I decided to add a chocolate Sydney Harbour Bridge. I decided to revise my previous cake into a more literal form and to be perfectly honest, I really like the play on words! I consider it a very architectural cake since it is built from the ground up in layers of delicious almond sponge cake. This made me think of Opera Cake since coffee buttercream is a component. This past week I’ve been sifting through some favorite recipes and uncovered notes for coffee buttercream.
It reminded me a little of the Sydney Opera House. It was a dome cake built in a bowl and I decorated it with some architectural-looking pieces of chocolate. I recently began a large-ish project (I will share more later) and it made me think about a cake I made years ago. They can realize the taste even before its preparation.įrom the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses.Ģ years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.Inspiration always comes to me in peculiar ways. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. About the properties of starch and xanthan gum in the preparation of texture berry coolies. About types of sugar and their effect on the retention of water in a frozen product. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom.
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