STEP 3 Get your hands-on

 STEP 3 Get your hands-on

THE HOW TO behind baking

8 Lessons

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Baking so called heavy cakes has some benefits Reduce moisture extends shelf life Madeira, rich fruit, carrot , red velvet, vanilla, chocolate

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Soft and light sponges chiffon, angel

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methods of preparation and most convenient items to produce Doughnuts, babka, rumbaba, buns/ bread

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Versatile types of items which can be used for a variation of products vanilla, chocolate, honey Long shelf life

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popular desserts :eclairs, macarons, puff pastry, crepes, savouries, cookies

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Easy to make, generally budget friendly Brownies, pies, cheesecakes

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Easy to make non baked desserts cheese cakes, salami, Raphaello, Nutty, energy bars

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Adapt existing recipes or create new ones to fulfil requests for non containing products

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THE HOW TO behind fillings & frostings

4 Lessons

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different styles ( method of preparation)

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Frostings based on vegetable fats royal icing ganache

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base cream and variations - pastry cream vanilla, chocolate -ganache -whipping cream -diplomat. mousse, mousseline

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variations of fresh, preserved or frozen fruit fillings coulis confit

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THE HOW TO behind glazes & syrups

2 Lessons

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Easy to make for each type of desserts syrups and sauces caramel, sugar, fruit based

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collection of basic recipes vegan or animal based gels chocolate based glazes toppings

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