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A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A bread-like baked substance with a sweet flavor, usually made with flour, eggs, milk or water, sugar, and flavoring.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A baking pan commonly found in every kitchen. Cake pans can be round, square, or rectangular and are available in several sizes.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations.

Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.

A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

This is a term that is used to describe cake batter that has a high percentage of sugar compared to the other ingredients that are used.

A type of pancake that is made with cornmeal, seasonings, and either water or milk and cooked on a griddle or in a frying pan like a regular pancake.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.