Who is this for?
Confectioners and dessert-makers who are looking for innovative solutions and inspirations, as well as professionals wishing to build their expertise in various cake-making techniques and the art of combining flavours, and all those who would like to implement innovative recipes and creativity in cake decoration.
This course covers:
  • Preparation of 4 to 5 cakes according to innovative recipes,
  • Alternative ideas for chocolate sponge cakes and crispy short pastry,
  • Various chocolate mousse-making techniques,
  • Obtaining a wide range of flavours and different mousse and filling textures,
  • The art of combining flavours,
  • Cake-finishing techniques: shiny glazing, velvet and gel coating,
  • The art of exquisitely embellishing cakes with chocolate decorations.
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