Cookies decoration with royal icing workshop
Duration: 8h - Price: 250€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Program
This workshop allows you to learn how to decorate cookies using royal icing.
Workshop content:
- What material to choose, how to maintain it.
- How to make royal icing and color it.
- Learning the different cookie decorating techniques (flooding, embroidery effect, wet-on-wet, painting, ...).
- What consistency of royal icing to choose depending on the chosen technique.
2 cookies per person are provided. You will leave with your creations.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour is spent cleaning the laboratory.
Next sessions
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Modern Square Cake Workshop
Duration: 9h - Price: 310€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Program
During this training you will make a gourmet square cake decorated with a colored and textured chocolate ganache (origami effect). You will make a spray gun flocking.
During this course you will learn:
- baking a cookie
- production of a stable filling cream
- making a fruit filling
- assembly
- making an express white chocolate ganache
- perfect smoothing of the square cake
- creating the origami effect
- making flocking with a spray gun
- assembly
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour is spent cleaning the laboratory.
Next sessions
None planned, please contact us if you would like us to organise a new session soon.
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Wafer Paper flowers workshop
Duration: 9h30 - Price: 280€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Program
During this course you will learn:
- The characteristics of the different types of Wafer Paper.
- 2 different techniques for working with Wafer Paper (2 techniques will be used in class).
- How to make thin, flexible petals with veins to make the most realistic flowers possible.
- Coloring techniques (plain, gradient).
- Intricate flower assembly.
- Conservation.
During this course we will make 2 flowers: a peony and a rose with foliage.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour is spent cleaning the laboratory.
Next sessions
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Introduction to airbrush for Cake Design course
Duration: 14h (2d) - Price: 470€ - Level: all levels - Maximum number of participants: 4
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Program
This class is unique in France, and is open to anyone with a genuine desire to learn how to use an airbrush, create their own designs and then stage them.
To ensure the best possible individual follow-up for each student, this course is held in mini-groups of 5 people maximum.
You don't need to know how to draw to take this course. It is strongly recommended that you are not new to sugar paste.
Training content :
Day #1:
- Understanding the airbrush and choosing the right equipment.
- Learn to handle the airbrush on paper with different exercises.
- Techniques for filling in simple shapes and working with shadows (working on paper).
- Creating gradations on a paper
- Creating a stencil with a middle complexity design.
- Practice (paper work).
Day #2:
- Creating a stencil for cake
- Preparation of edible and E171-free color mixtures.
- Creation of this drawing directly on a fake cake 15 cm high.
- Completing the decor (small wafer paper flowers, shading)
At the end of this training you will perfectly master the airbrush. You will know how to create airbrush dyes from gel dyes. You will be able to create uniform gradients, color flowers or wafer paper, paint middle complexity and small images.
This course only takes place in mini groups of 4 people. Each person has their own airbrush.
If time permits, other images will be possible.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 4 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
- From 25/04/24 to 26/04/24 from 8H30 to 16H00 (Paris) (470€) Register
- From 05/11/24 to 06/11/24 from 8H30 to 16H00 (Paris) (470€) Register
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Sugar flowers workshop (3 different types)
Duration: 16h (2d) - Price: 460€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Program
During this training you will make the following types of flowers:
- Open peony
- Orchid
- Rose
- Eucalyptus branch
We will make together at the beginning of the course a unique flower paste (made by us). It allows the flowers to stay flexible and look real! You will leave with your creations and the dough recipe.
We also work with cutters developed by Gateaux sur Mesure which are replicas of real petals. You will be able to buy the models on site if you wish with a preferential rate.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
- From 14/10/24 to 15/10/24 from 8H30 to 17H00 (Paris) (460€) Register
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Sculpted cake with structure workshop
Duration: 17h (2d) - Price: 510€ - Level: advanced - Maximum number of participants: 6
Instructor: Galina Duverne - Type: leisure workshop
Prerequisites
Please note that this course is only open to people who have experience with sugar paste.
