Master Course
Using the techniques and knowledge attained from the Cake Basic Course, you will attain new skills and knowledge in the Cake Master Course that will increase your repertoire in cake baking.
JANUARY | JULY
Tarte aux Fruits
A fruit tart with almond and pastry cream.
1 cake, 15cm
Opera ~Chocolat Orange~
A rich coffee-flavored cake and orange butter cream, topped with orange confit.
1 cake, 10 x 16cm
FEBRUARY | AUGUST
Bonbonnière Chocolat
Chocolate types: feuillantine chocolat, truffes au thé vert, and rouge chocolate.
3 types, 18 pieces
Caramel Poir
A two-layer of refreshing pear mousse and bittersweet caramel mousse.
1 cake, 15cm
MARCH | SEPTEMBER
Macaron ~Framboise & Matcha~
Raspberry and matcha macaron with vanilla and matcha butter cream.
2 cake, 16 pieces
Apple Pie
Homemade pie crust with frangipane and caramalized apples.
1 cake, 18cm
APRIL | OCTOBER
Gâteau Mocha
Dome-shaped coffee cake with ganache.
1 cake, 18cm
Éclair
Choux pastry coated with various flavours and filled with custard-elderflower cream.
10 pieces
MAY | NOVEMBER
Tarte au Citron
Sweet and tangy tart with baked meringue.
1 cake, 15cm
Cannelés de Bordeaux & Guimauve ~Passion Fruit & Cassis~
Classic French pastry paired with fluffy passionfruit and cassis marshmallow.
2 types, 25 pieces
JUNE | DECEMBER
Gingerbread House
A gingerbread house made from cookie dough.
1 cake, 18cm
Forêt Noire [June] / Gâteau aux Fraises [December]
A whole cake with plenty of dark cherries and chocolate flakes. / A light chantilly cream and strawberry cake with decorative frosting.
1 cake, 15 x 15cm