Course 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.
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Welcome! 00:02:00 -
A Lesson in Chocolate 00:07:00
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Introduction to Equipment 00:03:00
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Equipment Checklist 00:01:00
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A Variety of Flavor 00:06:00
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Mise en Place 00:02:00
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Welcome to Thickeners 00:01:00
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Gelatin 00:04:00
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A Guide to Using Gelatin 00:01:00
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Eggs as Thickeners 00:02:00
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A Guide to Eggs in Cake Fillings 00:01:00
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Starch Thickeners 00:02:00
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A Guide to Starch Thickeners 00:01:00
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Get Started with Fruit Fillings 00:03:00
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Apple Compote Method 00:09:00
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Compote Guide 00:01:00
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Blackberry ClearJel Method 00:04:00
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Instant ClearJel Guide 00:01:00
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Curd Overview 00:03:00
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Lemon Rosemary Curd Method 00:11:00
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Curd Guide 00:01:00
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Pastry Cream Introduction 00:03:00
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Basic Pastry Cream Method 00:10:00
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Chocolate Pastry Cream Method 00:02:00
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Mousseline Cream Method 00:03:00
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Diplomat Cream Method 00:04:00
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Pastry Cream Guide 00:01:00
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Cremeux Overview 00:02:00
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Dark Chocolate Cremeux Method 00:06:00
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How to Make Fruit Puree 00:06:00
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Strawberry Basil Cremeux Method 00:05:00
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Cremeux Guide 00:01:00
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An Introduction to Mousse 00:03:00
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Peanut Butter Mousse Method 00:13:00
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Mousse Guide 00:01:00
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Welcome to Caramel 00:03:00
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Caramel Method 00:09:00
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Caramel Recipe 00:01:00
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Crunchy Fillings Introduction 00:03:00
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Praline Pecan Method 00:04:00
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Chocolate Streusel Method 00:09:00
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Crunchy Fillings Recipes 00:01:00
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Even More Fillings 00:01:00
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German Chocolate Filling Method 00:06:00
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Vegan Chocolate Ganache Method 00:04:00
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Sugar Free Whipped Filling Method 00:02:00
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Extra Filling Recipes 00:01:00
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Option 1 00:13:00
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Option 2 00:10:00
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Option 3 00:03:00
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Thank You! 00:02:00
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This course includes:
01 Year of full Course access
53 Units
2 Quizzes
3 hours, 58 minutes of total Unit + Quiz duration
