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CH74.
BAKLAVA CHEESECAKE
1 AUGUST
15 AUGUST

DURATION OF CLASS: 3 HOURS

WHAT YOU WILL LEARN: Making Phyllo pastry, creaming cheesecake batter, decorating the cake. 
G75. 
BLACK FOREST GATEAU 
2 AUGUST
16 AUGUST

DURATION OF CLASS: 3 HOURS

WHAT YOU WILL LEARN: Making chocolate sponge, cream, chocolate curls and decorating the cake
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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