Baking Basics: How to make a joconde cake with decorative tuile paste

Making a joconde cake with a decorative pattern is easier than you think. It just takes patience, once you learn how the possibilities seem endless.

Step-by-Step Joconde with Decorative Tuile Paste

Step-by-Step Joconde Cake with Decorative Tuile Paste

For this step-by-step tutorial, I kept it simple and just used a decorative cake comb. For an idea what you can do in terms of design, check out my Pumpkin Caramel Mousse Cakes. They were made for Halloween with a spider web design. And if you are wondering if I have Valentine’s design in mind-yes, I do. Check back with me in the coming weeks.

A few notes:

  • You will need a silpat as parchment paper tends to shrink and ripple with moisture and thereby affecting the overall finished appearance.
  • You will also need either ring molds or a pan that has a bottom release like Chicago Metallic’s Mini Cheesecake pan (that’s what is used in the pictures below) or any size springform pan will also work if you want to make a larger cake. If you are using a ring molds, make sure to line the inside with food safe acetate.
  • The smaller the mold the thinner the joconde needs to be.
  • Take great care not to over mix the dough or the cake will rubbery and if the cake is over cooked it will crack when it is flexed.
  • Finished joconde cake with tuile paste will last up to 2 days tightly wrapped at room temperature. Any longer than that and the cake will become brittle and crack when flex to form.
  • This is recipe is from Bo Friberg’s The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition. The only adaptation I made was to change out the almond meal to bread flour ratio from 3-1 to 1-1. Lowering the almond meal made the cake lighter and more flexible. Making sure the cake is flexible is especially important when working with small forms.
Pumpkin Caramel Mousse and Raspberry Mousse Cakes

Images left to right: Pumpkin Caramel Mousse Cakes and Raspberry Mousse Cakes

Joconde Cake with Decorative Tuile Paste



  • 3 oz cake flour, sifted
  • 1 ¼ oz Unsweetened cocoa powder, sifted
  • 4 oz butter, softened
  • 4 oz Powdered sugar, sifted
  • ½ cup egg whites, room temperature
  • ½ teaspoon Vanilla extract


  • 2 oz blanched almonds, finely ground/almond meal
  • 2 oz powdered sugar
  • 2 oz bread flour
  • 3 whole eggs
  • 1 egg yolk
  • 2 egg whites
  • 1 oz granulated sugar
  • 1 oz melted unsalted butter



1. Sift cocoa powder and bread flour together; set aside. Cream butter and sifted powdered sugar in a mixer fitted with paddle attachment on medium speed. Lower speed to medium low and add egg whites one at a time. Scrape and evenly mix after each addition. Add vanilla extract then the flour and cocoa powder mixture until just combined.
2. Place silpat in a bakesheet. Spread chocolate tuile paste evenly on silpat to 1/16th inch thickness. Run decorating comb to desired pattern, ie. Straight, crosswise or diagonal lines along the length of the silpat.
3. Lift silpat out of the bakesheet pan and set on top of an inverted sheet pan and freeze till firm. About 20 minutes.


1. Place almond meal, powdered sugar and bread flour into mixing bowl fitted with a paddle attachment and mix on high for about 1-2 minutes. Mix eggs on high for about 5 minutes. Lower mixer speed to medium and then add egg yolks and mix until combined; set aside.
3. Change out paddle attachment for  whisk attachment and whip egg whites with sugar just until soft peaks form. Fold half of egg whites into egg yolk mixture. Stir in melted butter and then fold in remaining egg whites.

1. Remove silpat with firm tuile paste and spread batter evenly on top and bake at 400-450 degrees F for about 5 minutes or until sponge color changes slightly.
2. Dust flour lightly on top of sponge and invert onto a baking sheet lined with parchment paper and buttered sides of pan.
3. Cut to desired size of form.

Recipe adapted from Bo Friberg

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  1. Avatar for Naomi Robinson says

    Gorgeous!!! You have amazing talent!! Thanks for the wonderful instructions…I’ll be starting with something very simple.

  2. Avatar for Naomi Robinson says

    Okay wow… thank you for posting the how to! :) I may still have questions at some point but I’ll bug you when the time comes. Before now I thought the base was solid, not hollow. I’m still curious how you made the spiderweb design though 😉 If you ever make that one again, please share pics!

  3. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    Patience is one of those things I so rarely have… but I’m trying to be better about it. Your tutorial really does simplify this very nicely. Thanks for sharing!

  4. Avatar for Naomi Robinson says

    Naomi – wonderful to see step-by-step..can we have more and more of these please? I know they’re a pain in the backside to do but they’re fab to look at and learn…great job!

  5. Avatar for Naomi RobinsonJon says

    I do not usually do desserts, which is odd considering I am so fond of them. But this really would be stylish at a dinner party.

  6. Avatar for Naomi Robinson says

    Excellent tutorial Naomi!! Geez, haven’t made something like this in ages but now I of course want to drop everything and head straight to the kitchen and whip some of these up!!

  7. Avatar for Naomi RobinsonAgata's says

    Fastidious answers in return of this difficulty with firm arguments and explaining the whole thing concerning that.

  8. Avatar for Naomi RobinsonAnnabelle says

    How long did you let the finished tuile and sponge be out of the oven before you cut and put in the form? Did you then fill it with the mouse immediately? Do you think this could be prepared a day ahead and then released and plated to serve? It is stunning…Thanks for teaching us this new and eyebrow raising dessert. Great job.

    • Avatar for Naomi Robinson

      ana replied: — April 28th, 2014 @ 9:40 am

      I used it the moment it cooled, to decorate a cake (top and sides, with some berries added for accent) I did it all the day before I served the cake. Days later, the little left over in the fridge looks just as good, and the decoration took on the taste of the white chocolate mousse on top, and the dark chocolate mousse on the sides, and where the fruit was, the fruit juice gave it a bit of a fruity flavor.
      I hope this answers part of your question.
      Good luck!

  9. Avatar for Naomi Robinsonana says

    can the dough be frozen and used later?
    I made the whole thing but used only half of it.
    The final product came out gorgeous! I got lots of compliments, and I am sure going to do it again.
    I used a silicon mat (commercially available)
    for the dark colored dough, flowers and vines, and then I cut to shape parts I needed.
    Compared with other decorating techniques, stencil, chocolate, isomil, and even lace design, this takes the price for ease of production, versatility, and time spent on it. Thank you so very much for sharing this with the rest of us. Now, what can I do with the rest of the dough? Can I freeze it. And for how long can I keep a baked sheet and still be able to use it for decoration.
    Thank you again.

  10. Avatar for Naomi Robinsonmichael says

    So i basically screwed the entire recipe up!

    Firstly you state
    3 oz cake flour, sifted in the first step yet once you prepare you state add bread mix.
    Then you state1. Sift cocoa powder and bread flour together;