Hummingbird Cake is a beautiful southern cake that first showed up in Southern Living Magazine‘s February 1978 edition. The author was Mrs. L. H. Wiggin and while there are no confirmed reports on why the cake was named as it was, it’s thought that the reference was quite sweet. Hummingbirds will select only the sweetest of nectar to drink and thus it follows that the Hummingbird cake is quite a sweet cake. It is so sweet, in fact, that the hummingbird cake is the most requested recipe in Southern Living‘s history! Read more
Archive for February 27, 2013
This week, we’re all about the coconut. Coconuts are not technically nuts. They are actually a type of drupe. A drupe is a fruit which has flesh surrounding a pit. Some well-known examples are mangoes and olives as well as peaches, apricots, and plums.
White cake is essentially a vanilla cake comprised of only egg whites rather than complete eggs. The yolk from eggs is the main factor in a yellow cake’s color. Therefore, eliminating the yolks will produce a whiter result. White cakes tend to be fluffy and lighter than yellow cakes and sometimes are infused with a light almond flavor. They are ideal birthday cakes. They also happen to be excellent vehicles for color, sprinkles (confetti cake), and mini chocolate chips (chocolate chip cake).
I do hope you have been trying out my recipes and enjoying them as much as I do over the past few weeks since the inception of this blog. The yellow cake, chocolate cake, and carrot cake are very useful recipes to have as a baker.
This week, we move on to another essential in a baker’s repertoire – the red velvet cake. This cake, its origins shrouded in mystery, is quite unlike any other cake. Its name comes from the color the cake would turn when the acidic ingredients reacted with the cocoa. Specifically, the pigment in cocoa, anthocyanin reacts to the buttermilk and vinegar, which are acids present in red velvet cake, making the cake red in hue.