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.
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!
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.
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.
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.
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.
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!
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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:
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