Course Highlights
  • 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.
Curriculum

2 Topics
Welcome!
A Lesson in Chocolate

4 Topics
Introduction to Equipment
Equipment Checklist
A Variety of Flavor
Mise en Place

7 Topics
Welcome to Thickeners
Gelatin
A Guide to Using Gelatin
Eggs as Thickeners
A Guide to Eggs in Cake Fillings
Starch Thickeners
A Guide to Starch Thickeners

5 Topics
Get Started with Fruit Fillings
Apple Compote Method
Compote Guide
Blackberry ClearJel Method
Instant ClearJel Guide

4 Topics
Curd Overview
Lemon Rosemary Curd Method
Curd Guide
Test Your Knowledge

6 Topics
Pastry Cream Introduction
Basic Pastry Cream Method
Chocolate Pastry Cream Method
Mousseline Cream Method
Diplomat Cream Method
Pastry Cream Guide

5 Topics
Cremeux Overview
Dark Chocolate Cremeux Method
How to Make Fruit Puree
Strawberry Basil Cremeux Method
Cremeux Guide

3 Topics
An Introduction to Mousse
Peanut Butter Mousse Method
Mousse Guide

3 Topics
Welcome to Caramel
Caramel Method
Caramel Recipe

4 Topics
Crunchy Fillings Introduction
Praline Pecan Method
Chocolate Streusel Method
Crunchy Fillings Recipes

6 Topics
Even More Fillings
German Chocolate Filling Method
Vegan Chocolate Ganache Method
Sugar Free Whipped Filling Method
Extra Filling Recipes
Review Quiz

3 Topics
Option 1
Option 2
Option 3

1 Topic
Thank You!

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The Complete Guide to Cake Fillings

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