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Basic Cake Components

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About
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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