Marusya Manko

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Number 1  Cake chef in the world Marusya Manko presents her gorgeous collection of 13 Cakes and Zephyr.

You will learn how to make, assemble and cover the cake in a way to give it professional appearance and amazing taste.

Cakes are well balanced for the quality of sponge and, they are not very sweet.

The collection is a ready business solution for coffee shops and restaurants. It will allow you not only make your vitrine look outstanding but will keep your clients for years thanks to the outstanding taste of cakes.

We guarantee high quality video and educational material.

In program:

Classic honey cake

  • Honey layers
  • Sour cream frosting
  • Cream cheese frosting



Classic chocolate honey cake

  • Chocolate honey layers
  • Cream cream
  • Cream cheese frosting



Caramel honey cake

  • Carmel honey layers
  • Salted caramel
  • Nuts and prunes for filling
  • Carmel siur cream frosting
  • Cream cheese frosting


Orange honey cake

  • Orange and honey layers
  • Orange confit with rum
  • Orange curd
  • Orange paste
  • Orange cream
  • Cream cheese frosting


Vertical Spartak honey cake

  • Chocolate honey layers
  • Chocolate creme patissiere
  • Cherry filling
  • Chocolate ganache



Chiffon honey cake

  • Chiffon honey layers
  • Coconut ganache
  • Sour cream frosting
  • Cream cheese frosting



Mint and lime honey cake

  • Honey and mint layers
  • Mint paste or mint powder
  • Mint and lemon curd
  • Mint cream
  • Cream cheese for coating
  • Chocolate streaks


Sponge honey cake with black currant

  • Sponge honey layers
  • Black currant confit
  • Black currant soft marmalade
  • Black currant cream
  • Cream cheese for coating


Sponge honey cake with billberry

  • Sponge honey layers
  • Billberry filling
  • Soft billberry marmalade
  • Billberry cream
  • Milk and honey soak
  • Coating cream


Kiev cake

  • Meringue layers with nuts
  • Butter cream with condenced milk
  • Chocolate cream



Napoleon cake

  • Pate de Feuilletee
  • Creme patissiere with condenced milk




Zephyr in chocolate

  • Apple puree
  • Vanilla Zephyr
  • Chocolate glaze



Prague cake

  • Chocolate sponge
  • Chocolate and butter cream
  • Cognac soak for sponge
  • Chocolate fudge
  • Dar chocolate whipped ganache


Bird`s milk cake

  • Almond and vanilla layers
  • Souflee “Bird`s milk”
  • Chocolate fudge




Course Features

  • Lectures 14
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 29
  • Certificate No
  • Assessments Yes
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Marusya Manko KICA pastry instructor For the last year, Marusya has given more than a hundred individual online and offline master classes on making zephyr as well as on cakes and other desserts baking and assembling. Among her students there were people from the neighboring countries and far-abroad ones. She has visited the UAE with the classes on Russian desserts two times. This autumn Marusya is giving master classes in Kyiv, Tehran, Dubai, Astana, Almaty, and Kuala Lumpur.


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