This document provides instructions for planning and assembling specialty cakes. It discusses the importance of teamwork and communication when making multiple components. The general procedure is outlined, including splitting and layering sponges, adding fillings and icings. Specific instructions are given for assembling a basic layered cake. Common European specialty cakes like Sachertorte, Opera Cake and Dobos are also mentioned.

1. SPECIALTY CAKES, GÂTEAUX, &
TORTEN
Day 36

2. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Teamwork & Communication are the key
to successful production
• Multiple components require lots of prep
• Plan your production schedule well so
that all components are ready on time
• Communicate with your team to make
sure each step gets completed

3. PLANNING AND ASSEMBLING SPECIALTY
CAKES
General Procedure for Assembling European-
St•yle Specialty Cakes: Assemble all ingredients and equipment.
• Place a cake card on a turntable.
• Split sponge cake horizontally into two or
three layers.
• If using a charlotte ring line it as desired.

4. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Basic Cake C•oOmptpioonnale bnottstom layer.
• Optional cake ring linings.
• Cake layers.
• Additional specialty
layers.
• Dessert syrup for
moistening and flavoring
cake layers.
• Fillings.
• Icings and coatings.

5. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Procedure for Assembling a Basic Layered
Sponge Cake
• Trim the edges of the cake as
necessary.
• Cut a notch in the edge of the cake
so the layers can be line up again
after cutting.
• Split in half horizontally.

6. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Procedure for Assembling a Basic Layered
Sponge Cake (continued)
• Place one half on a cake card and
moisten with a flavored syrup.
• Apply the filling with a pastry bag to
get a uniform thickness.
• Top with second layer and mask the
top.

7. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Procedure for Assembling a Basic Layered
Sponge Cake (continued)
• Mask the sides with the desired
icing.
• Smooth the sides with a plastic
scraper.
• Smooth the top with a palette knife.
Glaze and decorate.

8. PLANNING AND ASSEMBLING SPECIALTY
CAKES
General Procedure for Assembling European-
Style Specialty Cakes (continued):
• If using a japonaise, meringue or short-dough
base, place it on cake card.
• Place one sponge layer on top of base.
• Brush the cake layer with dessert syrup.
• If fruit pieces are used, arrange them on top
of the base or on top of the filling.
• Apply a layer of the desired filling.
• Top with another sponge layer and brush with
syrup.

9. PLANNING AND ASSEMBLING SPECIALTY
CAKES
General Procedure for Assembling European-
Style Specialty Cakes (continued):
It is sometimes recommended that the top
sponge layer be placed cut-side up if a light
translucent icing is being used.
• Ice the cake with the desired icing or glaze.
• Decorate.

10. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Classical Cakes, Gâteaux, and Torten
Sachertorte

11. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Classical Cakes, Gâteaux, and Torten
Opera Cake

12. PLANNING AND ASSEMBLING SPECIALTY
CAKES
Classical Cakes, Gâteaux, and Torten
Dobos