Sponge cakes and decor
-Hazelnut cake with meringue
-Raspberry Sacher cake
-Honey cake with cherries
During the course you will learn how to make truly textured biscuits of different types using different kneading techniques.
- Hazelnut biscuit
- Chiffon chocolate
- Coconut dacquoise
- Honey cakes
Let's prepare various types of stable creams that do not contain cottage cheese and mascarpone. Bright berry and fruit flavors of creams, with a silky texture, can be frozen.
Let's analyze the work with berry layers, determine the ideal balance and texture
How each component affects the stability of a tall cake, while the fillings should be delicate, soft in texture.
2 types of super-stable cake coating. Concrete ganache, as well as smoothing cream without chocolate, which you can hold in your hands.
We will create 5 basic decors, not complicated, but effective.
All materials, tools and detailed technical maps are provided by the school and are included in the tuition fee!
Zalina Borisova - confectioner-teacher, founder of the Zalina Borisova Confectionery studio, author of master classes on cream floristry using Korean technique and case desserts.
Education: Korean Design Cakes Art / KDCAA Master Instructor School of Olivier Bajart. Perpignan, France.
Confectionery studio "October 21" Alexandra Nozdracheva. Riga, Latvia. Cream floristry workshops. Berlin, Germany.
*Reservation of a place occurs only on an advance payment.
Prepayment for all courses - 10,000 rubles.
In case of cancellation of the reservation, no refund will be given.
If a course is canceled by the school, the prepayment is either transferred to another course or refunded in full.