French Pastry

In parts of North America, the term French pastry is used for a wide range of decorated pastry and cake products usually made in single-portion pieces. The simplest of the cake-based varieties are tiny decorated layer cakes made in a variety of shapes. They are assembled as follows:

1. Using thin (½–¾-in./1–2 cm) sheet cakes, stack two or three sheets with filling or icing between them. The filled cake layers together should be about 1½ –2 in. (4–5 cm) thick.

   Buttercream is the most popular filling. Fruit jams and fudge icings may also be used.

2. Press the layers together firmly and chill or freeze.
3. Using a sharp knife dipped in hot water before each cut, cut the sheet into desired shapes, such as squares, rectangles, or triangles. Circles may be cut out using large cutters. Pieces should be the size of a single portion.
4. Ice the sides and top of each piece with buttercream or fondant. After icing, sides may be coated with chopped nuts, coconut, chocolate sprinkles, etc.
5. Decorate the tops neatly.