We’re big fans of home baking, from the recipe research to the freshly baked favourite cakes. In today’s blog post we’re sharing four fun facts about the wonderful hobby that our community of At Home Bakers love as much as we do!
Let’s start with some global gobsmacking facts!
Baked Alaska is not from Alaska
Talk about confusing, right?! This world-renowned delicious dessert gained its name in New York City in 1876, when it was baked by Delmonico’s Restaurant to celebrate the annexation of Alaska. However, this wasn’t the first time this world-renowned wonder was whipped up – it’s said that British physicist (and rumoured spy!) Benjamin Thompson, aka Count Rumford, created this recipe whilst experimenting with pastries, meringues and temperature. When he saw the sweet dessert’s snowy appearance, he dubbed it ‘omelet à la norvégienne’ translating to ‘Norwegian omelette’.
Croissants are not from France
What next, pizza is from England?! You might think there are few things more pertinent to Paris than a freshly baked croissant (complete with un cafe, of course), but this particular pastry is actually the descendant of a traditional Austrian bake, known as kipferl. So how did it arrive at the Eiffel Tower? It’s said that when August Zang, an Austrian entrepreneur, set up a Viennese bakery in France’s capital, he added yeast to the kipferl’s butter pastry. And so the croissant was born!
A truly timeless dessert
You might know that adding a dash of alcohol to a fruitcake can keep it edible for quite a while, but did you know that this was recently taken to the next level? American comedian Jay Leno sampled a fruitcake 125 years after it was baked, in 1878. Would you try it?
A giant gingerbread house
A festive fact for you here… did you know that the largest gingerbread house covered an area of over 2,500 sq. ft.? Baked to perfection in Texas, this brilliant bake contained over 35,000,000 calories. Perhaps don’t try this one at home!