Back to courses
Exotic cake
An ultra-moist coconut cake topped with a vibrant mango and passion fruit fruit paste, all coated in a thin layer of smooth, melt-in-the-mouth white chocolate.
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
Preparing the molds
Techniques covered
- Lining a mold
- Flouring a mould
- Lining removable-bottom cake moulds
- Butter a mould
- Making a cake batter
- Stiffening the whipped egg whites
- Making a French meringue
- Whipping a meringue using a whisk
- Incorporating meringue into cake batter
- Baking a cake
- Using a piping bag
- Piping without using a tip
- Unmoulding a cake using a removable-bottom mould
- Filling a piping bag
- Scraping a vanilla pod
- Soaking in syrup
- Soaking a cake
- Making a flavored syrup
- Adjusting the acidity of a fruit jellies
- Piping a fruit paste
- Piping with a tip
- Using a refractometer
- Mixing a fruit paste
- Cooking fruit jellies
- Decorating with dried fruit
- Coating
- Decorating using a piping bag
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 157
- online courses
- 45
- leading Chefs
- 1 100
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays