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Decorating and Filling Cakes
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Although many cakes are delicious on their own or with just a dollop of crème Chantilly, there is nothing more enticing than a beautifully iced, filled, and decorated gateau. It is with these that the pastry chef can display creativity, artistry, and style.
There are many, many variations on the types of icings (also called frostings), fillings, and decorations that can be used to finish a cake. Some are classically defined, while others are innovative ideas from contemporary pastry chefs.
In the following pages, you will find some of the classic products used to finish and decorate French gâteaux. Once you have mastered them, only the limits of your imagination will define the beauty of your cake.