Alexandr Trofimenkov

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Together with KICA brand chef Aleksandr Trofimenkov, you will learn how to make moist and tender travel cakes, extending their shelf-life and using various glazes, coatings and decorations.

In program:

Lemon cake

  • Lemon cake
  • Marmalade with lemon and orange
  • Soaking syrop
  • Citrus glaze



Carrot cake

  • Carro cakes
  • Caramelized carrots
  • Cream with cream cheese




Marble cake

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


Chocolate cake

  • Hazelnut crumble
  • Chocolate cake
  • Soaking syrop
  • Caramelized hazelnut
  • Gianduja
  • Chocolate glaze with nuts


Pistachio finansier







  • Access to the video lessons and PDF recipes for 12 months (PDF recipes are available to download on your device)

Course Features

  • Lectures 5
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 13
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make lemon cake 1

    • Lecture1.1
      Watch video lesson how to make lemon cake/set 30 min
  • Video lesson how to make carrot cake 1

    • Lecture2.1
      Watch video lesson how to make carrot cake/set 20 min
  • Watch video lesson how to make marble cake 1

    • Lecture3.1
      Watch video lesson how to make marble cake/set 23 min
  • Video lesson how to make chocolate cake 1

    • Lecture4.1
      Watch video lesson how to make chocolate cake/set 39 min
  • Video lesson how to make pistachio finansier 1

    • Lecture5.1
      Watch video lesson how to make pistachio finansier/set 13 min
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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