Pa day 36-specialty cakes, gatauex & torten

SPECIALTY CAKES, GÂTEAUX, & TORTEN

Day 36

PLANNING AND ASSEMBLING SPECIALTY CAKES

Teamwork & Communication are the key to successful production• Multiple components require lots of

prep• Plan your production schedule well

so that all components are ready on time

• Communicate with your team to make sure each step gets completed

PLANNING AND ASSEMBLING SPECIALTY CAKES

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.

PLANNING AND ASSEMBLING SPECIALTY CAKES

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.

PLANNING AND ASSEMBLING SPECIALTY CAKES

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.

PLANNING AND ASSEMBLING SPECIALTY CAKES

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.

PLANNING AND ASSEMBLING SPECIALTY CAKES

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.

PLANNING AND ASSEMBLING SPECIALTY CAKESGeneral 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.

PLANNING AND ASSEMBLING SPECIALTY CAKESGeneral 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.

PLANNING AND ASSEMBLING SPECIALTY CAKES

Classical Cakes, Gâteaux, and Torten

Sachertorte

PLANNING AND ASSEMBLING SPECIALTY CAKES

Classical Cakes, Gâteaux, and Torten

Opera Cake

PLANNING AND ASSEMBLING SPECIALTY CAKES

Classical Cakes, Gâteaux, and Torten

Dobos