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
Mille Feuille
A few layer of crunchy pie with smooth cream.
1 cake, 18cm length
Caramel Nowa
Caramel mouse with caramelized nuts in between.
1 cake, 6cm x 15cm & 5 cakes, 3cm x 9cm
FEBRUARY | AUGUST
Macarons
Colourful macaron with pistacchio, cassis and plain butter cream.
3 types, 14 pieces
Almond Chocolat, Orangetto, Coffret Chocolat
3 types of chocolate. The Almond Chocolat, Orangetto, Coffret Chocolate.
1 bag, 4 pieces, 8 pieces each
MARCH | SEPTEMBER
Eclair
Nicely baked éclair with cassis, mango and mocha flavor.
12cm, 8 pieces
Mousse Tropical Mango & Passionfruit
Refereshing sweet-sour mousse using mango and passion fruit.
1 cake, 15cm diameter
APRIL | OCTOBER
Charlotte aux Fruits
Vanilla Bavarois with framboise souce.
1 cake, 15cm diameter
Fromage Duo
Enjoy both baked and rare cheesecake in one cake.
1 cake, 16cm diameter
MAY | NOVEMBER
Chiboust Cream
French tranditional tart with mixture of meringue and custard cream; the Chiboust cream with caramelized apple.
5 cakes, 7cm diameter
Opera
Opera cake with Giocondo base and with coffee butter cream and ganache.
1 cake, 12cm x 17cm
JUNE | DECEMBER
Anniversary Cake
2 layer square cake suitable for birthdays and wedding anniversaries.
1 cake, 15cm each
San Sebastian
Chocolate cake with plaid pattern of two different type of dough.
6 pieces