COURSE PROGRAM
LESSON 1. TWO-TIER CAKE
“CLASSIC AND STYLE”
WITH ACRYLIC INTER-TIERS
• Assembling the lower tier (chocolate-raspberry)
• Assembling the upper tier (caramel-nut)
• Leveling with ganache cream
• Covering the cake with mastic ribbons
• The nuances of working with an acrylic tier
• Strengthening and assembling the tiers
LESSON 2. FOUR-
TIER “GEOMETRY” CAKE
• Assembling the bottom square cake with a hidden tier (chocolate covered nut)
• Assembling the middle tier (strawberry velvet)
• Assembling the top tier (vanilla-mango)
• Making false tier
• Leveling with ganache cream
• Strengthening and installing tiers
• Working with color
• Plastic chocolate
• Wafer paper branch
• Stencil
LESSON 3. TWO-TIER CAKE
“ELEGANT SHAPE”
• Assembling the lower tier (caramel apple)
• Assembling the upper tier (chocolate - banana)
• Strengthening and assembling the tiers
• Leveling with ganache cream
• Curly spatula (features and nuances of work)
• Velor coating
• Mastic sails
• Waffle lace
• False tier, nuances in work
• Living cake with a hidden false tier, assembly features (almond - chocolate)
• Upper tier (coffee-hazelnut)
• Marble texture
• Corrugated mastic texture
• Waffle skirt
• Mastic ribbons
• Soaring inter-tier
LESSON 4. THREE-
TIER CAKE “TRIO TEXTURE” WITH INTER-TIER DESIGN
LESSON 5. FOUR-TIER CAKE “TEXTURED FLOWERS”
• Assembling the lower tier (mint - currant)
• Assembling the middle tier (poppy - apricot)
• Assembling the upper tier with a hidden tier (cherry-chocolate)
• Strengthening and assembly
• Coloring, working with color
• Creating a texture from ganache for plaster
• Belt from sugar paper
• Small flowers and branches made of wafer paper
LESSON 6. FIVE-TIER CAKE WITH INTER-TIER DESIGN “STYLE AND LUXURY”
• Working with false tiers
• Assembling three edible tiers
Fillings:
• chocolate honey cake with caramel and pecans.
• chocolate - pistachio
• Leveling with ganache cream
• Reinforcement of tiers, assembly nuances
• Installation of the structure
• Waffle floristry
• Mastic
LESSON 7. THREE-TIER CAKE WITH A HIDDEN TIE “MAGNOLIA”
• Assembling the lower and hidden tier (nut-banana filling)
• Assembling the upper tier (strawberry-peach filling)
• Leveling with ganache cream on dark chocolate
• Velor
• Working with a texture mat and mastic
• Coloring
• Working with chocolate and creating texture on the false tier
• Waffle decor, twigs
• Creation of a fantasy flower composition
"AMATEUR PASTRY CHECKER"
• Access to all lessons
• Access to Module 1
• Access to the course for 12 months
• Feedback from the curator
WITHOUT ADDITIONAL BONUS BROADCASTS
WITHOUT VISUAL AND PHOTOGRAPHY BLOCK
WITHOUT ACCESS TO PUBLIC CHAT
