SLC21-W3 // Making cake filling.

I hope you all are good and doing well. Third week of learning challenge has been started and I'm enjoying it with learning new baking skills. Today in "SLC21-W3 // Making cake filling" I have learnt new recipe for making cake filling. My recipe is slightly different from this . I'm sure this one will be perfect.

Let's move to the lesson tasks.

✓ Have you ever prepared cream to fill your cakes at home? Tell us about your experience.

Yes, I have prepared many times cream fillings at home , at start I wasted material too then I start to use ready whipped cream. Actually the taste like my kids I get when I used ready cream. Home made cream fillings are quite cheap and can be made from ingredients that are easily available at home. After trying 2-3 different recipes of cream fillings I got one recipe that my kids like. This very easy and tasty. Cake fillings ,desserts decoration moses can be easily made by this cream.

✓ Prepare the pastry cream (detail ingredients and step by step) and indicate whether you followed the recipe we provided or prepared your traditional recipe for pie filling.

Today I'm making cream filling by the method that I have followed many times, as i have mentioned above that my family is very choosy on taste. Kids don't like eggs, so i use this recipe

Ingredients :

I forgot to add butter in picture

Milk	500ml
Sugar	3tbsp
Corn starch	2tbsp
Butter	50g(may add more to form texture )
Vanilla essence	1/2tsp

Making :

• Add milk in a pan then add sugar according to the recipe amount. Stirr it to dissolve. Heat milk for 10-15min to thicken it.

Milk	Adding sugar

• Add 3 tbs of milk in corn starch and dissolve it ,stir it to complete dissolve.

corn starch	dissolve in milk

• Add vanilla essence to the pan then add corn starch mixture to the hot milk and cook it until it becomes thick

• Take out this paste in bowl and cool it down for 10min then cover it with celling. Then refrigerated for 2 hours.

• Take out mixture from fridge and beat it with beater ,then add 2tbs of butter to it and beat it again.

• Beat until you get soft peaks of cream . Stop beating and refrigerated again by covering celling. Check its texture if its gets sets means ready to use ,if texture is soft you can add 1/2tsp of more butter .

Final texture of cream	Cream with my name tag

• For showing the cream texture I'm using piping bag and decorating with it.

Final presentation

✓ What was the most difficult thing for you when preparing the filling?

Its very easy to make as you can see the recipe. But for beginners they may have some difficulties like lumps of corn starch if you don't stirring it continously. In accurate measurements of ingredients will not give you perfect results. When you are making filling with egg white then cooking time on double boiler will matter on creamy texture.

✓ What additional ingredients do you think can be added to the pastry cream to give it a special touch?

We can add different flavour and colours to the cream fillings to give it different taste. I used cocoa powder, coffee to give it unique taste. Addition of different ingredients depends what we are going to make. So according to our product we add colours and flavour to our cream fillings. We add or less butter to change its texture too.

✓ Do you have any special tips for making custard? Share them.

Yes I have some special tips for this cream filling. The most important thing is accurate measurements of ingredients, this tip is for every step in baking. Taking care of temperature, if you are making filling with egg white or youlk they all are at room temperature. Always use wooden or silicone Spatula for mixing when you are heating mixture. Beat cream when its perfectly chilled otherwise it looses water.

That's all from my side and I have tried to compiled the task. At the end I would like to invite @roohiasif99, @sualeha and @uzma4882 for the contest. Thanks for giving time to my post.

Best regards

@suboohi