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The Hidden Secret behind Cake Boxes
Bakers are keeping an eye on their cake boxes. Because no matter how hard you have done in order to make the delicious cakes but still if your representation is not elegant then all is in vain. The appearance and presentation do play a significant role in order to provide excellence in the field of confectionary and bakery. Because there aren’t the kids of 1980s or 1990s now your customer has grown up especially in the presentation of cakes, therefore, your cake boxes should jump off the list.
Cakes through History
Cake has either a very long or a surprisingly short history, depending on how you look at it. Archaeologists have found evidence of foods they call cakes from the very earliest civilizations, and yet the sort of foodstuff Anglo-Americans usually mean by the term (sweet, soft, spongy) only really comes into being in the mid-eighteenth century. The linguistic category that we denote by the name ‘cake’ does not map neatly onto the food-concepts employed even by our nearest neighbours (the Frenchgâteaux or German Torten being by no means synonymous), let alone those of more distant neighbours or earlier historical periods. Nonetheless, We will attempt in this cake box article, albeit tentatively, to trace the culinary, linguistic and conceptual roots of the modern cake.
Those earliest cakes discovered by archaeologists in the remains of Neolithic lake villages in Switzerland were flat rounds of crushed grain, moistened, compacted and cooked, in all probability, on a hot stone in the ashes of a fire. These are ‘cakes’ because of their flat, compacted nature (a linguistic usage that survives in the case of a ‘cake’ of soap). Such cakes are the ancient version of the modern oatcake which, despite its name, we would now put in the category of biscuit or cracker.
This definition of cake as something squished together into a patty-like form (think also of cattle
cakes, or rice cakes) is a dominant one in the food of the classical world. There are a number of food stuffs that classicists commonly translate as cake. The Ancient Greek plakous, which becomes the Roman placenta, is a form of flat cake that appears in many texts, though with what seems to be considerable variation in its ingredients. The Roman sources also commonly name libum, which is usually a form of cheese-cake, often covered in honey.
Cakes are appearing most often in the religious contexts: the Egyptian Greek Athenaeus, writing about AD 200, lists a number, including the amphiphon, a flat cake surrounded by small torches which was used in offerings to Artemis and Hecate; the basynias, a boiled wheat dough filled with honey, walnuts and dried figs, which the Delians sacrificed to Iris; and the mulloi, made from sesame and honey in the shape of a woman’s genital organs, carried in Syracuse in processions for Demeter and Persephone.1 Most of these cakes seem likely to have evolved from ‘poured’ religious offerings of grain, milk, nuts and honey, with the Greek terms pelanos and popanon signifying both the poured and the cake-like concepts.
In the second century BC, the Roman senator Cato the Elder lists a considerable quantity of different types of cake in his On Agriculture, a fact which has tended to surprise editors of this otherwise austere writer, but which suggests that the concept of cake was of some importance in the classical world, and that it denoted a wide variety of very different food stuffs with very different social and culinary functions: ‘Cakes covered so wide a range of eating in antiquity that the same name might be applied to a rustic confection as a rich man’s titbit, and the same name to “luxurious” Persian desserts as to a religious offering.
Because of the high cost of spices this was an expensive sweetmeat. It was often decorated: early versions have box leaves attached with the sharp points of cloves, arranged in a pattern to resemble the studding on tooled leather armour, with the leaves forming a heraldic fleur-delis and the cloves driven in like nails.3 Gingerbread in this form continued into the 17 century , when red gingerbread was popular, flavoured with cinnamon, aniseed and ginger and coloured with liquorice and red wine. It was rolled out thin, pressed with a decorated mould to print a picture on its surface, and then dried in the oven.4 Much gingerbread was imported from the Netherlands, and it is notable that such wooden moulds continue to this day to be used by Dutch cooks to print shortbread-type biscuits.
The ancient compressed cake serves much the same structural function as the modern cake: a centrepiece to celebrations and feast days. But in evolutionary terms the compressed cake is a blind alley. Modern cakes do not descend from it. Indeed, it is as modern baking techniques begin to emerge in the seventeenth century that the old form of gingerbread dies out, being replaced by a version involving flour, butter, sugar and eggs as well as the spices of the original.5 So from what does the modern cake evolve? Its most obvious ancestor is bread, and for much of their history bread and cake were virtually indistinguishable:
The evidence for early forms of cake in Britain is elusive. In any case the boundary between primitive bread and primitive cake was tenuous, honey- and milk-breads being made when the extra Ingredients were available. If fat was also added, to be taken up as the starch granules of the flour swelled and burst during cooking, the result might be a kind of cake.
Cake does not become firmly separated from bread for a very long time. Even the linguistic derivation of the word ‘cake’ is uncertain, with some sources assuming it derives from the Old Norse ‘kaka’ and others claiming it as a Latin loan word via Ancient British or Anglo-Saxon.
One early definition of cake is given by John de Trevisa in 1398, where the crucial feature distinguishing cake from bread seems to be that it is turned over during baking and is therefore flat on both sides: ‘Some brede is bake and tornyd and wende at fyre and is callyd . . . a cake. Small cakes of enriched bread – buns to us today – were a much more familiar foodstuff during the Middle Ages and beyond. These are the cakes of Sir Toby Belch’s ringing retort to the parsimonious steward Malvolio in Twelfth Night: ‘Dost thou think because thou art virtuous, there shall be no more cakes and ale?’9 Cakes here stand for pleasure; they belong to the category of entertainment – like plays, circuses and recreational sex – that the Puritans are seeking to outlaw.
Today, our culinary taxonomy would assign such food to the category of sweet bread rather than cake, despite the fact that some of them retain the name ‘cake’. It is notable that virtually all modern recipes for delicacies like the immensely rich lardy cake (in which the dough is interleaved with cubes of lard and brown sugar) are prefaced with an explanation that it is really a form of bread. The ramshackle, piecemeal, random processes of culinary evolution mean that many foodstuffs remain stranded on the wrong side of the in-any-case very shaky line dividing bread from cake in the British imagination. Take, for instance, the case of teacakes and tea-breads.
Each derives its name from the meal at which it is commonly served rather than because tea is an ingredient. Teacakes, which we most often encounter in teashops in small tourist towns and villages, are fruited yeast-raised buns, served split, toasted and buttered at afternoon tea. They belong to the class of small breads that includes muffins and crumpets, and are cakes only in the sense that they are flat and round. Tea-breads, confusingly, are cakes. Raised with chemical agents such as bicarbonate of soda, these are light, relatively plain cakes, which would usually be served at high tea – that curious meal which survives from the rural traditions of late 19th and early 20th centuries, and which traditionally includes bread and butter, a simple protein dish such as boiled eggs, ham or kippers, and a fairly plain cake. Tea-breads are bread because of their shape – they are cooked in loaf tins, sliced like bread, and often served buttered. Despite such fascinating anomalies, it is broadly true to say that for the modern British, yeast-raised goods fall outside the conventional category of cake.
Many of the most famous cakes of countries such as France, Germany, Austria and Italy are yeast-raised. The kugelhopf or gugelhopf, baked in a tall, round, decorative mould with a hole in the centre, is a speciality in Alsace, Austria, Germany and Poland, where it may well have originated in the early 1600s. The French savarin and its close relative the rum baba are based on a rich brioche-type yeasted dough, their compact, soft and squashy texture deriving from the alcoholic syrup with which they are soaked. Germany’s brandy-drenched, marzipan-stuffed Christmas stollen; Italy’s towering vanilla-scented panettone: all fall into a conceptual category much closer to cake than bread. Dishes such as these, transplanted across the Atlantic by Dutch, German and Scandinavian settlers, evolved into the category known to Americans as coffee cakes. Yeast-raised doughs, often in ring form and variously covered with streusel toppings, drizzled with nuts, honey or syrups, or filled with custard or cream cheese, these are served midmorning with coffee: an elaboration of an earlier tradition of sweet bread as a breakfast food.
