"Cake House" Travel Cake Course
This Course Is for You if You Want To
Perfect for Every Level of Expertise
Embark on a journey of discovery as you delve into the world of travel cakes. Master different kneading techniques and their impact on texture. Achieve consistent results with tender crumb and beautiful peaks.
Unlock a fresh perspective on travel cakes. Explore diverse kneading methods and their influence on texture. Elevate your skills to create travel cakes with a delicate crumb and impressive peaks.
Deepen your understanding of dough ingredients, uncover 6 new tried-and-true recipes, and explore captivating decorating techniques. Embrace exciting flavor combinations while honing your expertise in travel cake mastery.
In This Course
You won't have to think hard about what to offer your customers. Six completely different flavors and decorations make a ready-made solution for a pastry shop showcase or a made-to-order type of work. All recipes have already been worked through by our Chef and approved by the most demanding customers.
All of our travel cake recipes are quite simple. Each step of preparation is described in detail so that even a novice can cope with it, and the necessary ingredients can be purchased at local pastry stores or marketplaces
Our Chef has structured the course to show you as many techniques and decorating options as possible using 6 travel cakes as examples. You will learn how to work with chocolate and fruit puree based glazes, make decorations with streusel, whipped ganache, nuts, and chocolate.
During the course, you may have questions about choosing ingredients, baking molds, or baking temperatures. You can ask a supervisor all these questions and expect to receive an answer quickly.
This travel cake features a moist texture and is made with flavored toasted peanut flour. It is topped with a layer of caramelized chocolate and decorated with peanut pieces.
The travel cake dough is infused with fresh green basil, which lends it a unique freshness. The top of the travel cake is covered with silky lemon cream and finished with airy burnt meringue.
A delectable travel cake with hazelnuts and noisette butter (nut butter) for a special flavor and moist texture. Inside the travel cake, you'll find pieces of gianduja - chocolate with nut paste. The top is adorned with a crunchy caramel crumble.
Indulge in a chocolate travel cake with candied oranges, covered with a chocolate glaze and decorated with chocolate swirls. It offers a rich chocolate flavor with a velvety texture and a hint of orange. The travel cake is finished with a matte chocolate frosting and dynamic chocolate curls.
This travel cake boasts the quintessential pistachio flavor. It combines three textures: a flavorful dough with pistachio paste, pistachio ganache on white chocolate, and crunchy sable pistachios. The travel cake is covered with a white chocolate glaze with pistachio paste.
For berry dessert lovers, this travel cake is a treat. The two-tone, juicy dough infused with vanilla and raspberries creates a beautiful crumb pattern. The travel cake is covered with a vibrant fruit puree-based glaze and decorated with whipped raspberry ganache.
Your Learning Experience
Our learning process is designed to create a safe space for you to learn by making mistakes, gaining experience, and receiving support and feedback from our expert instructors and curators.
Once you've enrolled in the course, get ready for a weekly dose of knowledge! You'll stay on track with our effective learning rhythm and have one year of access to the course from the purchase date. Feel free to watch and rewatch the material as much as you'd like.
Our courses provide ample opportunities for independent work, allowing you to apply your newfound knowledge in practical ways. Our instructors and experts will evaluate your work, provide constructive feedback, and offer personalized recommendations to help you refine your skills and achieve your pastry goals.
Take your cooking skills to the next level with our weekly challenge. Cook a dish from the lesson, submit a photo and description, and receive expert feedback from curator. You'll master new techniques and overcome any hurdles in your culinary journey.
Upon completing the course, you'll be awarded a certificate that proves your competency in pastry. To earn the certificate, make sure to complete 100% of the course homework and submit it to the course curator for review. This certificate is recognized worldwide, proving that you're a skilled pastry chef no matter where you go.
I am an accomplished pastry chef with professional training from the renowned Olivier Bajard International Confectionery School in France. My specialization lies in crafting intricate cakes and cupcakes. Through certified courses led by esteemed culinary masters such as Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, and more, I have further refined my skills and knowledge.
Drawing upon the expertise of these esteemed professionals and my own extensive experience, I have meticulously developed comprehensive study materials that address the unique challenges faced by contemporary pastry chefs. Join Maru courses today and unlock your creative potential with the latest knowledge and essential skills!
Bonus Materials for Course Participants
Embark on your travel cake journey armed with the knowledge of selecting the perfect ingredients. Our comprehensive guide reveals the best butter and cream options, and even provides alternatives like replacing trimaline with glucose. Uncover the answers to these queries and more in this invaluable resource.
Discover the most common mishaps when crafting travel cake dough, their root causes, and ingenious ways to overcome them. This handy "hacker's guide" will empower you to sidestep pitfalls and gain a deeper insight into the art of creating flawless travel cakes.
Achieve Success With Our Training
To qualify for a certificate, students must demonstrate their commitment by completing 100% of the course assignments and submitting product photos to their instructor for evaluation.
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Yes, you can, but it's advisable to consult with the curator beforehand. They will provide guidance on baking specifics and whether the mold is suitable.
Travel cakes can be made with basic pastry tools. It's one of the easiest types of baking. All you need is a standard set of cooking tools and the willingness to learn! You can find a list of required equipment for the course immediately after payment.
If you have any questions about the ingredients or cooking techniques, you can reach out to your tutor for assistance.
The curator will suggest alternative ingredients whenever possible to accommodate availability.
We recommend choosing a metal mold, preferably 8x18 cm (3x7 inches) in size, with or without a non-stick coating. Silicone molds are not recommended, unless it's for portioned products, and molds longer than 20 cm (8 inches) should be avoided.