What is the historical origin of pastry versus cake?

Aug 26, 2013 ... ... between the layers. The resulting pastry, when done right, should be crisp and flaky, with a taste of butter but no greasiness. A cornetto ... Jul 31, 2014 ... Some of the options include: bleached cake flour, unbleached cake flour, pastry ... There are two major differences between flours. Protein ... Jul 23, 2009 ... As far as I can tell, the only real difference between the two is the bleaching, although in whole wheat pastry flour, 100% of the wheat ... Oct 23, 2022 ... Comments Section ... I doubt a pro chef would agree with this, but: Cookies are made from dough (holds its shape until it goes in the oven), cakes ... Oct 15, 2019 ... These are what you see in the aisles of grocery stores and the major difference between flour types is the fluctuation of protein levels. Higher ... Feb 24, 2012 ... ... in a specific way (as in a pastry), instead, they all share the "muffin method" of mixing wet and dry ingredients separately, then combining ... Apr 3, 2023 ... Generally speaking, bakers tend to create a wide range of baked items, including bread, cakes, and pastries, while a pastry chef is a more specialized ... Bakery is more focused on the production of breads and cakes that are often consumed daily, such as bread for breakfast and dinner, while pastry is more focused ... The only difference between the two recipes is the ratio of ingredients and the fact that the cake is made with baking powder, but the bread is made with yeast. Nov 20, 2018 ... The way I understand the difference between fahertorte and flodni is the pastry layer that separates the layers. Am I correct? I was reading ...