The history of cookies and cakes begins with bread, the foundation baking as we know it. As baking skills and leavening techniques evolved, and more ingredients became available, these developed their own identities. Today, “baking” generally refers to anything with a flour base cooked in an oven. In this article, we’ll dive into the fascinating story of cookies and cakes, and how they became they are today.
The Evolution of Cakes: A Sweet Journey
Early Beginnings
During the medieval period, the line between bread and cake was blurry. Both terms confidently transitioned from Anglo-Saxon into English, though “cake” may have been distinguished by size. In Latin, it was called pastillus, meaning a small cake or pie.
The 17th Century Shift
By the 17th century, the history of cakes took a clearer shape. Europe embraced key ingredients like chocolate, sugar, vanilla, and treacle. Alongside these, cake hoops and tins emerged, making baking more precise and creative.
The 19th Century Breakthrough
The real game-changer in cake history came in the 19th century with technology. Bicarbonate of soda debuted in the early 1800s, followed by baking powder, a mix of soda and a mild acid. This replaced yeast, offering powerful leavening without the wait. Add in white flour, granulated sugar, affordable shortening, and ovens with reliable temperature control, and cake-baking became simpler and more popular than ever.
Cakes in Culture
In the early to mid-20th century, a homemade cake was a symbol of hospitality and skill. Classic movies often show housewives proudly serving generous slices, reflecting warmth and abundance. Today, however, cakes are seen less as staples and more as an indulgence. With busy lives and a focus on health, we enjoy them less often, but they remain a wonderful piece of baking history.
The History of Cookies (or Biscuits): A Global Debate
Origins of Biscuits
The word “biscuit” comes from the Latin panis biscotus, meaning “bread twice cooked.” Until the 18th century, biscuits were baked in a hot oven, then dried in a cooler one, similar to modern biscotti. Over time, cooks worldwide transformed this basic recipe, creating countless shapes, flavours, and textures, making “biscuit” harder to define.
Crackers vs. Cookies
Today, biscuits fall into two familiar categories:
- Crackers: Thin, unsweetened, and dry, these likely get their name from the “crack” they make when broken. Early biscuits resembled crackers, hard, unsweetened rounds built to last.
- Cookies: The term “cookie” comes from the Dutch kockje, meaning “little cake.” These are richer, softer, and chewier. The iconic chocolate chip cookie, invented in the 1930s by Ruth Wakefield, is a standout. At her Toll House Inn, she added chocolate bits to dough, expecting them to melt. Instead, they held their shape, and a classic was born.
Why the History of Cakes and Cookies Matters
From humble bread beginnings to the diversity we enjoy today, the history of cookies and cakes reflects creativity and innovation. Cakes evolved with new ingredients and technology, while cookies branched into sweet and savoury. Whether you’re craving a slice of cake, chewy cookie, or a crunchy biscuit, you’re tasting centuries of baking tradition.
How About You? What Do You Like?
If you love a soft chewy cookie then why not try my White Chocolate Macadamia Cookies! Not a cookie lover? How about The Ultimate Carrot Cake instead.
