The Cake Filling & Frosting Manual

A professional reference for buttercreams, ganaches, curds, jams, pralines, ratios, stability, and flavour balance.

This is not a recipe ebook.

It’s a technical manual designed to help you understand how fillings and frostings behave — so you can work with confidence, consistency, and control.

Inside, you’ll find professional methods used in pastry kitchens, adapted clearly for home and small-scale bakers who want reliable results without guesswork.

What this manual helps you do

• Stop guessing ratios and temperatures

• Fix split or unstable buttercream

• Create ganaches that pipe, spread, or pour correctly

• Balance sweetness and flavour properly

• Choose the right filling for the job

• Scale quantities confidently

• Reduce waste and failed batches

This is a reference you return to — not something you read once and forget.

What’s included

• Professional buttercream systems (French & Italian meringue)

• Ganache ratios for multiple applications

• Fruit-based fillings: jams, curds & purees

• Pralines, nut pastes & flavour integration

• Shelf-life, storage & stability guidance

• Quantity & scaling reference charts

• Seasonal & classic flavour pairing logic

Who this is for

• Bakers who want consistency and structure

• Home bakers who sell or plan to sell

• Anyone tired of trial-and-error

Who this is not for

• Hobby browsing

• Decorative trend baking

• Shortcut culture

Access & delivery

• Instant digital access

• Available in your library after purchase

• Lifetime access

Please note:
Due to the digital nature of this product and immediate access to the content, all sales are final and non-refundable.