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Basic Cake Components
Appears in
Published 2008
Following are some of the more important types of components pastry chefs use to construct specialty cakes.
| Optional bottom layer | Baked short dough circle |
| Baked meringue or japonaise | |
| Optional cake ring linings | |
| Cake layers | Genoise or other plain sponge |
| Almond sponge or other nut sponge | |
| Chocolate sponge | |
| Additional specialty layers | Puff paste disks |
| Japonaise or meringue disks | |
| For moistening and flavoring cake layers | Dessert syrup |
| Fillings | Jam or jelly (especially apricot and raspberry) |
| Buttercream | |
| Crème chantilly | |
| Ganache | |
| Chocolate mousse | |
| Pastry cream and variations | |
| Bavarian cream | |
| Fruits (fresh, poached, or canned) | |
| Icings and coatings | Buttercream |
| Fondant | |
| Whipped cream | |
| Marzipan | |
| Glazes |
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