The Spheres gateaux by Dinara Kasko
THE SPHERES GATEAUX: GLUTEN-FREE SPONGE (DAQUOISE) CRUNCHY LAYER PASSION FRUIT CREMEUX PASSION FRUIT AND ORANGE CONFIT PASSION FRUIT AND MANGO MOUSSE NEUTRAL GLAZE Spheres...
Mini-collection by Marusya Manko
The collection consists of three cakes from the queen of Honey cakes Marusya Manko. The collection includes: Caramel honey cake that combines soft caramel,...
Pavlova cake
PAVLOVA CAKE IS MADE OF: Swiss meringue French meringue Lychee cremeux Raspberry and blackberry compote Decorative mascarpone cream Red berry nappage A modern and...
Diamond collection by Marusya Manko
Number 1 Cake chef in the world Marusya Manko presents her gorgeous collection of 13 Cakes and Zephyr. You will learn how to make,...
Opera cake
OPERA CAKE: Almond Joconde sponge Coffee syrup Dark chocolate ganache French Coffee buttercream Glossy chocolate glaze This small cake comprises several important and useful...
Floraison choux pastry
FLORAISON CHOUX PASTRY IS MADE OF: Breton shortbread Old-fashioned praline Almond and sugar topping Choux dough Custard Cold meringue Paris-Brest cream Floraison has a...
Viennoiserie and chocolate by Hans Ovando
To participate inside school, please follow these link Chocolate level 2, Viennoiseries. ENJOY THE INSPIRING PHOTO AND VIDEO MADE DURING HANS OVANDO COURSE Date: 30 of May-2...
Chocolate Island tartlet
CHOCOLATE ISLAND TARTLET: Chocolate shortbread dough Yolk mixture for coating Sponge cake Whipped ganache with dark chocolate Ganache with dark chocolate Velour mixture The...
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