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Appropriate Filling for:
Carrot Cake
Cream cheese frosting
Appropriate Filling for:
Vanilla Sponge Cake
Whipped cream
Appropriate Filling for:
Ube Cake
Ube halaya filling
Appropriate Filling for:
Strawberry Shortcake
Matcha Cake
Appropriate Filling for:
Matcha Cake
White chocolate or red bean filling
What type of cake am I?
I am Moist, airy, and bouncy.
Chiffon Cake
What type of cake am I?
I am Rich and often nut-based.
Tortes
What type of cake am I?
I am sturdy and flavorful.
Butter Cake/Shortened Cake
What type of cake am I?
I am dry, light, and very absorbent.
Genoise / Biscuit
What type of cake am I?
I contain little to no added fat and rely on the air incorporated
Unshortened Cake
What type of filling am I?
I am a mix of butter and sugar.
Butter Cream
What type of filling am I?
I am a blend of chocolate and heavy cream.
Ganache
What type of filling am I?
I am Tangy and rich; standard for Red Velvet and Carrot cakes.
Cream Cheese
What type of filling am I?
I am a Cooked sugar fillings that add a gooey or chewy texture
Caramel/ Toffee
What type of filling am I?
I am preserved and concentrated and that adds intense flavor.
Fruit Filling
Identification: This is a light and airy prepared food that incorporates air bubbles to give it a foamy texture. In pastry production, it is often stabilized with gelatin or chocolate and used as a delicate filling or standalone dessert
Mousse
These are creamy, tart spreads made by cooking fruit juice (usually citrus) with sugar, butter, and egg yolks. They are used as flavorful fillings or toppings that provide a smooth, velvety contrast to cake layers.
Curds
This is a smooth glaze or filling made by mixing chopped chocolate with hot heavy cream.
Ganache
These are light, delicate cakes often made with sponge bases and layers of cream or fruit. They are typically intended to be eaten fresh on the day they are prepared due to their high moisture
Gateaux
is a liquid or semi-liquid mixture of flour, eggs, and liquids that is thin enough to be poured or dropped. It differs from dough in its high moisture content and reliance on gluten or egg structure to hold its shape during baking.
Batter