Program
This course will learn you to make cakes with a simple structure.
You will learn:
- how to create a safe structure depending on the shape of the cake (you will create your structure yourself).
- what biscuits and creams to use for sculpted cakes.
- use of RKT and modeling chocolate.
- how to cut a cake.
- how to smooth a complex shaped cake and cover it.
- coloring the cake to add more relief.
Cakes and creams are already prepared in advance by us.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Course Certificate will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
- From 17/10/24 to 18/10/24 from 8H00 to 17H00 (Paris) (510€) Register
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Wedding Cake without sugar paste course
Duration: 24h (3d) - Price: 950€ - Level: advanced - Maximum number of participants: 6
Instructor: Galina Duverne - Type: professional course
Prerequisites
You must have already made layer cakes and know how to perfectly smooth a cake.
Program
During this training you will create a 3-tiers wedding cake on a given theme without using sugar paste. You will master the following techniques:
- Making a basic biscuit and cream for all 3 tiers.
- Making two white chocolate ganaches:
- for painting
- for smoothing and creating textures
- Perfect smoothing (including a hexagonal shaped floor)
- Making a branch of artistic flowers in wafer paper.
- Creating a texture with white chocolate ganache.
- Creating velvet effects with chocolate (flocking).
The work will only be carried out on real cakes.
This course is aimed at people who know how to make wedding cakes.
Only recipes used in class will be sent to you.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Certificat de Formation will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
None planned, please contact us if you would like us to organise a new session soon.
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Success statistics
Year | Number of trainees | Hours of training | Success rate |
---|
2023 | 2 | 48 | 100% |
2022 | 11 | 264 | 100% |
(Source: pedagogical and financial report)
Wedding Cake course 5 days
Duration: 40h (5d) - Price: 1350€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: professional course
Prerequisites
Program
During this workshop you will fully make a 3-tiered Wedding Cake from baking to decoration.
Content of the workshop:
Day 1:
Theory:
- Creams and cookies adapted to cakes decorated with sugar paste.
Practice:
- Making 3 different cakes.
- Creation of 3 different fillings.
- Filling of the cakes.
Day 2:
Theory:
- Chocolate ganache and other alternatives how to smooth a cake perfectly.
Practice:
- Smoothing cakes in a perfect way.
Day 3:
Theory:
- Everything you need to know about sugar paste: causes of cracks, blisters, etc...
- Learn how to color and spread sugar paste evenly and without bubbles.
Practice:
- Coloring the sugar paste.
- Covering cakes with a right angle.
- Decorating techniques.
Day 4 and 5:
Theory:
- Techniques to make a stable structure without risk for transportation.
Practice:
- Assembly and decoration of the pièce montée.
During this training you could use the following techniques: food lace, all types of drapes, ruffles, bows, food printing, painting (except airbrush), textures, moldings, simple flowers without wire.
The following techniques will not be covered: piping (royal icing), wire flowers, airbrushing, modeling, cake sculpting.
The design of your Wedding Cake is not imposed, you can let your imagination run free provided that it corresponds to the skills to be acquired during this training.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Certificat de Formation will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
- From 13/05/24 to 17/05/24 from 8H30 to 17H00 (Paris) (1350€) Full
- From 07/10/24 to 11/10/24 from 8H30 to 17H00 (Paris) (1350€) Register / Quote
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Success statistics
Year | Number of trainees | Hours of training | Success rate |
---|
2023 | 17 | 680 | 100% |
2022 | 20 | 800 | 95% |
2021 | 22 | 880 | 100% |
(Source: pedagogical and financial report)
Flavors and Textures course
Duration: 40h (5d) - Price: 1350€ - Level: advanced - Maximum number of participants: 6
Instructor: Galina Duverne - Type: professional course
Prerequisites
You must have already made layer cakes and know how to perfectly smooth a cake.
