Are you looking for wedding and birthday cake services for hire in Cameroon for hire? Search no more because Yvonne's Bakery has come to solve all your problems as far as cake is concerned. We make cakes of all types to suit any event.
All we need is a specification and you leave all the hard work for us. We can also show you different proposals to help you make a better choice.
We are a team of 5 experts in the design and production of cakes for any event in Cameroon. We have over 5 years of working experience delivering cakes of various specifications to different events per requirement.
We deliver your cake just on time, anywhere in Cameroon, and ensure to be at the occasion ground for presentation.
Our main objective is customer satisfaction and to make our customer's occasion a one to remember forever. For this reason, we put in our utmost best with our maximum specialty alongside using the best quality ingredients to bring out the best of the cake. The flavor and icing are just starting to the point.
We have the best wedding and birthday cake services for hire in Cameroon which cannot be found anywhere else. And our prices are very very moderate.
Try us and you shall never regret it.
Contact Our Wedding And Birthday Cake Services In Cameroon
We are located in Buea Road Kumba but deliver wedding and birthday cakes and cakes for other events all over the country.
There are many different types of cakes and many different ways of dividing them into various categories, but we have categorized cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit cakes, and so on—which is helpful when you're trying to decide what to eat.) Depending on how the batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake) varies. Below is a comprehensive list of some popular cakes we bake and design.
Any recipe for a cake that begins with "cream butter and sugar" is a butter cake. After the creaming, you add eggs to aerate the batter a bit, flour (and sometimes another liquid, like milk) to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven. Different types of cake batter within the butter cake family include chocolate, white, yellow, and marble; for white and yellow cakes coloring typically depends on whether they have whole eggs, or extra egg yolks in them (yellowcake) or egg whites only (white cake).
Once you know the basic ratio, you can make pound cake in any flavor you want. Photo by Chelsea Kyle, Food Styling by Anna Stockwell
Pound cake is a relative of butter cake. It's so-called because it can be measured as a matter of proportion: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. In some pound cake recipes, you'll see the eggs separated and the egg whites whipped and folded into the batter, to leaven it; in other recipes you'll find learners like baking soda and baking powder, bringing it well into the butter-cake fold. These cakes are usually very lightly flavored and served plain or topped with a simple glaze or water icing. A pound cake is usually baked in a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are variations of pound cake.
Any recipe that contains no baking soda or baking powder but lots of whipped eggs or egg whites? That's a sponge cake and there are several different types of sponge cake. which will be called different things wherever you are.
In Italy and France, a sponge cake is called genoise; in genoise, whole eggs are beaten with sugar until they're thick and ribbony, and then flour (and sometimes butter) is added and the batter is baked; the result is wonderful baked in a round cake pan and simply frosted, but genoise is also pliable enough to be baked in a jelly-roll pan and rolled up into a roulade.
Genoise lacks much assertive flavor of its own, but it is often used to construct layered or rolled cakes when a lighter texture than a butter cake is desired. To add flavor and moisture, genoise cake layers are always moistened with a flavored syrup, and they are often sliced into thin horizontal layers and stacked with rich fillings such as buttercream. These layer cakes, common in the coffeehouses of Europe, are called "European-style" to distinguish them from American-style butter layer cakes, which generally have fewer, thicker layers.
Biscuit (always pronounced the French way as bees-kwee) cakes are another type of sponge cake containing both egg whites and yolks, but, unlike genoise, the whites and yolks are whipped separately and then folded back together. This creates a light batter that's drier than a genoise but holds its shape better after mixing. For this reason, it's often used for piped shapes such as ladyfingers. If baked in a tube pan like an angel food cake, it makes a very chewy sponge cake that was popular in the early 20th century but has since fallen out of favor. However, it's still known in a slightly different form as the classic Passover sponge cake, in which the flour is replaced by matzoh cake meal and potato starch.
Angel food cakes are made with egg whites alone and no yolks. The whites are whipped with sugar until very firm before the flour is gently folded in, resulting in a snowy-white, airy, and delicate cake that marries beautifully with fruit. Most angel food cakes have a spongy, chewy quality derived from their relatively high sugar content and the absence of egg yolks. Baked in ungreased two-piece tube pans, angel food cakes are cooled by being inverted, since this type of cake would collapse if cooled right-side-up in the pan or if removed from the pan while still warm. There's also no butter here, so the cake is fat free.
This fairly recent American creation was invented by a salesman who sold the recipe to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. A classic chiffon cake is kind of a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten to soft peaks before being folded into the batter. This creates a cake with a tender crumb and rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. Chiffon cakes can be baked in tube pans like angel food cakes or layered with fillings and frostings.
ADVERTISEMENT
These include baked cheesecakes and flourless chocolate cakes. For easy removal, they're often made in a springform pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that's half-filled with water to insulate the delicate, creamy cake from the oven's strong bottom heat, which might give the baked cake a porous rather than silky texture. This is called baking the cake in a water bath.
These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding. They include unbaked cheesecakes and mousse cakes. They often have a crust or bottom layer that's baked before the mousse is added. Sometimes other layers, such as genoise or biscuit, are alternated with the mousse.
Carrot cake uses the leavening practices of butter cake, but instead of butter uses a neutral oil like vegetable or canola oil. For this reason, it will keep a little longer than butter cakes but can sometimes come out on the greasy side. (The process is pretty much the same: instead of starting out beating butter and sugar, you start out whipping eggs and sugar, then add oil.)
Red velvet cake is essentially a butter cake, though it is frequently made with oil instead of butter. In addition, cocoa is added to the cake batter to create the distinct red velvet flavor — originally it was a reaction between buttermilk and the raw cocoa widely available at the time of red velvet's inception that caused a ruddy-hued crumb. These days you'll more often find them tinted with food coloring. You might have heard the cake referred to as the $200 cake — legend has it that the red velvet cake was first baked in the 1920s by a chef at the Waldorf-Astoria. A guest was so taken with the cake that she wrote the chef, asking for the recipe — along with a bill, hence its other name. Whatever you call it, it's delicious.
