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Scherenschnitte (German pronunciation: [ˈʃeːʁənˌʃnɪtə]), which means "scissor cuts" in German, is the art of paper cutting design. The artwork often has rotational symmetry within the design, and common forms include silhouettes, valentines, and love letters.
When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large.
The origin of Jewish paper cutting is unclear. Ashkenazi Jews in the seventeenth and eighteenth centuries practiced this type of art. However, Jewish paper cuts can be traced to Jewish communities in Syria, Iraq, and North Africa, and the similarity in the cutting techniques (using a knife) between East European Jews and Chinese paper cutters, may indicate that the origin goes back even further.
Chinese paper cutting, in a style that is practically identical to the original 6th-century form. Jianzhi (Chinese: 剪紙, pinyin: jiǎnzhǐ) is a traditional style of papercutting in China, and it originated from cutting patterns for rich Chinese embroideries and later developed into a folk art in itself.
Cakes shaped like breasts to honor Saint Agatha of Sicily. Made of sponge, moistened with juice or liqueur, and stuffed with ricotta and chocolate. Decorated with marzipan, icing, and candied fruit. Cassava cake: Philippines: A traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top.
Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...
Bienenstich (German pronunciation: [ˈbiːnənˌʃtɪç] ⓘ) or bee sting cake is a German dessert cake made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream or cream. [1] [2] The earliest German and Swiss recipes for the cake date to the beginning of the 20th century. The dairy ...
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.