An introduction to... Cake

In this fourth installment of our ongoing series offering introductions to major areas of cooking, São Paulo-based pastry chef Luciana Corrêa explores a subject very close to her heart— the wonderful world of cake!

By Luciana Corrêa

When talking about cake it is difficult to know where to start, as it opens up a whole universe of possibilities. Here, we explore eight ways to enjoy cake—from everyday to special occasions. My goal here is to help you to enrich your repertoire and to give you a good sense of the different styles of cake, so you know exactly what to prepare for any occasion.

Cake captures attention, brings people together, and represents joy, celebration, and comfort. For me as a pastry chef, cakes hold a central place, not only for their visual appeal but also for the technique, precision, and creativity they require. Cake-making involves specific methods, a wide range of ingredients, and countless decorative approaches.

When baking a cake, we apply skills rooted in fundamental disciplines such as mathematics, chemistry, and physics — from measurements and proportions to chemical reactions, temperature control, and structure. As a result, cake is both a technical and creative expression.

The art of cake-making is constantly evolving. New techniques, tools, and ingredients emerge over time, encouraging bakers to research, test, and refine their understanding. ckbk brings all this together in one place.

Cakes also carry history. Many are connected to specific countries, cultures, and time periods, while others carry with them personal or professional stories. Every cake reflects a balance between tradition and creativity.

Designing a cake requires thoughtful planning. A cake covered in sugar paste, for example, calls for a firm yet moist structure capable of supporting the weight of the covering and decorations, while remaining stable outside refrigeration—essential, as sugar paste does not react well to cold temperatures.

In contrast, cakes finished with marshmallow or meringue follow different principles. These are typically refrigerated cakes, sometimes finished with a blowtorch to improve durability and appearance. Swiss or Italian meringue is commonly used for its structure, food safety, and refined texture.

Each decision—from sponge to filling, from coating to decoration — directly influences flavor, stability, and the final experience. This is what makes cake such a fascinating subject: a craft where technique, creativity, tradition, and innovation come together.

A FOCUS ON… Everyday Cakes

Everyday life—routine, work, home, family—naturally brings to mind ideas of practicality, movement, comfort and togetherness. There is nothing better than having simple, reliable and delicious recipes that work without too many variables. These cakes do exactly that: they are straightforward, easy to make and deeply satisfying, perfect alongside a good coffee or a steaming cup of tea, bringing warmth to small daily moments.

Do not be fooled by their simplicity! 

Even everyday cakes can feature distinctive ingredients such as almonds or ginger, used by Rose Levy Beranbaum in her Golden Lemon Almond Cake and English Gingerbread Cake. These everyday cakes can also have indulgent touches like honey, used in Lenny Rosenberg’s traditional Honey Cake or fruit preserve used as a filling in Nick Malgieri’s Genoise Sponge Cake. You might even step into your garden, pick a small edible flower and gently place it on top for a touch of grace. And yes, we can finish a cake with a dusting of icing sugar for a little extra charm. 

They can be baked in a bundt tin (plain or patterned), in a round, square or rectangular baking pan—whatever the recipe suggests and whatever you have at home. 

A beautiful table matters too and, perhaps, a fabric napkin instead of paper—it elevates these moments and gives them a quiet sense of importance and beauty.

A FOCUS ON… Layer & Celebration Cakes

Celebration is essential—it is desired, expected, and welcomed. Few things feel as festive as a beautiful, irresistible cake at the centre of the table. Add lit candles or fresh, juicy fruit and the moment becomes even more alive, beautifully displayed by Fiona Cairns’ Strawberry and Elderflower Cake. With dried fruits, edible decorations or playful details, the cake naturally becomes the heart of the celebration, and you can not lose with this gorgeous Very Lemony Meringue Cake from the same author. When the cake is homemade, it carries even more meaning: care, affection and dedication are visible, and everyone notices. These cakes are the protagonists of birthdays, special gatherings and moments that ask for something memorable, imagine having an all-yellow cake at the center of the table like Woody’s Lemon cake by Rose Levy Beranbaum. Syrups, frostings, candles, flowers, people, music—it is pure joy!

