Classic Signature Cakes
Well-known desserts are taken to the next level: discover an innovative approach in the use of pastry techniques and ingredients in high cuisine desserts.
Pastry chef, international trainer and consultant.
Discover the versatility of pastry techniques applied to cakes that have been carefully reinvented.
Miquel Guarro offers us more than 30 pastry techniques, designed to create four unique desserts that will impress everyone with their original flavors, exquisite textures and vibrant colors.
In this course, you will take your baking skills to the next level. You will gain knowledge through classic techniques and their re-interpretations. Miquel guides you step-by-step through the course, teaching you to master combinations of ingredients, handling textures and the application of innovative decorations.
At the end of this course you will be able to:
- Master various pastry techniques, allowing you to replicate and adapt recipes.
- Create a wide variety of colors to decorate desserts in a visually appealing way.
- Revamp traditional recipes with modern and creative approaches.
- Perfect cake covering techniques.
- Prepare compotes, syrups and ganaches with different flavors, expanding your options for fillings and coverings.
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Course Syllabus
Course Content
Chapter 2 - Lemon pie with green shiso
Chapter 3 - Strawberries with cream
Chapter 4 - Sacher
Chapter 5 - Carrot cake
Before you go
Master advanced pastry techniques, including glazes, innovative decorations, and the creation of a variety of fillings and coverings.
What you'll learn
Lemon pie with green shiso: This version of lemon pie stands out with an inventive shiso sponge cake that accompanies the lemon cream. To finish, it is decorated with a classic meringue flambé and shiso and lemon crystals that add a final, modern touch of freshness.
Strawberries with cream: A variation on the strawberry shortcake taken to a novel rock shape, with a surprising interior made of a smooth vanilla and chocolate mousse, with a strawberry and vinegar gelée that perfectly balances the flavors. All this on a crunchy sablé base that adds a delicious contrast of textures.
Sacher: In this modern re-interpretation of the classic Sacher, every bite is an indulgent experience of intense cocoa flavors, enhanced with hints of cardamom and apricot. From the creamy textures to the sophisticated decorations.
Carrot cake: Distinguished by its original steamed sponge cake and candied carrot technique. Inside, it features an exquisite cream cheese mousse that evokes the flavors of traditional frosting. It is finished with a white chocolate glaze.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:
- Velvet effect spraying
- Dry caramel
- Spiced crème Anglaise
- Candied carrots
- Dehydration
- Emulsion
- Sable
- Blanching
- Lining
- Gelling
- Chocolate glaze
- Neutral glaze
- Waterproofing
- Infusion
- Piping (decoration)
- Whipped egg whites
- Whipped egg yolks
- Cake assembly
- Temperature control
- Low temperature compote
- Reducing sugar use with substitutes
- Dry extract control
- Ganache mousse
- Cutting out dough and vegetables
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef, international trainer and consultant.
From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Technic spray tart from outside
I didn't like Yogurt rockswork on the tart Widgoration