Procedures for Popular Cakes

The instructions for specialty cakes in this chapter are assembly procedures rather than recipes, even though they may resemble recipes with their lists of ingredients or components. These procedures may be used for cakes of any size. In many cases, they can be used not only for round cakes but also for square cakes and rectangular strips. Consequently, the quantities of fillings and icings needed vary considerably. Presenting the procedures in this way reflects the normal working practices of a bakeshop. In a typical operation, cakes are baked ahead of time, and fillings, icings, and other components are prepared separately and in advance. Depending on demand or sales, individual desserts can be quickly assembled as needed using the materials on hand.