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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 Whipped Cream

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.

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for white cake.

Mascarpone filling pairs well with lemon curd, compote, strawberry puree for a double cake filling in between layers of white cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

Whipped Cream

Whipped cream is a thick, creamy filling for white cake.

Typically whipped cream is one of cake fillings, and is paired with a compote or fruity filling as well.

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.

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 Whipped Cream

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.

Irish Cream Filling

Irish cream cake filling has a hint of whiskey flavor infused into whipped cream.

Whipped cream is beaten until soft peaks form. Powdered sugar is added and beaten into the whipped cream for a sweetened cake filling.

Irish cream is slowly added to the whipped cream. Taste test to see how you like the flavor before adding more.

When the Irish cream filling becomes a frosting consistency, you can use it to fill in between cake layers, and frost the outside of your cake.

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for cakes.

Mascarpone filling pairs well with compote or raspberry puree for a double cake filling in between layers of chocolate cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

Dulce de Leche Cream

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.

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 Pastry Cream

Caramel pastry cream is a sweet custard with a hint of vanilla aroma.

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.

Chocolate Pastry Cream

Chocolate pastry cream is a luscious, chocolate filling for chocolate 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.

Hazelnut Praline Cream

Hazelnut praline cream is a nutty, creamy filling for chocolate cake.

Milk is heated in a saucepan over medium heat.

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 cake is a sweet, rich cake that you can fill with sweet custard fillings that will tantalize your taste buds!

You can make a variety of custard flavors for filling chocolate cakes with including caramel, coffee, chocolate, or banana.

Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored custard to balance out the flavors.

Coffee custard or banana custard work well with chocolate cake to balance out the intense chocolate flavor.

Chocolate Pastry Cream

Chocolate pastry cream is a luscious, chocolate filling for chocolate 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.

Caramel Pastry Cream

Caramel pastry cream is a sweet custard with a hint of vanilla aroma.

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.

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.

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.

Espresso Mousse

Espresso mousse is a rich, coffee flavored 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 Whipped Cream

Orange cream is a refreshing, citrusy cream filling for chocolate cake, orange cake, or vanilla 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.

Irish Cream Filling

Irish cream cake filling has a hint of whiskey flavor infused into whipped cream.

Whipped cream is beaten until soft peaks form. Powdered sugar is added and beaten into the whipped cream for a sweetened cake filling.

Irish cream is slowly added to the whipped cream. Taste test to see how you like the flavor before adding more.

When the Irish cream filling becomes a frosting consistency, you can use it to fill in between cake layers, and frost the outside of your cake.

Dulce de Leche Cream

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, vanilla cake, or cinnamon cake.

Strawberry Cream Filling

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.

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for cakes.

Mascarpone filling pairs well with lemon curd, compote, strawberry puree for a double cake filling in between layers of vanilla cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

Banana Cream Filling

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.

Vanilla Diplomat Cream

Vanilla diplomat cream is a rich, creamy layer for cakes.

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

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.

Hazelnut Praline Cream

Hazelnut praline cream is a nutty, creamy filling for chocolate cake or vanilla cake.

Milk is heated in a saucepan over medium heat.

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.

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

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.

Lemon Cream Cheese Buttercream

Lemon cream cheese buttercream is a tangy, zesty buttercream frosting you can use in between layers of 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.

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.

Oreo Cookie Crust

Oreo cookie crust is a sweet, crunchy, cookie crust for a cake crust.

Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.

The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.

The cookie crust is pressed into a springform pan, and then you can refrigerate the cake crust, or bake it in the oven to let it set.

Vanilla Wafer Crust

Vanilla wafer crust has a crunchy, vanilla flavoring cake base.

Vanilla wafers can be blended in a food processor until they are quite fine, and then combine with melted butter to create a vanilla cake base.

Press the crust into the bottom of a springform pan, or cake pan.

Vanilla wafer cake base is baked in the oven to let it set.

Peanut Butter Cookie Crust

Peanut butter cookie crust is a sweet, nutty cake crust that goes well with caramel cake, or chocolate cake.

Peanut butter cookie crust is made by actually making the dough for peanut butter cookies.

The peanut butter cookie dough is frozen first, and then pressed into a springform pan.

