Cakes for beginners

Intensive program:

1. Cake “Raspberry”
   vanilla sponge cake, raspberry cream, raspberry culis, stuffed raspberries
2. Cake “Snickers”
   chocolate sponge cake, cream cheese, caramel
3. Chocolate banana cake
   chocolate sponge cake, stuffed ganache, caramel, banana
4. “Pistachio Cherry” cake
   pistachio sponge cake, stuffed pistachio, cherry coulis
5. Cake “Poppy seeds and pear”
   poppy seed cakes, walnut cakes, mascarpone cream, caramelized pear

The master class involves explanation and discussion of the theory:

• sponge cakes, basic ingredients, ratios and rules of use;
• chocolate and chocolate cream – ganache;
• thickeners: gelatin, citrus/apple pectin, NH, agar-agar, starch;
• layers: kuli, compote, creme fraiche, confit, namelaka;
• creams in sponge cakes: ganache, cream cheese, mousse, namelaka;
• cake assembly, stabilization, combination of flavors and textures;
• what equipment and ingredients are needed for baking to order;
• modern decor and what is fashionable today;

Decorating: leveling the cake with ganache, painting, strokes, inscriptions, decorating with fresh flowers and rice flowers. Working with wafer paper, rice paper, chocolate and chocolate icing, velor coating, chocolate figurines, toppers, mastic details.