Cakes and Confectionaries are a gift to India from the West. It is a developed taste and now it has become quite an indispensable part of our lives. Earlier according to the Indian culture, during birthdays a sweetmeat called Kheer was made, but with passing times Cakes have replaced Kheer. These days children do not like to eat traditional sweets they rather love to eat cake, pastries, fudges, custard etc. India is one of the huge markets comprising of many manufacturers, exporters and suppliers of confectionery. These vendors of confectionery are scattered all over Indian markets nurturing the requirements of large variety of buyers for confectionery who are also scattered throughout India. Different varieties of cakes are available for different industrial purpose. The prime importance for the buyer is to source the quality confectionery, which also suits his requirement and pocket/budget thus increasing his production & profits.

A cake is a form of food that is sweet and baked. Cakes normally combine refined flour, sugar, eggs, milk, butter, baking powder, essence etc. Cake is often the dessert of choice for ceremonial occasions, particularly weddings and birthdays.

Some common types of cakes and their recipes are as follows:

Sponge Cakes
Sponge cake is a type of soft cake based on wheat flour, sugar, baking powder and eggs. It is very soft thus its name. It is eaten as an accompaniment with tea and coffee. If one wishes icing can be done on the cake to decorate it.

Ingredients:

4 eggs
2 cup sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 cup butter
1 cup boiling milk
2 cup all purpose flour
2 tsp. baking powder

Method of Sponge cakes: Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into pan. Bake at 350 degrees for 25-30 minutes or until cake is done.

Fruit Cake: Fruitcake is a heavy cake made of dried or candied fruits and nuts that are soaked in brandy or rum, often used in the celebration of weddings and Christmas. The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash.

Ingredients
1/2 cup Butter
1 cup Brown Sugar
2 Eggs
1 1/2 cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon powder
1/4 cup Milk
1/4 cup Jelly
1/2 tsp Vanilla
3/4 cup Nuts (Badam, Pista, Kaju, etc.)
3 cups Fresh Fruit Peels-dried

Method: Pre-heat the oven to 300 degrees. Bring the butter to room temperature. Dice the nuts into small pieces. Beat the eggs, sieve the flour and then add the rest of the ingredients. Bake for 2 to 3 hours at 300 degrees till the cake is dark brown or the knife comes out clean.

Eggless cake
Ingredients:
Sweetened Condensed Milk: 1 tin (400g)
Maida: 200g.
Butter: 100g.
Baking powder: 1 tsp.
Soda bicarbonate: 1 tsp.
Aerated soda: 150 ml
Vanilla Essence: 1/2 tsp.

Method: Grease a baking tin and dust it with flour. Pre heat the oven at 180 o C. Sieve together maida, baking powder and soda bicarbonate. Soften butter. Add Condensed Milk and beat well. Add the vanilla essence. Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Take the cake out in a plate.

Chocolate Cakes: Chocolate cake is a common dessert cake served at many gatherings such as birthday parties and weddings. There are many different types of chocolate cake depending on the alteration of the ingredients and chocolate flavoring.

Ingredients for Chocolate Cakes:
Eggs - 3nos
Butter - 200g
Vanilla essence - 3/4tsp
Castor sugar - 200g
Milk or Orange juice - 1tbs
Flour - 200g
Baking powder - 1/2tsp or 2g

Method for preparing Chocolate Cakes: Beat the eggs till light and fluffy. Soften the butter and add to the eggs. Add vanilla essence and sugar and beat till well blended. Sieve cocoa, flour and baking powder together and gradually fold into the egg-butter mixture, making quick figures of eight in the base of the bowl. Add milk or orange juice. Line the base of the microwave safe dish with greased and floured greaseproof or brown paper and pour in the batter. Microwave at 100 percent powder for five minutes. Stand for five minutes. When cool, gently turn the cake out. Store in an airtight box. Top the cake with nuts. A dusting of castor sugar will make it look very attractive.