In today's society, cake has become one of the delicacies that is indispensable in our lives.

Whether it's birthday parties, holiday get-togethers, or everyday small joys, a delicious piece of cake can bring joy and satisfaction.

However, the issue of whether cake is healthy is also up for debate. Whether or not the cake is healthy depends to a large extent on the type of milk and oil used in its ingredients.

<h3>Understanding Animal Milk and Vegetable Oil</h3>

<b>1. What is Animal Milk?</b>

Animal milk, also known as dairy cream, is a natural product derived from cow's milk. The milk we generally use at home is animal milk, and its fat content is generally around 35%.

When whipped, it becomes the cream we often see on cakes. Unlike vegetable-based alternatives, animal milk typically contains no added sugars and retains its natural taste and nutritional profile.

Its melting point is higher compared to vegetable milk, which means it can withstand slightly warmer temperatures without losing its form.

<b>2. What is Vegetable Oil?</b>

Vegetable milk oil is made by hydrogenating vegetable oils and adding various additives to create a product that mimics the texture and function of animal cream.

While vegetable oils have many advantages, such as being lactose-free and suitable for vegans, they have a significant drawback: they produce large amounts of trans fatty acids during the hydrogenation process.

The United States currently prohibits the addition of these hydrogenated vegetable oils to food due to health concerns associated with trans fats.

<h3>Differences Between Animal Milk and Vegetable Milk</h3>

<b>1. Production Methods</b>

The production methods of animal milk and vegetable milk are fundamentally different. Animal milk is a natural extract from cow's milk, whereas vegetable milk is a man-made product created by processing vegetable oils.

This fundamental difference impacts not only the nutritional content but also the flavor and texture of the milk products used in cake making.

<b>2. Consistency and Stability</b>

Vegetable milk can be whipped with a very high success rate and is known for its stability. It is generally not a problem to make three 8-inch cakes with a box of one liter of vegetable milk.

In contrast, animal milk is less stable and requires more precision in its handling. Factors such as brand, method, and environment can affect the success rate of whipping animal milk. Typically, one box of animal milk can produce about 1.5 milk cakes, indicating a lower yield compared to vegetable milk.

<b>3. Texture and Modeling</b>

The texture and hardness of vegetable milk oil are very stable and heat-resistant, making it ideal for creating detailed cake decorations, including intricate 3D models such as animals or other shapes.

Animal milk, on the other hand, does not offer the same level of stability for such detailed work. Its softer texture means it is less suitable for creating elaborate decorations, though it is often preferred for its taste and natural quality.

<b>4. Price Considerations</b>

Cost is another significant factor when comparing vegetable milk and animal milk. Generally, two boxes of vegetable milk cost roughly the same as one box of animal milk. This price difference can make vegetable milk a more attractive option for commercial cake makers, especially when large quantities are required.

<h3>Conclusion: Making the Healthier Choice</h3>

For those concerned with health, opting for natural-fat milk in cake recipes is the best choice. Despite its higher cost and more demanding handling requirements, the nutritional benefits of animal milk far outweigh the convenience and cost savings of vegetable milk.

When making cakes at home, using animal milk ensures a healthier and more nutritious product. By choosing natural ingredients, we not only enhance the flavor and quality of our cakes but also contribute to better overall health.