Classic Cakes
Master the art of classic and international pastry with expert recipes and techniques from professional chefs.
Chef pastelera de Hofmann y consultor gastronómico en Uzbekistán y Asia Central
Course Content
Course Content
1. Presentation of the course
Free
2. Sachertorte
Free
3. Fraisier Cake
4. Massini Cake
5. Swiss Roll
6. Chocolate Swiss Roll
7. Pear Charlotte
8. Black Forest Cake
9. Opera Cake
10. Carrot Cake
11. Sarah Bernhardt Cake
12. Red Velvet Cake
About this Course
Travel the world through the iconic flavors and creative decorations of classic cakes
Step into the world of international pastry with Hans Ovando and Elena Adell, two acclaimed experts in the art of desserts. This course takes you through some of the most iconic cake recipes—like Sachertorte, Red Velvet, and Black Forest Cake—while teaching you how to prepare sponges, creams, syrups, and decorations using professional techniques.
You’ll explore both classic and modern methods, from using liqueurs in desserts to mirror glazes and elegant finishing touches. This course is perfect for anyone looking to refine their pastry skills and expand their recipe repertoire.
By the end of this course you will know how to:
- Prepare sponges and creams using a variety of techniques
- Work with advanced decorations like glazes and coatings
- Create desserts with balanced flavors and a professional finish
What's included?
- 3h 50 min HD video
- 57 lessons
- 11 recipes
- Recipe book
- 11 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Hans Ovando was awarded Best Artisan Pastry Master of Spain (MMAPE) in 2022, while Elena began her culinary journey in the kitchen, working at Michelin-starred restaurants before achieving her dream of becoming a pastry chef.
Unlock the secrets of classic cakes and make them your own with confidence
What you'll learn
In this course, you’ll master essential classic techniques like Joconde sponge, crème anglaise, and ganache—cornerstones of professional pastry. You’ll also learn to work with decorative elements such as mirror glazes and how to incorporate liqueurs into syrups and jams.
Explore iconic recipes like the Opera cake and Swiss roll, applying innovative methods to ensure flawless results in every creation.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Tempering
- Cakes with nuts
- Caramelizing
- Glazing and coatings
- Confit and poaching
- Temperature control
- Emulsification
- Piping
- Rolling a Swiss roll
- Ganaches
- Gelées
- Mirror glazing
- Syrups
- Jam and marmalade techniques
- Whipping creams, ganaches, and Italian meringue
- Caramelized egg yolk as decoration
- Using liqueurs in desserts
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.7
Avg. Rating
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Judy Keegan
Layers of Mastery: From Ganache to Glaze
Master classic pastry techniques like Joconde sponge, crème anglaise, and ganache, while exploring decorative skills such as mirror glazing and piping. Learn to temper, caramelize, emulsify, and whip with precision. Apply these to iconic recipes like Opera cake and Swiss roll, gaining versatile skills for flawless, elegant desserts every time
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Layers of Mastery: From Ganache to Glaze
Master classic pastry techniques like Joconde sponge, crème anglaise, and ganache, while exploring decorative skills such as mirror glazing and piping. Learn to temper, caramelize, emulsify, and whip with precision. Apply these to iconic recipes like Opera cake and Swiss roll, gaining versatile skills for flawless, elegant desserts every time