Easy Vegan And Gluten Free Cakes, Fillings And Frostings

The only vegan cake baking course you'll need

What you'll learn
The role of various vegan ingredients and replacing vegan ingredients in regular baking.
Gluten free baking and the science of ingredients used.
Learning some of the basic French creams as a part of basic baking that you can use to elevate your baking game.
Gaining confidence to substitute with what's available locally.
Troubleshoot your oven and baking temperature
Coming up with flavor variations and new, enticing pairings.
Hand held approach to understand the actual science of the ingredients.
Learning to make caramel and praline: the way the French chefs make it.
Using weighing scales vs cups so you never have to throw out your ingredients and can bake much faster.
How to frost a cake: 2 ways, for complete beginners.
Chocolate Vs compound chocolate.
Requirements
No prior baking experience is needed, you may wish to bake for yourself, for family or friends or because you are curious to learn about vegan baking!
Baking enthusiasm!
Description
The only course you will need to get started on baking really delicious vegan cakes. Learn how to make gluten free and regular cakes, nut pralines, cream cheese, compotes, French style diplomat and pastry creams, a luscious hazelnut ganache and so much more. You will be completely equipped to delight your friends and family and even take orders if you wish! We willl learn in-depth about the role of each ingredient in everything we make, understand our equipment, shelf life of products and how to make flavor pairings. Learn to differentiate quality ingredients, assemble a cake easily for a beginner, and take your baking knowledge to the next level! A sourcing list is also provided. See you inside!Learn new and basics of cake makingUnderstand the recipe with troubleshoot guide for each componentUnderstanding the why of premium ingredientsFlavor pairings to help you make your own unique combinationsPiping and assembling a cake to present a French patisserie style finished product.Become a food scientist by understanding why we use certain ingredients and gain knowledge to become confident to substitute by yourself.Sourcing list provided for Indian studentsTake control of your baking skills and knowledge and elevate your game!Surprise your clients with never seen before vegan cakes and flavors.

Overview

Section 1: Welcome!

Lecture 1 Introduction

Lecture 2 Welcome and getting help

Lecture 3 Setting up your baking kitchen and supplies (India)

Lecture 4 Storage and shelf life

Lecture 5 Recipe booklet

Section 2: Before we bake

Lecture 6 A guide to playing with flavors

Lecture 7 Measuring and mise en place

Lecture 8 Our 2 most important ingredients

Lecture 9 Substitutions

Section 3: Understanding our main ingredients

Lecture 10 Gluten free ingredients

Lecture 11 Leaveners

Lecture 12 The role of soy milk, flour and sugar

Section 4: Baking the cake

Lecture 13 Measuring and baking gluten free cake

Lecture 14 Oven temperature

Lecture 15 Points for cake

Lecture 16 Troubleshoot guide

Section 5: Chantilly Creme

Lecture 17 Whipping chantilly

Lecture 18 Preparing chantilly

Lecture 19 Playing with chantilly

Lecture 20 Preparing creme chantilly

Lecture 21 Troubleshoot guide

Lecture 22 Understanding chantilly ingredients

Section 6: Compotes

Lecture 23 Preparing compte

Lecture 24 Getting to know our fruit fillings

Lecture 25 Playing with fruits

Section 7: Pastry creams and diplomats

Lecture 26 Making pastry cream

Lecture 27 Role of ingredients

Lecture 28 Making diplomat creme

Section 8: Pralines

Lecture 29 A note on roasting nuts

Lecture 30 Caramelizing hazelnuts

Lecture 31 Praline blending

Lecture 32 Troubleshoot guide nuts

Section 9: Ganaches

Lecture 33 Different types of chocolates

Lecture 34 Ganache theory

Lecture 35 trobleshooot guide ganache

Lecture 36 Making ganache

Section 10: Cream cheese

Lecture 37 Making cream cheese

Lecture 38 Understanding the ingredients

Section 11: Assembly of cakes

Lecture 39 A note on frosting for decor

Lecture 40 Method 1

Lecture 41 Method 2

Lecture 42 Thank you

For all levels: beginners to experienced,Baking enthusiasts,Curious about vegan ingredients,Curiousity for vegan baking ingredients,Looking to switch to better dietary choices for health and lifestyle,Foodies!