In 1846 two New York bakers, John Dwight and Austin Church, established the first factory to develop baking soda. This development was quickly followed by baking powder (a dry mixture of bicarbonate of soda with a mild acid), both of which replaced yeast in cake baking, allowing the baker to create a cake confection with less effort.

Cakes of all shapes and sizes quickly evolved from there. Today we have packaged box recipes that can be used both at home and by professional bakers to create their elaborate fantasy cakes found.

Stroll through the CDHM Food Galleries and discover the Artisan baker's and you will find mouth-watering confections that will tempt your pallet in 1:12 scale and smaller.