LIMITED TIME OFFER

SET OF
3 BEST CLASSES

Pistachio, Wild Strawberry and Camembert honey cake by Marusya Manko,
Mosaic individual roll cake by Karim Bourgi,
Bee Medovik individual cake by Nicolas Lambert
offer available
NOVEMBER 05 -
NOVEMBER 08


access to classes
12 MONTHS
3 BEST CLASSES FOR FREE !
set of best classes

3 BEST CLASSES FOR YOU:

Pistachio, Wild Strawberry and Camembert honey cake

710
In this class Chef Marusya Manko will show you how to bake honey sponge layers, make a pistachio crémeux and a wild strawberry coulis, prepare a pistachio and camembert filling, make a pistachio cream cheese buttercream, and assemble them into an amazing cake!

⭐ 5.0
by Marusya Manko

Mosaic roll cake

816
This cake is simple to make, at that, it is unusual and attractive at that.

The Viennese sponge is soaked with raspberry punch, covered with raspberry confit and rolled up. The rolls are decorated with pistachio whipped ganache and candied pistachios.
⭐ 5.0
by Karim Bourgi

Bee Medovik individual cake

549
This recipe presents Chef Nicolas Lambert's version of the traditional honey cake.

This individual cake contains all the elements of classic Medovik, which are assembled here in a creative yet elegant way.
⭐ 5.0
by Nicolas Lambert
  • Pistachio honey sponge layers
  • Pistachio crémeux
  • Wild strawberry coulis
  • Pistachio and camembert filling
  • Pistachio cream cheese buttercream
CAKE TEXTURES
  • Bake fragrant pistachio honey sponge layers
  • Make a rich pistachio crémeux
  • Prepare an expressive wild strawberry coulis
  • Make a creamy pistachio and camembert filling
  • Make a stable pistachio frosting cream cheese buttercream
  • Assemble and stabilize the cake
  • Decorate the cake with festive strawberry and pistachio wreath
LEARN HOW TO:
  • Viennese sponge cake
  • Pistachio whipped ganache
  • Raspberry confit
  • Raspberry punch
  • Roasted pistachios
  • Neutral glaze
CAKE TEXTURES
  • make the sponge soaked with raspberry punch
  • prepare bright Raspberry Confit
  • make pistachio Whipped Ganache
  • cover the sponge with raspberry confit and pistachio whipped ganache
  • roll up the sponge with confit and ganache
  • decorate the rolls with whipped ganache domes and roasted pistachios
  • glaze ganache domes with a neutral glaze
LEARN HOW TO:
  • Honey sable
  • Honey sponge
  • Cream made with sour cream
  • Honey mousse
  • Sea buckthorn coulis
  • Yellow glaze
  • Honey tuiles
CAKE TEXTURES
  • bake a perfect honey sable and sponge
  • make a melty cream
  • prepare a light honey mousse
  • make a delicious sea buckthorn coulis
  • prepare a bright yellow glaze
  • assemble an original egg-shaped Bee Medovik
  • cover the pastry with yellow glaze
  • decorate the pastry with chocolate and thin honey tuiles
LEARN HOW TO:

STUDENTS' REVIEWS ABOUT OUR CLASSES:

MORE REVIEWS
MORE REVIEWS

FREQUENTLY ASKED QUESTIONS

Our website is almost ready
Create a targeted live campaign.
Scale your infrastructure with our simple service.
Days
Hours
Minutes
Seconds
Click to order
Your order
Total: 
Your Name
E-mail
Phone number
Close
Message us:
Telegram
WhatsApp
Viber
Messenger
Message us:
+38 068 863 1586
Join us in social media to get our latest offers:
WhatsApp | Viber | Telegram
For all questions, please contact: info@kica-online.com
UKRAINE

BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
Our website is almost ready
Create a targeted live campaign.
Scale your infrastructure with our simple service.
Days
Hours
Minutes
Seconds