It is a very happy and fulfilling thing to finish a birthday cake by yourself.

Do you want to make their own unique birthday cakes and blessings for your beloved family and friends?

Every time you see gorgeous cakes displayed in the cake shop, do you think you can really make it?

Especially for those who are new to baking, or you are new to baking, you may think that a cake filled – filling and a beautiful birthday cake on the countertop is a very difficult challenge.

Don’t worry, you can definitely (slap your chest), because I will take you step by step ~

This special course for novice baking or French cakes -out any basic baking design is to help you fulfill your desire to make your first birthday cake.

From the introduction of the most basic tools and machines, the three most common birthday cake bodies (sponge / Qifeng / hot noodles Qifeng) are made, all kinds of fillings are made, how to cut the cake, move the cake to the fresh cream decoration and wipe the skill. The resolution video is presented faithfully and completely -out being secretive.

French cake specialty courses include:

1. Earl milk tea chiffon cake

Key points: Qifeng cake, French meringue, Qifeng demolding technique, precautions, tea dessert recipe, custard sauce

2. Strawberry fresh cream cake (sponge cake)

Key points: sponge cake, whole egg method, how to cut cake pieces, fruit filling, fresh cream decoration skills

3. Montblanc dome cake (hot noodle and chiffon)

Key points: hot noodles and chiffon, precautions for hot noodles, how to bake cake rolls, Bavarian custard filling, semi-circular cake shape making

In addition to concentrating on my experience sharing – baking in recent years, through baking experiments and science, you can better understand the principles and intentions behind the design of recipes.

● Whole egg method vs. egg cake difference

● The effect of different temperatures on the protein: normal temperature protein vs. frozen protein

● How to analyze the cake recipe and how to change your favorite taste

In addition, I have prepared a detailed recipe card for download, so it is convenient to put it on the side and control it!

I am a coincidence. I am not from the baking class and used to be a novice, so I can particularly understand the difficulties most common novices encounter or all kinds of questions about the cake. In the course, I try my best to use the experience and skills I have learned in recent years. Share – you, I hope that the course will allow you to quickly improve your baking skills, enjoy the healing power of baking, and bring people happiness.

Welcome to preview the course outline below and watch a free preview? Video: Meringue Experiment: Room Temperature Protein vs. Frozen Protein Difference ☟☟