1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Specialty Cakes, Gâteaux, and Torten 18

2. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Basic Cake Components Optional bottom layer. Optional cake ring linings. Cake layers. Additional specialty layers. Dessert syrup for moistening and flavoring cake layers. Fillings. Icings and coatings. Specialty Cakes, Gâteaux, and Torten

3. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake Trim the edges of the cake as necessary. Cut a notch in the edge of the cake so the layers can be line up again after cutting. Split in half horizontally. Specialty Cakes, Gâteaux, and Torten

4. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Place one half on a cake card and moisten with a flavored syrup. Apply the filling with a pastry bag to get a uniform thickness. Top with second layer and mask the top. Specialty Cakes, Gâteaux, and Torten

5. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Mask the sides with the desired icing. Smooth the sides with a plastic scraper. Smooth the top with a palette knife. Glaze and decorate. Specialty Cakes, Gâteaux, and Torten

6. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 General Procedure for Assembling European-Style Specialty Cakes: Assemble all ingredients and equipment. Place a cake card on a turntable. Split sponge cake horizontally into two or three layers. If using a charlotte ring line it as desired. Specialty Cakes, Gâteaux, and Torten

7. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 General Procedure for Assembling European-Style Specialty Cakes (continued): If using a japonaise, meringue or short-dough base, place it on cake card. Place one sponge layer on top of base. Brush the cake layer with dessert syrup. If fruit pieces are used, arrange them on top of the base or on top of the filling. Apply a layer of the desired filling. Top with another sponge layer and brush with syrup. Specialty Cakes, Gâteaux, and Torten

8. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 General Procedure for Assembling European-Style Specialty Cakes (continued): It is sometimes recommended that the top sponge layer be placed cut-side up if a light translucent icing is being used. Ice the cake with the desired icing or glaze. Decorate. Specialty Cakes, Gâteaux, and Torten

9. Lining Charlotte Rings or Cake Rings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Four popular linings for charlotte rings are: Sponge strips Sliced sponge Chocolate Fruit Specialty Cakes, Gâteaux, and Torten

10. Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for lining a ring mold with a sponge strip: Use the ring as a guide to measure the width and length of the strip of sponge to be cut. Brush the sponge with dessert syrup before placing it in the mold to prevent discoloration by juices seeping through from the filling. Place the ring on a cake card and fit the strip of sponge into the ring. Trim the end of the strip with a small knife. Specialty Cakes, Gâteaux, and Torten

11. Fondant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Fondant provides a thin, smooth shiny coating for cakes and serves as an excellent base for paper-cone decorations. Before applying fondant it is best to first brush the top and sides of the cake with hot apricot glaze. To ice a cake with fondant set it on an icing screen, then pour the warm fondant over the cake, using a bowl knife to guide the fondant evenly over the sides. Specialty Cakes, Gâteaux, and Torten

12. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Sachertorte Specialty Cakes, Gâteaux, and Torten

13. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Alhambra Specialty Cakes, Gâteaux, and Torten

14. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Feuille D’Automne Specialty Cakes, Gâteaux, and Torten

15. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Génoise À La Confiture Framboise Specialty Cakes, Gâteaux, and Torten

16. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Brasilia Specialty Cakes, Gâteaux, and Torten

17. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Russian Cake Specialty Cakes, Gâteaux, and Torten

18. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Monte Carlo Specialty Cakes, Gâteaux, and Torten

19. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Julianna Specialty Cakes, Gâteaux, and Torten

20. Classical Cakes, Gâteaux, and Torten Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Bananier

21. Marzipan Coatings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Guidelines for using marzipan as a cake coating. To make a sheet of marzipan, work the paste in your hands to make it pliable. If the marzipan is to be on the outside of the cake it can be textured with a ridged rolling pin. For a round layer cake, it is easiest to coat only the top with marzipan. To coat the sides of a round layer cake, firs ice the sides so the marzipan will stick. You may roll out a sheet of marzipan large enough to cover the top and sides. To cover a strip cake or sponge roll, roll out a sheet of marzipan large enough to cover the strip or roll. Specialty Cakes, Gâteaux, and Torten

22. Small Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Slices: Portion slices of rectangular strip cakes. Triangles: Sandwich together four or five layers of ¼ inch (6 mm) thick sponge with buttercream in a contrasting color. Refrigerate. Cut into strips 2-2½ inches (5-6 cm) wide. Cut according to diagram below. Specialty Cakes, Gâteaux, and Torten

23. Small Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Squares: Layer two or three sheets of cake and icing or filling. Press the layers together firmly. Chill. Cut the cake into small squares. Ice the sides, then the top, with buttercream. Othellos, small round cakes made with a special sponge mixture. Sandwich two cakes together with filling. Brush with apricot glaze. Ice with fondant. Specialty Cakes, Gâteaux, and Torten

24. Petit Fours Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Petit Four is any small cake or pastry item small enough to be eaten in one or two bites. Petits fours sec include a variety of small, dainty cookies, baked meringues, macaroons, and puff pastry products. Petit fours glacés are iced petits fours. Specialty Cakes, Gâteaux, and Torten