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The book stands out for its structure, which covers a wide range of desserts, from classic European cakes to exotic creations. The recipes are divided by type: dough (sponge, yeast, puff), creams, toppings and decorations. Classics such as Sachertorte, Black Forest cake, Linzer, but also simpler pastries such as cookies and rolls are included. Each recipe contains a list of ingredients, step-by-step instructions, tips for variations and suggestions for serving. Special attention is paid to decorating techniques, from icing to filigree decorations of chocolate and marzipan.

Teubner and Wolter emphasize the importance of quality ingredients and precision in preparation, with practical tips for saving time. The book also includes an introduction to basic tools and techniques, making it accessible even to beginners. Rich photographs and illustrations make it easy to understand the process. The Big Book of Cakes remains a classic among cooks, inspiring a love of pastry and celebrating the diversity of flavors.