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.
Creative Flavors for Cakes, Fillings & Frostings
Use inspired flavor combinations to make your cakes irresistible. Set yourself apart from other bakers with uniquely delicious offerings.
Overview
About
As a pastry chef with more than 10 years of experience in some of the country's finest kitchens, Jenny McCoy has learned to transform classic techniques into inventive and exceptional desserts, many of which you'll find 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 expand their repertoire to create expertly refined recipes and original pastries with ease. A truly approachable expert, Jenny's detailed lessons are both inviting and inspiring.
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.
25 min
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.
48 min
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.
32 min
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.
26 min
05: Frostings
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.
40 min
06: Basics of Cake Building
Learn how to level, stack, frost and decorate to create finished cakes that look as good as they taste!
41 min
