Icing on the Cake: The Ultimate Frosting Toolkit
Jenny McCoy
Class Preview
- In-depth Instruction; over 142 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Meringue Frostings
26:27
Meet Jenny McCoy and learn the secrets to delicious, fluffy meringues. Master Swiss and Italian meringues first. Plus, experiment with fun flavoring and decorating options.
Meringue Buttercreams
24:28
Find out how to turn fluffy meringues into rich, silky-smooth buttercream. Then flavor your meringue buttercreams with fruit purée. You'll also learn how to flawlessly flat-frost cakes for use on their own or under fondant.
Cooked Vanilla & American Buttercreams
20:26
Create a cooked-milk base for flavorful buttercream that's great for piping. And make classic, American-style buttercream that's a kid-friendly dream to work with.
Whipped Cream Frostings
25:06
Make stabilized whipped cream frosting that holds up well for cake decorating. Then whip up tangier, thicker variations that incorporate crème fraîche. Plus, Jenny makes coloring, flavoring and even piping whipped creams easy with her tried-and-true tips.
Chocolate Frostings
21:24
Create two decadent chocolate frostings as you turn traditional ganache into a spreadable dream. Get Jenny's ultimate fudge frosting recipe before discovering flavoring and frosting options for your chocolate recipes.
Glazes
23:19
Finally, Learn how to make the two most versatile and popular cake glazes around: chocolate glaze and poured fondant. Plus, pick up tips for glazing gorgeous petit fours.
Description
Expand your frosting toolkit for an endless repertoire of show-stopping cakes. From buttercream to ganache and even fudge, pastry chef Jenny McCoy shares her secrets in the only frosting guide you’ll ever need.
Warning: This class may result in overwhelming demand for your dessert creations!
Jenny McCoy
Jenny McCoy is a pastry chef with more than 10 years' experience working in some of America's finest kitchens. She uses classic techniques to create inventive desserts, many of which are featured in her book, "Desserts for Every Season." Jenny's philosophy on baking is simple: By combining the best ingredients available and a personal creative touch, anyone can make refined recipes and original pastries with ease. A truly approachable expert, Jenny offers detailed lessons that are both inviting and inspiring.
Bonus materials available after purchase