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All Music Guide:
Best-known for their ubiquitous hit "The Distance," Cake epitomized the postmodern, irony-drenched aesthetic of 90s geek-rock. Their sound freely mixed and matched pastiches of widely varying genres -- white-boy funk, hip-hop, country, new wave pop, jazz, college rock, and guitar rock -- with a particular delight in the clashes that resulted. Their songs were filled with lyrical non sequiturs, pop-culture references, and smirky satire, all delivered with bone-dry detachment by speak-singing frontman John McCrea. Cake's music most frequently earned comparisons to Soul Coughing and King Missile, but lacked the downtown New York artiness of those two predecessors; instead, Cake cultivated an image of average guys with no illusions or pretensions about their role as entertainers. At the same time, critics lambasted what they saw as a smugly superior attitude behind the band's habitual sarcasm. Perhaps there was something in Cake's doggedly spare, low-key presentation that amplified their ironic detachment even when they didn't intend it, but most reviewers pegged them as one-hit wonders after the success of "The Distance." Nonetheless, Cake managed a few more alternative-radio hits in the years that followed, while retaining largely the same approach. Cake was formed in Sacramento, California in 1992 by vocalist/songwriter John McCrea, who'd recently returned home after spending a few years in Los Angeles, unsuccessfully trying to break into the music business. The original lineup of Cake also featured guitarist Greg Brown, trumpeter Vince DiFiore, bassist Sean McFessel, and drummer Frank French; McFessel soon left to attend college, and was replaced by Gabe Nelson. In 1993, the band released their debut single, "Rock n' Roll Lifestyle," on a local basis, and followed it with a self-produced, self-released, self-distributed album, Motorcade of Generosity. Motorcade found its way to the revived Capricorn label, which released the album nationally after Cake signed a contract with them. With the prospect of extensive national touring, both Gabe Nelson and Frank French left the band, and were replaced by bassist Victor Damiani and drummer Todd Roper. Re-released by Capricorn, "Rock n' Roll Lifestyle" caught on at college radio in 1995, and was followed by two more singles, "Ruby Sees All," and "Jolene" (not the Dolly Parton song). Cake's second album, Fashion Nugget, was released in 1996 and spawned a breakout smash in the Greg Brown-penned "The Distance," which dominated alternative radio that fall, and even turned into an unlikely sporting-event anthem. Mostly on the strength of "The Distance," Fashion Nugget charted in the Top 40 and sold over a million copies. It also spun off a somewhat controversial follow-up single in a cover of Gloria Gaynor's "I Will Survive"; although the band professed its sincere admiration for the song, some critics and listeners took it as a smarmy put down, in part because of McCrea's dead pan vocals. In 1997, Greg Brown and Victor Damiani both left Cake and formed a new group, the new wave-influenced Deathray, which eventually released its debut album on Capricorn in 2000. Meanwhile, McCrea briefly considered putting Cake to rest, but brought original bassist Gabe Nelson back to replace Damiani. For Cake's next album, McCrea used a tag-team procession of guitarists -- five in all -- on different tracks; the result, Prolonging the Magic, was released in 1998. True to its sardonic title, it defied critical opinion to produce another big alternative-radio hit in "Never There," plus decently successful follow-ups in "Sheep Go to Heaven" and "Let Go." Prolonging the Magic sold nearly as well as Fashion Nugget, and was also certified platinum. For the supporting tour, one of the album's guitarists, Xan McCurdy, officially joined Cake full-time. In the spring of 2000, Cake signed a new deal with Columbia, and debuted in 2001 with their fourth overall album, Comfort Eagle, which became their highest-charting yet (at Number 13). The lead single "Short Skirt/Long Jacket" was a hit on alternative radio, and even earned some MTV airplay -- no longer an easy task for any artist -- with a video that featured reactions to the song by randomly selected people on the street. Following the completion of the album, drummer Todd Roper left the group to spend more time with his children, and was replaced on the supporting tour by Pete McNeal. Pressure Chief appeared in 2004. Redefining the meaning of independant, the band was by now recording in a studio powered entirely by solar energy, and free of the corporate involvement of even so much as a power bill, released Showroom of Compassion some six years later in 2011.
Wikipedia:
Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.
Varieties
German chocolate cakeCakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder or bicarbonate of soda to provide both lift and a moist texture.Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake) and contents (e.g. fruitcake or flourless chocolate cake).
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.
Special-purpose cakes
Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Hallowee'en cakes and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.
Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies.
Shapes
Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made with the intention of being sliced and served as part of a meal or social function. Common shapes include:
Bundt cakesCake ballsConical, such as the KransekakeCupcakes and madeleines, which are both sized for a single personLayer cakes, frequently baked in a springform pan and decoratedSheet cakes, simple, flat, rectangular cakes baked in sheet pansSwiss roll cakesCake flour
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel food cake. However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
Cake decorating
A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.
Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips.
Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.
History
The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka".
Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake.
The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Latin poet Ovid refers to the birthday of him and his brother with party and cake in his first book of exile, Tristia.
Early cakes in England were also essentially bread: the most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process.
Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.
