Fermented buns and cakes

Chapter LII. Fermented buns
Chapter LIII. Babas and savarins
Chapter LIV. Brioche and kouglof

Chemically aerated goods

Chapter LV. Scones
Chapter LVI. Chemically aerated buns
Chapter LVII. Small chemically aerated cakes

Icings and syrups

Chapter LVIII. The preparation and use of fondant
Chapter LIX. Water icing and fruit syrups

Pastes and pastries

Chapter LX. Short paste and short paste tarts
Chapter LXI. Puff paste
Chapter LXII. Plain and fancy shop pastries
Chapter LXIII. Sponge goods
Chapter LXIV. Gâteau or genoese paste
Chapter LXV.Fancy tartlets
Chapter LXVI. Rich shop and buffet pastries
Chapter LXVII. Meringue pastries
Chapter LXVIII. Cocoanut and almond pastries
Chapter LXIX. Bonnes bouchées
Chapter LXX. Pulps and butter creams
Chapter LXXI. Genoese pastries
Chapter LXXII. Petits fours glacés
Chapter LXXIII. Chou pastries
Chapter LXXIV. Meringue goods

Biscuits

Chapter LXXV. Wine biscuits
Chapter LXXVI. Macaroons and almond biscuits

Special goods

Chapter LXXVII. Marzipan and its uses
Chapter LXXVIII. Fruit tarts
Chapter LXXIX. Gâteaux

Slab cakes, shortbread, etc

Chapter LXXX. Scotch and other shortbread
Chapter LXXXI. Gingerbread and ginger cakes
Chapter LXXXII. Cake manufacture

The ornamentation of cakes

Chapter LXXXIII. Piping with royal icing