LIMITED TIME OFFER
СHRISTMAS SALE
Coconut Caramel and Lime cake, Red Tart, Pina Colada, Hazelnut and salted caramel tart, Equador cake, Coffee cake, Chocolate Date cake
offer available
DECEMBER 17 - 19
DECEMBER 17 - 19
access to classes
12 MONTHS
12 MONTHS
7 PREMIUM CLASSES FOR ONLY $49 !
7 PREMIUM CLASSES FOR YOU:
by Gregory Doyen
⭐ 5.0
The Rosy Cake is a three-tiered, individual cake. This chic pink dessert consists of almond sponge, a strawberry and lychee coulis, a lychee mousse, and pink marshmallow.
The delicate taste of the lychee and strawberries is most pleasant, and the cake is balanced with its natural lychee sweetness.
The delicate taste of the lychee and strawberries is most pleasant, and the cake is balanced with its natural lychee sweetness.
429
Rosy individual cake
by Marusya Manko
⭐ 5.0
This cake has been designed for true pistachio lovers. It is delicate with a bright, fresh note of raspberry and a pronounced honey accent.
Make this bright cake and enjoy its rich pistachio, raspberry and honey flavours!
Make this bright cake and enjoy its rich pistachio, raspberry and honey flavours!
847
Pistachio Raspberry honey cake
Pina Colada
1152
This elegant and neat bûche with a bright and balanced taste of the Piña Colada cocktail by Nicolas Boussin will become a luxurious attraction of the festive table.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest - everything that reveals the taste of the cake.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest - everything that reveals the taste of the cake.
⭐ 5.0
by Nicolas Boussin
by Julien Boutonnet
⭐ 5.0
This tart will have four textures: a hazelnut sablé, a hazelnut sponge, a hazelnut gianduja and a salted caramel.
This tart is an ideal product for the pastry boutique showcase because it is easy to assemble.
This tart is an ideal product for the pastry boutique showcase because it is easy to assemble.
927
Hazelnut and salted caramel tart
Equador cake
453
By using the structure, which has been verified from the beginning, you can apply new flavours. You will to make the original author's pastry - the mousse cake Equador.
Recipes-formulas are the fullproof recipes of the professional kitchen, which are followed by the best French chefs. These recipes can be painted into various flavour nuances, but their base remains unaltered.
Recipes-formulas are the fullproof recipes of the professional kitchen, which are followed by the best French chefs. These recipes can be painted into various flavour nuances, but their base remains unaltered.
⭐ 5.0
by Aleksandr Trofimenkov
by Dinara Kasko
⭐ 5.0
Inspired by the appearance of coffee beans, these cakes have been designed to resemble the shape, rich color and velvety texture of the beans themselves.
The coffee flavor is shown off through a variety of textures: a vanilla and coffee mousse, a coffee crème brûlée and a crunchy layer made with caramelized coffee beans. The chocolate sponge in this cake makes the taste of coffee even more expressive.
The coffee flavor is shown off through a variety of textures: a vanilla and coffee mousse, a coffee crème brûlée and a crunchy layer made with caramelized coffee beans. The chocolate sponge in this cake makes the taste of coffee even more expressive.
762
Coffee cake
Chocolate Date cake
549
This cake has been designed for true chocolate lovers. It is a delicate pastry with tender notes of pistachio and a pronounced date aftertaste.
Enjoy the rich taste and magnificent look of this Chocolate Date cake, made without gluten, lactose or sugar!
Enjoy the rich taste and magnificent look of this Chocolate Date cake, made without gluten, lactose or sugar!
⭐ 5.0
by Vitalina Petrunok
00 : 22 : 22 : 22
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THIS OFFER EXPIRES IN:
By purchasing educational classes, you agree to the terms of use
49$
- Capucine cocоnut sponge
- Сoconut meringue
- Coconut cream
- Caramel mousse with lime
- Liquid caramel
CAKE TEXTURES
- make a light and tender capucine cocоnut sponge
- prepare a coconut meringue using xanthan
- make an exceedingly delicious coconut cream
- prepare a caramel mousse with lime
- make a liquid caramel
- assemble all these textures into a magnificent cake
- decorate the cake with caramel, coconut flakes and lime zest
LEARN HOW TO:
- Red sablé shells
- Almond cream
- White chocolate namelaka
- Blueberry jelly
- Raspberry confit
CAKE TEXTURES
- make a well-baked red sablé shell with rich tasty color
- prepare the almond cream
- prepare the creamy white chocolate namelaka
- make the bright blueberry jelly
- make the delicious raspberry confit
- decorate the tart with raspberry confit hemisphere and fresh berries
LEARN HOW TO:
- Aurora sponge
- poached pineapple cubes
- pineapple compote
- exotic Cocktail cremeux
- meringue with glucose
- coconut mousse
- Chantilly cream with cream cheese
- nappage with passionfruit
- chocolate decor
CAKE TEXTURES
- make a tender Aurora sponge
- make the exotic pineapple compote
- make the Exotic Cocktail cremeux with guava, passionfruit and yuzu puree
- make fluffy meringue with glucose
- make light coconut mousse
- make tender Chantilly cream
- make white chocolate fans and chocolate plates with coconut and lime for decoration
- decorate the bûche with chocolate, Chantilly cream and nappage
LEARN HOW TO:
- Hazelnut sablé
- Hazelnut sponge
- Hazelnut gianduja
- Salted caramel
CAKE TEXTURES
- make a crunchy well-baked hazelnut sablé
- make a hazelnut sponge with a rich nutty taste
- prepare a hazelnut gianduja
- make a salted caramel
- assemble the tart textures
LEARN HOW TO:
- Sponge Cake
- Chocolate shortbread
- Nappage, Crumble
- Crispy layer
- Cremeux
- Praline and Whipped ganache
CAKE TEXTURES
- make the chocolate shortbread
- make the praline for the cake Equador
- prepare the whipped ganache for Equador cake
- make the Nappage and Crumble for the cake Equador
- make the Crispy layer for the cake Equador
- repare the Cremeux for the cake Equador
- bake the chocolate shortbread base for the cake
- coat and decorate the mousse cake Equador
LEARN HOW TO:
- Chocolate sponge
- Vanilla and coffee mousse
- Coffee crème brûlée
- Crunchy layer with caramelized coffee beans
CAKE TEXTURES
- bake a fragrant chocolate sponge
- make a very airy vanilla and coffee mousse
- prepare a tender coffee crème brûlée
- make a crunchy layer with caramelized coffee beans
- work with molds to get beautiful, neat and perfectly shaped mousse cakes
- assemble and cover the cake with velour
LEARN HOW TO:
- Chocolate gluten free sponge with pistachios
- Custard cream with peanut butter
- Dates layer
- Sponge soaking
CAKE TEXTURES
- make a rich chocolate gluten free sponge cake
- prepare a tender lactose free custard cream with nutty flavor
- make juicy layer of dates
- prepare sponge soaking
- assemble and stabilize the cake
- decorate the cake with cocoa powder, dates and pistachios
LEARN HOW TO:
STUDENTS' REVIEWS ABOUT OUR CLASSES:
FREQUENTLY ASKED QUESTIONS
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
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
Contact us: info@kica-online.com
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