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
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