It’s best to use silicone molds that are about 3″ in diameter to make individual dome cakes for your guests.
You’ll need to freeze the silicone mold in between ice cream layers so that it hardens, and doesn’t melt too much to have the layers mix with one another.
Give yourself a couple of hours to make your ice cream dome cake dessert, and then it should be frozen overnight to serve the following day.
Be sure to make your ice cream dome cake recipe at least a day in advance to have the ice cream freeze well before serving.
Center filling – jam, chocolate ganache, fruit sauce, caramel sauce
1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, fruit sauce, finely chopped fruit – kiwi, strawberries)
First you’ll want to pick your ice cream flavors that will go well together. Then pick your center filling that will go well with your ice cream flavors.
You’re ready to start making your dome recipe with your outer ice cream layer.
Your outer layer will be the one that will have your toppings on it.
Place your ice cream in the silicone mold.
Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness.
Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.
Freeze for 30 min – 1 hour. Then you’re ready for your next layer.
Select your inner layer of ice cream.
Use a fresh metal spoon to put the ice cream in the molds.
Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.
Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).
Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.
Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out.
Try to take them out and place them directly onto your serving plate.
Once you have all of your desserts on their serving plates, you can sprinkle your toppings onto the ice cream dome cake.
Use 1-2 toppings for your layered ice cream dessert.
You can use sprinkles, caramel sauce, fruit sauce, or chocolate sauce to drizzle overtop of your beautiful ice cream dome cake.
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If you’re a looking for a crunchy cake base for your next baking adventure, you’ll want to pick a cake crust that is either baked first before adding any toppings onto it, or one that has a crunchy layer inside of it.
Cake crusts that are crunchy have either nuts, cookies, or feuilletine mixed into them.
Chocolate Feuilletine
Chocolate feuilletine cake base is a crunchy chocolate cake base you can use with in desserts like intricate entremet cakes.
Chocolate feuilletine is made by first making crispy feuilletine using a dough similar to crepe batter.
As soon as the feuilletine is cooled, it can be broken up into pieces.
To make the chocolate crunchy cake base, combine hazelnut crumbs, feuilletine pieces, and melted dark and milk chocolate in a bowl and mix together until it’s combined.
Pour the cake layer into a springform pan, or a pan with raised edges, and let it sit in the fridge or freezer to fully set the cake crust.
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Chocolate cake is a sweet, rich sponge cake that you can fill with creamy fillings like coffee pastry cream, banana custard, raspberry mousse, orange or mint infused whipped cream that will mesmorize your taste buds!
Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored filling to balance out the flavors.
Espresso Mousse
Espresso mousse is a rich, coffee flavored chocolate cake filling.
Espresso mousse has a base of melted white chocolate infused into heavy cream.
Freshly brewed espresso is whipped into white chocolate mousse, giving it a light coffee flavor.
Espresso mousse is pipeable, and will create delicate designs using the star tip as shown below.
Orange cream is a refreshing, citrusy cream filling that compliments chocolate cake well.
Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.
Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.
Orange whipped cream is a thick, creamy, citrusy filling for cakes.
Raspberry Mousse
Raspberry mousse is a fruity, light mousse that pairs well with chocolate cake.
Raspberry mousse is thick and firm, yet easily spreadable. Raspberry mousse holds it shape well, and looks vibrantly pink in between layers of chocolate cake.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water.
This creates a raspberry sauce.
The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left.
The gelatin is added to create a thickened texture.
The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse.
You can even opt for vegan raspberry mousse which involves using coconut milk instead of whipped cream.
In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.
Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!
After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.
Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.
Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.
Chill hazelnut praline cream prior to using it to assemble your cake.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Banana Custard
Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge until you’re ready to assemble you cake.
Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.
Caramel sauce is then infused into pastry cream to create this luscious custard filling for chocolate cake.
Mint Whipped Cream
Mint whipped cream pairs well in between layers of chocolate cake.
Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.
Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Dulce de leche cream is a caramel flavored whipped cream.
Dulce de leche is added to whipped butter to make the base of the cream.
Whipped cream is whipped until soft peaks form, and then is folded into the dulce de leche butter mixture.
Dulce de leche cream is a caramel cream filling you can use on chocolate cake.
Blackberry Mousse
Blackberry mousse is a light fruity mousse that goes well in between layers of chocolate cake. .
Blackberry mousse is made by adding pureed blackberries and hot water in a blender and mixing together.
The blackberries must be strained and then the remaining blackberry sauce is cooked to thicken it into a puree.
Gelatin is bloomed in a bit of water, and microwaved together.
Heated gelatin is added to blackberry puree and and whisked together.
In a stand mixer fitted with the whisk attachment, heavy cream is whipped with vanilla extract until stiff peaks form.
Fold blackberry puree with gelatin into the whipped cream and chill until you’re ready to serve.
Whipped Cream
Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.
For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.
Honey Mousse
Honey mousse is a sweetened creamy filling for chocolate cake.
Honey mousse is made by mixing butter, egg yolks, honey, and white chocolate over medium heat in a saucepan. After the chocolate has completely melted, it is placed in a heat proof bowl.
Bloomed gelatin is warmed, and then slowly whisked into the honey mixture, and then it is let to cool to room temperature.
Heavy cream is beat until soft peaks form, and then it’s folded into the honey chocolate mixture.
Egg whites are beaten until soft peaks form, and then folded into the honey cream mixture to make honey mousse.
Honey mousse needs to chill for a few hours prior to serving.
Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
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Victoria sponge cakes or angel food cakes are fluffy, airy white cakes that can be filled with pastry cream, compote, curd, or flavored whipped cream.
White cakes are light, with a soft texture which work well to absorb fruit base fillings like strawberry sauce, or blackberry compote.
Strawberry Filling
Strawberry filling is homemade strawberry puree, which has a burst of concentrated strawberry flavor.
Strawberry filling is made by blending strawberries together, and then heating in a saucepan with granulated sugar, fresh lemon juice, and cornstarch.
Cornstarch will thicken the strawberry puree, and then it can be set aside to cool. Place strawberry filling in the fridge until you’re ready to assemble your cake.
White cake pairs well with strawberry filling, and strawberry buttercream.
You can pipe a ring around the edge of the cake of strawberry buttercream.
Then spoon strawberry filling and spread it evenly over the cake layer.
Strawberry buttercream helps keep the strawberry filling inside the cake, and prevents it from leaking out of the cake.
White Chocolate Buttercream
White chocolate buttercream is a sweet, buttery frosting you can use to fill the inside of white cake, and ice the sides of the cake.
White chocolate has a light chocolate flavor, it’s not heavy at all, making it the perfect addition for white cake.
White chocolate is melted, and then added to softened butter. Butter and white chocolate are beat together to infuse the chocolatey flavor into the buttercream.
Powdered sugar, vanilla extract, and salt are added to the buttercream.
Heavy cream is added at the end to thin out the frosting.
Raspberry Buttercream
Raspberry buttercream is a fruity, luscious frosting you can ice in between your white cake layers.
Softened butter is beaten until fluffy. Vanilla extract, salt, and raspberry jam are beaten into the butter for the base of the buttercream.
Powdered sugar is slowly added to the buttercream to sweeten the frosting.
Raspberry buttercream is a vibrant pink color frosting that gives a pop of color in between layers of cake.
White cake pairs well with raspberry buttercream, giving it a burst of fruity flavor with each bite.
Orange cream is a refreshing, citrusy cream filling for white cake.
Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.
Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.
Orange whipped cream is a thick, creamy, citrusy filling for cakes.
Lemon Curd
Lemon curd is a concentrated, thick filling for white cake.
Fresh lemon juice, lemon zest, granulated sugar, egg yolks, and butter are whisked together over a double boiler until the mixture begins to thicken, taking care not to cook the eggs!!
