MAKING PAVLOVA CAKE
Learn all about the types and properties of meringues from a professional chef.
Learn how to make French meringue, Raspberry coulis, and Creme Chantilly with mascarpone and assemble them into a three-tiered necklace of snow-white Pavlova cake beads.
Who the webinar is suitable for:
Those who want to make their first cake using a professional recipe and learn how to work with meringue. Also, master the basics of professional pastry making and build a successful career or business in the pastry industry.
WEBINAR PROGRAM
Day 1 – meringue: theory and practice
Theory: meringues: types and properties.
Format: a live lecture by the chef + questions and answers.
Practice: Pavlov Cake.
Format: video tutorials + discussion.
Video lesson on Pavlov’s cake:
- Cooking French meringue
- Preparing for the preparation of Chantilly cream
- Preparation of raspberry coulis
- Preparation of Crème de Chantilly
- Assembling and decorating the cake
Day 2 – independent work
Prepare Pavlov’s Cake using the recipe and study materials in your personal study
Independent Work:
- Prepare meringue ~ 1 hour + dry 3 hours in the oven
- Prepare to make Chantilly cream. Infusion of cream ~ 15 minutes +12 hours stabilization in the fridge
Day 3 – independent work
Practice:
● Prepare Pavlov’s Cake using the recipe and tutorials in your personal study
Contest:
● Send a photo of your product and compete
for valuable prizes!
Certificate:
● Our chef will select 3 winners + the top 10 entries who will receive a certificate!