CLASS #11, #12
Class topic: “3D cake – any fantasy comes to life”.
Preparation, design a 3D cake. The composition of the cake at the request of the student, cream coating: technology of working with confectionery bags, types of nozzles and their unique features. Preparation of cream.
Prepare:
- Cake in the form of a Dinosaur
- Cake in the shape of Teddy Bear
LESSON #13, #14
Theme: “Fondant and its unique possibilities”.
How to prepare mastic? Options for ready-made mastic, manufacturers, nuances, features. How to perfectly cover the cake with mastic. Analysis of the variations of the combination of creams and mastic, and the consequences of the interaction. Flowers with mastic. Figures of mastic. Peculiarities of storage and transportation of cakes covered with mastic.
Impregnations and syrups in mastic-covered cakes, a slippery slope or a good idea?
Prepare:
- Chocolate cake with mastic decorations, covered with: mastic.
STUDY #15
Theme of the lesson “The airbrush or feel like an artist”.
Work with the airbrush and food paints. Preparation of tools and paints. The coating process and decorating options. Ways to keep your workspace free of paint contamination. How to evenly cover the cake? Let’s break down the challenges of the job and how to deal with them.
We will prepare:
- Cake “Space” and decorate with an airbrush.
STUDY #16.
Theme of the lesson: “Waffle paper, rice paper, sugar paper”.
In this class you will learn how to decorate cakes with waffle, rice paper and sugar paper quickly and without incident. How to avoid deforming the covering?
How to make a picture shown on rice paper as realistic as possible? How to fix the rice paper on the cake? Rice paper floristics, stunning flowers that will transform the cake in minutes. Gingerbread (toppers) and rice paper, the subtleties of friendship.
To make:
- “Opera” sliced cakes: ganache, Jaconda biscuit, coffee buttercream, whipped ganache, tempered chocolate.
STUDY #17
Class topic: “Air Meringue.”
An interesting, win-win recipe, non-trivial cooking process. You’ll be surprised how simple everything is genius. Confectioner-mentor will tell and show you how to make meringue perfectly dry, how to make meringue on a stick in the form of a flower or a top in the form of a number, why there are grains of sugar in meringue and how to avoid it, how to make no sugary meringue, why meringue sticks to the tray, what to do if it happens, why meringue becomes sticky and how to avoid it, what the ideal temperature for drying meringue, how to make gift sets of meringue and how to pack! You will learn how to make Pavlova dessert: baking, assembling. Prepare:
- Meringue on a stick.
- Pavlova Cake
- Modernist Pavlova cake with berries: Swiss meringue, mascarpone cream, berry compote.
STUDY #18
Class topic: “King Chocolate.”
Stunning, delicious, spectacular chocolate décor is the priceless thing you’ll learn to do in this class. Tempered chocolates, storage, making decor. You’ll learn what tools make for stylish and dainty chocolate decor. You’ll practice on the best professional chocolates and you’ll succeed!
We’ll make:
- Chocolate flowers.
- Chocolate feathers
- Chocolate spheres with holes, for serving ice cream.
You can explore topics that are not on the list after coordinating with the pastry chef.
Practice in making calculation charts and calculating the cost of the product in agreement with the confectioner.
