Online Concept Pastry Course
A comprehensive course where you can learn all the essential recipes and decoration techniques in the area of boutique pastry.
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Course Content
Note: In this training, a real 3-tier cake is made.
Congratulations, you are now a professional pastry chef! :)
Things You Need to Know
- The Concept Pastry Course includes all the essential recipes and techniques you need.
- It is designed as a program where you can independently prepare and complete every detail of each product, from baking to application and decoration, from A to Z.
- Over a 5-day work plan, you will experience 13 different trainings, learning how to easily bake and decorate all products step by step and create a concept.
- On the first day of the course, detailed explanations are provided on how to create a concept, how to choose colors, and how to plan concept-appropriate decoration techniques.
- The products that complete the concept in this course are as follows:
- Cookie baking – decoration
- Cupcake baking – decoration
- Cakepop making – decoration
- Oreo making – decoration
- Explanation of various types of meringue
- Preparing macarons with Italian meringue - baking, applying 3 different filling - layered filling technique
- Baking meringue with French meringue, tower creation, and stacking technique and decoration
- Cake preparation: baking the cake, preparing ganache (chocolate cream), and pastry cream
- Explanation and application of different cake fillings (fruit, nuts, and other types of fillings)
- Preparing buttercream with Swiss meringue
- Tips for working with buttercream and smoothing/coloring techniques
- Semi-naked cake smoothing techniques
- Buttercream smoothing and sharp edge techniques, concrete effect finish
- Tips and tricks for decorating with fondant
- Covering the cake with fondant and creating sharp edges
- Recipe and preparation of flower paste
- Making flowers from flower paste and arranging them on the cake
- Cute figure modeling
- Dummy cake covering technique and application
- Stacking cakes – how to make tiered cake structure
- Techniques used for cake and product decoration: Edible lace, royal icing, stencil and silicone mold usage, sequins technique, ruffle making, mesh stencil usage, edible glitter application, painting techniques.
- Creating desired freehand writing or shapes on cakes using a practical technique developed by Mine Keskin and gold metallic painting
- Schematic for increasing the size of the cake and adding tiers based on the number of servings.
- Material quantities required based on the size of the cake you are making (amount of fondant, ganache, cream, etc.)
- Detailed documents about storage durations and conditions for products and materials
- Supplier information for purchasing materials.
Note: In this training, a real 3-tier cake is made.
Congratulations, you are now a professional pastry chef! :)
Things You Need to Know
- The Online Concept Pastry Course is suitable for participants of all levels.
- The course is designed with the assumption that you have no prior knowledge.
- It is a program that progresses through an online recorded course system, and you have unlimited access to the course for two years.
- To participate in the course, you must have an email address.
- The course is presented to you through a professional training platform and is produced with high-quality video footage
- You can watch the course easily on any device without the hassle of downloading or saving the recordings.
- Recipes related to the course you attended are available on the training platform.
- You can send all your questions during the course to our WhatsApp line at +90 531 458 98 28. They will be answered in detail during business hours.
- The purchased course includes 3 months of free consulting services, ing from the date you enroll in the course.
- At the end of the course, participants who share photos of their correctly made products, adhering to the techniques, will receive digital certificates signed by Mine Keskin Academy.
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Concept Pastry Course
Introduction
(19:48)
Design Sheets and Daily Training Schedule
Cake Decorating
Cake, Ganache, Buttercream and Pastry Cream Making(40:16)
Cake Stacking, Smoothing and Sharp Edges(104:28)
Coloring / Cake Covering with Sugar Paste(24:19)
Sequins Technique(16:01)
Assembling The Cake and Cake Structure(18:39)
Ruffles Technique(18:26)
Sugar Flower Modelling(172:25)
Making Edible Lace(14:11)
Sugar Figure Modelling(108:16)
Attach a Ribbon to a Cake Board(1:05)
Cakepop - Oreo Making and Decorating
Cakepop Making(8:14)
Oreo Making(12:10)
Cakepop Coating(13:20)
Work with Silicone Molds(9:19)
Preparing Stand for Cakepops / Dummy Cake Covering(10:58)
Gold Free Handwriting on The Cake(14:14)
Oreo Finishing(26:05)
Cakepop Finishing(6:54)
Cookie - Cupcake Baking and Decorating
Cookie Baking and Decorating(38:58)
Cupcake Baking and Decorating(26:37)
Meringue Tower Baking and Decorating
Meringue Baking(14:58)
Meringue Tower Covering and Assembling(49:35)
Meringue Tower Decorating(11:47)
Macaron Baking
Macaron Baking(23:44)
Preparation of Macaron Fillings(22:08)
Macaron Filling(4:30)
Storage Periods and Conditions of The Products and Foodstuffs
Storage Periods and Conditions of The Products
Storage Periods and Conditions of The Foodstuffs
And Final Speech !
Course Results(0:41)
17.950,00₺
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