Tempting Cakes
Learn the techniques and secrets to prepare famous classic cakes that never go out of style. Discover the best ingredients, baking temperatures, cake varieties, fillings, toppings, and finishes.
Pastry chef and gastronomic consultant. Best pastry chef in Spain 2007 (Barcelona, Spain)
International cakes known throughout the world are a sure success when well prepared
In this course you will make some of the most iconic cakes that have withstood the test of time, for instance:
A pavlova (named after the Russian prima ballerina Anna Pavlova), this time with high edges – crisp on the outside and tender on the inside – and topped with whipped cream and fruit.
From France, a namesake layer cake (in honor of the actress Sarah Bernhardt) featuring a steamed gluten-free sponge.
From England, a crumble that originated from the use of ripe fruit during the Second World War. Today we prepare it with rhubarb and apple.
We will make a classic red velvet cake, typical of American desserts and famous for its moist sponge cake with cream cheese frosting.
Of course, we couldn’t overlook a cake that can be prepared without the oven. We are talking about chocolate mousse with a hazelnut base – it’s a combination that everyone likes.
By the end of this course you will be able to create perfect cakes for any occasion.
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Course Syllabus
Course Content
Chapter 2 - Pavlova
Chapter 3 - Sara Cake
Chapter 4 - Roll Cake (Brazo)
Chapter 5 - Crumble
Chapter 6 - Red Velvet Cake
Chapter 7 - No Bake Chocolate and Hazelnut Cake
Before you go
A modern adaptation of the great pastry classics with a personal touch by Josep Armenteros.
What you'll learn
You will learn how to prepare basic batters, such as a fluffy Genoise sponge, as well as techniques that require keen attention, like how to bake a pavlova meringue. Discover cake toppings like buttercream and cream cheese frostings and toasted egg yolk topping.
Part of being a good pastry chef is knowing how to assemble cakes with the utmost care, and how to finish them with impeccable decorations. You will learn about serving temperatures, proper handling, and how to correct possible mistakes.
Who is it for?
This course is aimed at all lovers of sweets who have a basic knowledge of pastry. It is for those who are eager to explore new possibilities beyond tradition.
What you’ll need
- Stand mixer
- Molds
- Spatula
- Pastry bag
- Knife
- Baking parchment
- Oven
*Equipment recommended for some recipes (though not essential for the course)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef and gastronomic consultant. Best pastry chef in Spain 2007 (Barcelona, Spain)
Cook and pastry chef by vocation, great professional and trained among the best pastry chefs in Spain. Awarded the prize for best pastry chef in Spain.
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Every course includes a downloadable recipe book
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Very helpful course!
Some famous cakes explained in simple way. I enjoyed very much all the cakes (maybe except for the Crumble) and will try them at home and post pictures! Thank you chef and Scoolinary!