After the mixture has thickened, it is let to cool and then placed in the fridge to chill until you’re ready to assemble your cake.
Blackberry Compote
Blackberry compote is a sweet berry sauce you can use in between layers of white cake. You can use it in combination with whipped cream, or by itself.
Blackberry compote is made by placing blackberries, granulated sugar, and water in a saucepan on low heat. The heat will thicken the mixture into becoming a delicious fruit sauce.
After the compote has thickened, it’s blended together to release all of the juices of the blackberries.
Blackberry compote is put through a sieve to remove all of the seeds, prior to using it in between cake layers.
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Chocolate cake is a sweet, rich cake that you can fill with coffee pastry cream, banana custard, orange or mint infused whipped cream that will tantalize your taste buds!
Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored filling to balance out the flavors.
Mint Whipped Cream
Mint whipped cream pairs well in between layers of chocolate cake.
Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.
Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.
Orange cream is a refreshing, citrusy cream filling that compliments chocolate cake well.
Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.
Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.
Orange whipped cream is a thick, creamy, citrusy filling for cakes.
Whipped Cream
Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.
For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.
Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!
After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.
Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.
Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.
Chill hazelnut praline cream prior to using it to assemble your cake.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Banana Custard
Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge until you’re ready to assemble you cake.
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Cakes can be filled with rich, creamy custard in between soft, spongey cake layers.
You can make a variety of custard flavors for filling cakes with including vanilla, caramel, coffee, chocolate, banana, or lemon.
Vanilla Custard
Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard filling for cakes.
Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).
In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.
Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.
Whisk milk vigorously so the eggs do not cook!!
After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.
Whisk vanilla pastry cream as it begins to thicken.
Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.
Coffee Custard
Coffee pastry cream is a delicious espresso flavored custard filling that you can use in between chocolate cake, vanilla cake, or mocha cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Chocolate Custard
Chocolate pastry cream is a rich, chocolate custard filling for cakes. You can use chocolate pastry cream in between layers of chocolate cake or vanilla cake.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Lemon Custard
Lemon pastry cream is a thick, citrusy, creamy cake filling you can use with lemon cake or vanilla cake.
Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.
The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.
An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.
Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.
After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.
Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.
Chill lemon pastry cream in the fridge until you’re ready to assemble your cake.
Caramel Custard
Caramel pastry cream is a sweet, creamy cake filling you use for vanilla cake, chocolate cake, or pumpkin cake.
Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.
Caramel sauce is then infused into pastry cream to create this luscious custard filling for cakes.
Banana Custard
Banana pastry cream can be used to make banana cream cake, or you can use it in between layers of vanilla cake.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge until you’re ready to assemble you cake.
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Cakes can be filled with pastry cream, custard, curd, buttercream, Diplomat cream, Bavarian cream, and more to add a rich, creamy, soft filling in between layers of cake.
You can make a ton of different pastry cream flavors including vanilla, caramel, coffee, chocolate, or lemon for filling cakes with.
Vanilla Pastry Cream
Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard for cakes.
Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).
In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.
Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.
Whisk milk vigorously so the eggs do not cook!!
After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.
Whisk vanilla pastry cream as it begins to thicken.
Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.
Strawberry cream filling is a tangy, and fruity cream filling for cakes.
Softened cream cheese is beaten together with icing sugar, strawberry puree and strawberry extract to infuse a burst of strawberry flavoring into the cake filling.
Heavy cream is beaten into the filling to make it light and fluffy.
Strawberry cream filling goes well with vanilla cake, or lemon cake.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between chocolate cake, vanilla cake, or mocha cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Chocolate Pastry Cream
Chocolate pastry cream is a rich, chocolate filling for cakes. You can use chocolate pastry cream in between layers of chocolate cake or vanilla cake.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Lemon Pastry Cream
Lemon pastry cream is a thick, citrusy, creamy cake filling you can use with lemon cake or vanilla cake.
Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.
The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.
An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.
Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.
After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.
Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.
Chill lemon pastry cream in the fridge until you’re ready to assemble your cake.
