🍰 29.01.2026 MODERN CAKES FROM SCRATCH with Master Łukasz Parzymski - SALTED PEANUT / BLACKCURRANT CAKE – nut sponge cake, chocolate ganache, nut mousse, blackcurrant mousse, velveted and covered with glacage glaze (chocolate decoration). - PASSION FRUIT / PISTACHIO / CHOCOLATE CAKE – sablee shortcrust base, crunchy pistachio cream, pistachio sponge cake, chocolate mousse, passion fruit mousse, passion fruit nappage glaze (chocolate decoration/fresh fruit). - COCONUT / ORANGE / ALMOND CAKE – coconut sponge cake, crunchy insert, coconut cremeux, orange jelly, almond mousse, white glacage glaze (chantilly cream/chocolate/dried fruit decoration). - VANILLA / RASPBERRY CAKE – sablee shortcrust base, crunchy raspberry insert, almond sponge cake, raspberry jelly (vanilla chantilly cream/fresh raspberries/meringue decoration). - CHOCOLATE CAKE – chocolate sponge cake, crunchy insert, milk chocolate cremeux, chocolate mousse, chocolate glacage glaze (edible sponge/chocolate/gold decoration). 👨🍳 TRAINER: Łukasz Parzymski ⏰ TIME: January 29th, 9:00-18:00 📋 LEVEL: for everyone 👥 NUMBER OF SPOTS: 8 A training that guarantees cake success! Rich in structures, techniques, layers, decorations. The program includes both universal options (the proverbial "perfect choice" for literally any occasion) and typically winter flavors! The perfect cake must be balanced (thought out in terms of layers and flavors) and precisely assembled (evenly poured into the mold, with elements of the right size). And if this is combined with a perfectly executed mirror glaze and elegant chocolate decorations, it's a dream come true! The training will be led by none other than Master Łukasz Parzymski, who knows everything about chocolate, entremets, and mousse cakes! The training will be conducted from scratch. *The training program includes: - Baking various types of sponge cakes: - with pistachio paste, - with almond flour, - chocolate-based, - with nuts, - sablee shortcrust base. - Preparing various types of crunchy praline inserts for cakes, including: - hazelnut, - raspberry, - coconut. - Preparing ganaches and fruit jellies, including: - milk chocolate ganache, - orange jelly, - raspberry jelly. - Preparing creams and mousses: - vanilla chantilly, - coconut cremeux, - milk chocolate cremeux, - mousse with chocolate and fruit puree, - chocolate mousses, - nut mousses, - fruit mousses. - Preparing shiny glacage/nappage glazes. - Assembling cakes. - Tempering dark and white chocolate. - Finishing cakes: - glacage, nappage - chantilly cream - velvet. - Preparing chocolate decorations. The result of the training is gaining theoretical and, above all, practical knowledge about the technique of making and decorating mousse cakes. Each participant actively takes part in the training, as a place and the necessary tools for work are organized for each participant. All participants receive professional scripts with recipes carried out during the training and their own handmade baked goods. The course is certified. After completion, each participant receives an appropriate document, raising their qualifications. We provide: - a sufficient number of professional workstations equipped with the necessary equipment and materials, - products needed for the full implementation of the training, - a clear script with precise and proven recipes, - lunch, - water, coffee, tea, - a certificate confirming acquired skills. The training is one-day and takes place at the SŁODKOŚCI Academy at ul. Chmielna 20/LU1 in Krakow. We invite you!
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