RED VELVET SPONGE CAKE
The bright and fluffy sponge is the base of the cake inside and the same sponge is used to create the velvet coating on the outside. As a filling of the cake chef uses cream-cheese frosting to complement the sponge with a rich creamy flavor and create contrasting layers pattern in the cross-section. The same cream will be used to create an impressive royal decoration on the top!
Red Velvet Sponge Cake Course Curriculum
COURSE AUTHOR
ALEXANDER TROFIMENKOV
Pastry chef, French pastry tutor
From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.
The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.
He also designed and opened the production of luxury pastries in Dubai.
Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.
