Preparation and variations
Clementine cake is prepared with the primary ingredients of clementine fruit, ground almonds or almond meal, flour, sugar, butter and eggs. Additional ingredients may be used, such as orange juice, orange muscat, milk, white dessert wine, or Rieslingwine, orange oil or tangerine oil (or both),almond extract and vanilla extract.Some variations exist, such as being prepared without the use of flour. It may also be prepared as an upside-down cake.

The cake may be prepared with clementines and/or clementine zest mixed in the batter, with them atop the cake, such as in slices, and in both ways The seeds and membrane of the clementine may be removed as part of the preparation process,or seedless clementines may be used. Whole, sliced clementines including the peel, or peeled clementines may be used, and the clementines may be cooked before being used in the cake batter. The fruit may be chopped or blended using a food processor.Candied clementine may be used atop the cake or as a garnish. The almonds used may be toasted or blanched.

The concert was held and recorded at the London Palladium on September 21, 1975. An IRA bomb threat warning given as June Carter Cash started to sing “The Church in the Wildwood” meant the theatre had to be evacuated but the show continued after the building was searched.

The bomb threat announcement and subsequent evacuation order is included on the recording and is in fact a “hidden” track and is not listed on the record sleeve or CD cover. Later, prior to the performance of “Destination Victoria Station,” June Carter Cash is heard joking that the threat might have been made because she was about to sing.

Track 7 is mislabelled on the sleeve as “Dialogue” but is in fact a comedic a capella duet performance by Cash and June Carter Cash of “Another Man Done Gone”, a song Cash had recorded for Blood, Sweat and Tears. Prior to performing “Rock Island Line”, a song Cash recorded for Sun Records, singer Lonnie Donegan, who had a major US hit with the song, is introduced in the audience.

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
— Audrey Hepburn

During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty.

Later, during the post-war boom, other American companies  developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting. This was a time when women, retired from the war-time labor force, and in a critical ideological period in American history, were confined to the domestic sphere and oriented towards the freshly blossoming consumerism in the US. In order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem: frosting.

Deprived of the creativity involved in making their own cake, within consumerist culture, housewives and other in-home cake makers could compensate by cake decoration inspired by, among other things, photographs in magazines of elaborately decorated cakes.

In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for drinks.

“Nobody gets everything in this life. You decide your priorities and you make your choices. I’d decided long ago that any cake I had would be eaten.”
— Donald E. Westlake (Two Much)

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil’s food chocolate cake mixes in the mid-1930s, but introduction was put on hold during World War II. Duncan Hines introduced a “Three Star Special” (so called because a white, yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market.

In the U.S., “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless chocolate cakes are “now standard in the modern pâtisserie,” according to The New Taste of Chocolate.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients:

one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

“That’s it, cupcake. You’re going down.”
― Rick Riordan, The Lost Hero

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.

Cupcakes are usually baked in muffin tins. These pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or “cups”. They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and holds about 4 ounces, although pans for both miniature and jumbo size cupcakes exist. Specialty pans may offer many different sizes and shapes.
Cupcakes may be plain cakes without any frosting or other decoration. These were baked on a flat baking sheet in a double-layer of paper cupcake liners.
Individual patty cases, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake more moist, and reduce the effort needed to clean the pan. The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.

In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.

The term “dessert” can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
Sweets were fed to the gods in ancient Mesopotamiaand India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.
Sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and China by 600 CE. In South Asia, the Middle East and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.

Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

The Industrial Revolution in America and Europe caused desserts  to be mass-produced, processed, preserved, canned, and packaged. Frozen foods became very popular starting in the 1920s when freezing emerged. These processed foods became a large part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, ground, and often flavored. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.

The age of majority is the age when minors cease to legally be considered children and assume control over their persons, actions, and decisions, thereby terminating the legal control and legal responsibilities of their parents or guardians over and for them. Most countries set the age of majority between 18 and 21.

In many parts of the world an individual’s birthday is celebrated by a party where a specially made cake, usually decorated with lettering and the person’s age, is presented. The cake is traditionally studded with the same number of lit candles as the age of the individual, or a number candle representing their age. The celebrated individual will usually make a silent wish and attempt to blow out the candles in one breath; if successful, a tradition holds that the wish will be granted.

In many cultures, the wish must be kept secret or it won’t “come true”.

Presents are bestowed on the individual by the guests appropriate to her/his age. Other birthday activities may include entertainment (sometimes by a hired professional, i.e. a clown, magician, or musician), and a special toast or speech by the birthday celebrant. The last stanza of Patty Hill’s and Mildred Hill’s famous song,
According to a public database of births, birthdays in the United States are quite evenly distributed for the most part, but there tend to be more births in September and October. This may be because there is a holiday season nine months before (the human gestation period is about nine months), or because the longest nights of the year also occur in the Northern Hemisphere nine months before. However, it appears the holidays have more of an effect on birth rates than the winter: New Zealand, a Southern Hemisphere country, has the same September and October peak with no corresponding peak in March and April.

The least common birthdays tend to fall around public holidays, such as Christmas, New Years Day and fixed-date holidays such as July 4 in the US. This is probably due to hospitals and birthing centres not offering labor inductions and elective Caesarean sections on public holidays.

Based on Harvard University research of birth records in the United States between 1973 and 1999, September 16 is the most common birthday in the United States and December 25 the least common birthday (other than February 29, because of leap years). In 2011, October 5 and 6 were reported as the most frequently occurring birthdays.