STEPS IN FILLING AND

ASSEMBLING CAKE
BASED
Prepared by: Maria Merllan Estrellante Mier
What You Need?
If you don't have a cake
• Cake layers stand, turn a large, wide-
bottomed mixing bowl
• Cake stand
upside down and place a
• Parchment paper plate on top of it.
• Frosting Frosting is easier when
the cake is elevated and
• Offset spatula
closer to eye level.
Instruction
s
• Put a dab of frosting on the cake stand: Dab a
couple of tablespoons of frosting on the stand
before putting down the first cake layer. This will
prevent the cake from sliding.
• Place the first cake layer on the stand: Put the
cake layer on top of the frosting right-side up so
that the flat bottom sits on the stand.
Tip
• Cool your cake layers upside down to help flatten
them out, which will make your final cake much
prettier and easier to assemble.
• Put a few strips of parchment paper under your
cake: Tuck overlapping pieces of parchment
paper under the edge of the cake; this will help
keep your stand clean as you frost.
• Start with 1 to 1½ cups of frosting: Using an
offset spatula, put a big dollop of frosting—
about 1 to 1½ cups—on top of the bottom layer.
• Spread the frosting just beyond the edge of your
cake: Using the spatula, start in the middle of
the cake and spread the frosting evenly over the
top and just past the edge of the top surface.
The overhang of frosting will help you frost the
sides of the cake.
• Place the second layer top-side down: Place the
second cake layer on top and press gently to make
sure it sticks. Take a step back and check that it is level
and centered.
• Use 1 to 1½ cups of frosting for the second layer: Put a
big dollop of frosting on the center of the cake and,
using the offset spatula, spread it to the edges. If you
get crumbs in the frosting, simply scrape the dirty
frosting off your spatula into a separate bowl.
• Frost the sides in sections: Think of the cake in
quarters and tackle one quarter at a time, turning
the cake stand as you go. Aim to get the cake
covered with frosting first.
• Smooth out the frosting or create any look you like:
Once the cake is frosted, you can go back and
beautify. Smooth out the frosting or create swirls or
other textures. Remove any excess frosting. Gently
pull away the strips of parchment paper to reveal
your beautifully frosted cake.
• Be generous when you start to frost.
You can always scrape off the extra if
you end up with too much, but if you
start with too little, you risk pulling
crumbs from the cake into the frosting.
FONDANT
ICING
• is an icing used to decorate or sculpt cakes and
pastries. It is made from sugar, water, gelatin,
vegetable fat or shortening, and glycerol. It
does not have the texture of most icings;
*rolled fondant is takin to stiff clay, while
*poured fondant is a thick liquid.
• The word, in French, means 'melting,' coming
from the same root as fondue and foundry.
Types of rolled fondant
Rolled fondant icing, or pettinice
 which is commonly used to decorate wedding cakes.
Although wedding cakes are traditionally made with
marzipan and royal icing, fondant is increasingly common
due to nut allergies, as it does not require an almond
meal.
Rolled fondant includes gelatin (or agar in vegetarian
recipes) and food-grade glycerine, which keeps the sugar
pliable and creates a dough-like consistency. Rolled
fondant is rolled out like a pie crust and used to cover the
cake.
Commercial shelf-stable rolled fondant often consists
principally of sugar and hydrogenated oil. However,
different formulations for commercial shelf-stable fondant
are available and include other ingredients, such as sugar,
cellulose gum, and water.
Marshmallow fondant is a form of rolled fondant often
made and used by home bakers and hobbyists.
Marshmallow fondant is made by combining melted shelf-
stable marshmallows, water, powdered sugar, and solid
vegetable shortening. Home bakers use this recipe for
homemade fondant due to the readily available access
to required ingredients.
Sculpting fondant is similar to rolled fondant but
with a stiffer consistency, which makes it a good
sculpting material.
Sugar paste or gum paste is similar to rolled
fondant, but hardens completely—and therefore
is used for bigger cake decorations, such as bride
and groom figures, bigger flowers, etc. Sugar
paste is made mainly of egg whites, powdered
sugar, and shortening. Tylose can be added to
make gum paste more pliable for detailed
work.
Physical chemistry of poured
fondant
Poured fondant is formed by supersaturating water with sucrose.
More than twice as much sugar dissolves in water at the boiling
point than at room temperature. After the sucrose dissolves, if the
solution is left to cool undisturbed, the sugar remains dissolved in
a supersaturated solution until nucleation occurs. While the
solution is supersaturated, if a cook puts a seed crystal
(undissolved sucrose) into the mix, or agitates the solution, the
dissolved sucrose crystallizes to form large, crunchy crystals (which
is how rock candy is made). However, if the cook lets the solution
cool undisturbed and then stirs it vigorously, it forms many tiny
crystals, resulting in a smooth-textured fondant.
FRESH PETIT
FOURS
• Today we’re focusing on glacé petit fours, which means
“glazed.” Think of these as miniature layer cakes,
perfectly pint-sized with no fork required. They’re most
commonly found at bridal showers, baby showers, tea
parties, weddings, and the like.
• Classic petit fours are made with delicate sponge cake,
then enrobed in fondant and topped with intricate
decor.
They’re certainly beautiful and delicious, but the
preparation can be tedious and complicated for the
home baker.
• Make cake batter: Since the cake will be filled and
iced, reducing the sugar in the original recipe is
okay. You can also add a little lemon juice to flavor
and thin out the batter and a little more baking
powder– both produced a less dense crumb and a
little more rise.
• Bake in a sheet pan: The most important part of
this entire recipe is using the correct size baking
pan. Use a 12×17 inch half-sheet pan. The cake
will overflow in small pans and be too thin in
larger pans.
• Cut in rectangles: As the cake cools, it will
shrink a bit. But don’t worry that’s totally
normal. Peel the parchment off the bottom of
the cake and slice into 6 even rectangles.
• Slice rectangles into 2 layers: Slice each
rectangle in half. You’ll have 12 even
rectangles that you will layer together to
make four small 3 layer cakes.
• Prepare fillings: Used lemon curd and
raspberry jam in one layer and a thick vanilla
buttercream in another layer. Fresh, fruity,
creamy, and sweet. Use any jam you prefer
and you could even use lemon buttercream
or chocolate buttercream.
• Layer with fillings: Spread fillings onto each
rectangle, then layer together.
• Chill: The layers must chill in the refrigerator prior
to cutting into small petit fours.
• Cut into squares: Cut each into squares.
• Top with white chocolate: More on the topping
below.
• This recipe yields 48 petit fours, but you can cut
them smaller if you need more. As long as the
layered cakes are sufficiently chilled, cutting into
tiny squares is easy.
White Chocolate for Petit Fours Icing
• Petit fours are usually covered in fondant. When
applied lightly, the white chocolate thickens and
sets, making these petit fours perfect for
transporting and serving.
• Melt the white chocolate with a little oil so it’s a
thinner consistency for topping.
• One tip: Use pure white chocolate or white
chocolate that’s meant for melting. Pick up
a 4-ounce bar of white chocolate from the
baking aisle or white melting chips. White
chocolate chips DO NOT melt down into the
proper consistency; it will be too thick and
taste grainy.
• You could even use the lemon icing from
this lemon pound cake instead.
Petit Four
Flavors
Chocolate Raspberry: Replace lemon juice in cake with
milk, replace lemon curd with more raspberry jam, and fill
with chocolate buttercream instead.
Lemon Coconut: Replace raspberry jam with more lemon
curd and add 1 teaspoons coconut extract to cake and
buttercream.
Strawberry Champagne: Replace lemon juice in cake with
champagne, the raspberry jam and lemon curd with your
favorite strawberry jam, and vanilla buttercream with
champagne buttercream.
Lemon Berry Petit
Fours
Description
• Delicate and sweet, these lemon berry petit
fours are bite-size mini cakes perfect for
weddings, parties, tea time, bridal and baby
showers. Topped with a simple white chocolate
garnish, this petit four recipe is easy and
approachable.
Ingredients
• 1 and ½ cups (3 sticks; 345g) unsalted butter, softened to room temperature
• 8 ounce (226g) block full-fat cream cheese, softened to room temperature
• 2 cups (400g) granulated sugar
• 1/3 cup (80g) sour cream, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 6 large eggs, at room temperature
• 3 cups (354g) cake flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 Tablespoons (45ml) fresh lemon juice (about 1 lemon)
• 1/4 cup raspberry jam
• 1/4 cup (60g) lemon curd
Vanilla Buttercream Filling
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• pinch of salt
• White Chocolate Topping
• two 4-ounce bars (226g) white chocolate, coarsely chopped*
• 2 teaspoons canola, vegetable, or coconut oil

• optional garnish: white sixlets, mint leaves, edible

flowers, berries, and/or sprinkles
Instructions
•Preheat oven to 325°F (163°C). Grease a
12×17 inch half sheet pan, then line with
parchment paper. Pan size is imperative.
This batter won’t fit into anything
smaller. Likewise, the cake would be too
thin if baked in larger pans.
