Creative Flavors for Cakes, Fillings & Frostings
Jenny McCoy
Class Preview
1:12
- In-depth Instruction; over 214 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Chocolate Cake Flavors
24:55
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.
White & Yellow Cake Flavors
48:31
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.
Fruit Curds & Cooked Custards
31:39
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.
Chocolate Mousse
26:11
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.
Frostings
40:25
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.
Basics of Cake Building
41:36
Learn how to level, stack, frost and decorate to create finished cakes that look as good as they taste!
Renowned pastry chef Jenny McCoy teaches you to dream up and test your own flavor pairings for cakes, fillings and frostings that are tailored to any palate. Along the way, learn nine base recipes, so you have the foundation to build the most memorable cakes. Make a dark chocolate layer cake, perfect white cake and yellow sponge cake enhanced with flavors like toasted coconut, espresso almond, fresh raspberry and more. Create curds and cooked custards with infused flavors. Whip up a heavenly milk-chocolate lavender mousse and a citrus vanilla bean Italian meringue. Feast your senses on a cocoa, orange and hazelnut buttercream and an enticing tiramisu cream cheese frosting. Plus, learn to assemble everything into a luscious, gorgeous cake with a perfectly balanced flavor profile.
Jenny McCoy
Jenny McCoy is a pastry chef with more than 10 years' experience working in some of America's finest kitchens. She uses classic techniques to create inventive desserts, many of which are featured in her book, "Desserts for Every Season." Jenny's philosophy on baking is simple: By combining the best ingredients available and a personal creative touch, anyone can make refined recipes and original pastries with ease. A truly approachable expert, Jenny offers detailed lessons that are both inviting and inspiring.
Bonus materials available after purchase