Online Concept Pastry Course

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 course 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 3 different 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
• Cute figure modeling
• 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.
• Creating desired freehand writing or shapes on cakes using a practical technique developed by Mine Keskin and gold metallic painting
• 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 course, a real 3-tier cake is made.
Congratulations, you are now a professional pastry chef! :)

Things You Need

Who Is This Course For?

• Those who want to start pastry from scratch
• Candidates who want to specialize in boutique pastry
• Pastry chefs who want to improve their production skills and make their presentations more professional
• Those who want to make a difference both in flavor and in visual aesthetics

Technical Information & Access

• The program is delivered entirely online through a professional system.
• To participate, you must have an e-mail address.
• Recorded videos are produced with professional camera quality and can be easily watched on all devices.
• Access period: Unlimited Access for 2 year from the date of purchase.

Recipes and documents are provided to participants via the platform. Access is granted without the need to download or store externally.

Support & Communication
For any questions about the program, you can reach us via our WhatsApp line at +90 531 458 98 28 during business hours on weekdays. We will be happy to provide detailed answers. With your program participation, you will also receive 3 months of free consultancy support, starting from the date of purchase.

Certificate of Participation
If you successfully apply the techniques you have learned during the program and share with us photos of the products you prepared, you will receive a digital certificate of participation signed by Mine Keskin Atelier, sent to you in Turkish or English according to your preference.