Konsept Pastacılık Atölyesi

Course Content

• The Concept Pastry Course includes all the essential recipes and techniques you need.
• It is designed as a program where you can independently prepare and complete every detail of each product, from baking to application and decoration, from A to Z.
• Over a 5-day work plan, you will experience 13 different products and decoration techniques, learning how to easily bake and decorate all products step by step and create a concept.
• On the first day of the course, detailed explanations are provided on how to create a concept, how to choose colors, and how to plan concept-appropriate decoration techniques.
• The products that complete the concept in this workshop are as follows:
• Cookie baking – decoration
• Cupcake baking – decoration
• Cakepop making – decoration
• Oreo making – decoration
• Explanation of various types of meringue
• Preparing macarons with Italian meringue - baking, applying filling - layered filling technique
• Baking meringue with French meringue, tower creation, and stacking technique and decoration
• Cake preparation: baking the cake, preparing ganache (chocolate cream), and pastry cream
• Explanation and application of different cake fillings (fruit, nuts, and other types of fillings)
• Preparing buttercream with Swiss meringue
• Tips for working with buttercream and smoothing/coloring techniques Semi-naked cake smoothing techniques
• Buttercream smoothing and sharp edge techniques, concrete effect finish
• Tips and tricks for decorating with fondant
• Covering the cake with fondant and creating sharp edges
• Recipe and preparation of flower paste
• Making flowers from flower paste and arranging them on the cake
• Dummy cake covering technique and application
• Stacking cakes – how to build a tiered cake structure
• Techniques used for cake and product decoration: Edible lace, royal icing, stencil and silicone mold usage, edible sequins technique, ruffle making, mesh stencil usage, edible glitter application, painting techniques.
• Schematic for increasing the size of the cake and adding tiers based on the number of servings.
• Material quantities required based on the size of the cake you are making (amount of fondant, ganache, cream, etc.)
• Detailed documents about storage durations and conditions for products and materials
• Supplier information for purchasing materials.

Note: In this workshop, a real 3-tier cake is made. Congratulations, you are now a professional pastry chef! :)

Things You Need to Know

Participation & Experience

• Our workshop welcomes everyone — no experience needed!
• All materials and tools are ready for you; just bring your excitement.
• You’ll also receive a printed recipe booklet to take home.
• Sessions are held in small groups for a friendly, supportive atmosphere.

Workshop Flow & Guidelines

• Start and finish times are planned, but we keep it flexible so everyone can enjoy the process.
• After registration, cancellations or date changes are not available.
• To keep the focus on learning, personal recordings are not allowed. Photos taken by us may be shared unless you prefer otherwise.

Certificate, Creations & Support

• At the end, you’ll receive a personalized certificate signed by Mine Keskin.
• Everything you make will be carefully packaged for you to take home.
• You’ll also benefit from 3 months of free consultancy after the workshop — and longer support is available if you wish.

Venue

Mine Keskin Atelier – Kazımdirik Mah. 217 Sokak No:21/A Bornova / İzmir