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PRACTICAL ONLINE COURSE
CAKES.
WORLD CLASSICS
Fill your pastry line-up with easy-to-make, perfect-for-business cakes that are popular all over the world!
Treat yourself, your clients and your beloved ones with favorite flavors in a sophisticated and modern design.
NOVEMBER 5
is the date the course starts
1 MONTH
is the duration of the course
7 LESSONS
online +
tutor support
LEARNING OUTCOMES
01
You will obtain a ready-made collection of 7 delicious and at the same time profitable cakes that are popular and loved all over the world
This collection of cakes will attract new regular customers for you, because the classics are popular at all times
You will obtain proven recipes that will provide a stable result and the same recognizable taste, as well as learn how to design classic cakes in a modern way
You will learn how to bake delicate and stable sponge textures, prepare delicious fillings, achieve the perfect ganache emulsion, learn to create exquisite decor, adapting it to your subsequent needs
02
03
04
WHO IS THIS COURSE FOR
You want to make delicious cakes professionally
You need foolproof recipes, practical skills and tutor support to make every step in a right way
You are a confident home baker and want to start selling your cakes
You need attractive pastries and reliable recipes for a successful start of your own cake business
You already have your cake business and want to attract more clients
You need attractive cakes with amazing looks and cuts that will drive more traffic to your social media profiles and make more profit
You are the owner of a cafe or pastry shop
You need attractive cakes with affordable production costs, at that delicious and remarkable
You want to take your cake mastery to a new level
You want to get professional skills and knowledge to apply them in your career or business.
You want to prove your skills with a certificate.
WHAT IS A DIFFERENCE BETWEEN PROFESSIONAL RECIPES AND FREE AMATEUR RECIPES FROM INTERNET
Professional recipes go through many tests and trials. They deliver delicious results, they are stable, do not deform.

They have a reliable frosting foundation that keeps the exquisite decoration.

The cakes, prepared according to professional recipes have stable and uniform texture, are easy to deliver to their consumer
There is no risk of discarded expensive products, money, time and nerves.

Professional recipes are developed by specialists, in order to obtain quality pastries, making optimal use of ingredients and cooking techniques.
100% reliability of the recipe.
We are responsible for it to perform
You save money and time when buying professional recipes
The ingredients used in professional recipes create interesting new tastes and textures, as well as extend the freshness and storage quality of the pastries.

Your assortment will differ from the assortment of those who get inspiration from amateur recipes available to everyone in Internet.
These recipes are modern and original
One recipe of the given course costs the same as 1 kg of the cake made to order
COURSE PROGRAM
Sacher-Torte
cake
It is the most famous Viennese dessert, that will delight you with its unique taste. We will cook the classic version of this cake.

The Sacher cake consists of 2 layers of chocolate sponge, apricot jam. And is coated with a chocolate ganache.

Despite the fact that this cake does not include the pastry cream, it is perfectly balanced in texture and flavor, moderately sweet, delicate and soft.
Black Forest
cake
The Black Forest Cake is well known for its traditional combination of whipped cream, chocolate sponge and cherries soaked in Kirschwasser. We will cook not only the classic but also the modern version of this cake. We will keep the traditional ingredients and taste, just making the overall appearance modern and refined.
The perfect combination of rich cherry taste, pleasant vanilla Chantilly and a soft velvet chocolate sponge create that very special pleasure that makes this cake so popular for so many years all over the world.
Pavlova
cake
Instead of the classical nest-shaped meringue, we made a 3-tiered necklace out of the snow white pearls, which have been piped with the help of a pastry bag with a round tip.

We will decorate the centre of our Pavlova cake with the Masarpone Chantilly cream and raspberry coulis, and we will decorate the surface of the cake in a creative way by using the fresh berries.
Esterhazy
cake
Esterhazy cake is famous for its appearance: the cake's surface is decorated with a pattern of chocolate spider web.

Besides the spectacular design, this cake has a very tender and pleasant taste. Traditionally it consists of nut-based sponge cakes, custard cream with liqueur and fried almond flakes.
Mocha
cake
This cake conquered the admirers from all over the world with its distinctive taste.

Thanks to the airy sponge cake, which is able to absorb a huge amount of coffee, the cake becomes soft, succulent and aromatic.
Tiramisu
roll cake
The traditional Tiramisu is a pretty simple dessert which can be made at home. It consists of ladyfinger biscuits soaked in strong coffee, mascarpone cheese, eggs, sugar and desert wine, and decorated with cocoa powder.

Usually such a dessert is served in transparent glasses or bowls so that the layers are clearly visible. We use the same idea, ingredients and flavors, but turn the classic Tiramisu into a roll.
Opera
cake
Opera - this cake, all the beauty and rich taste of which is placed in a small and elegant pastry, which is usually no more than 3 cm high.

