Components of a Cake

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Cakes are composed of five basic elements:
  • Base: This is the bottommost layer of the cake, and it can be a sponge cake, a tart shell, streusel, or anything that has a firm body and can support the components around it.
  • Body: The body is usually the largest flavor component and makes up most of the cake. It is usually a creamy product, such as mousse or Bavarian cream.
  • Inclusion(s): These are layered elements inside the body and above the base that can contribute texture and/or other flavors.
  • Coating: This is the component that surrounds the cake and has the important function of protecting the cake, but it is also a textural/flavor component. Spraying a cake with chocolate velvet spray is better than coating it with glaze for two reasons: Velvet spray acts as a shell that does not absorb off flavors from refrigeration, and it also adds some texture.
  • Garnish: This is what is used to make the cake visually attractive, but it should also have a functional use, and that is that it should be harmonious with the other elements of the cake. It is also an opportunity to add firm textures that would soften inside the cake.