The Art of French Pastry

cakes into three layers,
sprinkling them with syrup
spiked with kirschwasser,
and filling them with
butter cream. My dad
would ice the cakes, stick
toasted sliced almonds on
the sides, and pipe the
decorations on top. After I
began my apprenticeship I
often helped in the family
bakery on weekends or
after work during these