Our modern cake has other ancestors besides bread. One is an even more primitive food than bread: porridge. Early man is thought to have rendered hard grains edible by soaking and boiling them into a sort of porridge.
The derivation of these early rich fruit cakes from the pudding is indicated by their commonest name – ‘plum pudding cake’. The fruit cake was much rarer than the pudding because of the relative rarity of bread ovens throughout the medieval period. Because of the fire risk they posed, only large manors and monasteries had ovens, housed in separate bake houses away from the main buildings. It was only in the sixteenth century that the walls of cottages began to be sturdy enough to safely incorporate an oven: before that, most baking was done on the open hearthstones. One result of this was to restrict the ‘great’ (or large) cake to the inhabitants of great houses – and even then, the expense of their ingredients made them strictly feast-day foods. The fruit cake that derives from porridge via pudding is not ultimately separable from the fruit cake that is an enriched form of bread, though the proportion of fruit to other ingredients in the former would tend to be higher, and the texture of the cake therefore denser. The more one looks into the history of food, the clearer it becomes that most foodstuffs have a number of different ancestors and several parallel strands of development. Dishes emerge almost always through a process of accident and serendipity rather than out of reasoned ‘scientific’ development.
History of Cake Boxes
Everything existed in the world of manifestations has been borne one day. Same is the case for the cake boxes too. In the past, there were no boxes and people have to suffer a lot in that regard. In the year of 1890, a kind-hearted person named as Robert Gair invented the boxes. He was a Scottish man and he made many pieces which were flat in shape but placing them together formed a box. This was the time when boxes arrived at the world and they started serving us to humans with all of their efforts.
Boxes are being found in many shapes for many different purposes. Have a look at some examples:
For Bakery products like sweets, cakes, and pastries.
For placing the gadgets.
For eatables like chips and biscuits.
It is really a difficult topic to enlist the uses of boxes. As we came to know that how boxes were invented let’s discuss their roles in the bakery.
Secrets behind Cake Boxes:
Cake boxes are used due to many reasons and studying the overall morphology off them is a quite hard task to be done, however a quicker overview from the glimpse of the market has been evolved here, have a look below:
How cake boxes preserve the quality of cakes?
The cake boxes are prepared in such a way that they can work as armour. They can provide the same kind of protection to the cakes that of the army provides to the country. As the army guards the nations in the same way the cake boxes guard the cakes inside them. The boxes become a barrier in the way of bacteria and don’t allow the air to harm the cakes placed inside of them. Otherwise, there is a chance that the air could react with the boxes and can harm the cakes with germs, bacteria and other unhygienic organisms present in it. This is one of the fascinating benefits of the cake boxes however the cake boxes cannot provide protection for long term prevention.
The quote “looks don’t matter” is really a falsified quote as it has no relationship with reality. The truth is that looks do matter and they do matter a lot especially when you are at shopping. And when it is about the kids then looks are the main ingredient of your product. Because as much as appealing would be the appearance of cake boxes that much your younger customers going to like you. Therefore it is really a crucial matter that how the cake boxes appear is a matter of fact and should not be ignored at all.
However while choosing the looks and appearance of the cake boxes what are the main things you should keep in mind. “A retail package is the last and best chance to make a sale.” According to the author of The Brand Gap Mr Marty Neumeier. Therefore the bakers should pay a deep look at the display of cake boxes. And they are very well aware by the mindset of their existing customers especially when they are kids.
What is a must-have for cake boxes?
The importance of cake boxes is really undeniable and they should look elegant too but still, there are some aspects which should be kept in mind while preparing cake boxes. Have a look at some aspects below:
The manufacturing and expiry date should be mentioned clearly in the boxes.
The ingredients should also be mentioned keeping in view their amount added in cakes.
The registration no if it is allotted by the government officials.
Any caution if that is needed for the users.
And most important you should not forget to mention about your product line on the cake boxes.
