02/21/2022
Pastry chef is a profession that combines cooking and art
Just being a good hostess and being able to bake delicious biscuits is not enough to get orders and grow in your business
I realized this at the very beginning of my journey, when I saw that my products, although tasty, but very uniform and in many ways similar to each other
Then I went to study, and since then I have been attending courses and master classes from pastry professionals!
I want to share the results of the course on tiered cakes, which I took back in the summer. Now I know:
◻️ Secrets of assembling a tiered wedding cake🎂
◻️ What kind of construction to use when assembling so that the cake arrives in one piece 🚘
◻️ Which toppings to put in which tier?
◻️ What ingredients to use for decorating during a heat wave погоды☀️
◻️ What to do if the cake is very big (more than 15 kg💪): how to lift it, transport it and put it in the fridge? ❄️
And I also learned new recipes for exclusive delicious fillings and coatings😋.
I got the recipe for a delicious Belgian chocolate ganache, which many of my clients have already tried, from this course! And I'm very happy that you liked it. It is this cream that allows you to make cool textures, patterns, perfect грани◻️.
I'm constantly learning)
Each of your orders are new interesting challenges for me!
I will not stop at what I have achieved💪 I plan to take other practical courses to surprise you with new flavors and incredible decor!