The opera consists of perfectly even layers of almond sponge cake soaked with coffee syrup, dark chocolate ganache, coffee buttercream and chocolate glaze.
LESSONS 4 - 7
  • Chocolate sponge
  • Apricot jam
  • Chocolate ganache
MAKE:
LEARN TO:
  • cook a juicy and soft chocolate sponge cake, for which you don't even need a mixer
  • cook clear apricot jam
  • achieve glossy and shiny ganache emulsion for perfect cake coating
  • assemble and decorate the Sacher cake correctly
  • Chocolate sponge batter
  • Macerated cherries
  • Vanilla Chantilly cream
  • Chocolate decor
MAKE:
  • cook chocolate sponge
  • make macerated cherries
  • prepare Vanilla Chantilly cream with a light and airy texture
  • cut out the sponge cake for classic and modern versions
  • whip Chantilly Cream correctly
  • make beautiful chocolate decor
  • assemble and decorate the cake using classic and modern techniques
LEARN TO:
  • Almond Joconde sponge
  • Coffee syrup
  • Dark chocolate ganache
  • French Coffee buttercream
  • Glossy chocolate glaze
MAKE:
LEARN TO:
  • bake thin, even, juicy and universal Joconde sponge
  • prepare and soak the sponge properly, so that it does not get wet, but keeps its shape
  • make French buttercream with a smooth and delicate texture
  • assemble the cake with perfectly even layers without special equipment to coat the cake with a thin and even glazing layer
  • Universal sponge for rolls
  • Coffee syrup
  • Tiramisu cream with mascarpone cheese
  • Chantilly cream for decoration
MAKE:
LEARN TO:
  • bake an airy, light and elastic sponge cake for rolls
  • make a stable and smooth Tiramisu cream with mascarpone, yolks and liquor
  • assemble a smooth, beautiful roll without cracks
  • whip the Chantilly cream for decoration correctly
  • Nut-based sponge cakes with hazelnut and almond
  • Mousseline cream with liquor
MAKE:
  • cook a nut-based sponge cake which is light and pleasant in taste
  • make a tender and stable Mousseline cream with a smooth texture
  • assemble the cake with the perfectly even layers without any special equipment
  • correctly prepare the sugar fudge for work and glazing the cake with it in a thin layer
  • apply a traditional decorative pattern by using chocolate
LEARN TO:
  • French meringue
  • Mascarpone Chantilly cream
  • Raspberry coulis
MAKE:
  • make a light, crispy and snow white French meringue with a smaller portion of sugar
  • preserve meringue from getting soaked
  • pipe the meringue beautifully with the help of a pastry bag with a round tip
  • cook bright raspberry coulis, which taste are rich
  • make and whip the Mascarpone Chantilly cream correctly until its texture is smooth
  • decorate the pastry in a creative way with the help of fresh berries
LEARN TO:
  • Genoise sponge
  • French coffee buttercream
  • Coffee syrup
MAKE:
  • bake a universal, light and airy Genoise sponge
  • soak the sponge cake correctly
  • make the French buttercream with a tender, smooth and stable texture
  • assemble the cake evenly
  • make an original pattern on the surface of the cake without using any special tools
  • pipe the cream decoratively onto the cake's surface
LEARN TO:
COURSE MATERIALS
Detailed PDF - recipes that will stay with you forever
Personal account on KICA learning platform
Tutor's support and feedback
Video-tutorials
A list of tools and ingredients is available in the your personal account on our learning platform after mini-registration for a free trial lesson
Sign up for a free trial lesson and make a Sacher-Torte right now!
START WITH 7 DAYS FREE ACCESS TO A TRIAL LESSON
After registration you will receive an e-mail within 15 minutes. Please check your «spam» folder
Register and get access to the video tutorial and your personal account on learning platform
START WITH 7 DAYS FREE ACCESS TO A TRIAL LESSON
Register and get access to the video tutorial and your personal account on learning platform
After registration you will receive an e-mail within 15 minutes. Please check your «spam» folder
Pastry chef, French pastry tutor
From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.
He also designed and opened the production of luxury pastries in Dubai.

Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.
YOUR TUTOR —
ALEXANDER TROFIMENKOV
Meet a tutor who will take you to a new level of knowledge and skills in the pastry field!
More than 10000 students from 50 countries have successfully completed our courses!
Thank you for perfect taste balanced reciepes
Аrtur Popravkin
What a fantastic taste! I'm loving all of this pastries! Thank you!
Mauricio Mori
all cakes turn out very delicious, recently Opera is my favorite :)
Diana Pater
The most exotic chocolate Eclaire recipe of all!
I loved it so much. Thank you so much, chef!
Sahar Jahanikia
These were great to make and very pleased with the result!
Andrea Wilson
STUDENTS REVIEWS ABOUT OUR COURSES:
MORE REVIEWS
TRAINING PACKAGES
Choose your personal format of participation
Basic
$110
Standard
$150
Premium
$250
FULL COURSE PROGRAM

7 Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.

