any of the other alternatives. It’s perfect for savory baking, such as bread and waffles, and for adding thickness to soups and sauces.
  • Buckwheat flour. Buckwheat is another ancient grain, commonly referred to as groats. The flour can be bought as is or it can be made at with a high-speed It’s very high in fiber and protein and gives a nutty flavor. Use buckwheat flour in muffin and bread recipes.

Best flour for cake

With so many different flour alternatives, it can be hard to know which one is best for those fluffy cakes. The breakdown above gives you a good idea of what you can use.

For a simple substitution of flours, your local supermarket might actually have a gluten-free flour option. This is usually a blend of different flour alternatives and can be used as an all around substitute for any type of baking.

Different single origin gluten-free flours, as seen above, can impact the texture of a cake or other baked good, and many gluten-free bloggers recommend creating a flour mixture yourself. The most recommended homemade blend contains both white and brown rice flours, arrowroot powder, and potato starch. Experiment to see what works best for your personal baking.

All those extras

The great thing about gluten-free cake is that it’s only the cake that needs to be adjusted gluten free. The rest of the ingredients are usually naturally sans gluten – rejoice!

That means all the buttercream frosting, fondant icing, and marzipan – all gluten free – so you can keep making extravagant, beautiful, professional looking cakes.

Plus, gluten-free cakes can be decorated with all the fruit, jelly, cream cheese, and chocolate as needed.

We Take The gluten-free cake

Of course, if you don’t have time to make your own gluten-free desserts, We Take The Cake offers the best of the best in gluten-free cakes. We truly believe that our cakes should be enjoyed by everyone. We have many gluten-free options to choose from. Contact us to find out more about our delicious, handmade cakes.

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How Do They Do That? Cool Icing Techniques for Cupcakes

How Do They Do That? Cool Icing Techniques for Cupcakes on wetakethecake.com

Four easy ways to frost the perfect cupcake.

It should come as no surprise that our team at We Take The Cake loves making cupcakes. We enjoy every step of the process; from deciding on the mix of flavors, choosing the decorations, frosting them, and – of course – tasting them! Over our 20+ years in business, we’ve received dozens of questions on cupcake making, particularly the different ways to frost cupcakes. For our DIYers out there, we’ve put together a few tips to help you on your way to the frosting that perfect cupcake.

A perfectly frosted cupcake requires the right equipment

There are many different tools out there for frosting cupcakes. You’ll need pastry bags with different sized tips, which is ultimately the most important tool you’ll choose, as it has the greatest effect on how your frosting comes out.

The rose tip is ideal for, you guessed it, the rosette frosting technique. The ruffle tip is preferred for ribbons, bows, and ruffles while the plain tip is best for outlining details or dots.

Your basic pastry bag options will be: disposable, canvas, polyurethane, and plastic coated. Disposable pastry bags may split if you’re using thick icing and canvas can sometimes be difficult to grip, so if you plan on making cupcakes often, you might want to consider trying them all out to see which you like best.

The rosette technique

The rosette technique is what you would expect it to be – decorating the top of your cupcake with a nice shaped rose made of frosting. To do this, apply slight pressure to your pastry bag and make a soft dollop in the center. Continuing to apply pressure, gradually move the tip out from the center and circle around the center dollop.

Pipe one layer, or circle, around the dollop at the time, all the while making sure the tip remains at a 90-degree angle and that your layers are not going on top of one another. Think of writing a cursive O shape with each layer. Once you run out of space on the top of your cupcake, you’re done!

Cupcake frosting filling

This one is a fan favorite and not as difficult as you might think. Insert the tip through the top of the cupcake about one-inch deep. Insert one or two tablespoons of filling into the cupcake, no more than a few pumps of pressure. Unlike the Rosette technique, you’ll start frosting the top of the cupcake from the outer edge and pipe continuous circles until you’ve covered both the hole and the top of the cupcake.

Fluffy cupcake frosting

The fluffy cupcake look is the most commonly seen. You can do-it-yourself by starting at the center of the cupcake and applying pressure to the pastry bag. Be sure the tip is held straight down. As you move, apply more pressure and gradually raise the tip ever so slightly.

Allow the frosting to spill out and fill in with the applied pressure without moving the tip. When you’re done, release pressure and lift the tip straight up.

Ruffle frosting

You may want to verify that the piping tips you have worked well to accomplish the ruffle technique. Usually, the package will specify “ruffle” on it. Add buttercream to your pastry bag with the proper tip and start from the outer edges around the cupcake, working towards the center. The quicker you can pipe around the cupcake, the more textured your ruffles will become.

For more ruffles, make squiggle marks slightly from side to side as you pipe. A few layers of buttercream are ideal. Too many layers might cause the frosting to be unstable and hard to package.

If you’re anti-DIY…

We Take The Cake has all the frosting tricks perfected and covered to take care of everything for you. If cupcake frosting is not for you, or if you’re looking to outsource the task to save time, let us help you sweeten your next holiday, event, or gift.

To us, cake and cupcakes aren’t just desserts. They’re a symbol of celebration, happiness, friends, and family. Contact us today to learn more.