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Baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of sponge together.

2. Puff pastry can make a suitable base for petit fours when a sweet filling is used.

Mixture of flour, fat and sugar, enriched with egg and has a short eating quality.

Can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets.

Are small, bite-sized cakes with a thin coating of glaze, typically fondant, which is applied at the end of the production process.