Label
All
0
Clear all filters

Decorating and Filling Cakes

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title