The French Pastry Chef
Tranche Cakes
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Category Feature
spaceTranche Cakes (0)
spaceThe Most Popular item in this Category
space~~end of category~~
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Chef 2 Chef
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Blueberry Cake Square

Yellow cake is filled with blueberry buttercream on these square cakes. The cakes are rolled in toasted coconut then the top is decorated with a buttercream border and blueberry topping.

Tranche Cakes
Serving Size:
16 Slices
Difficulty Level:
Photo Gallery:
Storage Factor:
+3 Days

| |

Ingredients Required:

  Ingredient Quantity
1. Yellow Sponge Cake 2 strips ( 4" wide x 8" long )
2. Plain Syrup 2 ounces
3. Blueberry Preserves 8 ounces
4. Buttercream 24 ounces
5. Toasted Coconut 4 ounces

Preparation Instructions:

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA