NO ONE IS TEACHING THIS FOR FREE ▪ How to Handle a Full Custom Cake Order скачать в хорошем качестве

NO ONE IS TEACHING THIS FOR FREE ▪ How to Handle a Full Custom Cake Order

FREE Complete Course: How to Handle a Full Custom Cake Order. Sponge Cakes, Fillings, Meringues, Macarons & Professional Decoration In just 3 days, I’ll guide you step-by-step—from baking sponge cakes and preparing fillings, to making meringues, macarons, and achieving a stunning professional decoration that will truly impress. DAY 1 – SPONGE CAKES, SYRUP, JAM, GANACHE, AND MACARONS Ingredients for sponge cakes: 20 eggs (divided into 2 bowls, 10 per bowl) 600 g sugar (300 g per bowl) – 3 cups total / 1.5 cups per bowl 4 tablespoons sunflower oil (2 per bowl) – 1/4 cup total / 2 tbsp per bowl 600 g all-purpose flour (300 g per bowl) – 5 cups total / 2.5 cups per bowl Ingredients for batch 2 (square mold 35x35 cm / 14x14 in): 20 eggs 600 g sugar – 3 cups 4 tablespoons sunflower oil – 1/4 cup 600 g all-purpose flour – 5 cups Molds used: 1 round pan (25 cm / 10 in diameter) 1 square pan (35x35 cm / 14x14 in) Oven: 160–170 °C (320–340 °F), 50–60 minutes per pan Mixed Berry Jam: 300 g mixed berries – 2 cups ½ cup sugar ½ cup water Caramel Syrup: 1 cup sugar 2 cups water Ganache (dark and white): 500 g chocolate (white or dark) – 18 oz 500 g heavy cream (animal origin) – 2 cups 30 g butter – 2 tablespoons Macarons: 135 g egg whites (approx. 4 egg whites) – 1/2 cup + 1 tbsp 190 g powdered sugar – 1 1/2 cups 190 g almond flour – 1 3/4 cups 190 g granulated sugar – 1 cup Macaron decoration: Edible gold dust A few drops of vodka DAY 2 – MERINGUES, FRENCH BUTTERCREAM, CUTTING AND FILLING CAKES Meringues: 4 cups granulated sugar 2 cups egg whites (approx. 15 egg whites) 1 tablespoon cornstarch per bowl Flavorings: lemon and strawberry (optional) French Buttercream: 2 cups granulated sugar 200 ml water – 3/4 cup + 1 tbsp 15 egg yolks (from the meringue whites) 700 g butter, room temperature – 3 sticks / 3 cups Basic cake filling: 1 liter very cold vegetable whipping cream (like Puratos) – 4 cups 300 g cream cheese (Philadelphia-style) – 10 oz / 1 1/4 cups 150 ml sweetened condensed milk – 2/3 cup 1 package crushed Oreo cookies Mixed berry jam – 2–3 tbsp per cake layer Caramel syrup – to taste Sponge layers: 4 square slices (35x35 cm / from 20-egg batch) 4 round slices (25 cm / from 10-egg batch) DAY 3 – CUPCAKES, GODMOTHER’S CAKE DECOR, TWO-TIER CAKE, AND DESSERT TABLE Cupcake ingredients: 8 whole eggs 220 g granulated sugar – 1 cup + 2 tbsp 1 cup milk 1 cup olive oil 500 g sifted flour – 4 cups 8 g baking powder – 2 tsp 1 tsp vanilla extract Baking cupcakes: 170 °C (340 °F), top and bottom heat 20–25 minutes per batch Decorating the Godmother’s Cake: Chocolate mousse with Nutella and vanilla sponge Cover with two-ingredient buttercream (750 g butter + 750 g sweetened condensed milk) – 3 sticks / 3 cups + 2 1/3 cups First layer: thin crumb coat, chill for 15 min Second layer: thicker coat, smooth the surface Decorate with edible rice paper ribbons, fresh flowers (stems disinfected in vodka), white pearls, macarons, and gold details using a brush Fondant plaque with name “Alex,” letters painted with gold dust diluted in vodka Decorating two-tier cake: Apply thin crumb coat with buttercream and chill Apply a second, thicker layer and smooth the finish Video Chapters: 01:06 – Sponge Cakes 06:42 – Jam and Syrup 07:45 – Chocolate Ganache 09:31 – Macarons 14:30 – Meringues (kisses, mini-meringues) 18:38 – French Buttercream 21:16 – Cutting and Filling Cakes 27:38 – Cupcakes 30:48 – Floral Cake Decoration 32:07 – White Chocolate Ganache 33:17 – Baptism Cake Decoration "Alex"