Online Concept Pastry Course

With a full course of Concept Pastry, you will learn basically all the recipes and cake decorating techniques you need.

Educational content

• Concept Pastry course basically includes all the recipes and techniques you need.
• From A to Z, it has been prepared in a course program that you can prepare and complete all the details of each product, such as cooking-execution-ornamentation.
• In a 5-day course plan, you will be able to see 13 different techniques together, cook and decorate all products step by step and create a concept.
• On the first day of the course, how to create a concept, how to plan color choices and exterior decoration techniques suitable for the concept will be explained in detail.
• The products in this course are as follows;
• Baking cookies – decoration
• Baking cupcakes – decoration
• Cakepops making – decoration
• Oreo making – decoration
• Description of meringue varieties
• Preparation of macarons with Italian meringue – baking, 3 different filling executions – one within the other layered filling technique
• Meringue making with French meringue – towering and stringing technique – decoration
• For cake: Cake baking-ganache preparation-cream preparation
• Explanation and execution of pastry filling types (Fruits, nuts and similar fillings)
• Making buttercream with Swiss meringue
• Tips for working with buttercream and covering/coloring
• Naked cake covering techniques
• Buttercream full covering and sharp edge techniques, concrete effect covering
• Explanation of sugar dough and professional execution techniques
• Making sharp edges by covering the cake with sugar paste
• Flower dough recipe and preparation
• Making flowers from flower paste and creating an arrangement on the cake
• Working on decorative cute human figures
• Model cake covering technique and execution
• Pie Folding – Carrier System Installation
• Techniques to be used for cake and product decoration:
• Mesh stencil (template), stencil with royal icing, sequin effect, coloring techniques, lace making, frill making etc. in advanced techniques
• General details: Enlarging and folding the cake according to the number of people
• Detailed documents about product and material storage periods – conditions
• Explanation of the packaging, transportation details of the products
• Course period: Recorded videos of the 5 days course

Note: In this course, a 3-layer real cake will be made.

You are now a professional pastry maker 🙂