Creative pastry making

• DAY 1: WORKING WITH FONDANT

Introduction to creative confectionery.

Presentation of participants and sharing previous experiences.

Learning the principles of using fondant.

Working with fondant: pressing, rolling, colouring and decorating.

Principles of storing fondant.

Getting to know the texture of sugarpaste.

Demonstration with different ingredients for modelling.

• DAY 2: MODELLING OF SUGAR-MOULDED FIGURES

Applying CMC to make flowers, setting texture levels and modelling figures.

Familiarisation with cake textures for covering a cake.

Making a basic human figure or cartoon character (e.g. SpongeBob).

Refining the details of the figures and presentation.

• DAY 3: TYPES OF CAKES AND FILLINGS

Learning about the different types of sponge cake used to make cakes.

Specifics of sponge cake for fondant cakes (Geneva sponge cake).

Baking of sponge cakes.

Preparation of confectionery cream, cream filling and buttercream.

Making the biscuit and buttercream filling.

Filling cakes with confectioners’ cream or whipped cream.

Comparison and analysis of the characteristics of creams and biscuits.

• DAY 4: MAKING AND DECORATING THE CAKE

Learning the principles of creating a cake consisting of several layers.

Preparing and baking a sponge cake.

Preparing creams.

Preparing the fondant.

Filling with cream, covering with fondant and smoothing.

Preparing the figurines.

Decorating and attaching the figurines.

• DAY 5: BISCUITS WITH A THEME

Learning about different motifs to use when preparing sweets for parties.

Choice of theme.

Preparation of biscuits which can be used as decorations to accompany the cake.

Tasting and ideas for future pastries.

Summary and conclusions.

The course focuses mainly on practical training and experiential learning. The workshop is an opportunity to learn and apply the tools and techniques of creative confectionery in collaboration with a group and under the guidance of an experienced tutor.

Each participant receives the tools and products necessary for the workshop. The programme is dedicated to both confectionery and bakery teachers, as well as to all those who would like to develop their creativity and practical skills in the field of confectionery and beyond. Many of the topics presented during the course will be helpful for application in a teaching environment.

The participant will also learn about:

– Sources and goals of creative confectionery.

– The principles of aesthetics in confectionery.

– The importance of creativity for the appeal of baked goods.

– Ways to inspire students.