First day of workshop:
The technology of making butter cream on Swiss meringue with a reduced oil content, learn how to work with cream, color and composition.
apple blossom
Roses
Hydrangea
poppies
Berries
Foliage
Each student decorates their own set of 6 cupcakes.
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 coursе - 8,000 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.