16909 Basic courses in Bradford delivered On Demand

Name: Level 4 & 5 Certificate in Compliance
Price: 100 GBP
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The Complete Guide to Cake Fillings

By iStudy UK

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. Introduction Welcome! 00:02:00 A Lesson in Chocolate 00:07:00 Getting Prepared Introduction to Equipment 00:03:00 Equipment Checklist 00:01:00 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 00:01:00 Eggs as Thickeners 00:02:00 A Guide to Eggs in Cake Fillings 00:01:00 Starch Thickeners 00:02:00 A Guide to Starch Thickeners 00:01:00 Fruit Fillings Get Started with Fruit Fillings 00:03:00 Apple Compote Method 00:09:00 Compote Guide 00:01:00 Blackberry ClearJel Method 00:04:00 Instant ClearJel Guide 00:01:00 Curd Curd Overview 00:03:00 Lemon Rosemary Curd Method 00:11:00 Curd Guide 00:01:00 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 00:01:00 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 00:01:00 Mousse An Introduction to Mousse 00:03:00 Peanut Butter Mousse Method 00:13:00 Mousse Guide 00:01:00 Caramel Welcome to Caramel 00:03:00 Caramel Method 00:09:00 Caramel Recipe 00:01:00 Crunchy Fillings Crunchy Fillings Introduction 00:03:00 Praline Pecan Method 00:04:00 Chocolate Streusel Method 00:09:00 Crunchy Fillings Recipes 00:01:00 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 00:02:00 Extra Filling Recipes 00:01:00 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 - The Complete Guide to Cake Fillings 00:20:00 Final Exam Final Exam - The Complete Guide to Cake Fillings 00:20:00