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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.

Josep Armenteros

Pastry chef and gastronomic consultant. Best pastry chef in Spain 2007 (Barcelona, Spain)

Josep Armenteros

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 1 - Course Presentation and Recipe Book
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)

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See what our Members are saying

Very good explanation

Really very good explanation, I try it now thank you for your team

Abudhakhir Sarfudeen

Red Velvet Cake

It was great. Thanks for the tutorial

hele heydari

Great job

Great job

Nikolas Tsafos

Great Instructions!!

This course pushed me as a baker. New techniques and flavors

Tammy Stoutamyer

buenisimo

muy bueno

Millerleidy Arango

awesome course

this course one of my favorite course, the way chef explain the course was really for all levels.

Paul Howard

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1 h 40 min of HD video
  • 6 recipes
  • 21 lessons
  • Recipe ebook
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Intermediate

Ratings and Reviews

4.6
Avg. Rating
400 Ratings
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What's your experience? We'd love to know!
Jamie Larson
Posted 2 months ago
Amazing course a lot of different variety of cake to learn and try!

this course offers the opportunity to experiment with various type of cakes, featuring techniques and flavors, the decorating process is visually delightful, resulting in very well crafted and delicious outcome.

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Paul Howard
Posted 7 months ago
awesome course

this course one of my favorite course, the way chef explain the course was really for all levels.

×
Preview Image
Nikolas Tsafos
Posted 7 months ago
Great job

Great job

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Paolo Pollidori
Posted 10 months ago
naked cake

messy chef

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Abudhakhir Sarfudeen
Posted 11 months ago
Very good explanation

Really very good explanation, I try it now thank you for your team

×
Preview Image
hele heydari
Posted 1 year ago
Red Velvet Cake

It was great. Thanks for the tutorial

×
Preview Image
MONICA BONFANTE
Posted 1 year ago
about temper the chocolate

tartas faciles que se ven deliciosas y enseguida realizare 3 que mas me gstaro

×
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Tammy Stoutamyer
Posted 1 year ago
Great Instructions!!

This course pushed me as a baker. New techniques and flavors

×
Preview Image
Millerleidy Arango
Posted 1 year ago
buenisimo

muy bueno

×
Preview Image
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