Chocolate sponge, caramel cream cheese, hazelnut meringue, milk chocolate ganache, salted caramel sponge cake
Mini mousse cakes gluten free( flavour to be confirmed)
Christmas baubles mini mousse cakes gluten free ( flavour to be confirmed)
Cherry chocolate vanilla mousse cake wreath
Raspberry white chocolate pistachio mousse cake gluten free
I am happy to introduce a very exciting Christmas course! This course is very intense and includes so much information as sponge cake with a twist, mousse cakes, mousse mini cakes.
This is a 2 day intensive hands on course, which means a lot of cooking, baking, standing and enjoying of course! There is a lot to learn, a lot to try and a lot to take in.
You will be working in a small group of 2-3 people with my supervision, as we will split the whole group into mini groups.
You will learn how to:
Make patisserie style sponge cake
Make different types of sponges
Make mousses and cream fillings
Make ganache and covering the cake with it
Make mirror glaze
Make chocolate velvet
Assemble and decorate your cakes
This course will include cake decoration learning
My name is Diana and I am the owner of Dia Patisserie. Baking always was my passion and when my first child asked for a proper birthday cake I had to do it even if I didn’t know how… That’s how my baking story began. Every cake was something new for me, and I loved making them. I make all sorts of cakes: buttercream cakes, iced stacked cakes with fresh or sugar flowers and I am constantly learning. But my passion is French Patisserie cakes. Why I love them more than traditional ones? Because of flavour, because of their style. How does that sound for you: caramelised banana bisquit base with creamy mango and lime cremeux layer surrounded by zesty lime mousse? Or moist chocolate brownie base with creamy truffle like chocolate ganache, caramelised salted hazelnuts surrounded by intense milk chocolate mousse with caramel hint? Explosion of flavours and textures, intense and rich flavours, endless interesting combinations including dor blu cheese and pears, cranberries and honey, satsumas and chocolate. And the finish – glossy mirror glaze glacage or suede like chocolate velvet. Very modern, contemporary and so delicious. You simply cannot include those flavours to a traditional or stacked cake simply because is wont be possible due to a technological process. I highly recommend them for exquisite food lovers and those who want to surprise their guests!!!