You Won’t Get Pimples Forever by Eating the Baskin Robbins Cake Qatar

According to food historians, the first types of today’s Baskin Robbins cake Qatar (round types with icing) were first baked in Europe in the middle of the 17th century.

This is primarily due to the advancement of technology (more reliable stoves, the production/availability of food molds) and the availability of ingredients (refined sugar).

At that time, cake ring molds were popular. Early icings were usually a baked mixture of the best available sugars, egg whites, and flavorings.

This mixture was poured on the cake. Then the Cake was returned to the oven for a while.


When removed from the oven, the icing cooled quickly and formed a hard, shiny coating like ice.

Prepared at this time, there were still dried fruits (raisins, currants, citrus fruits).

It wasn’t until the mid-19th century that the cake we know today (baked with refined white flour and baking powder instead of yeast) came into being.

Buttercream frostings (using butter, cream, powdered sugar, and confectionery flavors) replaced traditional frostings in the first decades of the 20th century.

In France, Antonin Carme is known as the first chef of the modern pastry/cake world.

Why are cakes round?

Food historians offer different theories. Each one depends on the period, culture and cooking method.

In general, the round cakes that we know today are derived from the ancient bread. Ancient bread and cakes were made by hand.

They were usually rolled into round balls and cooked on hot stones, griddles, or in shallow pans. These products are naturally rounded.

Until the 17th century, cake rings (made of metal or wood) were placed on flat pans to shape the cake.

Over time, baking pans in various shapes and sizes became easily available to the public.

Molded cakes have reached their peak in the time of Victoria (former Queen of England).

Cakes of the 17th century

Tin or iron rings were increasingly used for cakes from the 17th century onwards and were mentioned in many cookbooks.

These rings were similar to our modern circular rings but much deeper.

The ring was placed on an iron or tin sheet, and a layer or two of floured paper was placed at the bottom.

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