Don’t miss the advanced pastry course to transform your cakes into elegant, tall and multi-tiered cakes with new decorating techniques.
Training content
- Introducing the materials and equipments to be used in making and decorating the tiered cake
- Description of a cake recipe suitable for sharp-edged cakes
- Recipes of pastry cream types to be used in the cake
- Ganache recipe to be used for covering
- Folding the cakes
- Making the cream filling of the cake, making it ready for sharp edge covering
- Explanation of colors and coloring of sugar paste
- Covering the cake with sugar paste
- Model cake – styrofoam coating techniques
- Technique for making sharp edges in mock-up and real cake
- Applied explanation of special velvet texture technique
- Obtaining a natural stone-like texture and practical explanation
- Green golden effected flower making from edible pure rice paper
- Modeling and painting techniques of edible paper flowers
- Gold leaf and pattern modeling from edible paper – painting techniques
- Carrier setup for a 3-layer cake (With this technique, you will no longer be afraid of collapsing or tipping it over.)
- Practical demonstration of the use of mezzanine on tiered cakes
- Course period: Recorded videos of the 2 days course
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