The Difference between an American and a European Specialty Cakes

American Specialty Cake

The typical american layer cake consists of two components: cake layers and icing. Usually made up of two, or sometimes three, fairly thick layers, it is often a high-ratio or creaming-method cake. The iced cake may be 3 or 4 inches (7.5 or 10 cm) tall, or more.

Here is a a video on how to trim, fill and layer a cake, plus how to frost it so that the sides are perfectly smooth.

European Specialty Cake

In contrast, the typical European cake may be described as a sponge cake, such as genoise (a sponge cake containing butter and leavened by stiffly beaten eggs), split into thin layers, moistened with a flavored syrup, filled and iced, and frequently set on a base of baked meringue, japonaise, or short dough. It is sometimes filled with fruit between the layers, and is almost always decorated on top. A European-style cake is usually less than 3 inches (7.5 cm) tall, and has a broad, flat top that serves as an excellent canvas for pastry chefs to display their decorating skills.

These descriptions of American and European specialty cakes are, of course, generalizations,

and there are many exceptions to both.

Here is a video on how to make a European cake. 

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