Some countries in Europe like France, are more of a bread baking country or gourmet cooking country. But Switzerland is known for their delicious tasting cakes, pastries, and their sweets. Sweedish bakers got their recipes and ideas from other European countries in the early ages. As baking grew from Italy to France and all over Europe it soon came to Switzerland, and it still hasn’t stopped growing. While Paris and Rome are starting to have bakeries growing all over their cities, Britain is still going strong with the tradition of baking at home. Most people enjoyed staying and baking from their homes instead of going to bakeries and buying baked goods from the store.
When we hear “gingerbread” in America today we usually think of gingerbread cookies. But in Britain, “gingerbread” is actually a type of bread that they make regularly. We learn that “in the 18th century, cheap molasses from Caribbean sugar plantations replaces expensive honey.” The British bakers used to replace the honey with molasses when baking the bread, they did this because it was a lot cheaper to use molasses then it was to use honey. When the bakers would change out the honey for the molasses,
it would make the bread a little spicier and darker than if they were to bake the bread with honey. People started experimenting with the gingerbread and would add things to the recipe to see how it turned out. Oats were sometimes added when baking the gingerbread for the taste, thick chunks of ginger, and nuts were also experimented in with this recipe. People started to use the dough and change things up with to and while doing this, people started baking cookies from the main dough with a few other ingredients added to the mixture to make it more of a cookie texture. They started to make these cookies and then soon gave them the name “gingerbread cookies” because the idea came from the bread. Still, today gingerbread is very popular and well loved throughout Britain.
Only professional bakers and wealthy households owned ovens until the late 19th century. The usual way for baking until the 19th century was over a fire or on an iron griddle. Some pastries that were very popular during the 18th century were griddle cakes. Griddle cakes are not actual cakes, it was what they called things like pancakes, scones, and oatcakes because they were baked on a griddle iron. As people were getting ovens and were having these “griddle cakes” baked in ovens and conventionally, the use of a griddle iron soon faded away, but some people still preferred griddle irons than the ovens back then.
Fruit cakes are very popular in Britain and there are many varieties of fruitcake. Dried fruits, spices, and many other things were used to make fruitcakes. Fruitcakes started to come around during the 13th century when people were coming from the Mediterranean lands with different types of fruits and ingredients. People started using these different fruits and started drying fruit and were adding it to their bread. As people were learning how the good fruit was in their bread they started adding these dried fruits and Mediterranean fruits to allot of their baked goods. Some of the British bakers added these fruits to their bread and started adding it inside cakes as well. They soon started to combine some of the bread recipes and cake recipes and were making fruitcakes that way.
As fruitcakes and gingerbread were some of the most popular pastries baked in Britain, sponge cakes made their way in. Instead of baking a sponge cake with egg whites and sugar like they were used too, the British bakers soon learned that they liked to use the genoise baking style instead. There are multiple types of sponge cakes throughout all of Britain, and one of the most popular is the Battenberg cake that was invented in honor of Prince Louis and Queen Victoria’s granddaughter's marriage in Britain in 1884. Sponge cake recipes were changed all the time. Adding, and taking away ingredients and changing a few things were normal when baking a sponge cake. With the idea of sponge cakes being able to be made multiple ways, British bakers started to add things like different fruits, nuts, seeds, and spices to change everything up a bit. Some of the most popular sponge cakes had fruit slices laid over the sponge cake with icing drizzled over the cake. Today if you go to Britain you will notice the multiple varieties of sponge cake that they have to offer, and they are known for that in Britain.
References:
http://eds.a.ebscohost.com.ezproxy.uvu.edu/eds/detail/detail?vid=1&sid=103ab434-cdef-4992-b0a7-8955e0c471cc%40sessionmgr4008&hid=4211&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=94518459&db=khh
When we hear “gingerbread” in America today we usually think of gingerbread cookies. But in Britain, “gingerbread” is actually a type of bread that they make regularly. We learn that “in the 18th century, cheap molasses from Caribbean sugar plantations replaces expensive honey.” The British bakers used to replace the honey with molasses when baking the bread, they did this because it was a lot cheaper to use molasses then it was to use honey. When the bakers would change out the honey for the molasses,
it would make the bread a little spicier and darker than if they were to bake the bread with honey. People started experimenting with the gingerbread and would add things to the recipe to see how it turned out. Oats were sometimes added when baking the gingerbread for the taste, thick chunks of ginger, and nuts were also experimented in with this recipe. People started to use the dough and change things up with to and while doing this, people started baking cookies from the main dough with a few other ingredients added to the mixture to make it more of a cookie texture. They started to make these cookies and then soon gave them the name “gingerbread cookies” because the idea came from the bread. Still, today gingerbread is very popular and well loved throughout Britain.
Only professional bakers and wealthy households owned ovens until the late 19th century. The usual way for baking until the 19th century was over a fire or on an iron griddle. Some pastries that were very popular during the 18th century were griddle cakes. Griddle cakes are not actual cakes, it was what they called things like pancakes, scones, and oatcakes because they were baked on a griddle iron. As people were getting ovens and were having these “griddle cakes” baked in ovens and conventionally, the use of a griddle iron soon faded away, but some people still preferred griddle irons than the ovens back then.
Fruit cakes are very popular in Britain and there are many varieties of fruitcake. Dried fruits, spices, and many other things were used to make fruitcakes. Fruitcakes started to come around during the 13th century when people were coming from the Mediterranean lands with different types of fruits and ingredients. People started using these different fruits and started drying fruit and were adding it to their bread. As people were learning how the good fruit was in their bread they started adding these dried fruits and Mediterranean fruits to allot of their baked goods. Some of the British bakers added these fruits to their bread and started adding it inside cakes as well. They soon started to combine some of the bread recipes and cake recipes and were making fruitcakes that way.
As fruitcakes and gingerbread were some of the most popular pastries baked in Britain, sponge cakes made their way in. Instead of baking a sponge cake with egg whites and sugar like they were used too, the British bakers soon learned that they liked to use the genoise baking style instead. There are multiple types of sponge cakes throughout all of Britain, and one of the most popular is the Battenberg cake that was invented in honor of Prince Louis and Queen Victoria’s granddaughter's marriage in Britain in 1884. Sponge cake recipes were changed all the time. Adding, and taking away ingredients and changing a few things were normal when baking a sponge cake. With the idea of sponge cakes being able to be made multiple ways, British bakers started to add things like different fruits, nuts, seeds, and spices to change everything up a bit. Some of the most popular sponge cakes had fruit slices laid over the sponge cake with icing drizzled over the cake. Today if you go to Britain you will notice the multiple varieties of sponge cake that they have to offer, and they are known for that in Britain.
References:
http://eds.a.ebscohost.com.ezproxy.uvu.edu/eds/detail/detail?vid=1&sid=103ab434-cdef-4992-b0a7-8955e0c471cc%40sessionmgr4008&hid=4211&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=94518459&db=khh
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