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Cake. [electronic resource] : a global history.

• Authors : Humble, Nicola; ProQuest (Firm)

Subjects: Cake; Cake -- History; Cake in literature

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Compromise cake : lessons learned from my mother's recipe box.

• Authors : Spiller, Nancy, author

Subjects: Cooking -- Social aspects; Cooking -- Psychological aspects; Mothers and daughters -- California, NorthernCalifornia, Northern -- BiographySpiller, Nancy -- Childhood and youth

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Cake decorating with the kids : 30 modern cakes and bakes for all the family to make.

• Authors : Collins, Jill; Saville, Natalie

Subjects: Cake decorating; Confectionery; Electronic books

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Character cake toppers. [electronic resource]

• Authors : Parrish, Maisie; ProQuest (Firm)

Subjects: Cake decorating; Fondant; Electronic books

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Cake decorating with the kids. [electronic resource] : Halloween.

• Authors : Collins, Jill; Saville, Natalie; ...

Subjects: Cake decorating; Halloween cooking; Electronic books

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Cake craft made easy. [electronic resource] : step-by-step sugarcraft techniques for 16 vintage-inspired cakes.

• Authors : Pearce, Fiona; ProQuest (Firm)

Subjects: Cake decorating; Icings (Confectionery); Electronic books

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Easy buttercream cake designs. [electronic resource] : learn how to pipe ruffles and other patterns with buttercream icing.

• Authors : Pearce, Fiona; ProQuest (Firm)

Subjects: Cake decorating; Icings (Confectionery); Electronic books

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Let them eat cake. [electronic resource] : marketing luxury to the masses-as well as the classes.

• Authors : Danziger, Pamela N.; ProQuest (Firm)

Subjects: Affluent consumers -- Psychology; Luxuries -- Marketing; Consumer behavior

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Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese.

• Authors : Attard, George¹ (AUTHOR) ; Bionda, Arianna² (AUTHOR) ; Litrenta, Federica³ (AUTHOR)

Subjects: *ARRAIGNMENT; *DAIRY cattle; *CAKE

• Source: Sustainability (2071-1050). Apr2024, Vol. 16 Issue 8, p3306. 14p.

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Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

• Authors : Madadi, Mahshad¹ (AUTHOR); Roshanak, Sahar¹ (AUTHOR); Shahidi, Fakhri¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *QUINOA; *BAKED products

• Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2973-2984. 12p.

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