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 !

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!

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⭐ 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.

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⭐ 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.

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⭐ 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:

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You will have access to the video classes and other training materials for 12 months.
The countdown starts on the first day after payment.

All materials will be stored in your personal account on the KICA learning platform.

To get access to the classes, you will need access to the internet from a mobile device or a desktop computer. Also, you will be able to get hold of the right tools and ingredients. Then create a personal account on KICA learning platform:

Create a personal account on the KICA learning platform