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CONCEPT BOUTIQUE PASTRY COURSE
Concept Pastry Course
Introduction (19:48)
Design Sheets and Daily Training Schedule
1-Cake Decorating
1-1-Cake, Ganache, Buttercream and Pastry Cream Making (40:16)
1-2-Cake Stacking, Smoothing and Sharp Edges (104:28)
1-3-Coloring / Cake Covering with Sugar Paste (24:19)
1-4-Sequins Technique (16:01)
1-5-Assembling The Cake and Cake Structure (18:39)
1-6-Ruffles Technique (18:26)
1-7-Sugar Flower Modelling (172:25)
1-8-Making Edible Lace (14:11)
1-9-Sugar Figure Modelling (108:16)
1-10-Attach a Ribbon to a Cake Board (1:05)
2-Cakepop - Oreo Making and Decorating
2-1-Cakepop Making (8:14)
2-2-Oreo Making (12:10)
2-3-Cakepop Coating (13:20)
2-4-Work with Silicone Molds (9:19)
2-5-Preparing Stand for Cakepops / Dummy Cake Covering (10:58)
2-6-Gold Free Handwriting on The Cake (14:14)
2-7-Oreo Finishing (26:05)
2-8-Cakepop Finishing (6:54)
3-Cookie - Cupcake Baking and Decorating
3-1-Cookie Baking and Decorating (38:58)
3-2-Cupcake Baking and Decorating (26:37)
4-Meringue Tower Baking and Decorating
4-1-Meringue Baking (14:58)
4-2-Meringue Tower Covering and Assembling (49:35)
4-3-Meringue Tower Decorating (11:47)
5-Macaron Baking
5-1-Macaron Baking (23:44)
5-2-Preparation of Macaron Fillings (22:08)
5-3-Macaron Filling (4:30)
6-Storage Periods and Conditions of The Products and Foodstuffs
6-1-Storage Periods and Conditions of The Products
6-2-Storage Periods and Conditions of The Foodstuffs
7-And Final Speech !
Course Results (0:41)
2-5-Preparing Stand for Cakepops / Dummy Cake Covering
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