7 online video-tutorials

ACCESS TO COURSE MATERIALS FOR 6 MONTHS

Watch online video-tutorials and use course materials on any device at a convenient time for 6 months

TUTOR'S SUPPORT

The teacher gives feedback to each of your tasks and answers all your questions.

CERTIFICATE

You recieve a certificate of successful completion of the course

FULL COURSE PROGRAM

7 Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.

7 online video-tutorials

ACCESS TO COURSE MATERIALS FOR 12 MONTHS

Watch online video-tutorials and use course materials on any device at a convenient time for 12 months

TUTOR'S SUPPORT

The teacher gives feedback to each of your tasks and answers all your questions.

CERTIFICATE

You receive a certificate of successful completion of the course
FULL COURSE PROGRAM

7 Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.

7 online video-tutorials

ACCESS TO COURSE MATERIALS
FOR 24 MONTHS

Watch online video-tutorials and use course materials on any device at a convenient time for 24 months

TUTOR'S SUPPORT

The teacher gives feedback to each of your tasks and answers all your questions.

CERTIFICATE

You receive a certificate of successful completion of the course
$110
$150
$250
Sign up for a free trial lesson and make a Sacher-Torte right now!
START WITH 7 DAYS FREE ACCESS TO A TRIAL LESSON
After registration you will receive an e-mail within 15 minutes. Please check your «spam» folder
Register and get access to the video tutorial and your personal account on learning platform
START WITH 7 DAYS FREE ACCESS TO A TRIAL LESSON
Register and get access to the video tutorial and your personal account on learning platform
After registration you will receive an e-mail within 15 minutes. Please check your «spam» folder
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION
FREQUENTLY ASKED QUESTIONS
How does the learning go?
The course lasts 4 weeks. Every week you get access to 2 tutorials, at last week — 1 tutorial.

Every lesson of this online course includes:

1. Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.

2. A detailed video-tutorial for each recipe, as well as additional videos. You have access to the video-tutorial for 6 months, 12 months or 24 months depending on the package you choose.

3. The teacher gives feedback to each of your tasks and answers all your questions.

4. The task is delivered weekly, at the same time you can submit it any time before the end of the course.

Every Sunday or earlier you send the completed Weekly Task to the tutor on the learning platform: photos of the prepared cakes, their general view and cut.

Photos should be in a good quality and not on a black background.
Will I have access to course materials after the course?
You have access to the video-tutorials and other course materials for 6 months, 12 month or 24 months depending on the package you choose, the countdown starts on the first day of the course.

All materials will be stored in your personal account on the KICA learning platform.
What will be needed to complete the course?
To join the course, you will need access to the Internet from a mobile phone or a desktop computer. Also, check the availability of the tools and ingredients, you will find a list of them in your account after free mini-registration on our learning platform.
To register
Tools and Ingredients
Find a list of the tools and ingredients on the learning platform right now. Complete the mini-registration to get a free 7 days access. To register
Who can help me when I have problems or questions?
All course participants have access to the learning platform where they can post their works, ask questions to the tutor and exchange impressions and experiences with other students.

Pastry chef Alexander Trofimenkov answers all your questions about pastries and techniques at working European time during 2 business days.

You can use our technical assistance in case of technical questions.
How does the learning go?
The marathon lasts 4 weeks. Every week you get access to 2 tutorials, at last week — 1 tutorial.

Every lesson of this online course includes:

1. Detailed PDF recipes. Each contains art pictures demonstrating the resdy eclair and its cut.

2. A detailed tutorials for each recipe, as well as additional videos. You have access to the video-tutorial for 6 months, 12 months or 24 months depending on the package you choose.

3. The teacher gives feedback to each of your tasks and answers all your questions.

4. The task is delivered weekly, at the same time you can submit it any time before the end of the course.

Every Sunday or earlier you send the completed Weekly Task to the tutor on the learning platform: photos of the prepared eclairs, their general view and cut.

Photos should be in a good quality and not on a black background.
Will I have access to course materials after the course?
You have access to the video-tutorials and other course materials for 6 months, 12 month or 24 months depending on the package you choose, the countdown starts on the first day of the course.

All materials will be stored in your personal account on the KICA learning platform.
What will be needed to complete the course?
To join the course, you will need access to the Internet from a mobile phone or a desktop computer. Also, check the availability of the tools and ingredients, you will find a list of them in your account after free mini-registration on our learning platform.
To register
Tools and Ingredients
Find a list of the tools and ingredients on the learning platform right now. Complete the mini-registration to get a free 7 days access. To register
Who can help me when I have problems or questions?
All course participants have access to the learning platform where they can post their works, ask questions to the tutor and exchange impressions and experiences with other students.

Pastry chef Alexander Trofimenkov answers all your questions about pastries and techniques at working European time during 2 business days.

You can use our technical assistance in case of technical questions.
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Ukraine, Kyiv
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