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Crafting your own showcase Training Program:

What's included?

• Recipe Book

• Class Material

• Special doscount on Silikomart mold used in the class

 AGENDA 

1. Introduction to Frozen Desserts:

Overview of the frozen dessert industry.
Market trends and the rising popularity of frozen cakes and popsicles.
Diversification and consumer demand for single-serve options.

2. Ingredients and Equipment:

- Detailed discussion on essential ingredients for cakes, popsicles, and single-serve treats.
- Introduction to specialized equipment for both categories.
- Sourcing high-quality ingredients and equipment.

3. Frozen Cake Section:

- Recipe development for frozen cakes, including ice cream cakes, semifreddo, and gelato cakes.
- Layering, stacking, and molding techniques for cake assembly.
- Flavor combinations, experimentation, and adaptation for dietary preferences.

4. Popsicle and Single-Serve Treat Section:

- Molding techniques for popsicles and creative shapes for single-serve desserts.
- Base mixtures and compositions tailored for popsicles and single servings.
- Decorating, garnishing, and achieving cohesive themes in smaller portions.

5. Temperature Control and Storage:

- Importance of temperature control in frozen desserts.
- Proper storage techniques for cakes, popsicles, and single-serve treats.
- Strategies for transportation and display considering varying freezing points.

6. Decoration and Presentation:

- Design principles for visually appealing cakes, popsicles, and single-serve desserts.
- Tips for creating professional and Instagram-worthy displays.
- Strategies for packaging and presenting frozen treats attractively.

7. Techniques for Cake and Popsicle Assembly:

- Layering and stacking techniques for cakes.
- Hands-on sessions for popsicle molding and shaping.
- Creating decorative layers and textures in both categories.

8. Marketing and Innovation:

- Staying updated with the latest trends in cakes and popsicles.
- Incorporating innovative ideas into both frozen cakes and popsicle designs.
- Leveraging social media for promotion and marketing opportunities.

9. Business Aspects:

- Pricing strategies for frozen cakes, popsicles, and single-serve treats.
- Marketing and branding tips for a diverse range of frozen desserts.
- Building a unique selling proposition for both categories.

10. Networking and Collaboration:

- Opportunities for chefs to connect with suppliers for common ingredients.
- Collaboration ideas within the industry for cross-promotion.
- Building a supportive community for dessert professionals.