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
Mosaic individual roll cake by Karim Bourgi,
Bee Medovik individual cake by Nicolas Lambert
offer available
NOVEMBER 05 -
NOVEMBER 08
NOVEMBER 05 -
NOVEMBER 08
access to classes
12 MONTHS
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!
⭐ 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.
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.
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:
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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.
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
Create a personal account on the KICA learning platform
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Contact us: info@kica-online.com
Contact us: info@kica-online.com
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UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
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