Diplomat cream is custard infused into whipped cream, making it easily spreadable in between layers of vanilla cake.
Gelatin is bloomed with a bit of water, and then microwaved.
Whipped cream is added to the gelatin to cool it down.
Heavy cream is whipped with granulated sugar until soft peaks form. Gelatin is added to the bowl, and then whipped until stiff peaks form.
Vanilla pastry cream is whipped for a couple of minutes, and then the freshly made stabilized whipped cream is added to the pastry cream to create vanilla diplomat cream.
Lemon Bavarian cream is a citrusy and thick creamy custard.
Gelatin is bloomed with fresh lemon juice and set aside for later.
Heavy cream is heated in a saucepan with sugar, vanilla extract and lemon juice.
Heavy cream is slowly added to whisked egg yolks to temper the eggs. Once the heavy cream has been fully added to the eggs, the entire mixture is heated again in the saucepan to thicken the custard.
Gelatin is added at the end of the cooking process, and then the mixture can cool to room temperature.
Additional heavy cream is beaten together with icing sugar until stiff peaks form, and then the whipped cream is added to the custard by gently folding in the cream.
Lemon Bavarian cream is a thick, and creamy filling for vanilla cake, or lemon cake.
Mint Whipped Cream
Mint whipped cream pairs well in between layers of chocolate cake.
Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.
Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.
Caramel Pastry Cream
Caramel pastry cream is a sweet, creamy cake filling you use for vanilla cake, chocolate cake, or pumpkin cake.
Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.
Caramel sauce is then infused into pastry cream to create this luscious custard filling for cakes.
Whipped Cream
Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.
For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.
In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.
Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!
After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.
Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.
Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.
Chill hazelnut praline cream prior to using it to assemble your cake.
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Lemon cake is made by adding lemon zest, lemon juice or lemon extract to a vanilla cake base to create a citrusy flavor to the cake.
Lemon cake can be filled with lemon curd, lemon mousse, raspberry buttercream, and lemon Bavarian cream in between the layers of cake for a delicious succulent cake filling.
You can ice a lemon cake with lemon buttercream, strawberry buttercream, or raspberry buttercream. Adding a fruity flavored buttercream like strawberry or raspberry can add a ton of complimenting flavors to a lemon cake.
Raspberry Buttercream
Raspberry buttercream is a fruity, luscious frosting you can ice in between your cake layers.
Softened butter is beaten until fluffy. Vanilla extract, salt, and raspberry jam are beaten into the butter for the base of the buttercream.
Powdered sugar is slowly added to the buttercream to sweeten the frosting.
Raspberry buttercream is a vibrant pink color frosting that gives a pop of color in between layers of cake.
Lemon cake pairs well with raspberry buttercream, giving it a burst of fruity flavor with each bite of citrusy lemon cake.
White Chocolate Buttercream
White chocolate buttercream is a sweet, buttery frosting you can use to fill the inside of lemon cake, and ice the sides of the cake.
White chocolate has a light chocolate flavor, it’s not heavy at all, making it the perfect addition for lemon cake.
White chocolate is melted, and then added to softened butter. Butter and white chocolate are beat together to infuse the chocolatey flavor into the buttercream.
Powdered sugar, vanilla extract, and salt are added to the buttercream.
Heavy cream is added at the end to thin out the frosting.
Lemon Bavarian cream is a citrusy and thick creamy custard.
Gelatin is bloomed with fresh lemon juice and set aside for later.
Heavy cream is heated in a saucepan with sugar, vanilla extract and lemon juice.
Heavy cream is slowly added to whisked egg yolks to temper the eggs. Once the heavy cream has been fully added to the eggs, the entire mixture is heated again in the saucepan to thicken the custard.
Gelatin is added at the end of the cooking process, and then the mixture can cool to room temperature.
Additional heavy cream is beaten together with icing sugar until stiff peaks form, and then the whipped cream is added to the custard by gently folding in the cream.
Lemon Bavarian cream is a thick, and creamy filling for lemon cake.
