Gobi handcrafts every birthday cake. We can make almost any type of cake. The limitation is not your imagination but how accurately you relay your requirements to us. Like any craftsmen, our kitchen team needs some specific information that help us plan out your dream cake.
Some terminologies to consider:
There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method.
Butter (or Oil) Cakes contains butter and baking powder to leaven them. This results in a light and airy crumb, though not quite as light as that of a sponge cake.
Pound Cakes is the simplest type of butter cake made of butter, sugar, eggs, and flour resulting in a dense yet tender texture. Pound cakes are heavier than butter cakes used for constructing multi-layer cakes. Pound cakes are lightly flavored with a simple glaze or icing.
Multilater cakes are different types of cake arranged in layers.
Sponge or Foam Cakes do not include fat, such as butter or oil, and they do not incorporate leaveners, like baking powder. Volume is created by whipping the eggscausing these cakes to rise on their own.This method produces extremely light, airy cakes with a spongy texture but generally less flavor and moisture than butter and oil cakes. The basic types of sponge and foam cakes are: Angel Food Cake.
Genoise is made with whole eggs rather than just egg whites giving it a richer flavor. Genoise cakes are always moistened with syrupor stacked with rich fillings such as buttercream. These layer cakes, commonly referred to as “European-style” style layer cakes.
Chiffon Cake is a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten to soft peaks before being folded into the batter. This creates a cake with a tender crumb and rich flavor.