When baking a birthday cake, it is important to consider whether it can safely remain on display as part of the décor. Cakes made with whipped cream or served in warm conditions generally require refrigeration and should be brought out approximately one hour before serving. While this may limit their time on display, many cakes are visually striking and designed to be a focal point, such as Nick Malgieri’s Milk Chocolate Mousse Cake. In these cases, certain elements of the decoration or structure can be adjusted to allow the cake to remain safely and attractively at the centre of the celebration.

A FOCUS ON… Chocolate Cakes

This category speaks of an almost universal love: chocolate. A good chocolate cake has a unique power to please — it is rare to find someone who is indifferent to it. Intense, delicate or indulgent, chocolate transforms any cake into comfort and pleasure.

Whether celebratory or everyday, a chocolate cake pairs beautifully with fresh coffee, a conversation among friends, a quiet evening watching your favourite series or a joyful gathering. It may be generously covered in ganache or chocolate buttercream, like Rose Levy Beranbaum’s Devil’s Food Cake or Matt Lewis’s Milk Chocolate Malt Ball cake — or just partially coated, playing a subtle game of reveal and conceal in this visually appealing cake by Fiona Cairns, Family Chocolate Cake.

Chocolate cakes can also be made in a ‘naked’ style, like this German Chocolate Cake, which requires structure and precision: sturdy layers, smooth sides and a glossy finish to maintain balance and elegance. An important consideration with naked cakes is that they should be assembled on the same day they are meant to be consumed, as the exposed layers tend to dry out more quickly.

Chocolate pairs well with almost any filling or frosting, but two well-known combinations which deserve special attention are demonstrated by Levi Roots’s  Chocolate and Orange Cake and William Curley’s Chocolate & Pistachio Cake. Chocolate with Banana from Rose Levy Beranbaum softens the intense flavor of the chocolate. For a more unusual and distinctive flavor combination, consider this Triple Chocolate, Bacon and Sour Cream Cake by Bruno Feldeisen.

When all components of a cake—sponge, filling, frosting, and decoration—are made only with chocolate, the result is a highly concentrated flavor and a visually impactful presentation. Such cakes are rich and intense, offering a bold experience rather than a delicate one.  

A FOCUS ON… Fruit, Nut & Spiced Cakes

For traditional and especially festive occasions—such as Christmas or Easter—we always think of a beautifully decorated cake that is delicious in every bite. You should check out these two suggestions: Whisky Fruit Cake by Kirsten Gilmour or Simnel Cake from the world-renowned school Le Cordon Bleu. Perhaps something a little simpler, but just as delicious, such as Rose Levy Beranbaum’s English Dried Fruit Cake or Ann Nicol’s Date and Walnut Spice Cake. All of these cakes taste and look like tradition itself, evoking memories and recalling celebrations, connecting past and present around a generous table with family gathered close.

The texture, aroma and complexity of this category can even be made without sugar and still not lose their flavor, as shown by Ann Nicol in her Sugar-free Fruit Cake. Each bite shifts between sweetness and crunch, softness and spice.

Anticipation surrounds a celebration cake, as it sits at the very heart of the celebration, often marking its culmination. In my home, we make walnut cake to our own family recipe at Christmas. My grandmother made it, my mother carried on the tradition, and now I prepare it with love, care and gratitude. ckbk has ahuge range of walnut cake recipes to choose from if you'd like to start a similar tradtion…

These cakes can be as beautiful on the outside as they are rich within, as with Aimee Ryan’s (vegan!) Christmas Cake. While they may appear grand and ceremonial, don’t hesitate to prepare one simply to indulge yourself and those closest to you.

A FOCUS ON… Rolled Cakes

How could anyone not love a rolled cake? Elegant, delicate or full of charm—like this Yule Log from Le Cordon Bleu—they all blend memories of a grandmother’s kitchen with the spirit of celebration. Each slice seems to whisper: “this was made with care, attention and love, just for you”.

