I divide cakes into sponge cakes which I like to mock as bread cakes and real cakes.Growing up in Europe makes you a little more picky about what a real cake should be like, lots of eggs (for some cakes even more than 30) and almost no flour, hard to make slowly dried layers with steam cooked yolk creams for filling and lots of roasted nuts and walnuts, not to mention that one piece of these cakes is pure sugar bomb :)
And although I love to eat them, I hate to make them because they take hours and hours of hard work and some expensive ingredients, but they are well worth it.
North American market prefers sponge cakes which are faster to make, tasty enough and easier to work with when decorating. I find that sometimes I like to do my own version of cake where I mix something up from the both worlds of cakes and it comes out even better :)
Some of my cakes
