Specialty Cakes

Specialty cakes oﬀ er upscale ﬂ avors and eye-appeal. Some of the most popular varieties are:

GERMAN CHOCOLATE CAKE: BLACK FOREST CAKE: • Layered chocolate cake • Layered chocolate cake • Filling and topping made from • Whipped icing and cherries pecans, coconut, and caramel • Traditionally made with a cherry • Chocolate icing is sometimes brandy called Kirschwasser added to the cake’s sides • Today it’s usually made with just • Invented in 1852 by an American the cherries named Sam German (not German • German in origin in origin)

CARROT CAKE: CRÉME CAKES: • Made with carrots, and sometimes • Many ﬂ avor options—lemon walnuts, raisins, pineapple, or poppy seed, chocolate, cinnamon coconut swirl, etc. • Cream cheese icing • Contain oils and sugars, making them rich and moist • Baked in either a bundt pan or a tube pan

FLOURLESS CHOCOLATE CAKE: ANGEL FOOD CAKE: • Decadent cake made from eggs, • Very light white cake made with sugar, butter, and cream or milk egg whites and sugar • Recipe often does not include • Fat free cake ﬂ our • Good cake for special dietary needs • Potential gluten-free dessert • Usually cooked in a tube pan option • Great topped with fresh fruit, icing, hot fudge, or served with ice cream, etc.

POUND CAKE: BOSTON CRÉME PIE: • Made with eggs, ﬂ our, sugar, and • Not a pie, but a cake—name can butter be confusing • Original recipe called for a pound • Cake layers sandwich a layer of of each ingredient, which is how custard the cake got its name • Frosted with a poured chocolate • Rich, loaf-shaped cake; usually has ganache or glaze a yellow appearance • First made in 1856 at Boston’s • Available in other ﬂ avors Parker House Hotel