The pan is baked in the oven for 25 minutes to set the cookie cake crust.

The cake crust needs to cool to room temperature prior to adding any cake filling on top.

Praline Feuillentine Cake Base

Praline feuilletine is a crunchy cake base used in fancy bakery cakes.

Feuilletines are crispy wafers that give the cake base it’s crunchy texture.

Feuilletines are made by mixing together equal parts egg whites, flour, icing sugar, and butter and baking it in the oven until it’s golden brown.

The feuilletine is then broken up into small pieces that will be mixed into the cake base.

Praline paste is made by creating a caramel sauce, and then adding in roasted hazelnuts at the end of the caramel making process.

The caramel and hazelnuts are blended together until it creates a paste. The praline flavor gives the cake base a nutty and caramel flavor.

To make praline cake crust, mix together melted milk chocolate, praline paste, and feuilletine pieces.

Pour praline feuilletine into your cake base and let it set in the freezer for a couple of hours prior to using.

Cinnamon Bun Crust

Cinnamon bun crust is a spongy cake crust for.

Cinnamon bun cake is made by adding cinnamon and brown sugar to a cake base, and then the it’s poured into a springform pan.

The cinnamon bun cake base is baked in the oven for about 25 minutes to let it set.

Cinnamon bun cake crust goes well with vanilla cake, or pumpkin cake.

Brownie Base

Brownie base for a cake is a thick, chocolatey, cake base.

Brownies are made by adding dark chocolate and cocoa powder to a cake base, and adding it to a springform pan.

The brownie cake base is baked in the oven for 15 minutes to set the brownies crust.

Brownie cake crust goes well with vanilla cake, chocolate cake, or caramel cake.

Gingersnap Crust

Gingersnap crust is a cookie crust that goes well with pumpkin cake.

Gingersnap cookies are blended in a food processor until they are coarse crumbs.

Gingersnap crumbs are mixed together with melted butter, vanilla extract, and brown sugar to create the gingersnap cake crust.

Gingersnap cake base is baked in the oven for a few minutes to let the crust set.

Lady Finger Crust

Lady finger crust is an espresso flavored cake base that works well for tiramisu cake.

Lady finger cookies are pulsed in a food processor until they are in small, fine pieces.

Lady finger cookie pieces are mixed together with melted butter and strong espresso or coffee to make the cake base.

The lady finger cake base is pressed into a springform pan and then it can either be baked in the oven, or frozen to set the crust.

Hazelnut Crust

Hazelnut crust is a sweeter crust, since it’s made with dates.

Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.

The hazelnut cake base is pressed into the bottom of the pan, and it’s ready to use.

Chocolate Base

Chocolate cake base is a chocolatey, crunchy cookie base for a cake crust.

Chocolate cake base is made by crushing chocolate wafer cookies, and mixing them together with melted butter.

The chocolate cake crust is pressed into a springform pan, and then it’s baked in the oven to set the crust.

Pretzel Crust

Pretzel crust is a crunchy cake crust that works well for a peanut butter cake, or chocolate cake.

Pretzel cake crust is a salty base, which balances out the sweetness of the cake filling.

Pretzels are crushed with a rolling pin until they are small and fine pieces.

The pretzels are mixed together with melted butter, brown sugar, and salt to create the pretzel cake base.

The pretzel cake crust is baked in the oven to let it set.

Almond Crust

Almond crust is a crunchy, nutty cake base.

Slivered almonds are ground into a fine powder using a food processor.

The almonds are combined with brown sugar and melted butter to make the almond cake base.

The almond cake crust is pressed into the bottom of the cake pan, and it’s ready to use.

Walnut Crust

Walnut crust is a sweet and crunchy cookie base for a cake.

Walnuts are blended in a food processor until they are fine like a powder.

Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.

Walnut cake crust is pressed into the springform pan, and it’s ready to use.

You don’t need to bake or chill the crust.

Graham Cracker Crust

Graham cracker crust is a buttery, cookie flavored cake base.

Graham cracker crumbs are mixed together with sugar and melted butter to create the crunchy cake crust.

The graham cracker mixture is pressed into the springform pan or cake pan, and then it’s baked in the oven to set the crust.

Digestive Cookie Crust

Digestive Cookie Crust is a crunchy biscuit base for cake.

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.