A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.
Although their origin is unknown, recipes for cupcakes have been printed since at least the late 18th century.
2. Missisipi Mud cake (USA)
Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the US state of Mississippi. The treat contains a gooey chocolate filling on top of a crumbly chocolate crust. The pie is usually served with ice cream. While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving.
The name "Mississippi mud pie" comes from the dense cake which resembles the banks of the Mississippi River. It is believed that this dish was created by home cooks after World War II because it was made of simple ingredients that could be found at any supermarket and did not require any special cooking tools.
3. Banoffee (UK)
Banoffee pie (also spelled banoffi, or banoffy) is an English pastry-based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.
Its name is a portmanteau constructed from the words "banana" and "toffee".
Credit for the cake's invention is claimed by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex. They developed the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to instead use the type of soft caramel toffee created by boiling a can of condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and it was an immediate success, proving so popular with their customers that they "couldn't take it off" the menu.
4. Chocolate Salami (Portugal)
5. Cinnabon (USA)
Cinnabon's buns are actually rolls, or rolled up dough. They are prepared in one of three ways, depending on the store operator's preference: 1) Freezer-To-Oven, also known as FTO, where the rolls are pre-made in a factory and sent to the stores frozen; 2) Prepared Dough, where the dough is received frozen, then is thawed and made into rolls on location; and 3) from scratch, where stores still make the dough fresh in a mixer from flour, a proprietary base mix of dry ingredients, margarine, yeast, etc. Customers can easily recognize the last two preparations, because the rolling process is in plain view if the rolls are made on-site
Cinnastix initially come as Danish pastry sticks. A mixture of margarine and vanilla extract is brushed on, then the sticks are dipped in a cinnamon and sugar mixture, twisted, and placed on a pan to bake
6. Churros (Spain)
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack that has disputed origins. Churros are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin (and sometimes knotted) and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche.
7. Betel Panna Cotta (Indo Italy Fusion)
Panna Cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theoriessuggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.
8. Basbousa (Egypt)
Basbousa is a sweet cake made of a semolina or farina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.
It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "Hareesa" in the Maghreb and Alexandria
9. Baklava (Turkey)
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia.
10. Sacher fantasy cake (Austria)
In 1832 Prince Wensel Metternich charged his personal chef with creating a special dessert for several important guests. The head chef having taken ill, let the task fell to his sixteen-year-old apprentice, Franz Sacher then in his second year of training with Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Pressburg and Budapest, ultimately settling in his hometown of Vienna where he opened a specialty delicatessen and winery.
Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties.
11. Sohan Halwa (India)
Sohan Halwa or Sohan Halva is a traditional Indian sweet.
It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added. Unlike most other halwa dishes in the subcontinent, it is solid.
12.Bal Mithai (India)
Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora. The Khim Singh Mohan Singh Rautela shop in Almora is famous in the whole uttarakhand for their distinct Bal mithai and Singhauri.
13. Jalebi (India)
|Kaju Jalebi (Cashew Jalebi)|
Jalebi is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Nepal, and Bangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup.
The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.
14. Sizzling Brownie (Finland)
A rich, gooey, sinful and truly indulgent dessert. Warm, fudgy walnut brownies served with rum marinated fruits, drizzled with chocolate sauce that is streaked with fresh cream. And what is a brownie served without the mandatory scoop of vanilla ice-cream. So dig in and indulge.
15. Baked Alaska (Germany)
Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.
The name 'Baked Alaska' was coined at Delmonico's Restaurant in 1876 to honor the recently acquired American territory. Both the name 'Baked Alaska' and 'omelette à la norvégienne'/'Norwegian omelette' come from the low temperatures of Alaska and Norway
16. Flambé Crepes - Flambee (Malaysia)
to be continued