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Does not include video tutorials and instructor support, only the recipes in PDF text format!
Frostings for Assembling Cakes:
- Cream cheese frosting
- Mascarpone and cream cheese frosting
- Vanilla cream cheese frosting
- Pistachio frosting
- Sour cream frosting
- Cream cheese and Milk chocolate frosting
- Mascarpone and white chocolate frosting
- White and dark chocolate frosting
Frostings for Covering Cakes:
- Classic buttercream
- Cream cheese and butter frosting
- Swiss meringue buttercream
- Cream cheese and butter cocoa frosting
- Dark chocolate and cream cheese frosting
- White chocolate and cream cheese frosting
- Classic white chocolate ganache
- Classic dark chocolate ganache
- Dark chocolate ganache with inverted sugar
- Ultra-Stable Ganache
*Useful tips. Recommendations. Shelf life.
- 18 frosting recipes explained step-by-step
- Printable PDF eBook. 21 pages
- Unlimited access from any device, from anywhere in the world
- Technical support included
- Once you become a member of our community, you'll enjoy bonuses and discounts on future training programs.
Pierre Gusteau is a passionate French pastry chef with a deep love for the art of baking. A proud graduate of the renowned Ducasse culinary institute, Pierre brings over 30 years of hands-on experience in the pastry industry and more than 20 years of teaching expertise, guiding both budding pastry chefs and seasoned professionals looking to refine their skills.
Specializing in classic French pastry, Pierre also excels in modern cakes and contemporary baking techniques. From creating light and fluffy sponges to mastering stable frostings, leveling methods, and innovative cake design, his knowledge is practical, approachable, and tailored to today’s pastry trends. Having trained thousands of students from over 100 countries, Pierre is here to share his wealth of experience and help you elevate your pastry skills, one step at a time.
Exclusive offer!