Commander Kay's Napoleon butter coating is simple and uneven. The victory lies in the strong layering of the pastry, which is not crispy. Each layer is very thin, but it is very crisp when stacked together, which belongs to the texture that is very easy to be "crushed" according to Shanghai dialect.

The pastry of Commander Kay's Napoleon cake contains a lot of oil, which is easy to return oil and soften in a warm and humid place. It needs to be kept in a dry place, and it is recommended to keep it in the refrigerator in summer. However, cakes should not be kept in the refrigerator for too long, and the starch will age, so it is not as delicious as it was just bought. It is recommended to eat it as much as possible when it is fresh.