International Cake Traditions
About This Course
“International Cake Traditions” explores the most fascinating and colorful cakes from around the world. In this course, you’ll learn about traditional recipes and the symbolism behind desserts from various countries: from Italy’s fruit-filled Panettone to Latin America’s celebratory Tres Leches. Delving into the history and cultural context of each cake will help you understand how these sweet creations reflect the customs and festivals of different peoples.
Learning Objectives
How to prepare and bake at least five signature cakes from different countries, using authentic ingredients and methods
The cultural and historical significance of each cake: when and why it’s traditionally served
Variations on flavorings and decorations that make each region’s version unique
Techniques for achieving proper texture, moisture, and flavor balance in international recipes
Tips for adapting ingredients when certain items are not readily available in your area
Presentation ideas to honor traditional styles (for example, Panettone’s distinctive domed shape or a Japanese wagashi’s intricate design)
Material Includes
- Step-by-step recipe PDFs (with ingredient lists, measurements, and timing) for each featured cake
- Cultural notes booklet (contextual essays on festivals, ingredient origins, and regional variations)
- Printable template sheets for traditional shapes (such as Panettone proofing circles and wagashi molds)
- Photo gallery showcasing finished examples and plating suggestions
Requirements
- Requirements:
- (Sample selection of three classic international cakes—you may expand as desired.)
- German Black Forest Cake (Schwarzwälder Kirschtorte):
- 200 g all-purpose flour
- 50 g cocoa powder
- 200 g granulated sugar
- 4 large eggs
- 1 tsp baking powder
- Pinch of salt
- 500 ml heavy cream (for whipped filling)
- 50 g powdered sugar (for sweetening cream)
- 100 ml kirschwasser (cherry brandy)
- 1 jar sour cherries in syrup (≈350 g), drained
- Chocolate curls (for garnish)
- Italian Panettone:
- 500 g “00” flour (or bread flour)
- 100 g granulated sugar
- 7 g active dry yeast
- 150 ml whole milk (lukewarm)
- 100 g unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp orange zest (finely grated)
- 150 g mixed candied fruit and raisins
- Pinch of salt
Target Audience
- Home bakers curious about global dessert customs
- Professional pastry chefs looking to expand their repertoire
- Culinary students interested in cultural gastronomy
- Cake decorators seeking inspiration from international styles
- Food historians or enthusiasts who want to explore the stories behind iconic confections
Curriculum
5 Lessons2h 55m
Decorative Piping Basics
Basic Buttercream Consistencies
Sugar Flower Formation
Coloring and Assembly Techniques
Your Instructors
uniquedevservice993@gmail.com
See more
€45.50
Material Includes
- Step-by-step recipe PDFs (with ingredient lists, measurements, and timing) for each featured cake
- Cultural notes booklet (contextual essays on festivals, ingredient origins, and regional variations)
- Printable template sheets for traditional shapes (such as Panettone proofing circles and wagashi molds)
- Photo gallery showcasing finished examples and plating suggestions
-11%
Mini & Individual Cake Creations
€39.99€45.00
