LESSON 26

COOKING METHOD OF PASTRY

3 hours

The selection of high-quality ingredients is, of course, necessary to produce a good

quality cake. However, good ingredients alone do not guarantee a fine cake. A thorough
understanding of mixing procedures is essential. Slight errors in mixing can result in
cakes with poor texture and volume.
The mixing methods presented in this chapter are the basic ones used for most types of
cakes prepared in the modern bakeshop. Each of these methods is used for particular
types of formulas.

 High-fat or shortened cakes

Creaming method
Two-stage method
Flour-batter method
 Low-fat or foam-type cakes
Sponge method
Angel food method
Chiffon method

The three main goals of mixing cake batters are:

 To combine all ingredients into a smooth, uniform batter.
 To form and incorporate air cells in the batter.
 To develop the proper texture in the finished product.
These three goals are closely related. They may seem fairly obvious, especially the first
one. But understanding these goals in more detail will help you avoid many errors in
mixing.

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BASIC CAKE COMPONENTS
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

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

SMALL CAKES
Small fancy cakes in individual portion sizes can be made in many shapes and flavors. In
some American bakeshops, these small cakes are known as French pastries. Using a
variety of cakes, icings, fillings, and decorations, a baker can make an unlimited variety
of small, attractive cakes. This section briefly discusses some of the more popular
varieties.

Slices

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These are simply portion-size slices of rectangular strip cakes , Swiss rolls, and half
rolls .An important part of the appearance of slices is the pattern of the icing and filling
layers. Therefore, it is important to cut the slices carefully and neatly.
For best results, chill the rolls or strips before slicing so the fillings and icings are firm.
Use a sharp knife.Wipe the knife clean and dip it into hot water before each cut.
Slices may be lined up on trays or placed in individual paper cases for display.

Triangles
Sandwich together four or five layers of 1⁄4-in. (6 mm) thick sponge (such as Swiss roll
sponge or seven-layer sponge) with buttercream in a contrasting color. Press the layers
together firmly. Chill to solidify the cream. Cut the cake into strips 2 to 21⁄2 in. (5 to 6 cm)
wide.
Place a strip at the edge of the bench and, using a sharp knife, cut diagonally into
triangles. Turn the triangles so the layers are vertical. Attach them back to back with a
layer of buttercream to form a larger triangle.
Coat with marzipan, chocolate glaçage, or icing. Cut into slices.

Squares
Layer two or three sheets of cake and icing or filling so that the assembled layers are 11⁄2
to 13⁄4 in. (4 cm) high. Press the layers together firmly. Chill to make the filling firm.
Cut the cake into small squares, 2 in. (5 cm) across or less. Ice the sides, then the top,
with buttercream. Decorate as desired.

Procedure for Making Fondant-Iced Petits Fours

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1. Select a firm, close-grained cake. Cake that is too coarse, soft, or crumbly is difficult
to cut evenly into small shapes. Of the formulas in this book, Almond Cake is
recommended. Other suitable choices are Almond Sponge and Pound Cake. For one
sheet of petits fours you will need three sheets of cake, 1⁄4 in. (6 mm) thick each. The
finished, iced petits fours should be no more than 1 in. (2.5 cm) high.
2. Lay one sheet of cake on a sheet pan and spread with a thin layer of hot apricot jam
or of buttercream. Top with the second sheet.
3. Repeat with the third sheet. Spread the top with a thin layer of jam or whatever
filling is used between the layers.
4. Roll out a thin sheet of marzipan the same size as the cake sheet. Roll it up loosely
on the rolling pin and unroll it to cover the cake.
Run the rolling pin over the top to make sure the layers are stuck together firmly, or
press the layers together with a second sheet pan placed on top.
5. Chill the cake for 1 hour or more.
6. Cut out small squares, rectangles, diamonds, ovals, circles, or other shapes with a
knife or cutter. Remember to keep them small, no more than 1 in. (2.5 cm) across.
Note: The marzipan layer is sometimes difficult to cut through neatly. If this is the
case, turn the cake upside down before cutting.
7. Prepare some fondant for icing. The fondant should be thinned with simple syrup so
it will coat the cakes with a very thin layer. Fondant may be colored very lightly.
8. Place the petits fours 1 in. (2.5 cm) apart on an icing grate over a tray. Pour the
fondant over each one, making sure the top and sides are completely covered.
Alternatively, you may dip each cake in warm fondant. Push the cake upside down
into the fondant until the bottom is level with the icing. With a fork, invert the cake,
lift it out, and set it on an icing grate to drain.
9. When the icing is set, use chocolate, piping gel, or colored fondant to decorate the
tops of the petits fours.
10. As an interesting variation, before icing the petits fours, pipe a small bulb of

buttercream on top of each cake. Refrigerate to harden the buttercream. Then coat
the petits fours with fondant.

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