Wobbly, bumpy, unstable cakes can often be a problem for many people, but learning a few simple tips and tricks would make all the difference. In this cake filling course, you will discover a professional, step-by-step guideline on how to create cake fillings of different textures as well as flavours.
Learn how to avoid the common mistakes that can make cakes slide around or wobble. Explore great ideas, recipes and all the supplies you will need to fill cakes correctly and effortlessly.
This course is led by an experienced instructor, who will walk you through every detail you need to know about cake filling, including different techniques of cake filling and ideas for adding flavour and interest to your cakes.
Highlights of the Cake Fillings Course :
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
Upon successful completion, you will qualify for the UK and internationally-recognised certificate and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.
This cake filling course is ideal for bakers and cake decorators, including anyone who would like to learn a broad range of fillings to complete their favourite desserts. This course is also perfect for anyone who needs to build up their cake filling skills in the quickest possible time. There are no learning requirements or formal degrees necessary to begin this course, and it can be studied on a full-time or part-time basis.
Upon successful completion, learners will be equipped with all the essential knowledge and skills to turn plain cakes into an elegant and luscious presentation by adding a wide variety of fillings and flavours.
Introduction | |||
Welcome! | 00:02:00 | ||
A Lesson in Chocolate | 00:07:00 | ||
Getting Prepared | |||
Introduction to Equipment | 00:03:00 | ||
Equipment Checklist | 00:05:00 | ||
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 | 00:05:00 | ||
Eggs as Thickeners | 00:02:00 | ||
A Guide to Eggs in Cake Fillings | 00:05:00 | ||
Starch Thickeners | 00:02:00 | ||
A Guide to Starch Thickeners | 00:05:00 | ||
Fruit Fillings | |||
Get Started with Fruit Fillings | 00:03:00 | ||
Apple Compote Method | 00:09:00 | ||
Compote Guide | 00:05:00 | ||
Blackberry ClearJel Method | 00:04:00 | ||
Instant ClearJel Guide | 00:05:00 | ||
Curd | |||
Curd Overview | 00:03:00 | ||
Lemon Rosemary Curd Method | 00:11:00 | ||
Curd Guide | 00:05:00 | ||
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 | 00:05:00 | ||
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 | 00:05:00 | ||
Mousse | |||
An Introduction to Mousse | 00:03:00 | ||
Peanut Butter Mousse Method | 00:13:00 | ||
Mousse Guide | 00:05:00 | ||
Caramel | |||
Welcome to Caramel | 00:03:00 | ||
Caramel Method | 00:09:00 | ||
Caramel Recipe | 00:05:00 | ||
Crunchy Fillings | |||
Crunchy Fillings Introduction | 00:03:00 | ||
Praline Pecan Method | 00:04:00 | ||
Chocolate Streusel Method | 00:09:00 | ||
Crunchy Fillings Recipes | 00:05:00 | ||
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 | 00:03:00 | ||
Extra Filling Recipes | 00:05:00 | ||
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 – Cake Fillings Course | 00:20:00 | ||
Final Exam |
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