MOUSSE CAKES
We are delighted to invite you to an intensive pastry class in English
dedicated to mousse based cakes
with Pastry Chef Coordinator Georgiana Furdui.
Class Date: 14-15 July 2025
Type of course: 100% Hands-On/practical
Duration: 2 days x 6 hours (total 12 hours) + lunch break
Location: ICEP Pastry School, Bucharest, Romania
Level: Beginner/Medium
Who can attend?
This course is specially created for everyone who wants to learn how to make a fabulous mousse based cakes. Experience is not necessary!
The course is 100% practical/hands-on, with each student participating in the making of the products.
This course is conducted in English. Recipe Book is available in English.
What you learn?
In this course we will learn:
- The technique of making mousse cakes: how to prepare, prepare, bake and decorate mousse cakes;
- Techniques for preparing aerated mousses;
- How to avoid mistakes related to the consistency of mousses and inserts;
- Combining different textures for a balanced and particularly tasty result;
- Different cake decorating techniques for an elegant and fabulous look: mirror glaze, velvet glaze, neutral glaze, chocolate decorations etc.
Products created:
We will create 6 versions of mousse cake in entremet and individual cake forms:
1. Pistachio Raspberry:
pistachio mousse, raspberry insert, pistachio cremeux, financier cake, neutral glaze, whipped ganache and chocolate decoration.
2. Peach Vanilla:
dark chocolate mousse, apricot and orange insert, vanilla cremeux, gluten free orange cake, glaze and decoration.
3. Chocolate Cherry:
white chocolate mousse, milk chocolate mousse, crunchy insert, sour cherry insert, chocolate brownie cake, glaze and decoration.
4. Banana Passionfruit:
milk chocolate mousse, crunchy insert, passion fruit and banana insert, Joconde cake, mirror glaze.
5. Coco Strawberry:
coconut mousse, lime cremeux, strawberry insert, lime Daquoise cake, mirror glaze.
6. Coffee:
coffee mousse, dark chocolate insert, vanilla insert, hazelnut gluten-free cake, velvet glaze, whipped ganache and chocolate decoration.
Mousse Cakes | 2 Days Hands-On Pastry Class [English]
Registration procedure:
For this course it is necessary to make a reservation and pay the course participation fee in advance.
Places are reserved and confirmed in the order of payment confirmations received. Registration confirmation is made after payment of the participation fee.
Please reserve your desired place in advance.
To make a reservation, select the desired number of places and click ADD TO CART, then follow the check-out steps.
You can choose to make payment online with debit/credit card or via bank transfer.
After completing the reservation, if successful, you will receive a Booking Confirmation email.
For payment via Bank Transfer:
ICEP HOTEL SCHOOL [ICEP INTERNATIONAL SRL]
IBAN: RO84BTRL04101202D26205XX Payment reference: Booking number or "Mousse Cakes Course + Participant name"
After making the payment via bank transfer, send us by email to office@icephotelschool.com:
proof of payment + booking number or
participant's name & participant's phone number.
The participation fee for this course includes:
- Participation in the course;
- Premium ingredients used during the course to make the desserts;
- Printed recipe booklet;
- Cake box: 1 box with the desserts prepared during the course;
- Participation diploma.
*Please note that we can confirm your participation after we receive full payment confirmation of participation fee.
*In case of no-show on the reserved date, the participation fee is not refundable.
Georgiana Furdui
Since Summer 2018, Georgiana has joined the ICEP HOTEL SCHOOL team as an accredited pastry trainer, then as Pastry Chef Coordinator, thus fulfilling a dream: to share her pastry knowledge and experience.
Georgiana trained alongside world-class Pastry Chefs such as Antonio Bachour, Amaury Guichon, Nina Tarasova, Gregory Doyen, Richard Hawke, Toni Rodriguez, Ksenia Penkina and more.
At SIRHA Lyon - one of the most important events addressed to the Horeca sector, she works alongside Chef Richard Hawke at demonstrations.
In 2024, Georgiana is honored with the Best Pastry Chef Instructor Award - 1st Place by Chefi de Romania.
In 2025, Georgiana becomes Brand Ambassador for French Company - Prova Gourmet.
Course Schedule
8.30: Registration and welcome coffee
9.00 - 12.00: Pastry Class
12.00 - 12.30: Lunch break
12.30 - 15.30: Pastry Class
Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.
Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).
Please be aware that in our lab the temperature is around 20°C and dress accordingly.
Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.
CONTACT US:
For more information we are at your disposal:
Tel. 0040-773-797-075
E-mail:office@icephotelschool.com
Address: Gramont Street 38, Sector 4, Bucharest,
ZIP: 040182, ROMANIA
Looking forward to meet you!
With love,
MAGIC TEAM
