SLC21W3 // Making Cake Filling

It is my pleasure to continue learning pastry and I appreciate this week class because I usually see the different creams used in making cake and other pastry but I never know how it's been done.

It is my first time though but then I appreciate the class, I learnt a lot from it so after going through the class step by step and how it's been done I decided to take part in the homework by using the homework questions below 👇

Have you ever prepared cream to fill your cakes at home? Tell us about your experience.

I have never done that before It is my first step of learning about how to make cake so I never make cream before in that case I don't have any experience.

But I would like to tell the experience I got while taking this cream. The steps are very easy to follow but then much concentration is needed so as to get it accurately. At first I was curious if I'll be able to do it because after following the step by step process of preparation I was able to do it very well.

Then add a point of heating it, I make sure my glass cooker was in the low heat then I stay it consistently to get that creamy texture.

In all, my experience was awesome because when you achieved success you will definitely be happy So I will say my experience was successful.

Prepare the pastry cream (detail ingredients and step by step) and indicate whether you followed the recipe we provided or prepared your traditional recipe for pie filling.

Ingredients	Quantity
Milk	400ml
Sugar	115 gram
Egg yolks	2
Butter	1
Cornstarch	50 gram
Vanilla	1cc
Lemon peel	a peel

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Final result

I covered my pastry cream and preserve it I'm my fridge

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With user name

What was the most difficult thing for you when preparing the filling?

Since I was using a whisker, whisking it thoroughly such that there is no lumps and everything is properly mixed was a little challenge I had, because, it was a little difficult as I feel some pains in my shoulder turning it

Rather than giving up, I have look beyond the stress and whisk it properly to achieve the texture and desire that I needed.

Aside from please I did not have any other challenges well making this cream the steps were all easy to carry out.

What additional ingredients do you think can be added to the pastry cream to give it a special touch?

Just us was thought in the course outline there are different types of creams and as such there will be different ingredients for each of these different creams.

Therefore, the ingredients is okay just that if a person want to do a different thing then the person will need to add flavours or colours to it.

So in this preparation we use the vanilla flavour others can still use strawberry, banana, essences, cinnamon, coconut flavour,milk liqueurs etc. It depends on the type of flavour you need.

Do you have any special tips for making custard? Share them.

First of all be sure that the powder is probably stirred, then avoid making it too watery by using proper measurements with this you will be able to get the texture you need.

Your gas should be low heat to avoid lumps then you stir consistently to avoid it getting burnt.

Your environment should be clean in your utensils should be clean as well because, the cream is creamy white therefore any dirt on it will be easily seen and doesn't look hygienic.

Thank you so much for going through my my blog I really appreciate you support I would like to invite @adylinah @dequeen and @goodybest to take part in this contest.