These cakes require dedication and respect for technique: compare the difference between Keiko Ishida’s Swiss Roll Sponge and her Souffle Roll Sponge. The proper pan and delicate unmolding and rolling are also crucial. These rolls can be simply filled with jam and dusted with a cloud of icing sugar as with Roger Pizey’s Swiss Roll—already irresistible—or go further to create abeautifully decorated classic Bûche de Noël , one of the most visually striking cakes, carrying with it a fascinating history rooted in Celtic winter traditions.

A FOCUS ON… Little Cakes & Small Bakes

Practical, charming and often colourful, these small bakes move effortlessly between children’s parties, weddings, family lunches, school snacks and afternoon teas like these beautiful Meringue Cupcakes by Ann Reardon. Small in size, but generous in flavour and variety, cupcakes adapt to many occasions and delight all generations; try lighting a candle on each one, as with these Toffee Apple Cupcakes, or make each one with a heart inside.

There are countless options when it comes to mini cakes: cupcakes covered in fondant, or topped with colourful frosting like these raspberry ones. They can be served as a Warm Chocolate Dessert, finished with ribbons, or sliced from a tray as with these Walnut Squares.

Mini cakes make a great choice for weddings, too. Ann Reardon’s Chocolate Pistachio Domes would be one elegant possibility. For a large celebration, individual cakes can be a lot of work, requiring careful attention not only to the cakes themselves, but also to details such as ribbon bows and packaging. But it is worth it in the end, as each guest receives a delicate, beautiful, and flavor-filled treat. 

A FOCUS ON… Dessert Cakes & Cheesecakes

Nothing brings people together quite like dessert. These cakes hold a special place at the table, designed to end a meal with pleasure, conversation and shared enjoyment. At first glance, they should already feel indulgent and theatrical; beautifully crafted chocolate ribbons, made using high-end techniques, make this Chocolate Ruffle Torte a great showpiece. Details such as fresh fruit, adding freshness and acidity as shown in this Fourth of July Cheesecake, or nuts, which bring beauty and crunch to this Mocha Pecan Torte, make all the difference when choosing a dessert to place at the center of the table.

Ideally, there should be at least two on the table: one chocolate cake for devoted chocolate lovers, the impressive Truffle Torte, and another fresher option, perhaps made with passion fruit like this White Gold Passion Génoise from Rose Levy Beranbaum. Worried about leftovers? The next day is often even better. In some Brazilian celebrations, hosts even prepare slices for guests to take home.

These generous desserts invite indulgence—guilt-free, unhurried moments of pleasure. And once again, a beautiful table matters: fabric napkins, flowers around the house. Savour the moment.

A FOCUS ON… Regional & Traditional Cakes

These cakes awaken curiosity and fascination. Discovering other cultures through their desserts is a delicious way to travel the world, learning about history and traditions through recipes passed down across generations. I hold deep respect and curiosity for regional and historical recipes—we know them today because someone once shared them, allowing them to travel across continents and delight diners everywhere.

The many layers, each spread with caramelised chocolate, in the Hungarian Dobos Torte speak of a time when technique, flavour and beauty were perfectly aligned. The chocolate and the apricot jam hidden within an Austrian Sacher Torte reveal themselves only when it is sliced, creating a delicious surprise. The bold red layers of the American classic Red Velvet Cake, alternating with cream cheese, reflect a playful confidence. Tarta de Santiago, from Northern Spain, finished with its iconic cross in icing sugar, carries history and symbolism in every bite. The spice and sweetness of a Carrot Cake are irresistible paths, but did you know its popularity dates from wartime Britain, when carrots helped to provide sweetness when sugar was rationed? And who could have imagined that the chocolate, cherries and whipped cream in Germany’s Black Forest Gateau would lead to a dessert destined for cult status?

Historic and regional cakes, pastries and desserts fascinate me so deeply that I even wrote a children’s book about some of them. They are enticing in flavor and visually beautiful, but beyond that, they carry remarkable stories: the chef who first created them, the country and year of their origin, the path by which they spread to other countries, and the many curiosities surrounding them. In short, an entire universe of possibilities contained within cakes and desserts alone.

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