Cookie Village Cake

A shortbread tale

A special course to learn together how to make a perfect colored cookie dough using my special Italian Pasta Frolla recipe and the basics of preparing royal icing for its assembly.

Have you always wanted to create a cookie Christmas house but didn't know where to start, because you were too afraid of lacking the necessary knowledge?

Here is the right course for you!

You will learn all the important pastry science notions you need to be able to work independently, the whys and hows behind baking in order to free your abilities for your next projects.

I will share with you my particular shortbread cookie recipe and process, especially balanced for use with embossing decorative wood rolls to achieve perfect even cookies that will impress your friends/customers with a Wow-effect.

Take advantage of this course to learn a new skill at your own pace and according to your time availability.

Unlimited access and guaranteed consultancy.

Description

ACCESS: this is a REPLAY of a live streaming course that previously took place in a private dedicated FB group with exclusive access to enrolled students only.

After enrolling you will be prompted to dowload a file containing the directions to access the very same Fb group with the original video recordings and all the complementary resources, such as recipe handouts, patterns, supplies list, discount coupons and further suggestions.

It is understood that access is reserved for paying subscribers only and sharing with external people is absolutely forbidden.

STRUCTURE: given its REPLAY character the course is mainly demonstrative but allows interaction with the students throughout each of its sections as per the following scheme:

full main live class recordings:

Preparation and baking of the colored cookie dough (2 hours and 20 mins)
Instructions to change and adapt house cookies measures depending on cakes diameters (20 mins)
Royal icing basics, decorations and assembly (3 hours and 20 mins)

final Q&A live session recording where I addressed students further questions and doubts after the main class (1 hour and 20 mins)

DURATION: the course has a duration of 7 hours and a half of video overall.

Course will remain active for three months from the purchase date on Laura Saporiti Pastry and Cake Art Online School platform, meaning that I guarantee I will assist you while you progress along the course for three months, but all videos, resources and discussions in the FB group will remain ALWAYS accessible to all members.

SUPPORT: I will be available in the FB group to answer in writing to further additional questions relating to the program that had not already been addressed, for the entire activation period of the course (three months from the purchase date).

PRICE: course is currently on sale at a price of 75 Dollars.

Check out the options below.

What will you learn in this course?

Session 1: cookie dough

My special shortbread recipe (Italian Pasta Frolla) and its variants, tips and tricks to make a perfect cookie dough that does not spread during baking, while maintaining its characteristic friability (method valid for all kind of cookie recipes!)
correct method for evenly coloring the dough without stressing it and which colors to use
how to use wood decorative impression rolling pins, which ones to choose and which precautions to adopt in their purchase and usage
how to evenly bake colored cookie dough without losing brilliancy
how to properly store cookie dough and baked cookies

Session 2: templates measures

technical directions for adapting the measures of your templates according to your cakes diameters

Session 3: royal icing and decorations

the basic recipe and the correct method to prepare royal icing for assembling the cake and the 3D cookie house
suggestions for making door and window decorations in a quick but scenographic way with sugarpaste or modeling chocolate and what to use to attach them
how to assemble the various parts together according to the supporting structure of choice (real cake or display dummy)
how to pipe decorative leaves in royal icing

Your teacher

I have been teaching cake design and pastry for many years now on a professional level, both in Italy and abroad worldwide.

I always thought there was too much distance between the world of classic pastry on one hand and artistic decoration on the other. A sort of rivalry between the two sectors whereby if you do well in one you cannot do well in the other.

And I also think that modern cake design to be taken more seriously must make a qualitative leap, based on solid technical and scientific foundations.

I hope with my contribution to help people bridge this gap.

Enrollments

$75

COOKIE VILLAGE CAKE - REPLAY - USD

A shortbread Tale

Online streaming course REPLAY.

This course has a 3 months activation period from the date of purchase on Laura Saporiti Pastry and Cake Art Online School platform but unlimited access on the dedicated FB group, where video recordings, recipes and all other supporting resources will remain always available.

After registration you will be required to join a private FB group, which is the preferred place to ask for my assistance and in-person consultation during the three months activation validity.

By purchasing this course you agree that your email address will be entered in my e-mail system, in order to be able to send you communications relating to this class and other information.

Refund policy: due to the digital nature of the course no refund will be issued under any circumstance,

Copyright: by purchasing this course you agree not to infringe the intellectual property rights of Laura Saporiti Pastry and Cake Art.

If you are a teacher yourself, the contents learned during this course should not be replicated in your future lessons.

Total or partial appropriation of someone else's intellectual work protected by copyright, through the inclusion of the didactic material in other courses without authorization, constitutes a serious violation.

Personal use of the contents learned is always lawful, as well as professional use for the production and sale of decorated bakery products to the public.