Online pastry course for beginners
Modern Cakes & Desserts
STARTING May 15 th!
Online pastry course for beginners
Modern Cakes & Desserts
STARTING May 15 th!
Video classes
Pre- Recorded Video tutorials. All details and nuances of cooking process are clearly visible. You can watch them at any convenient time using your phone or laptop
Support & feedback
You can send all the questions you have during the course, get pastry life hacks from our chefs. You upload your homework and our tutors check it.
Acces to our Community
Do networking and meet like-minded people from all over the world who are passionate about baking. You will share successes with each other and even make new friends.
Affordable ingredients
All the recipes only contain ingredients that can be easily found. all recipes can be baked at home. school
Preview the course ⟶
What do you learn on the course?
See below the list of lessons ↓
Lesson 1
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Types of meringues. Pavlova dessert.
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Types of meringues. Pavlova dessert.
-How do you prepare a stable meringue for Pavlova?
-How do you get a safe result at the end - soft inside and crispy outside?
-White pavlova.
-How do you get a safe result at the end - soft inside and crispy outside?
-White pavlova.
Lesson 2
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How do you prepare a No Bake Cheesecake and New York Cheesecake.
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How do you prepare a No Bake Cheesecake and New York Cheesecake.
-Tart soft base for cheesecakes.
-Two types of restructurings of the cheesecake base.
-How do you stabilize no-bake cheesecake without adding gelatin?
-Mango purée jelly and blackcurrant namelaka.
-Two types of restructurings of the cheesecake base.
-How do you stabilize no-bake cheesecake without adding gelatin?
-Mango purée jelly and blackcurrant namelaka.
Lesson 3
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French meringue-based cakes. Choco Sponge cake with raspberry confit.
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French meringue-based cakes. Choco Sponge cake with raspberry confit.
-Chocolate sponge cakes.
-Stable frosting for assembly.
-Frosting for leveling.
-Raspberry confit.
-Assembling and leveling cakes. Common mistakes and how to avoid them.
-Stable frosting for assembly.
-Frosting for leveling.
-Raspberry confit.
-Assembling and leveling cakes. Common mistakes and how to avoid them.
Lesson 4
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Mint, Lime and Strawberry Cake.
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Mint, Lime and Strawberry Cake.
-How to get a deep green sponge cake without dye.
-Strawberry jelly.
-Stable frosting for assembly.
-Frosting for leveling.
-Decorating with strawberries and berries.
-Strawberry jelly.
-Stable frosting for assembly.
-Frosting for leveling.
-Decorating with strawberries and berries.
Lesson 5
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Panna Cotta & Tiramisu
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Panna Cotta & Tiramisu
-Tiramisu with mousse made from heat-processed egg yolks.
-How do you make ladyfinger biscuit?
-Panna Cotta with creamy texture.
-How do you make ladyfinger biscuit?
-Panna Cotta with creamy texture.
Lesson 6.
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- Cherry and Coffee Cake.
- Crunchy Orange Cake.
- Oriental Cake.
What do these 3 cakes have in common? The sponge, the preparation technique and 95% of the ingredients are the same, but the end result is absolutely different. In this lesson, you will learn:
-To prepare a double mousse and jelly filling.
-To prepare Crunchy Pralines.
-To caramelize pears.
-Decorate, drip frosting recipe.
-To prepare a double mousse and jelly filling.
-To prepare Crunchy Pralines.
-To caramelize pears.
-Decorate, drip frosting recipe.
+5 Bonus Lessons
- CupCakes
- How to flavor Frostings
- How do we adapt a recipe to the other size of the baking tin?
- Great picture for your desserts, taken with your mobile phone
- Bonus frosting
Equipment you'll need on the course!
Equipment and tools
- Hand mixer. The stand one isn't mandatory, but it will make your job easier.
- Oven. For baking you don't need a professional oven, the one that you have at home is also suitable.
- Kitchen scale. All ingredients are weighed accurately.
- Thermometer to measure the temperature of liquids, inserts.
- Blender
- Baking rings or moulds
- Sieve
- Silicone mat
- Silicone spatulas
- Steel spatulas
- Whisk
- Pots
- Scraper
- Turntable
- Cakeboard
- Piping bag
- Dyes
- Cling film/ acetophan
- The rest of the equipment are easily found in any kitchen!
Meet Your Instructor
Irina Popovici
Hello! My name is Irina and I will be your trainer.
I am a Pastry Chef with over 5 years of experience, during which time I have created over 10,000 cakes!
5 years ago I started organizing Masterclasses in Pastry and I have trained so far more than 10,000 people all over the world!
I started creating desserts for fun and, probably like you, I was learning more from YouTube ☺. After a while, I felt the need to develop myself by learning from professionals, and I attended my first Masterclass in Ukraine. A long list of courses and intensive training followed, which I am still completing today.
I also happened to go to a pralines course out of curiosity, but I had no idea of the passion that was to come for them.
What is the process of studying
They will make everything possible to help you through the course till the end
1
Sign up
choose a lesson or a course of your interest. Press "Enrol" button to purchase the course.
2
Get acces
you will receive access to the online learning platform by email
3
Watch courses online
Whatch the video class, download the PDF recipe and main instructions
4
Practice
Start baking amazing cakes. Do homework at any convinien time
5
Share your work
Upload photos/ video of your desserts and a supervisor will check your homework and give you recommendatios.
READY TO START?
240$
120 $
After payment you will get access to our platform where the first bonus class are already accessible. From April 24 th we start the practical classes!
Enrol now
Online course "Modern Cakes & Desserts " for 120 $
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FREQUENTLY ASKED QUESTIONS
Click enroll button, it will take you to the checkout page of the course. Register using your name and email and make a payment using your bank card or PayPal. Your course will be available straight away in your account.
The entire program is professionally edited and pre-recorded which means that you get a clean professional learning through the video, that is any time better than a live video. You can watch videos as many times as you wish.
All prices are in U.S. dollars and your bank will automatically convert into your currency. Check the rates in google if you want to convert to your local currency.
Once you’d enrol in the program, you will be given the access to our pre-recorded videos for 1 whole year, so you could learn anytime, anywhere and any no. of hours per day.
Yes, all necessary equipment and ingredients for a particular course/lesson are mentioned in the description of each course/lesson. More information is available after payment. I will explain everything within the induction video class right before the start of the course.
You get a video class and text recipes with all the instructions about ingredients and equipment that you can access via our special learning platform.
Besides, we send you the link to our private WhatsApp chat for our school students only and our Fb group. There you can send all the questions you have during the course, get pastry life hacks from our tutors and meet like-minded people from all over the world who are passionate about baking.
Besides, we send you the link to our private WhatsApp chat for our school students only and our Fb group. There you can send all the questions you have during the course, get pastry life hacks from our tutors and meet like-minded people from all over the world who are passionate about baking.
All the recipes have been tested multiple times, and text files and video classes are very detailed. Besides, our tutors will help you if something goes wrong – you will definitely be able to make spectacular desserts right away.
We have launched a bakers community!
A private Facebook group where you can communicate with other passionate bakers and even make new friends, and periodically get access to free training materials!