The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months.
According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). At that time cake hoops--round molds for shaping cakes that were placed on flat baking trays--were popular. They could be made of metal, wood or paper. Some were adjustable. Cake pans were sometimes used. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. This icing was poured on the cake. The cake was then returned to the oven for a while. When removed the icing cooled quickly to form a hard, glossy [ice-like] covering. Many cakes made at this time still contained dried fruits (raisins, currants, citrons).
It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. A brief history of baking powder. The Cassell's New Universal Cookery Book [London, 1894] contains a recipe for layer cake, American (p. 1031). Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century. In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world. You will find references to him in French culinary history books.
Why are cakes round?
Excellent question! Food historians offer several theories. Each depends upon period, culture and cuisine. Generally, the round cakes we know today descended from ancient bread. Ancient breads and cakes were made by hand. They were typically fashioned into round balls and baked on hearthstones, griddles, or in low, shallow pans. These products naturally relaxed into rounded shapes. By the 17th century, cake hoops (fashioned from metal or wood) were placed on flat pans to effect the shape. As time progressed, baking pans in various shapes and sizes, became readily available to the general public. Moulded cakes (and fancy ices) reached their zenith in Victorian times.
What do cakes mean?
Ancient breads and cakes were sometimes used in religious ceremonies. These were purposely fashioned into specific shapes, according to the observance. Round & circle shapes generally symbolize the cyclical nature of life. Most specifically, the sun and moon. Cakes baked in molds could be shaped and decorated to look like animals (Easter lambs), castles & crowns (Bundt & Turk's head) or fancy jewels. Enriched yeast breads share the same place at holiday tables. Think: Kulich (Russia, Easter), Colomba (Italy, Easter) and Twelfth Night Cake (England & France, Christmas--Mardi Gras)
What is the difference between cake, gateau and torte?
Gateaux is a French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi). Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days.
Funny cake toppers and amusing stories of wrong names and notations written on cakes abound. Attention to detail is one of the vital life skills. Nowhere is this more important than in cake decoration.
http://www.foodtimeline.org/foodcakes.html
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