Essential Cakes
Classic and delicious cakes that we can all execute in an extraordinary way. All the techniques, formulas and fillings for perfect results.
Pastry chef and gastronomic consultant. Best pastry chef in Spain 2007 (Barcelona, Spain)
Essential knowledge of classic patisserie: biscuits, shortcrust pastry, fillings and decorations
There are some cakes that we all know and love, but are not always well executed or do not turn out as we would like.
In this online course, you will finally learn how to make them perfectly alongside professional pastry chef, Josep Armenteros, obtaining spectacular results that will surprise your diners and customers.
These are cakes that can be made successfully both at home and in a restaurant or for delivery or take away.
Of course, quality ingredients and the right technique are a must.
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Course Syllabus
Course Content
Chapter 2 - Cinnamon Macaroon Cake
Chapter 3 - Cheesecake
Chapter 4 - Queen of Sheba - Chocolate tart
Chapter 5 - Carrot cake
Chapter 6 - Yogurt and butter cake (3 versions)
Chapter 7 - Citrus cake - Lemon Pie
Chapter 8 - Apple Tarte Tatin
Farrewell
Fundamentals, techniques and presentations of classic patisserie, to replicate at home or in your restaurant
What you'll learn
In this online course, you will learn how to make and decorate various tasty and delicious cakes which are guaranteed to please everyone. You will learn each recipe step by step, in a very simple way, with tips, alternatives and instructions for a photo finish.
Essential cakes that every professional or pastry lover simply has to know.
From the classic tarte tatin, to cheesecake, carrot cake and a delicious and delicate lemon cake. As part of each recipe, you will learn basic techniques that you can put into practice not only when making these particular cakes but also when you are making your own versions.
Necessary Materials
- Food processor
- Moulds
- Spatula
- Piping bag
- Knife
- Baking parchment
- Oven
- Grater (decoration)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef and gastronomic consultant. Best pastry chef in Spain 2007 (Barcelona, Spain)
Cook and pastry chef by vocation, great professional and trained among the best pastry chefs in Spain. Awarded the prize for best pastry chef in Spain.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
Avg. Rating
864 Ratings
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Fernanda Ramirez
Rectas básicas y sencillas
Este curso abarca un poco de la repostería básica , las recetas son muy sencillas pero deliciosas, lo más importante es que practiques y domines las técnicas, para después ir desarrollando tus habilidades en temas de decoración , fusión , armado, etc.
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ELISSAVET KANGELARI
Useful course!
Basic and essential cakes made simple. I especially enjoyed the Lemon pie and Tart Tatin and appreciate all the information. The only think I didn't like is that some quantities of elements are large for home baking, like when 10 or more eggs are used in a single desert. Thank you chef and Scoolinary!
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Useful
Useful information.