 | CH74. BAKLAVA CHEESECAKE DURATION OF CLASS: 3 HOURS WHAT YOU WILL LEARN: Making Phyllo pastry, creaming cheesecake batter, decorating the cake. |
| G75. BLACK FOREST GATEAU DURATION OF CLASS: 3 HOURS WHAT YOU WILL LEARN: Making chocolate sponge, cream, chocolate curls and decorating the cake |  |
OTHER CLASSES AND RECIPES:
BISCUITS & COOKIES
B1. AMARETTI
B2. CHOC MOMENTS
CAKES
C3. ALKAZAR
C4. ANGEL FOOD CAKE
C5. APPLE MERINGUE CAKE
C6. BANANA CAKE + LEMON FROSTING
C7. BATTENBURG
C8. BAUMKUCHEN
C9. BIENENSTICH (BEE STING) CAKE
C10. CHERRY MUD CAKE
C11. CHOC BUTTERSCOTCH CAKE
C12. CHOC FRUIT CAKE
C13. CHOC ROULADE
C14. CHOC TRUFFLE CAKE
C15. COCONUT CAKE
C16. DAY & NIGHT FRUIT CAKE
C17. DUNDEE CAKE
C18. FLOURLESS HAZELNUT CHOC CAKE
C19. FRUIT CAKE (BASIC)
C20. GENOISE SPONGE (VANILLA & CHOC)
C21. GERMAN POPPY SEED CAKE
C22. GUGLEHUPF
C23. HIGH TEA CAKE
C24. HUMMINGBIRD CAKE
C25. LAS PALMAS
C26. LEMON CHEESECAKE
C27. LEMON CREPE CAKE
C28. LEMON SHORTCAKE
C29. MADEIRA
C30. MAPLE PECAN CAKE
C31. MARS BAR CHEESECAKE
C32. MIXED BERRY CAKE
C33. MONT BLANC
C34. ORANGE
C35. OTHELLO
C36. PEAR & PASSIONFRUIT CAKE
C37. PECAN CAKE
C38. PANAMA CAKE
C39. PEAR CAKE
C40. PINEAPPLE UPSIDE DOWN CAKE
C41. PITHIVIERS
C42. PRALINE RING
C43. PYRAMID CAKE
C44. SAND CAKE
C45. SAVARIN
C46. SIMNEL
C47. SWISS ROLL (TRADITIONAL)
C48. TANGELO CAKE
C49. TIFFANY CAKE
C50. TOFFEE CAKE
CHEESECAKES
CH51. BAKED CHEESECAKE
CH52. CHERRY CHEESECAKE
CH53. CHEESECAKE (BASIC)
DESSERTS
D54. APPLE CHARLOTTES
D55. AUSTRALIAN LAMINGTONS
D56. BOMBE ALASKA
D57. CAKESICLE
D58. CHARLOTTE RUSSE
D59. CHOC PANFORTE
D60. DOUGHNUTS (BUTTERMILK, NO BUTTERMILK, BAKED, BOMBOLONI)
D61. ICE-CREAM (NO CHURN, CHURN, WITH EGG, EGGLESS)
D62. ICE CREAM CAKE
D63. JAFFA TART
D64. JAPONAISE
D65. LE SUCCESS
D66. MACARONS (ITALIAN, FRENCH & SWISS METHOD)
D67. MERINGUE TARTLETS
D68. PAVLOVA
D69. PANNA COTTA (WHITE CHOC)
D70. PEANUT BUTTER SWIRL
D71. PISTACHIO FRIANDS
D72. STICKY DATE ROLL
D73. ZEPHYR (RUSSIAN MARSHMALLOWS)
GATEAU
G74. GATEAU FRASIER
G75. MERINGUE GATEAU
G76. SPICE GATEAU
G77. CHOCOLATE SOUFFLE
G78. VANILLA CHOUX
G79. GATEAU SAINT HONORE
MOUSSE CAKE
M80. CHOC MOUSSE CAKE
M81. CHOC DELICE
M82. DAY & NIGHT
M83. STRAWBERRY MOUSSE CAKE
M84. VERY BERRY MOUSSE CAKE
PASTRY
P85. BEIGNET
P86. CHEESE PUFF
P87. CHOC MARQUISE
P88. CHOUX PASTRY
P89. CHURROS
P90. CROQUEMBOUCHE
P91 CREAM PUFF
P92. DANISH ALMONDINE
P93. ECLAIR
P94. FLAKY PASTRY
P95. FRENCH CRULLER
P96. GNOCCHI
P97. HAZELNUT & HONEY
P98. PARIS BREST
P99. PECAN PIE
P100. PHYLLO PASTRY
P101. PUFF PASTRY
P102. PROFITEROLE (SWEET & SAVOURY)
P103. SHORTCRUST PASTRY
P104. TIRAMISU
RUSSIAN CAKES
R105. MEDOVIK (HONEY)
R106. NAPOLEON
R107. SHARLOTKA (APPLE)
R108. MURAVEINIK (ANTHILL CAKE)
SURVIVIVING THE PANDEMIC (DRY DESSERTS TO POST)
*PACKAGING METHOD WILL BE GIVEN
R109. FREEZE DRIED FRUIT
R110. COOKIE BOX (1 RECIPE / 6 DIFFERENT TYPES OF COOKIES)
R111. LEMON BARK
R112. CRANBERRY BARS
R113. BAKLAVA COOKIES
R114. PEACH COBBLER DROPS
TOPPPINGS & FROSTINGS
TR115. BASIC BUTTERCREAM
TR116. AMERICAN BUTTERCREAM
TR117. CHOCOLATE BUTTERCREAM
TR118. FRENCH BUTTERCREAM
TR119. ITALIAN BUTTERCREAM
TR120. SWISS MERINGUE BUTTERCREAM
TR121. FRUIT BUTTERCREAM
TR122. JELLY CREAM
TR123. CREAM CHEESE FROSTING
TR124. GANACHE (WHIPPED, SOFT, HARD, FONDANT, FRUIT)
TORTE
T125. ALMOND
T126. BLUEBERRY
T127. CHOC PECAN
T128. COFFEE HAZELNUT
T129. DOBOS
T130. DUTCH APPLE
T131. DUTCH CRUMBLE
T132. FRANGIPANI
T133. FRENCH ALMOND
T134. FLORENTINE
T135. HAZELNUT
T136. HERRISON TORTE
T137. HOLLANDER
T138. HUNGARIAN CHOC
T139. LEMON
T140. LINZER
T141. MIMOSA
T142. NAPOLITAIN
T143. ORANGE SUPREME
T144. PISCHINGER
T145. PRINCE REGENT
T146. SPIRAL
T147. TIRAMISU
T148. TRIO
T149. SACHER
T150. SPIRAL
T151. VENICE CITRUS
T152. VIENNESE APPLE
T153. WALNUT