Make the cake
• Using a handheld or stand mixer fitted with a paddle or
whisk attachment, beat the butter on high speed until
smooth and creamy, about 2 minutes. Scrape down the
sides and up the bottom of the bowl with a rubber
spatula. Add the cream cheese and beat on high speed
until completely smooth and combined, about 1 minute.
Add the sugar and beat on high speed until combined,
about 1 minute, then add the sour cream and vanilla and
beat on high speed until combined and creamy. Scrape
down the sides and up the bottom of the bowl with a
rubber spatula.
• On low speed, beat the eggs in 1 at a time allowing
each to fully mix in before adding the next. Careful
not to overmix after the eggs have been added.
Once the 6th egg is combined, stop the mixer and
add the cake flour, baking powder, and salt. Beat on
medium speed just until combined, then beat in the
lemon juice. Try not overmix. Using a rubber
spatula or sturdy whisk, give the batter a final turn
to make sure there are no lumps at the bottom of
the bowl. The batter will be thick and creamy.
• Pour/spoon batter evenly into prepared pan.
Bang the pan on the counter once or twice to
bring up any air bubbles. Bake for 26-31
minutes. Use a toothpick to test for doneness.
Once it comes out completely clean, the cake is
done.
• Remove cake from the oven and allow to cool
inside the pan. The cake will shrink down from
the sides.
• Cut cake into sections: Once cool, invert the cake
onto a cutting board or the counter with the long
side facing you. With a sharp knife (I find serrated
knife is best here) or pizza cutter, slice cake in half
horizontally. Then cut each long rectangle into 3
smaller rectangles. You’ll now have 6 rectangles.
Very carefully and slowly slice each in half as if you
were making a 1 layer cake a 2 layer cake. You now
have 12 thin rectangles.
• Make the vanilla buttercream: With a handheld or
stand mixer fitted with a paddle attachment, beat
the butter on medium speed until creamy, about 2
minutes. Add confectioners’ sugar, heavy cream, and
vanilla extract. Beat on low speed for 30 seconds,
then increase to high speed and beat for 3 full
minutes. Add up to ¼ cup more confectioners’ sugar
if frosting is too thin or another Tablespoon of cream
if frosting is too thick, add a pinch of salt if frosting
is too sweet.
• Add fillings: With a sharp knife, trim the ends off the
rectangles that touched the pan. They’re a little
harder and uneven, which would create lopsided
petit fours. Spread vanilla buttercream in a thick
even layer on 4 rectangles. Spread both lemon curd
and raspberry jam on 4 rectangles. Go a little lighter
on the raspberry jam and lemon curd compared to
the vanilla buttercream. If there’s too much, it
creates a big mess when cutting the petit fours.
• Layer the petit fours: Place the lemon curd/raspberry
jam rectangles on top of the vanilla buttercream
rectangles. Layer the plain rectangle on top. Loosely
cover each and chill in the refrigerator for at least 2
hours or freeze for 1 hour. They must chill before
cutting into tiny petit fours.
• Cut into tiny petit fours: Once cold, slice each into 12
little squares. Arrange on a baking sheet and chill in
the refrigerator or freezer as you melt the white
chocolate.
• Add the topping/garnish: Melt the white
chocolate and oil together in a double boiler or
in the microwave in 20 second increments,
stopping and stirring after each until smooth
and melted. If it seems too thick, add another
drop of oil to thin out. Spoon or drizzle over
petit fours. Top with optional garnish if desired.
• Cover and store petit fours in the refrigerator
for up to 5 days.
Take Note
• Make Ahead & Freezing Instructions: To make
ahead, complete the recipe through its steps.
Cover the rectangles tightly and refrigerate for
up to 2 days or freeze for up to 3 months.
Thaw, then continue with the recipe. Prepared
petit fours freeze well for up to 3 months
without white chocolate topping. Top with
white chocolate prior to serving. Thaw in the
refrigerator or on the counter.
• White Chocolate: Use real white chocolate or
white chocolate made for melting, not white
chocolate chips. White chocolate chips DO
NOT melt down into the proper consistency;
they will be too thick and taste grainy. White
baking chocolate is usually sold in 4-ounce
bars in the baking aisle.
Types of cakes include
• Financier: A financier is a small French almond cake that is flavored
with browned butter and usually baked in a small mold. It has a moist
texture and can be made in different flavors.
• Madeleine: A madeleine is a traditional small cake from Commercy
and Liverdun, two communes of the Lorraine region in northeastern
France. Madeleines are very small sponge cakes with a distinctive
shell-like shape acquired from being baked in pans with shell-like.
 THANK YOU 
-ma’am Lyn