Masterclass: Can Cake & Contemporary Design
About this training
An intensive training entirely focused on the design, architecture and absolute mastery of the Cake Canette. Each component prepared during this course is specifically developed to be integrated into the final assembly of this unique cake.
Practical Info
Technical Program
01Masterclass: Can Cake
- An intensive training entirely focused on the design, architecture and absolute mastery of the Cake Canette. Each component prepared during this course is specifically developed to be integrated into the final assembly of this unique cake.
0201. Structural Cookies
- Molly Cake & Red Velvet: Creating stable, dense and soft bases, ideal for cutting and layering.
- Sponge cake & Spoon Biscuit: Lightening techniques to alternate the textures of biscuits at the heart of the assembly.
0302. The Universe of Creams & Creams
- Cheese Cream & Yogurt Cream: Making smooth, firm and fresh filling creams to maintain the structure.
- Les Crémeux: Emulsion techniques to obtain creamy, melting and stable inserts when cutting.
0403. The Trilogy of Whipped Ganaches
- Ganache Montée Dark Chocolate: Control of intensity and hold for a solid structure.
- Montée Milk Chocolate Ganache: Balance of flavors and silky texture.
- Ganache Montée White Chocolate: Ideal base for fixing the aromas and providing sweetness.
0504. Inclusions & Crisp Contrast
- Cookies & Shortbread: Manufacturing and integrating crispy pieces directly between the layers.
- Macarons: Perfect shell techniques (aging of the whites) and insertion of macaron pieces for a high-end cake core.
- Caramel: Cooking and stabilizing a melting caramel to insert it without soaking the structure.
0605. Fallen Fruits (Inserts)
- Fallen Apple & Fallen Banana: Cooking, caramelization and light gelling of fruits to create fruity, delicious and stable inserts.
0706. Architecture & Assembly of the Cake Can
- Vertical assembly: Cylindrical stacking, soaking and structure stabilization techniques.
- Smoothing & Finishing: Mastery of exterior smoothing to obtain the clean, smooth and perfect shape of a can.
0807. Optimization & Assembly Techniques
- Humidity Management: Control of hydrophobic barriers to preserve the crunch of inclusions in creams.
- Structural Secrets: Adjustment of complementary recipes to guarantee the visual excellence and consistency of the cake.
Training Gallery
Instructor — Chef Ali Hamdi
Chef Ali Hamdi is the founder of Centre Malak and Academy Pro Hamdi, two renowned establishments in the field of professional pastry training in Morocco. With 19 years of experience in the culinary and pastry arts, he has dedicated his career to transmitting professional expertise.
Participant Reviews
An exceptional experience! Chef Hamdi explains in a clear and practical way. I have made enormous progress technically.
It changed my view of professional production. I learned how to create premium products with consistent quality.
The best investment I have made. The technical content is very high quality and the teaching method is very accessible.
Price & Registration
To register and check available dates, contact us directly via WhatsApp
Book your spot via WhatsAppFrequently Asked Questions
Q1What is Cake Can?
The Canette Cake is a contemporary designer cake that reproduces the appearance of a drinks can with striking precision. It is a signature product with strong visual impact and high profitability for pastry shops.
Q2Does this masterclass include business training?
Yes, the masterclass includes a Business & Costing module: cost price calculation, sales price setting and margin optimization.
Q3Is the masterclass accessible to beginners?
An intermediate level in baking is recommended. Mastering the basics of cake design makes it easier to understand the techniques taught.
Target Audience
Professionals, Tech-Pastry entrepreneurs and Cake Designers wishing to diversify their showcase with a highly profitable and visually impactful signature product.