In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica.

In the neighboring community of Pfullingen, there is a similar custom with a cake called "star".

One of the traditions was to bake a special cake called 'korowaj' a day before the wedding.

In ancient Rome an anise-flavored cake called mustaceum was popular at the end of a lavish dinner.

Of note, it is not only used in savory dishes, but also for cakes called Schmandkuchen and desserts.

They can also be made into a cake called "dika bread" for preservation.

In this day is very typical to eat a cake called "roscón de Reyes", which comes with a little gift inside.

For special occasions, rice is ground to a powder and used to make deep fried cakes called pitha.

It is dried into cakes called dihé, which are used to make broths for meals, and also sold in markets.

In the Azores the children are given a cake called "caspiada" during this ritual begging.