Publication Design: Cake

without
icing,
it’s just
bread
...I don’t like bread

c a k e 1

“
a
world’s
1
5.2–carat pink diamond
all
the
The cake was adorned
with 4,000 diamonds,
seventeen of which are
worth more than $45 million.
In 2015, a $75 million
cake set the world
record. At six feet long,
it weighed about 1,000
pounds and took over
1,100 hours to make.
birthday
cake ”
1
15
400
73
75
6.4–carat yellow diamond
5–carat black diamonds
1–carat white diamonds
3–carat white diamonds
3–carat black diamonds
THE BEATLES
It’s All Too Much, 1969
c a k e 3

mmm
ill
T H E U N I T E D S TAT E S H A S 1 6 6
FLOUR
the
The Romans
are said to
have first used
waterpower
for milling flour
around 100
BCE. However,
In the 19th
century, water
replaced wind
as the primary
source of power,
allowing for larger
mills to be built
along rivers. In
1870, there were
22,573 working
mills in the United
States. Significant
windpowered
developments
mills were used
of the mill in the
more in the late 19th century
17th and 18th made the modern
centuries.
possible.
i
ll
illllllll
F L O U R M I L L S W I T H A D A I LY
C A PA C I T Y O F 1 , 5 8 1 , 2 8 6 C W T S .
c a k e 5

birth kinder day fest
Happy birthday to you! Happy birrrtthday to youu
! Happy biirrrthdayy,
Kids’ birthday parties
were first introduced in
Germany the 18th century.
They celebrate with cakes
lit with candles. Rather
than blowing them out,
the candles were left to
burn all day. The cakes
were also more dense and
bready, not the light, sweet
dessert served today.
happy biiirrrrtthhhdayyyyyyy...Happy birthday to you! Happy birthday to you! Happy birthday to you! Happy birthda
birthday to yoouuu
Happy biiirrtthhdayyy...Hap
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“
I’d
rather
have a
cup of tea
BOY GEORGE
than sex.”
Traditional afternoon tea is
served with dainty sandwiches,
scones with clotted cream and
preserves, pastries, and cakes.
Drinking tea as an upper
middle class social event in the
mid 19th century, is credited to
Catharine of Braganza.
Afternoon tea was popularized by Anne,
Duchess of Bedford, who requested light
food during the long gap between meals.
c a k e 9

rink
“There seemed to be no use in waiting by the little
down the rabbit–hole
Alice in
Wonderland
door, so she went back to the table, half hoping she
might find another key on it, or at any rate a book
of rules for shutting people up like telescopes: this
time she found a little bottle on it, (`which certainly
was not here before,’ said Alice,) and round the
neck of the bottle was a paper label, with the words
‘DRINK ME’ beautifully printed on it in large letters.
me
EAT
chapter one
Soon her eye fell on a little glass box that was
lying under the table: she opened it, and found
in it a very small cake, on which the words
‘EAT ME’ were beautifully marked in currants.
‘Well, I’ll eat it,’ said Alice,
‘and if it makes me grow
larger, I can reach the key;
and if it makes me grow
smaller, I can creep under
the door; so either way I’ll
get into the garden, and I
don’t care which happens!’”
c a k e 11

2 0 2 0
bakers’
occupational
outlook
median pay
$29,400 per year
$14.13 per hour
193,400 jobs
28,300 openings for baker
positions are projected
anually from 2020–2030
10% job growth
c a k e 13

LEAVENING
LEAVENINNG
G
LEAVENING
LEAVENING
Chemical
leaveners
such as
baking power
or baking
soda are
the easiest
to use and
require the
least amount
of work.
Through a
chemical
reaction,
they produce
a gas—
usuaully
CO 2
—that
does the
work for you.
Yeast acts as
a biological
leavener by
releasing
CO 2
through
fermentation.
Mechanical
leavening
techniques
require more
work, as you
must use
tools such
as whisks or
hand mixers
to physically
incorporate
air into a
mixture.
Whipped egg
whites or
whole eggs
also add
air into the
batter.
c a k e 15

2 sticks unsalted butter,
at room temperature,
plus more for the pans
3 cups all-purpose flour,
plus more for the pans
1 tablespoon baking powder
ingredients
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room
temperature
1 tablespoon vanilla
extract
vanilla cake
1 1/4 cups whole milk
(or 3/4 cup heavy cream
mixed with 1/2 cup water)
1Preheat the oven to 350 2 3
degrees F. Butter two
9-inch-round cake pans
and line the bottoms
with parchment paper;
butter the parchment and
dust the pans with flour,
tapping out the excess.
Whisk 3 cups flour,
the baking powder
and salt in a bowl until
combined. Beat 2 sticks
butter and the sugar
in a large bowl with a
mixer on medium-high
speed until light and
fluffy, about 3 minutes.
Reduce the mixer
speed to medium; beat
in the eggs, one at a
time, scraping down
the bowl as needed.
Beat in the vanilla.
(The mixture may look
separated at this point.)
Beat in the flour mixture
in 3 batches, alternating
with the milk, beginning
and ending with flour,
until just smooth.
recipe
Divide the batter
between the prepared
pans. Bake until
the cakes are lightly
golden on top and
a toothpick inserted
into the middle comes
out clean, 30 to 35
minutes. Transfer to
racks and let cool 10
minutes, then run a
knife around the edge
of the pans and turn
the cakes out onto
the racks to cool
completely. Remove
the parchment. Trim
the tops of the cakes
with a long serrated
knife to make them
level, if desired.
c a k e 17

designed by
Lauren
Greenblatt
Lamar Dodd
School of Art
ARGD 3060
Type and Image
Fall 2021
typeface used
Heveltica Neue
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