1. Copyright ©2016 The Culinary Institute of America. All rights reserved.
16
Filled and
Assembled Cakes
and Tortes

2. Copyright ©2016 The Culinary Institute of America. All rights reserved.
BASICS OF CAKE ASSEMBLY
• Fillings for cakes may complement or contrast the flavor of the
cake:
– Chocolate + chocolate
– Chocolate + raspberry
• Texture of the filling should match the texture of the cake.
– Aerated fillings pair well with light cakes.
– Richer fillings are better suited for rich, creamed cakes.
• Use less filling if it is rich and heavy.

3. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Cakes should be cooled
before being cut into layers.
• Use a turntable to more
easily trim the cake.
• Use flavored simple syrup to
soak the cut surface of the
layers.
BASICS OF CAKE ASSEMBLY
(CONT’D)

4. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Indicates the flavors within a
cake.
• Adds a decorative element.
• Classic cakes, tortes, and
pastries have traditional
garnishes.
Functions of Garnish
BASICS OF CAKE ASSEMBLY
(CONT’D)

5. Copyright ©2016 The Culinary Institute of America. All rights reserved.
MOLDING CAKES
• Molded cakes typically contain delicate fillings that must set
before slicing:
– Bavarian cream, gelatin-based mousses, and softened ice
cream
• Cakes rings, bowls, or cake pans can be used for molded cakes.
• Cake can be trimmed smaller than the mold, so that filling fills
mold and acts as an icing.
• Cake can be used to line the mold.

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• Garnish can be added to the
filling for flavor and texture.
• Top of the cake may be a
cake layer or filling layer.
• Cakes are typically frozen to
help withstand unmolding.
MOLDING CAKES (CONT’D)

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• Apply two coats: a
seal/crumb coat and a final
coat:
– Jam, jelly, buttercream,
ganache, etc.
• First coat should be very
thin.
• Sides of the cake can be
finished as a smooth surface,
or with a cake comb for
texture.
ICING CAKES

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ASSEMBLING A TRADITIONAL
LAYER CAKE
• Cake should be filled according to the type of cake or desired
flavor profile.
• Fillings include: jam, pudding, pastry cream, curd, buttercream,
paddled ganache, whipped cream, and mousse.
• The amount of filling depends on the consistency and intensity
of flavor.
• Refrigerate the cake for an hour after applying the crumb coat to
set, before applying the final coat.

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• Apply a thin seal coat before
glazing.
• Set the cake on a wire rack
over a sheet pan.
• Adjust consistency and
temperature before glazing.
• Use a spatula to quickly
spread the glaze and cover
the entire cake.
GLAZING A CAKE

10. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Can be used as a undercoat
or final coating.
• Apply a thin seal coat before
enrobing.
• Rolled fondant can also be
used.
• Use the palm of your hand
to smooth the marzipan onto
the cake.
ENROBING A CAKE IN MARZIPAN
OR OTHER ROLLED ICING