1910's Cake

The 1910's changed the world of cakes as we know it today. During this decade cakes slowly became more available to the middle class, however they were still most popular amongst upper classes. It was also in the 1910's that the first "birthday cake" recipe was officially created. It was very different from the "birthday cake" we all think of today; white cake with sprinkles/confetti. The birthday cake of this time was made up of fillings such as walnuts, orange peel, raisins, and currants. Other popular flavours of this decade were chocolate, carrot cake, sponge cake, and white cake. Decorations on cakes ranged from very simple (flowers and a white base), to extremely detailed wedding cakes (intricate piping and sugar work).

For my 1910's Cake I made a gluten free carrot cake (recipe linked here: https://www.wellplated.com/gluten-free-carrot-cake/.) with Swiss meringue buttercream (recipe linked here: https://natashaskitchen.com/swiss-meringue-buttercream-recipe/.)

Due to the fact that I had never before made a gluten free cake I conducted much research to find a reliable recipe. I believe that the recipe I ended up using was a great one; the cake turned out moist and rich!

I also noticed after making the Swiss meringue buttercream, for my last three cakes, that I am getting much better at making it. It has been the exact desired consistency,

and has spread and piped onto my cakes very well.

To decorate this cake I simply used Swiss meringue buttercream to coat it, then topped it off with flowers, and wrapped a ribbon around the bottom. This style was really fun and interesting to see come to life because of the way that it has such a modern look. It goes to show that old trends always make a comeback.