Program
During this course we will make 3 edible cakes of different shapes:
- a round cake
- a square cake
- a perfect ball shaped cake
Goals :
- Understand and become independent in the association of flavors.
- Be able to create your own recipe card.
Day #1:
Theory :
- Succeed in your cakes, baking.
- The different ingredients that can be used in cake design (layer cakes or cakes covered with sugar paste), understand their action, dosage.
- Association of flavors.
Day #2 and 3:
- Making 3 different biscuits.
- Preparation of creams.
- Assembling cakes of 3 different shapes.
Day 4 and 5:
- Masking.
- Creating different textures and effects on cakes (tree bark, white chocolate ganache for painting) with smoothing ganaches.
- Painting on the cake
- Creating an artistic flower in Wafer Paper.
- Making a cake in the shape of a perfect ball.
Noticed :
Please note, during this course we do not use sugar paste.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Certificat de Formation will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Success statistics
Year | Number of trainees | Hours of training | Success rate |
---|
2023 | 7 | 280 | 100% |
2022 | 8 | 320 | 100% |
2021 | 9 | 360 | 100% |
(Source: pedagogical and financial report)
Complete Cake Designer course
Duration: 160h (20d) - Price: 4540€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: professional course
Prerequisites
Program
Days #1:
- Baking a biscuit.
- Making a garnish.
- Study of the properties of sugar paste.
- Assembling the cake.
Day #2:
Smoothing and decorating a one-tier cake:
- Smoothing.
- Cover with sugar paste.
- Simple decoration of your choice (imposed decoration).
Days 3 and 4:
Making flowers in wafer paper (rose or peony, ranunculus, foliage).
Day #5:
Preparation of cakes and different pastes (chocolate paste, flower paste).
Days 6 and 7:
Everything you need to know about sugar flowers:
- Different tools.
- Pastes to use.
- Coloring.
- Creating realistic flowers.
Elaboration of the 3 main types of sugar flowers: rose, orchid, anemone.
Making sugar foliage.
Days 8 and 9:
Sculpted cake with structure:
- Create a complex structure for a sculpted cake.
- Cut the cake according to the shape to be made, principle of gravity cakes (theory only).
- Smoothing.
- Decoration.
Day #10:
Decorating cookies with royal icing on an imposed theme.
Days n°11, 12 and 13:
Introduction to Airbrushing:
- Types of compressors and airbrushes.
- Types of edible paints used in food airbrushing.
- Training on an inedible medium.
- Preparation of a fake cake covered with a “special airbrush” ganache.
- Creating a drawing on this fake cake.
Assembling a square cake.
Day n°14 and 15:
- Baking and assembling a square cake
- Cover the square cake with a specific ganache or buttercream.
- Creation of textures.
Creation of cream flowers:
- Equipment presentation, adjustment, tips and tricks.
- Making the recipe for the cream for the flowers.
- Making flowers.
Days #16 to 19:
Wedding cake - final project:
- Baking 3 elaborate biscuits.
- Making 3 toppings.
- Assembling the cakes.
- Smoothing
- Coloring the sugar paste.
- Coverage with a perfect angle.
- Decoration of the wedding cake.
Day #20:
Wedding cake - final project:
- Assembling the cake, learn how to assemble and secure a layer cake.
Personal evaluation according to the project carried out on the basis of the following criteria:
- Clarity of the creation of the decor.
- Assimilation of the different uses of the materials studied.
- Creativity
- Compliance with hygiene rules.
No design is imposed, you are free to imagine the Wedding cake (the wedding cake) that you want.
You can use the following techniques if you wish:
- painting on the cake
- effects with an airbrush
- royal icing
- frou Frou
- sugar sheets
- wafer paper
- textures
Skills
- C1. Concevoir le projet de gâteau événementiel personnalisé en s’appuyant sur la demande du client (typologie d’événement, thème, nombre de convives (parts), hauteur des gâteaux, couleurs, saveurs) ainsi que son budget, afin de réaliser une proposition tarifaire comprenant également le format, le contenu, le croquis du résultat final proposé du gâteau et de le faire valider au client avant sa mise en production.
