Cakes & gateaux

Cake baking and decorating go best with the right cake decorating supplies and good ingredients. In the Cakes & gateaux category you will find more than 1,700 products: from cake rings and silicone moulds to couverture chocolate, marzipan and fondant, right through to cake boxes for safe transport. Here is a quick guide to where everything is.

From sponge to box: how the range is organised

• Baking: cake rings for sponges, mousse and layer cakes, silicone moulds for patisserie and entremets, and cake tins such as a 28 cm flan base tin or a tart tin with a loose base.
• Filling and flavouring: under Cake fillings & ingredients you will find Lindt couverture in dark, milk and white, Felchlin Grand Cru Maracaibo 65 %, fruit purées such as passion fruit, blueberry or strawberry, flavouring pastes, pectin NH, gelatine and freeze-dried raspberries. To save time, try sponge mix, crème pâtissière mix or Swiss meringue buttercream mix.
• Covering and modelling: in Fondant & Marzipan there is marzipan in many colours, Massa Ticino Tropic fondant up to a 7 kg pack, fondant from PastKolor and FunCakes, and edible glue.
• Tools: a Wilton turntable, smoothers, a sharp-edge tool, a sponge and cake leveller, cake dowels for tiered cakes and airbrush kits with colours.
• Presenting and transporting: cake boards and cake cards, cake stands, cake toppers, cake boxes in many sizes and a cool bag.

Tips from our bakery

Sponge first, decoration last: bake the sponge the day before. Once cooled and well wrapped, it can be cut neatly into even layers with a cake leveller the next day. Our basic sponge cake recipe is a great place to start.

Building in a cake ring: place the ring on a cake card, line the side with acetate and layer sponge and cream directly inside the ring. After a few hours in the fridge the cake has set and lifts cleanly out of the ring.

Stable for fondant and tiers: fondant needs a firm, smooth coat of buttercream or ganache underneath; whipped cream is too soft. From two tiers upwards, use dowels and a separate cake board under each tier, otherwise the top cake sinks.

Transport: choose a box a few centimetres larger than the cake board and taller than the cake including decorations. On warm days a cool bag helps.

Learn to decorate cakes

In our cake courses in Adliswil, trained pastry chefs show you how to build and coat a cake, cover it with fondant or decorate it with buttercream flowers. The cake courses take place only in our bakery, about 20 minutes from Zurich main station.

Frequently asked questions

What is the difference between a cake and a gateau?

A gateau (Torte) is made of several layers: sponges with cream, jam or mousse in between. A cake is usually baked in one piece and at most glazed or sprinkled.

Can I put fondant straight onto a cream-covered cake?

Better not. Whipped cream releases moisture, so the fondant turns sticky and slides. Coat the cake with buttercream or ganache first and chill it well before you lay the fondant on top.

Which couverture is best for cakes?

Any good couverture works for ganache and mousse. Dark couverture gives an intense chocolate flavour, while white couverture is easy to vary with fruit purée or flavouring pastes.