Workshop on making a Snickers glaze cake and a pistachio cake with cream decoration.
We work in small groups of up to 5 people.
During the workshop we will bake two cakes: “Snickers” and “Pistachio.”
For the Snickers cake, we will bake chocolate sponge layers and meringue, prepare delicious caramel, make the filling cream, and another cream for leveling — ganache.
We will also prepare a mirror glaze and decorate the cake beautifully.
You will work with chocolate decorations — coloring, shaping bows, spheres, and other decorative elements of your choice.
For the pistachio cake, I will reveal the secret of making a fragrant pistachio sponge cake.
We will prepare strawberry confit, pistachio cream for the filling, and another protein-based cream for decorating the cake with beautiful roses.
Finally, we will assemble a neat and beautiful cake and decorate it with cream flowers.
Time: from 10:00 to 18:00

Program
The “Raspberry–Coconut” cake is a real showstopper!
It features a delicate coconut mousse, chocolate-coconut croustillant, raspberry confit, and many other delicious elements.

Desserts we will prepare:

• “Coffee Monkey” — a delicate combination of banana and coffee.
• “Paradise” — with melon crémeux and lime-lemon mousse, giving the dessert a refreshing citrus note.
• “Framboise” — made with Rooibos tea mousse.
• A beautiful combination of grapefruit notes and creamy mousse.
• During the workshop we will:
• prepare several types of sponge cakes, including a shortcrust base
• make a mirror glaze using a new recipe
• cover the cake with velvet spray
• decorate it with chocolate decorations
• You will also learn to work with different molds — silicone and metal.
• We will discuss various gelling agents and many other professional pastry techniques.

For the “Milk Girl” cake, we will bake sponge layers made with condensed milk, prepare a berry cream filling, and another cream for leveling the cake — ganache.
We will also make a mirror glaze and decorate the cake beautifully.
For the Red Velvet cake (the cake will be shaped like a heart), we will bake a bright sponge cake. I will reveal the secret of achieving a rich color using a minimal amount of food coloring.
We will prepare the cream filling, assemble a smooth and beautiful cake, and of course decorate it.
We will also prepare the most delicious, most delicate, and currently very popular dessert — the Meringue Roll.

We work in small groups of up to 5 participants.
During the workshop we will prepare two unique cakes: Chocolate Exotic and Pear Dor-Blu.
For the Chocolate Exotic cake, we will bake rich dark chocolate sponge layers, prepare mango–passion fruit crémeux, chocolate cream, and mango coulis, and finish the cake with ganache and mirror glaze.
We will also decorate it with chocolate elements.
For the Pear Dor-Blu cake, we will bake nut sponge layers and prepare a filling with white chocolate cream, pear purée, and Dor-Blu cheese, with caramel and pieces of cheese in the center.
Finally, we will assemble smooth, elegant cakes and decorate them beautifully.
Time: 10:00 – 18:00

Program
(Macarons, two desserts in cups — Three Chocolates and Tiramisu, cupcakes, cake pops, and Pavlova)
We work in small groups of up to 5 participants.
During the workshop you will learn the secrets of making macarons.
We will prepare two delicious desserts in cups — Three Chocolates and Tiramisu.
We will bake chocolate or carrot cupcakes, fill them, and decorate them with beautiful frosting.
We will also make colorful cake pops and the light and airy dessert Pavlova.

New Program
We will prepare beautiful and delicious mousse fruits.
Pear Brie — delicate Brie cheese mousse with a fragrant filling of dried fruits and nuts simmered in liqueur.
Unreal Coconut — coconut mousse with a mango and passion fruit filling, covered with a chocolate shell.
Bananas — banana mousse with passion fruit filling inside a crispy white chocolate shell.
They simply melt in your mouth.