TOPPINGS AND FILLINGS

This chapter contains all the components for topping and filling cakes, pies, and pastry. Included are several basic buttercreams with flavor variations, mousseline (the ultimate buttercream), royal icing, whipped creams, pastry creams, and a wide variety of chocolate ganache. You will also learn how to make caramel sauce and glaze and meringue toppings for pies.