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Assembling Cakes: o o o o o o o
Assembling Cakes: o o o o o o o
Assembling Cakes
What are the eight basic types of icings and cake coatings?
o Poured fondant
o Flat-type icings
o Buttercreams
o Royal or decorator’s icing
o Foam-type icings Glazes
o Fudge-type icings
o Rolled coatings.
What are the steps in the procedure for assembling and icing simple layer cakes?
Layer Cakes
A basic method for assembling and icing simple layer cakes is explained in detail in the
Procedure for Assembling Simple Layer
Cakes, which follows. This is the simplest and most direct way of icing a layer cake. In
addition, two other icing techniques
should be mentioned here: applying a thin masking layer of icing and applying glaze.
A basic method for assembling and icing simple layer cakes is explained in detail in the
Procedure for Assembling Simple Layer
Cakes, which follows. This is the simplest and most direct way of icing a layer cake. In
addition, two other icing techniques
should be mentioned here: applying a thin masking layer of icing and applying glaze.
PROCEDURE: Assembling Simple Layer Cakes
This is the basic procedure for assembling popular
American-style layer cakes made with high-fat (that
is, creaming method, two-stage, and one-stage
method) batters. Layered sponge cakes are
assembled slightly differently, as shown on page 443.Assemble all tools and equipment
and have
them ready.Have all ingredients prepared and at the proper temperature. Cool cake
layers completely before assembling and icing. Icings and fillings should be spreadable
and at the correct temperature.Trim cake layers, if necessary. Remove any ragged
edges. Slightly rounded tops are easily covered by icing, but excessively large bumps
may have to be cut off.
If desired, split layers in half horizontally. This makes the cake higher and increases the
proportion of filling to cake.Brush all crumbs from cakes. Loose crumbs make icing
difficult.
Place the bottom layer upside down (to give a flat surface for the filling) on a cardboard
cake circle of the same diameter. Place the cake in the center of a cake turntable. If a
cake circle or turntable is not available, place the cake on a serving plate; slip sheets of
wax paper or parchment under the edges of the cake to keep the plate clean.Spread
filling on the bottom layer, out to the edges. If the filling is different from the outside
frosting, be careful not to spread the filling over the edges. One wayto avoid spilling the
filling over the edge is to pipe a row of
the icing used for the cake sides around the edge of the cake layer to form a barrier to
hold the filling inside.Use the proper amount of filling. If applied too heavily, filling will
ooze out when top layer is put in place.
Place the top layer on the bottom layer, right side up.Optional step: Apply a masking
layer of
icing, as described in the next section.
Ice the cake:If a thin or light icing is used, pour or spread the icing onto the center of the
cake. Then spread it to the edges and down the sides with a spatula.If a heavy icing is
used, it may be necessary to spread the sides first, then place a good quantity of icing in
the center of the top and push it to the edges with the spatula.
Steps 6–9 on page 443 illustrate how to ice the cake. Pushing the icing, rather than
pulling or dragging it withthe spatula, prevents pulling up crumbs and getting them mixed
with the icing.
Use enough icing to cover the entire cake
generously, but not excessively, with an even layer.Smooth the icing with the spatula, or
leave it textured or swirled, as desired.An alternative way to apply icing is to pipe it on
using an
oversize basket weave tip, sometimes called a speed icer, in a pastry bag.The finished,
iced cake should have a perfectly level
top and perfectly straight, even sides.
What are the steps in the procedure for assembling a basic layered sponge cake?
PROCEDURE: Assembling a Basic Layered Sponge Cake
o Trim the edges of the cake as necessary.
o Cut a notch in the edge of the cake so the layers can be lined up again
after cutting.
o Split the cake in half horizontally.
o Place one half on a cake card and moisten it with a flavored syrup
o Applying the filling with a pastry
bag is an easy way to get a layer of uniform thickness.
o Top with the second layer,and mask the top .
o and sides with the desired icing
o Smooth the sides with a plastic scraper.With a palette knife, smooth the
top. The cake is now ready for glazing, if desired (p. 447), and decorating
What are the steps in the general procedure for assembling European-style specialty
cakes?
GENERAL PROCEDURE: Assembling European-Style Specialty Cakes
Assemble all ingredients and equipment.
Place a cake card on a turntable or the work surface. The cake will be assembled on top
of the card.Split the sponge cake horizontally into two or three layers, depending on the
thickness of the cake. Alternatively, use a sponge baked in a thin layer and cut it to the
desired shape and size if necessary.If using a charlotte ring (cake ring), line it as desired
(see below).
If using a japonaise, meringue, or short-dough base, place it on the cake card. Stick it
down with a dab of icing or jam so it doesn’t slide off the card. (If you are using a cake
ring, place the base inside the ring.) Spread with a thin layer of filling or jam. Raspberry
or apricot jam is often used on short-dough bases.Place one sponge layer on top of the
base; or, if you are not using a base layer, place the sponge layer
directly on the card.Brush the cake layer with dessert syrup. Use enough to moisten the
cake well, but not so much that it becomes soggy.
If you are using fruit pieces, arrange them either on top of the base or on top of the filling
after the next step.Apply a layer of the desired filling. Either spread it on with a palette
knife or, to quickly apply an even layer, pipe it on as shown in step 5 the Procedure for
Assembling a Basic Layered Sponge Cake.Top with another sponge layer and brush it
with syrup.If you are using a third sponge layer, repeat steps 9 and 10.
Note: It is sometimes recommended that the top spongelayer be placed cut side up, as
opposed to crust side up. This is especially helpful if a light, translucent icing such as
fondant is being used. A dark crust will show through a thin fondant layer and detract
from the appearance of
the cake.Ice the cake with the desired icing or glaze. If using buttercream or other
spreadable icing, you may ice the cake directly or first give it a thin masking coat, Note
that cakes to be covered with glaze must first be given a masking coat of icing.Decorate.
What are the procedures for lining a cake ring with a sponge strip and with cake slices?
PROCEDURE: Lining a Ring Mold with a Sponge Strip
o Use the ring as a guide to measure the width and length of the strip of
sponge to be cut (a). The strip may be cut slightly narrower than the ring
so some of the filling will show above it. It should be slightly longer than
the circumference of the ring so it will fit snugly.
o Brush the sponge with dessert syrup before placing it in the mold, to
prevent discoloration by juices seeping through from the filling.Place the
ring on a cake card and fit the strip of sponge into the ring (b)
o Trim the end of the strip
What are the steps in the procedure for assembling tiered cakes?
PROCEDURE: Assembling a Tiered Cake
Ice each tier separately. Each tier should be on its own cake circle. Use cake circles of
the same
diameters as the cake layers. They should not be
visible when the tier has been completed.
Refrigerate the cakes so that they are firm and easy to handle before beginning to
assemble. Remove the tiers from refrigeration one at a time, when needed, to keep them
firm. (However, see the caution about refrigeration at the end of the guidelines for
applying rolled coatings,
above.)Place the bottom tier on a cake stand, a heavy cake board, or whatever surface
the cake will be displayed on.Mark the top of the cake tier with an inverted cake pan the
same size as the next tier. Center the pan and press it gently into the icing and remove
it. This procedure will make a circle in the top of the cake to serve as a guide for placing
the next tier. Alternatively, instead of a cake pan, place a cake circle the size of the
second tier on top of the lower tier and
lightly mark the icing around the edge of the circle with a pick (a)Insert a thin wooden
dowel into the center of the cake, keeping it perfectly vertical.Press it down firmly so that
it rests solidly on the bottom cake board. It may be necessary to sharpen the dowel
slightly.Using a knife or a pencil,make a mark in the dowel just at the level of the surface
of the icing (b). BRemove the dowel. Using the mark as a guide,cut additional dowels of
the same length. The number of dowels needed depends on the size of the cake tier.
Usually 4 to 7 will be enough. A heavy wire cutter is a convenient tool for cutting the
dowels.
Insert one cut dowel in the center of the cake and the remaining dowels in a circle
around it, remaining about 1inch (2.5 cm) inside the circle
that was marked in the top of the icing (c). C
Repeat steps 5–8 to measure, cut, and insert dowels in each of the remaining layers. As
the tiers become smaller, you will need fewer dowels to support them, but always at
least three. You will not need dowels in the top tier unless you need to support a heavy
top ornament. To support a top ornament, mark the icing of the top tier with the bottom
of the ornament, and then cut and insert dowels as in steps 5–8. In most cases, use
three dowels placed in a triangle. Even for smaller ornaments, using only one or two
dowels makes the ornament unstable.Steps 1–9 may be done well in advance of final
assembly and the cakes may be returned to the refrigerator at this point. Even if you
proceed immediately to final assembly, it is a good idea to refrigerate the cake tiers
briefly to make sure they are firm.To assemble, first pipe a little royal icing onto the tops
of the dowels to stick the bottom of the next tier’s cake circle in place and keep it from
sliding. Some bakers omit this step, but it is recommended, especially if the finished
cake must be moved more than a short distance.Place the second tier on top of the
bottom tier, aligning it with the circle that you made in step 4 (d).Repeat steps 11 and 12
for there maining tiers. DDecorate the cake as desired.