Lemon Curd
Lemon curd is a concentrated, thick filling for lemon cake.
Fresh lemon juice, lemon zest, granulated sugar, egg yolks, and butter are whisked together over a double boiler until the mixture begins to thicken, taking care not to cook the eggs!!
After the mixture has thickened, it is let to cool and then placed in the fridge to chill until you’re ready to assemble your cake.
Lemon Mousse
Lemon mousse is rich, whipped cream based filling for cakes.
Limoncello and lemon extract are bloomed with gelatin and set aside for later.
Heavy cream is whipped with icing sugar until soft peaks form. Whipped cream is folded into lemon curd to create the base of the lemon mousse.
Since the mousse needs a bit of stability, the bloomed gelatin is heated in the microwave, and then whisked into the lemon whipped cream mixture.
Place lemon mousse in the fridge until you’re ready to assemble your cake.
Lemon Buttercream
Lemon buttercream is a refreshing frosting you can use to ice and fill your cake with.
Butter is softened, and beaten together with powdered sugar, vanilla extract, freshly grated lemon zest, fresh lemon juice, and salt.
Taste test lemon buttercream, and see how thick it is. You can thin it out with a bit more lemon juice, or thicken it up with additional powdered sugar.
You can color your lemon buttercream yellow by adding a couple of drops of yellow food coloring to have a vibrant color your cake.
Softened butter and cream cheese are beat together until fluffy.
Icing sugar, vanilla extract, fresh lemon juice, and lemon zest are added to the buttercream and mixed together.
Taste test your lemon cream cheese buttercream filling for your cake, and then add more lemon juice or powdered sugar if needed.
Strawberry Filling
Strawberry filling is homemade strawberry puree, which has a burst of concentrated strawberry flavor.
Strawberry filling is made by blending strawberries together, and then heating in a saucepan with granulated sugar, fresh lemon juice, and cornstarch.
Cornstarch will thicken the strawberry puree, and then it can be set aside to cool. Place strawberry filling in the fridge until you’re ready to assemble your cake.
Lemon cake pairs well with strawberry filling, and strawberry buttercream.
You can pipe a ring around the edge of the cake of strawberry buttercream.
Then spoon strawberry filling and spread it evenly over the cake layer.
Strawberry buttercream helps keep the strawberry filling inside the cake, and prevents it from leaking out of the lemon cake.
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Cake crusts are the bottom portion of the cake that are crispy and hard to give the cake a base to sit on.
You can use nuts (hazelnuts, walnuts, almonds), cookies (Oreo, lady fingers, shortbread, vanilla or chocolate wafers), feuilletine, and more to create a bakery worthy cake crusts.
Chocolate Feuilletine Cake Base
Chocolate feuilletine cake base is a crunchy chocolate cake base you can use with in desserts like intricate entremet cakes.
Chocolate feuilletine is made by first making crispy feuilletine using a dough similar to crepe batter.
As soon as the feuilletine is cooled, it can be broken up into pieces.
To make the chocolate crunchy cake base, combine hazelnut crumbs, feuilletine pieces, and melted dark and milk chocolate in a bowl and mix together until it’s combined.
Pour the cake layer into a springform pan, or a pan with raised edges, and let it sit in the fridge or freezer to fully set the cake crust.
Shortbread Cookie Crust
Shortbread cookie crust is a thick, buttery cookie crust you can use for lemon cakes, or fruity cakes.
Shortbread cookie crust is made by creaming butter and sugar together. Flour and salt are beaten into the shortbread dough, and then the dough is pressed into a pan.
Shortbread cookie crust is baked in the oven until the crust just begins to have a hint of color.
You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.
Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan. You can either chill the crust, or bake it in the oven to let it set.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cake base.
Press the base into the bottom of your pan, and then you can add your cake layer on top.
There is no need to bake or chill an ice cream cone cake base.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cake base.
The crust is pressed into the pan, and there is no need to bake or chill the crust. It’s ready to use.
