SLC21W3// Making cake filling

Hello @everyone accept warm greetings from this end of globe, to be precise Cameroon 🇨🇲 .It’s a great pleasure participating in this learning teaching course .Once more welcome to my blog, as I share my thought with the given topic “Making cake filling”

Edited on canva

Through, this pastry course am happy I have learned a lot for the past two weeks of participation.A special thanks to the course facilitators for bringing up different topics on pastry class to be discussed.Today is dwell more on cake fillings .Which is one of the most thing after baking a cake . Its comprises. Of light filing , soft texture ,Etoxic, sour filling etc .All these will always depend on what you want in your cake .

Not wasting so much time , I will be sharing my thoughts focused on the guided questions .Based on my experience of what I know and learned . I hope you find pleasure reading my post below 👇🏼.

Yes I have done different types cream to fill my pastry .Mostly especially it’s very easy to do at home with no worries . You most have much ingredients for you can do a cream . Mostly commonly simple cream I do it for my cake filling is just needs 4 ingredients. Icing sugar , butter and any good flavor of my choice .I times I make Swiss meringue, it’s just need egg York , sugar ,Most of the time I like lemon Flavour in my creams.I can also, use this fillings decorates my cakes .

My recipe I will be explaining for cream filling will be focused on what I do on frequents bases . I don’t includes egg in my recipe and contarch in my filling recipe .I simply use Magerine , icing sugar and any flavor of my choice .It can milk mixed with vanilla,It can lemon flavor depending on want at the moment .

Ingridents needed for my cream filling

• Magerine 200grams
• 500grams icing sugar
• Lemon Flavour

Steps involved in making cream filling

Step1

Measure your Magerine cream it using hand mixer or machine mixer .Make sure your creaming is soft, smooth and fluffy enough.

Step2

Sieved your quantity of measured icing sugar and add in your cream butter .Mixed it until it’s fluffy, smooth without loams .

Step3

Add in your desired Flavour and cream for 4 minutes . Now my cream filling is ready to use .

If it much , I can used some and store some in the fridge .To use when it’s necessary. It’s should be noted you used the exact measurements of the ingredients so that it should be hard . Make sure you mixed it well too.

After, the preparation of my cake filling I can used to decorate cakes .It can be cup cakes or plain round big cakes .I always termed this as my Magerine cream filling .

When I just started preparing this cream fillings at first .I was having I usually faved some challenges to cream well .Especially when I was using a hand mixer at times I see looms in the mixture. When I discovered i do not cream it to have a texture needed .I started creaming my filling well without facing some difficulties.

At times I be in a haste and just estimates the ingredients .At the end of the day it does not give me what I really want .But when I concentrated taking the right measurements I experienced good result in my fillings.

For me edible pastry colors can be added to give you a good look .Depending on what you want .For example you can add edible blue , yellow, red colors etc . With edible bits or strawberry or mixed fruits on it In fillings to give you a beautiful unique look .At times when I want to decorates my cup cakes with my creame fillings I will read and white .

This gives me beautiful and exceptional outstanding taste and look .

Yes of course these are the most important tips one need to know when making custard . Make sure your you do the right measurements. Room temperature matters alots .Make sure you make use of your wooden spoon and spatula when doing your mixtures .In cases where you to cream or beat eggs.Make sure you do well inorder to have the best result .I have come to the end of presentation on pastry filling .I would invited @crismenia , @josepha and @solaymman to participates in this learning teaching course contest .