Open classes

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April 19th
14:00 London time

How to make the Blackcurrant
& Lavender Swiss Roll

Enjoy making light and fluffy roll cake filled with bright coulis and delicate cream

Diploma courses

Professional certification program

Basic Pastry Art Course

by KICA Pastry Chefs
Course contents: 19 theory topics, 7 practical modules, 28 amazing pastries, instructor's support and Big Pastry Diploma.
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Start: April 24
4-month program
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Recipe e-books

Meringue Cakes
for Every Occasion

PDF-book by KICA Chefs
Embark on a journey into the captivating world of 9 beautifully designed meringue cakes.
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The Best Cookie Recipes

by KICA Chefs Team
Learn how to make 21 crunchy cookies with delicious fillings using our foolproof recipes from this exclusive e-book!
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The Mini Cheesecakes for Festive Moments

PDF-book by KICA Chefs
Discover 11 mini cheesecakes which are not just visually appealing but also an explosion of flavors!
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Fantastic Cakes with Liqueur

by KICA Chefs Team
Discover new cake tastes with 5 world famous liqueurs: Baileys, Crème de cassis, Kirschwasser, Malibu, Soho lychee liqueur.
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Ultimate Tarts and Tartlets

PDF-book by KICA Chefs
Become a master of tarts and tartlets with the foolproof recipe e-book with 10 stunning pastries! Hurry up to purchase the book at a very special price!
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The Perfection of Choux Pastry:
9 chic and delicious recipes

PDF-book by KICA Chefs
This delightful book explores the elegance and versatility of choux pastry.
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Current month courses

Explore our courses to find your perfect program

Festive Mousse Cakes

by Oleksandr Trofimenkov
Learn to make 3 elegant and delicious cakes: Raspberry Soufflé Cake, Chocolate Mousse Cake, Dulce de Leche Mousse Cake.
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Course start: April 18

Best Dessets

by Gregory Doyen
Learn from Gregory Doyen how to create 3 exquisite pastries: Pecan tea-cake, Lemon tart , Tres Leches cake.
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Course start: April 23

Best Mousse Cakes

by Dinara Kasko
Learn how to make 5 stunning mousse cakes by Dinara Kasko: Chocolate Block, Heart, Origami, Pearl and Mosaic.
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Course start: April 25