Creative Flavors for Cakes, Fillings & Frostings
01: Chocolate Cake Flavors
Meet your instructor, Jenny McCoy, and dive right in as Jenny shows you how to make a decadent, moist chocolate cake and five flavor variations.
02: White & Yellow Cake Flavors
Learn how to add ground espresso, flavored extracts, fresh fruit or even grapefruit zest to produce flavorful variations on Jenny's delicious white cake and yellow sponge cake.
03: Fruit Curds & Cooked Custards
Cook a thick, rich lemon thyme curd or steep flavor into a toasted almond pastry cream in this lesson devoted to curd and cooked custard fillings.
04: Chocolate Mousse
Create a luscious chocolate mousse filling as you learn the traditional French technique pâte à bombe. Jenny leads a discussion on types of chocolate and what flavors pair well with each type.
Jenny demonstrates how to make Italian meringue, which she uses as the base of her cocoa hazelnut orange buttercream frosting, as well as how to make a tiramisu-inspired cream cheese frosting.
06: Basics of Cake Building
Learn how to level, stack, frost and decorate to create finished cakes that look as good as they taste!