Pavilion 7 hall 3, stand 73C40

13 March 2018

11:00 - 13:00

Modern decoration mousse cake

14:00 - 16:00

Making fruit mini-composition with caramel blown elements (Fruit garden composition)

14 March 2018

11:00 - 13:00

Chocolate decorations for cakes, pastries and desserts (velvet technique)

14:00 - 16:00

Caramel mini-composition (Fantasy style)

15 March 2018

11:00 - 13:00

Making and decorating an "author's" cake using new technologies