Cream cheese frosting on whipped cream is a versatile, dense, stable yet remarkably tender cake frosting that's ideal both for filling between layers and for crumb-coating a cake or piping decorations with a piping bag. Its main advantage over classic buttercream is that it's significantly lighter and less greasy, with a pleasant creamy-cheesy note and gentle sweetness. It's the favorite frosting of modern bakers for cheesecakes, cakes, cupcakes and "semi-naked" style desserts. The main secrets to success are using only cold heavy cream (at least 33% fat) and quality cream cheese like Hochland Cremette or Almette. Whip cold cream to stiff peaks, add chilled cream cheese and confectioners' sugar and mix on low speed until smooth. Use immediately or refrigerate. Proportions for a 22 cm cake inside.

Custard cream for Napoleon cake is a delicate, creamy and literally silky pastry cream that is the classic filling for the famous puff pastry layer cake and many other desserts. The main advantages of custard cream are that it soaks the layers beautifully, doesn't run, has a pleasant consistency and is made from the simplest pantry ingredients: milk, eggs, sugar, flour and butter. The main secrets of perfect custard are constant stirring during cooking to prevent lumps and an obligatory straining through a sieve at the end. Bring the milk with sugar to a boil, and separately whisk yolks with flour and a little cold milk. Pour the egg mixture into the hot milk in a thin stream, stirring constantly, and cook over low heat until thick. Cool and beat with soft butter. Proportions for a 24 cm cake inside.

Crème caramel is one of the most delicate and low-calorie desserts of French cuisine. Orange-flavored crème caramel is prepared based on milk or low-fat cream.