TM_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214

Element 3: Assemble gateaux, tortes and cakes
3.3 Use appropriate equipment to assemble cakes
for gateaux, tortes and cakes
Round metal discs are invaluable in moving products around while they are being
assembled.
Spatulas are used to spread creams over layers.
Knives – Long serrated knives for cutting cakes.
Piping bags and a variety of piping nozzles.
Moulds to hold mousses and soft creams in place until
they have had a chance to chill and stabilise.
Storage trays to place assembled product and carry to
storage area.
Cardboard bases to support and present finished
product.
Stencils for marking cakes in particular designs.
Clear Acetate used to line moulds that have mousse
filling on top of sponge. Different cream fillings can be
high-lighted when seen through the acetate.
Blast chillers to chill product quickly so the next stage of production can be commenced.
Coolrooms for holding product with short shelf life.
Freezers to hold product in suspension for sale at a later date. Keeps production cost
down.
3.4 Use correct techniques to assemble cakes for
gateaux, tortes and cakes
All good recipes will have instruction on how the product should be assembled.
The role of the competent pastrycook/Patissier is to interpret the instruction then replicate
what has been written:
Cutting of the cake
Filling of the choux balls for Gateaux St Honore so the
crème filling does not cause the toffee not to fall off
Consistency and thickness of the crème on the side of the
gateau before adhering roasted nuts to the outside
Temperature of the crème on outside of the product before
warmed ganache is used to enrobe the chilled gateau.
Decoration of cakes become eclectic and incorporates the personal style of the pastry
cook.
Good decoration skills need to be practiced.
© ASEAN 2013
Trainee Manual
Prepare and present gateaux, tortes and cakes
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