- C2. Produire les bases des biscuits du gâteau monté artistique en utilisant des recettes spécifiques de génoises et en s’assurant de la bonne densité des textures et de l’équilibre entre le niveau lipidique et glucidique, afin de faciliter sa découpe, préserver l’équilibre gustatif et garantir sa bonne tenue pendant l’événement.
- C3. Constituer le corps du gâteau événementiel artistique en choisissant ou associant plusieurs types de crèmes (crème au beurre, ganache montée, fromage à crème) et de biscuits, en veillant à l’équilibre des différentes garnitures afin de finaliser la structure du gâteau tout en garantissant sa bonne tenue à température ambiante, le gâteau étant exposé plusieurs heures sur le lieu de l’événement.
- C4. Réaliser le lissage du gâteau événementiel décoratif en répartissant la ganache (chocolat blanc, noir, ou lait, ou crème au beurre) sur l’ensemble du gâteau et en veillant à sa régularité et sa juste épaisseur, afin d’assurer une bonne rigidité extérieure du gâteau, le rendre plus étanche à l’air pour une meilleure conservation, et ainsi sécuriser sa structure avant le travail de la pose de la pâte à sucre et des différents éléments décoratifs.
- C5. Finaliser le gâteau monté avec la couverture en pâte à sucre en lui apportant une consistance lisse et une fine épaisseur, en réalisant des gestes de malaxage spécifiques pour éviter toute craquelure et déchirure et en choisissant les types de colorants compatibles avec la pâte à sucre et répondant à la thématique choisie de l’événement afin d’apporter une solidité d’accrochage des éléments décoratifs et un effet esthétique fini parfait (lisse, angles droits impeccables, ...).
- C6. Construire toute la structure du gâteau sculpté (objet, personnage, animal, ...) à partir du projet dessiné, en le créant avec des matériaux spécifiques, puis en les isolant avec des matériaux compatibles avec le contact alimentaire afin d’assurer la solidité et l’équilibre de l’ensemble, tout en empêchant le contact des matériaux avec la partie comestible pour garantir la sécurité alimentaire et sanitaire.
- C7. Ajouter des éléments de décoration comestibles en volume, tels que des compositions florales, des effets de tissus drapés, des dentelles, des reproductions d’objets ou de personnages,... en modelant les objets décoratifs et en découpant la pâte à fleur ou le papier azyme (wafer paper) afin de reproduire des fleurs réalistes, ou d’autres effets artistiques complexes d’un grand réalisme et d’une extrême finesse pour personnaliser la création selon un très haut niveau de qualité attendu.
- C8. Décorer les gâteaux événementiels montés ou sculptés en utilisant des techniques de peinture spécifiques et comestibles (aérographe, pinceau, pochoirs, impression, reproductions, …) et en veillant au bon respect de la thématique de l’événement afin d’apporter un rendu artistique très abouti au gâteau en y apportant de la texture, du relief, et faire éventuellement ressortir des éléments réalistes du décor.
Cette formation est en cours de demande de certification auprès de France Compétences.
Information
The course is in French but the teacher also gives the course in English in case of a non-French speaking student.
The number of students is limited to 6 people so that the teacher is available to advance each student individually.
A Certificat de Formation will be given to you at the end of the course.
All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.
Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.
Next sessions
To be notified when we will add new sessions of this course type, click here.
Photos of this course*
* The photos are not contractual, the models are likely to change at each course.
Success statistics
Year | Number of trainees | Hours of training | Success rate |
---|
2023 | 12 | 1920 | 100% |
2022 | 16 | 2560 | 94% |
2021 | 14 | 2240 | 93% |
(Source: pedagogical and financial report)