What you'll learn
- 🌟 Unleash your creativity with unique flavor and texture combinations that impress! 🍰
- 🛠️ Master essential kitchen skills like egg separation, digital scale usage, and expert knife handling. 🔪
- 🎂 Craft an extensive variety of irresistible cake fillings. 😋
- 🍓 Make fresh fruit puree effortlessly without fancy gadgets! 🥣
- 🍫 Gain a deep understanding of chocolate fundamentals to enhance your fillings. 🍬
- 🗄️ Properly manage and store a wide range of cake filling types with ease. 🧁
- 📚 Enjoy exclusive access to downloadable guides and delicious recipes. 📥
- 🥄 Learn about various thickeners and their crucial roles in perfecting fillings. 💧
- 🎉 Master three exciting techniques for cake filling to boost visual appeal. 🎨
Course Content
Introduction
2 lecturesWelcome to the course and thanks for enrolling! This lesson provides an explanation of how the course is structured and some useful information while you are taking the course.
Let's talk about how chocolate is made! This lesson will take you from pod to cocoa butter and teach you the steps of how this beloved treat is created.
Getting Prepared
4 lecturesThis lesson covers the basic equipment needed to help you complete all of the techniques in this course.
This lesson includes a handy list that you can refer to when getting prepared. Print or download the list and use it as a guide.
The ingredients for fillings are pretty straightforward; heavy cream, granulated sugar, butter, etc. This lesson takes a look at the ingredients that make fillings unique...the flavorings.
This lesson discusses the importance of having all of your equipment and ingredients prepared for starting to work on a recipe.
Thickeners
7 lecturesThis lesson is an introduction to thickeners, which are what give fillings their ability to stand up to cake layers.
Learn the science behind gelatin as well as some important considerations for working with it.
Eggs are commonly used to thicken custards when it comes to cake fillings. Learn how to handle them in this lesson.
You can use this guide to help you prepare fillings made with eggs.
This lesson goes into detail about using cornstarch and all-purpose flour as thickeners for fillings.
This guide can be downloaded and/or printed to help you better understand how to use starches as thickeners.
Fruit Fillings
5 lecturesThis lecture goes over different types of fruit fillings, how and when to use them, and storage guidelines.
Learn how to make apple compote! This lesson will show you how simple and quick it is to create a refreshing fruit filling.
This lesson gives the recipe for apple compote as well as some helpful tips for making compotes with any fruit.
This method lesson will cover the basics of how to work with ClearJel so that you can create many flavored fruit fillings.
This lesson is a guide to the basics of working with ClearJel. You can download and print for your convenience.
Curd
3 lecturesGet the details on what curd is, its versatility, and how to store it.
We will go over how to make a curd as well as an effective way to infuse fresh herb flavor into it.
This lesson contains a helpful guide for making curds of many flavors. Read, download, and/or print.
Pastry Cream
6 lecturesThis lesson goes over what pastry cream is and recommendations for working with it.
Learn how to make a simple pastry cream. This is a great base recipe to build layers of flavors off of.
Discover how simple it is to add chocolate to pastry cream.
Let's take our pastry cream and turn it into another great filling option, mousseline cream. You can also use this as a frosting!
Pastry cream is really versatile and is this lesson you will learn yet another variation, diplomat cream. Lightened with whipped cream, pastry cream becomes a delicious option.
You can read, download, or print this lesson to help you make pastry cream and its variations.
Cremeux
5 lecturesLearn what makes cremeux so tasty! This lesson goes over some useful information about cremeux before you start making it at home.
Discover how to make a delicious dark chocolate filling from scratch in this lesson. Perfect for filling and some piping.
This lesson teaches you how to make a delicious strawberry basil puree without a blender or food processor. All you need is some of the equipment that we've already been using in the course!
Take the luxurious strawberry basil puree from the previous lesson and turn it into a rich cake filling.
Use this lesson to help guide you as you make your own flavored cremeux at home. Read, download, or print the guide.
Mousse
3 lecturesLet's talk about mousse! Learn what makes mousse so fantastic and how to work with it.
