The Correct Steps of Layering, Masking and Cutting to Produce Cakes

The Correct Steps of Layering, Masking and Cutting to Produce Cakes

AJAR Hospitality

The Correct Steps of Layering, Masking and Cutting to Produce Cakes

AJAR.id – Hello Ajarian! Cakes and especially gateaux require a concentrated effort to cut evenly, straight and cleanly. Before cutting it, you need to layer and mask it first. Here is the correct step of layering, masking and cutting when producing gateaux, tortes or cakes:

  1. Before the sponge can be layered with the chosen filling and topping, it needs to be cut (using a serrated knife) into appropriate horizontal even size layers
  2. The filling should be weighed or evenly divided to gain the required yield
  3. Each layer should be levelled with a cranked or straight palette knife so that all the levels are even
  4. The top and sides take a lot of skills as they needs to be straight for best presentation; this is called ‘masking’ (coating)
  5. When finished, the sides can be masked with roast nuts, chocolate shaving and ‘hundred and thousand’ (little coloured sugar drops) and the top decorated with the appropriate decoration
  6. When coating with a ganache or glaze, the cakes need to be placed on wire racks to drain with a tray under it to collect the extra
  7. Then place the cake on an appropriate board and doyley for sale
  8. When using a knife to cut slices, mark the surface for the number of pieces required by marking cuts directly through the middle of the cake
  9. If a soft icing, cream or chocolate coating is used it may be...
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