baking911.com...expert help for the home cook and baker, plus recipes and more....
HOME RECIPES PANTRY HOW TO CLASSES FORUMS SEARCH

bread

 cakes candy chocolate

cookies

 custard

decorating
frozen healthy pastry pies quick breads

Decorating 101: About Fillings

Pastry Cream

PASTRY CREAM: The main thickener for pastry cream is eggs. Pastry cream is perishable and must be refrigerated. Eggs make it smooth and rich, but can also curdle if heated too much. Gentle heating is the way to go. Here’s what’s going on: How to Make Pastry Cream.

My Favorite Filling & Icing Combinations

GANACHE: Is perfect to use when making a cake that can sit out; ganache needs no refrigeration. Just pair it with an icing that is not perishable, and you'll be all set.

HOW-TO FILL THE CAKE

bulletUse a small pastry bag with no tip on the coupler tip or cut the end off a parchment cone.
bulletFill bag with medium-thick icing.
bulletPipe ring icing around edge of bottom layer in order to prevent filling from seeping through the icing.
bulletAllow icing to crust 30 minutes or so.
bulletSpread filling generously inside ring using a small offset spatula.
bulletPosition the top layer of the cake, bottom-side-up, over the filling.
bulletLet the cake set for awhile to settle layers together before icing it.
up arrowup arrow

HOME

RECIPES

 PANTRY

HOW TO

CLASSES

FORUMS

SEARCH
bread cakes candy chocolate cookies custard decorating
frozen healthy pastry pies quick breads
© baking911.com, Inc., 2000- 2007. Founded October, 2000. All Rights Reserved. All material on baking911.com's web pages is the express opinion of its authors. baking911.com is not responsible for any direct, incidental, consequential, indirect or punitive damages arising out of its pages or those accessed through this Site. baking 911 is a registered trademark of Sarah Phillips.
~ Order my cookbooks ~ Baking 9-1-1 and The Healthy Oven Baking Book  ~ Recipe Fixes