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The Complete Guide to Cake Fillings
By iStudy UK
- 30 Day Money Back Guarantee
- Completion Certificate
- 24/7 Technical Support
Highlights
On-Demand course
3 hours 58 minutes
All levels
Description
What you'll learn
Become creative with interesting flavor and texture combinations.
Practice basic kitchen techniques such as separating eggs, weighing with a digital scale, and proper knife handling.
Make a wide variety of fillings for cakes.
Prepare fruit puree without any special or expensive equipment.
Understand the basics of chocolate and how that plays in to making fillings.
Properly handle and store different types of cake fillings.
Gain access to downloadable guides and recipes.
Understand different types of thickeners and the role they play in making fillings.
Fill cakes three different ways for maximum appeal.
Requirements
This course is great for beginners. No prior knowledge of making fillings for cake required.
An electric mixer, stand or hand, will be useful for completing all of the techniques in this course.
A candy thermometer and digital kitchen scale are necessary along with some other basic kitchen tools.
Who this course is for:
Anyone who wants to learn how to make a wide variety of fillings.
Complete beginners who have never made cake fillings from scratch.
Business owners looking to add a wider variety to their menu.
Home bakers searching for a large resource of techniques and recipes to add to their repertoire.
Anyone looking for tested and reliable recipes that are very versatile.
Introduction | |||
Welcome! | 00:02:00 | ||
A Lesson in Chocolate | 00:07:00 | ||
Getting Prepared | |||
Introduction to Equipment | 00:03:00 | ||
Equipment Checklist | 00:01:00 | ||
A Variety of Flavor | 00:06:00 | ||
Mise en Place | 00:02:00 | ||
Thickeners | |||
Welcome to Thickeners | 00:01:00 | ||
Gelatin | 00:04:00 | ||
A Guide to Using Gelatin | 00:01:00 | ||
Eggs as Thickeners | 00:02:00 | ||
A Guide to Eggs in Cake Fillings | 00:01:00 | ||
Starch Thickeners | 00:02:00 | ||
A Guide to Starch Thickeners | 00:01:00 | ||
Fruit Fillings | |||
Get Started with Fruit Fillings | 00:03:00 | ||
Apple Compote Method | 00:09:00 | ||
Compote Guide | 00:01:00 | ||
Blackberry ClearJel Method | 00:04:00 | ||
Instant ClearJel Guide | 00:01:00 | ||
Curd | |||
Curd Overview | 00:03:00 | ||
Lemon Rosemary Curd Method | 00:11:00 | ||
Curd Guide | 00:01:00 | ||
Pastry Cream | |||
Pastry Cream Introduction | 00:03:00 | ||
Basic Pastry Cream Method | 00:10:00 | ||
Chocolate Pastry Cream Method | 00:02:00 | ||
Mousseline Cream Method | 00:03:00 | ||
Diplomat Cream Method | 00:04:00 | ||
Pastry Cream Guide | 00:01:00 | ||
Cremeux | |||
Cremeux Overview | 00:02:00 | ||
Dark Chocolate Cremeux Method | 00:06:00 | ||
How to Make Fruit Puree | 00:06:00 | ||
Strawberry Basil Cremeux Method | 00:05:00 | ||
Cremeux Guide | 00:01:00 | ||
Mousse | |||
An Introduction to Mousse | 00:03:00 | ||
Peanut Butter Mousse Method | 00:13:00 | ||
Mousse Guide | 00:01:00 | ||
Caramel | |||
Welcome to Caramel | 00:03:00 | ||
Caramel Method | 00:09:00 | ||
Caramel Recipe | 00:01:00 | ||
Crunchy Fillings | |||
Crunchy Fillings Introduction | 00:03:00 | ||
Praline Pecan Method | 00:04:00 | ||
Chocolate Streusel Method | 00:09:00 | ||
Crunchy Fillings Recipes | 00:01:00 | ||
Extra Fillings | |||
Even More Fillings | 00:01:00 | ||
German Chocolate Filling Method | 00:06:00 | ||
Vegan Chocolate Ganache Method | 00:04:00 | ||
Sugar Free Whipped Filling Method | 00:02:00 | ||
Extra Filling Recipes | 00:01:00 | ||
How to Fill a Cake | |||
Option 1 | 00:13:00 | ||
Option 2 | 00:10:00 | ||
Option 3 | 00:03:00 | ||
Conclusion | |||
Thank You! | 00:02:00 | ||
Mock Exam | |||
Mock Exam - The Complete Guide to Cake Fillings | 00:20:00 | ||
Final Exam | |||
Final Exam - The Complete Guide to Cake Fillings | 00:20:00 |
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