Mr. Thuriès introduces lighter fillings that freeze well—creams and mousses—instead of the classic buttercreams. In addition, he shows readers step-by step how to: assemble cakes more easily with cake rings, cake frames, sheet pans, and other molds, create today's light, natural decorations with fruit, fruit gelées, and chocolate, create incomparable croquembouche ("crunch in the mouth") delicacies, and much, much more!