In this lesson you will see the hands on method of making a peanut butter mousse.
This lesson contains a helpful guide to not only the recipe for peanut butter mousse, but also how to create variations.
Caramel
3 lecturesIn this lesson, students will learn some caramel basics.
Take a look at how to make caramel from scratch with a candy thermometer.
Read, download, or print the recipe for caramel.
Crunchy Fillings
4 lecturesThis lesson discusses what will be covered in this section and why it is useful.
Learn how to create a sweet and crunchy coating on pecans or any nut!
Find out how to make a buttery and crunchy chocolate streusel, perfect for encasing in another deliciously chocolate filling. Also see how to protect it from moisture and retain its texture.
Read, download, and print off the recipes for this section.
Extra Fillings
5 lecturesThis lesson is an overview of what this section will cover.
This filling is also know as Coconut Pecan Frosting. Either way, it's rich and delicious!
Learn how to make this simple ganache. It's a great option for vegan diets and you can add other flavors to really make it versatile.
You may personally be sugar free or know someone who is. This filling is so easy to whip up and you would never know it's sugar free!
Read, download, or print the recipes for this section.
How to Fill a Cake
3 lecturesLearn how to create a lot of interest in your cake layers with this lesson.
This lesson demonstrates how to create multiple layers of filling in smaller cakes.
Get clean and professional looking layers in your cakes. This lesson will show you how to be more precise.
Conclusion
1 lectureCongratulations on finishing the course!
Description
🎂 Surprise your guests with a cake that's as stunning on the inside as it is on the outside! 🎉
Explore the world of delightful cake fillings, from the ethereal and light mousse to the crunchy and sweet praline pecan. This course offers a glimpse into a myriad of textures and encourages your creativity. Experiment with flavors and unveil the limitless possibilities beyond chocolate or vanilla! 🌈
Discover how to make these mouth-watering fillings: 🥳
- Fruit filling 🍓
- Curd 🍋
- Pastry cream (and its variations) 🥐
- Cremeux 🥄
- Mousse 🍰
- Caramel 🍬
- Praline pecans 🌰
- Chocolate streusel 🍫
- German chocolate filling 🥥
- Vegan chocolate ganache 🌿
- Sugar-free whipped cream 🥥
Master not only the techniques but also acquire essential skills:
- Storage and handling best practices 📦
- Proper use of kitchen equipment 👨🍳
- Modify recipes to suit your flavor ideas 🧑🍳
- Understand the origin of chocolate for better handling 🍫
- A dedicated section on understanding and handling different types of thickeners 🥄
- Discover three exciting methods to fill your cakes 🎂
Plus, enjoy downloadable recipes and guides to perfect your cake fillings. 📚
Creativity is key in the cake decorating industry. This course provides the foundation to enhance your personal skills, whether for friends, family, or your business. 🔑❤️
Who is this course for? 🤔
- Anyone eager to learn a wide variety of fillings. 🍰
- Complete beginners ready to start from scratch. 🎨
- Business owners aiming to diversify their menu. 🏪
- Home bakers looking to expand their techniques. 🏠
- Anyone seeking reliable and versatile recipes. 🧾
Course Reviews
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😀 NICOLAE DORIN ROTARU
Yes, the corse was a pretty good match for me, I've learned some new stuff. I would recommand this course.
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😀 Mosunmola Oke
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😀 Steven Rodriguez
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😀 Afton Wynne
I liked your course you offer so much good tips.
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😀 Yolande Nichols
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😀 Sherry Verzyl
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🙁 Ali Alkhayyat
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😀 Rachelle Faulk
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😀 Masi Brew
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😀 Faten Abuowda
I really enjoyed this course, it was a great addition to my experience as cake designer. It was simple and easy to follow the recipes, and all the recipes were documented which were so helpful. I really recommend this course👍🏻
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😀 Ayesha Begum
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😐 Eric Rout
So far I have known what was shared.
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😀 Clara Trigueiro
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😀 Mary Beena Thomas
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😐 Sherre Manley
Very informative!
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😀 Myrna Plateros
Clear video recordings
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😀 Marie Bontrager
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😀 Sonia
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😀 Jyoti Malhotra
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😀 Suhair Alnajjar
I love the course… your hard work is amazing and appreciated.. thank you
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😀 Alison Elle
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😀 Anteia Panagopoulou
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🙁 Kelly L Breitenwischer
No.
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😀 Fatima A. Gil
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😀 Andrea Larisa Jurj
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😀 Claudine Sauls
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😀 Swapnali Borkakoti
You are just fantastic. I got exactly what I was looking for. Best recipes ever. Thank you so much. God bless you!
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😀 Phumelele Magasela
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😀 Iza Oliveira
Loving so far thanks a million 🙏
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😀 Stefney Bonomi
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😀 Aderibigbe Tomilola
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😀 Linda
She explains easily.
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😀 Radha Anil
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😐 Mamie
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😀 Leslie Dansby
I have learn a lot, but have not experience the product yet. This course has answered a lot of my questions. Thank you
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😀 Ervina Pangemanan
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😀 P Lane
Wonderful course. Lots of detail. We especially loved the fillings designed for alternative diets (vegan, sugar free, etc...), since we have a family fill of people with dietary restrictions.
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😀 Ellen Grace Lorenzo
Very informative
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😀 Michelle Lyde
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😐 Merike Vilt
There could be less apple peeling and more action! To get to the point!
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😀 Priscila Nóbrega Pitt
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😀 Shweta Coelho
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😐 Alain Erana
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😀 Lahya Aimwata
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😀 Monique Gommersbach
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😀 Ismail Awusaan Shaheem
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😀 Heather Huddlesron
Easy to understand and with a visual.
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😀 Shari Donnelly
Very interesting. Picked up a few new tips, and it was a good reminder of things I haven’t thought of for awhile.
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😀 Shakira Walcott-Smith
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😀 Aisha Muhammad
I'm loving it
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😀 Tahirah Blanding
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😐 Gabriela Marks
I was hoping to see more examples of fillings, not just hear someone talking about them. The blackberry with clearjel filling segment is a good example of what I hoped to see for every type of filling
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🙁 Güloya Alkor
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😀 Safiya Ahmed
Just perfect!
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😀 Bilhah Muiru
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😀 Kathleen Krause
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😀 K M Carroll
Excellently assembled and well explained in detail. Great new ideas.
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😀 Carine Fourie
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😀 Mariza Vega
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😀 Matu Casal
Each topic is well presented and easy to follow
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😀 Ha Decker
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😀 Binila N P
Yes
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😀 Keely Dougherty
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😀 Aleksandra Janowska
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🙁 Bianca Holland
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😀 Veshalani
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😀 Yasmin Khan
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😀 Susan Patrick
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😀 Şiar Doğan
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😀 Bitter Ksenia
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😐 Meenu mariam jacob
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😀 Donna Levy
This is such a great course. It covers so many types of fillings and variations on each to help us get creative with our own cakes.
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😀 Seema Arora
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😀 SeedCitrine
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😀 Anchu Rani Joseph
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😀 Tausif Shaikh
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😀 Anushri Shrivastava
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😐 Mateus de Castro
Talks too much. Poor production values. Didn't even show the end product when making the compote.
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😀 Rongzhi Pek
Informative. Easy to digest with keywords.
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😐 Trudy Perera
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😀 Louise Nero
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😀 Linda
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😀 Claudia Ubben
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😀 Tish
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😀 Hope Jacobs
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😀 Yota Antoniou
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😀 Diana Avila
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😀 Nivedita Nalli
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😀 Kumuduni Edirisinghe
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😀 Edna Sila
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😀 Darlene Grabo
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😀 Zaimah Ahamud
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😐 Michelle Chung
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😀 yuga Sreejeev
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😀 Jen Fecher
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😀 Dondra Beckles
This is a great class if you are looking to take your cakes up a notch. The fillings are easy to do. I have done quite a few of them already and they came out perfect and tasted great.
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😀 Avaneetha
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😀 Mehmet Erdogan
this course so far is perfect for me
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😀 Vannesa Castillo
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😀 Charmaine Iemmolo