What’s the story behind the looks of cake boxes?
Being a cake seller if you really want to increase your overall revenue then it is necessary that you choose the cake boxes keeping in view that of your rivals. Also, keep a sharp eye on the latest market trends before preparing the cake boxes.
For “Velvety Crumb” in all your cakes
Velvety” is the only word for it, cake experts agree this moist, fine, delicately springy texture that you find in all Calumet cakes, simple or elaborate. “It’s the loveliest texture I’ve ever seen,’’ one cooking teacher declared, “and it has certainly converted me to Calumet Baking Powder!” What’s the mysterious something in Calumet that gives cakes this superlative softness—this beautifully fine, even grain? There’s no mystery about it when you understand Calumet Baking Powder’s unique Double-Action! Your Calumet batter, you sec, gets the benefit of two distinct leavening actions.
A quick action in the mixing bowl—set free by liquid. A second, slower action in the oven—set free by heat. And these two actions are so timed and balanced that the batter expands at a perfectly even rate! That’s what gives your Calumet cake that fine, uniform grain, that marvelously delicate texture. That’s why the cut surface of a Calumet cake is velvet to your fingertips — as well as glorious to your taste!
Bridal Festivities Call for “VELVETY CRUMB”
“Are you sighing a hit wistfully, little bride, over the glorious cakes made in your honor? Wondering whether the first cakes you make for him in your new kitchen can possibly be as soft and delicate and velvety? Take heart—your very first easy one-egg cake can have this lovely texture, tool Because even the simplest cakes made with Calumet Baking Powder have a marvelous, melting tenderness—the texture that cake experts call “velvety crumb.”
What makes Calumet cakes so remarkably fine and soft? Double Action IA quick action in the mixing bowl—set free by liquid. A slower action in the oven—set free by heat. And these two actions are so balanced and controlled that the batter expands at a perfectly even rate. And the texture of the finished cake has a perfectly even grain—just like velvet! Begin your new career as a wonderful cake- maker with a can of Calumet, “the thriftiest of baking powders.”
Calumet is sent to you by General Foods, the same company that sends you Swans Down Cake Flour, Walter Baker’s Chocolate, Jell-O, Minute Tapioca, Maxwell House Coffee, and so many other fine foods noted for their high quality. Use the coupon at the right to send for the wonderful picture-lesson book, “All about Home Baking.” It contains 185 recipes with 25 basic recipes giving the step- by step directions in pictures—almost like a movie! This book tells you all the things that most recipe books take for granted.
- Calumet Fruit Cake……. wedding cake to dream on.
- Silver Cake….. the “bride’s cake.”
- Sea Foam Fudge Cake…… for the bachelor supper.
- Ribbon Cake…… for showers.
- Orange Roll……… for parties.
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Get the free design support from expert’s designer to make your boxes more user-friendly. The first thing is important for our designers to catch the attention of customers inside your boxes. If the design is catchy and easy to use. then your customers will easily view other details such as the main services which you offer or the products sold etc. Hence a design can easily make or break your clientele. Such is the importance of good design. Get the complete free designing support and cheap cake boxes solution from our expert’s designers. Our professional designer’s mission has to provide the best user experience owing to eye-catchy, beautiful and user-friendly designs.
Are you facing the temporary shortage of skilled workforce? Is the cost of your boxes crippling your budget? Do you need a high-quality offset printing for your boxes? Are you finding it hard the right company to work on your boxes? Packze innovative custom packaging service is the answer to all your problems. Our experts understand the most important key factors and also keep up to date with the latest printing technologies, so they hone their skills and keep abreast of all the latest trends.
Get the 100% Eco-friendly packaging solution from us provide the 100% recyclable materials for your cake boxes. At Packze we believe in delivering what we promise, on time and in the budget. So call us today to get a free quote your next packaging Superstar!
Questions & Answered
Basically,cookie boxes use for the cookie packaging also protects your biscuits.
It will be depend on your custom cookie box size.