Last updated 2/2018
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.32 GB | Duration: 3h 15m
Learn how to create cake fillings of many textures and flavors. Perfect for bakers and cake decorators!
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.
Description
What a surprise to cut into a cake and find it's just as beautiful on the inside as it is on the outside.
The world of cake fillings is vast, from an ethereal and light mousse to a sweet and crunchy praline pecan. What you will find in this course is a tip of the hat to all of the textures and a nudge in the direction of creativity. Play with flavors and discover that there is so much more to cake than chocolate or vanilla!
The fillings you will learn to make include
Fruit fillingCurdPastry cream (and it's variations)CremeuxMousseCaramelPraline pecansChocolate streuselGerman chocolate fillingVegan chocolate ganacheSugar-free whipped cream
Not only will you see the techniques necessary to make all of these fillings, you will also learn extra helpful information...
Storage and handlingProper use of kitchen equipment.Altering recipes to suit flavor needs and ideas.Understanding the origin of chocolate to better handle it.A dedicated section on understanding and handling different types of thickeners.Three fun and interesting ways to fill your cakes.
And if that's not enough, there are a lot of recipes and guides that you can download or print to help you master cake fillings.
To succeed in the cake decorating industry, it's important to stay creative. In order to do that, you have to possess a good foundation. This course will give you that base on which to build your personal skill set for the benefit of friends, family, and/or your business. Learn how to make your cakes taste amazing and look beautiful on the inside too.
Overview
Section 1: Introduction
Lecture 1 Welcome!
Lecture 2 A Lesson in Chocolate
Section 2: Getting Prepared
Lecture 3 Introduction to Equipment
Lecture 4 Equipment Checklist
Lecture 5 A Variety of Flavor
Lecture 6 Mise en Place
Section 3: Thickeners
Lecture 7 Welcome to Thickeners
Lecture 8 Gelatin
Lecture 9 A Guide to Using Gelatin
Lecture 10 Eggs as Thickeners
Lecture 11 A Guide to Eggs in Cake Fillings
Lecture 12 Starch Thickeners
Lecture 13 A Guide to Starch Thickeners
Section 4: Fruit Fillings
Lecture 14 Get Started with Fruit Fillings
Lecture 15 Apple Compote Method
Lecture 16 Compote Guide
Lecture 17 Blackberry ClearJel Method
Lecture 18 Instant ClearJel Guide
Section 5: Curd
Lecture 19 Curd Overview
Lecture 20 Lemon Rosemary Curd Method
Lecture 21 Curd Guide
Section 6: Pastry Cream
Lecture 22 Pastry Cream Introduction
Lecture 23 Basic Pastry Cream Method
Lecture 24 Chocolate Pastry Cream Method
Lecture 25 Mousseline Cream Method
Lecture 26 Diplomat Cream Method
Lecture 27 Pastry Cream Guide
Section 7: Cremeux
Lecture 28 Cremeux Overview
Lecture 29 Dark Chocolate Cremeux Method
Lecture 30 How to Make Fruit Puree
Lecture 31 Strawberry Basil Cremeux Method
Lecture 32 Cremeux Guide
Section 8: Mousse
Lecture 33 An Introduction to Mousse
Lecture 34 Peanut Butter Mousse Method
Lecture 35 Mousse Guide
Section 9: Caramel
Lecture 36 Welcome to Caramel
Lecture 37 Caramel Method
Lecture 38 Caramel Recipe
Section 10: Crunchy Fillings
Lecture 39 Crunchy Fillings Introduction
Lecture 40 Praline Pecan Method
Lecture 41 Chocolate Streusel Method
Lecture 42 Crunchy Fillings Recipes
Section 11: Extra Fillings
Lecture 43 Even More Fillings
Lecture 44 German Chocolate Filling Method
Lecture 45 Vegan Chocolate Ganache Method
Lecture 46 Sugar Free Whipped Filling Method
Lecture 47 Extra Filling Recipes
Section 12: How to Fill a Cake
Lecture 48 Option 1
Lecture 49 Option 2
Lecture 50 Option 3
Section 13: Conclusion
Lecture 51 Thank You!
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.
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