Throughout the course, you’ll create different modern interpretations of the classic cake, combining fruit, nuts, honey, spices, and delicate creams. You’ll also master key techniques such as streusel, fruit gels, honey caramelization, and shiny glazes.

Lemon cake: A fragrant cake made with zest and candied lemon, soaked with syrup and finished with a citrus glaze that brings shine and a lovely balance between sweetness and acidity.

Hazelnut, gianduja and candied orange cake: An intense cake made with nuts and gianduja, complemented by candied orange and syrup to enhance moisture and depth of flavor.

Spiced honey, fruit and nut cake: A spiced cake with warm notes and a rich texture thanks to the nuts and fruits, paired with a light cream that balances sweetness and spice.

Honey travel cake: A cake built with caramelized honey, honey toffee, crunch, and light buttercream, creating multiple layers of flavor and texture.

Exotic fruit, papaya, and yogurt travel cake: A fresh, aromatic cake that combines tropical fruits, yogurt cream, and a papaya and passion fruit gel to bring acidity and lightness.

Carrot, coconut, and mandarin cake: A moist, spiced cake paired with cream cheese frosting, almond streusel, and a citrus gel that adds contrast and freshness.

In this course, in addition to the recipes, you will also learn a range of cooking techniques that will be useful on many occasions.

The techniques you will learn are:

• Measuring and baking travel cakes in tube molds
• Leveling travel cakes
• Making syrup for cakes
• Making royal icing
• Making yogurt cream with gelatin
• Drying the glaze
• Coating travel cakes with nappage
• Caramelizing honey
• Making fruit gel with NH pectin
• Making fruit gel with gelatin
• Making almond streusel
• Using streusel on the top of a cake
• Using streusel on the bottom of a cake
• Making a light cream cheese frosting
• Candying carrot in syrup