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(34 reviews)
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It is not said in vain that pâtisserie is an art. Sandi Planinšek is a chef by education and a passionate pastry chef by heart. Favorite desserts of this young and aspiring pastry chef are those in the shape of fruit, and he is currently creating his own style of desserts at a renowned restaurant. His dessert display case is reminiscent of a freshly picked autumn crop ranging from ripe pears to shiny hazelnuts. He is most proud of the hazelnut-shaped dessert, as he says it is technically the most demanding.
Mono-portion cakes are sweets where creativity and imagination know no bounds. Limitless play with shapes, flavors and, last but not least, preparation techniques can conjure up a basket full of pears that are sure to leave your friends spellbound. Who says a cake should just be round? Sandi will take you through the preparation of mono-portion cakes in the shape of fruit and mono-portion desserts such as Raffaello and Ferrero Rocher. He will share the secrets of making smooth fillings, juicy purees and shiny glazes. He will also reveal some tricks to help you prepare mono-portion cakes without the need for a large number of different utensils. The end result, however, will nevertheless be stunning.
"I'll share my the secrets of how to make stunning mono-portion desserts right in your home kitchen, without prohibitively expensive utensils."
24.37 min
''Strawberry, coated with a nappage glaze, has a very special shine to it. Served on chocolate soil, it can be easily mistaken for a real one.”
Sandi Planinšek, pastry chef
25.13 min
"We will cook the pear peels and cores with some of the flesh, thus emphasizing the taste of pear flavor that we are after in this monoportion cake."
Sandi Planinšek, pastry chef
34.26 min
"Before glazing, the hazelnut should be really well-chilled so that it stays on the wooden stick and does not fall off during glazing."
Sandi Planinšek, pastry chef
10.11 min
''Warm up the Raffaello ball slightly with your hands to make it a little sticky. This will make it easier for the waffle to stick to it.''
Sandi Planinšek, pastry chef
9.15 min
''To top it off, we'll cover our Roche with edible gold leaf to make it look like one from the box in the store.''
Sandi Planinšek, pastry chef
It is not said in vain that pâtisserie is an art. Sandi Planinšek is a chef by education and a passionate pastry chef by heart. Favorite desserts of this young and aspiring pastry chef are those in the shape of fruit, and he is currently creating his own style of desserts at a renowned restaurant. His dessert display case is reminiscent of a freshly picked autumn crop ranging from ripe pears to shiny hazelnuts. He is most proud of the hazelnut-shaped dessert, as he says it is technically the most demanding.
Mono-portion cakes are sweets where creativity and imagination know no bounds. Limitless play with shapes, flavors and, last but not least, preparation techniques can conjure up a basket full of pears that are sure to leave your friends spellbound. Who says a cake should just be round? Sandi will take you through the preparation of mono-portion cakes in the shape of fruit and mono-portion desserts such as Raffaello and Ferrero Rocher. He will share the secrets of making smooth fillings, juicy purees and shiny glazes. He will also reveal some tricks to help you prepare mono-portion cakes without the need for a large number of different utensils. The end result, however, will nevertheless be stunning.
"I'll share my the secrets of how to make stunning mono-portion desserts right in your home kitchen, without prohibitively expensive utensils."
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User reviews
Rating was given by Jana G., 12.07.2022
No one believed me that a cake could look like a real strawberry. Well, now they are impressed. The online education about monocakes is really great!
Rating was given by Kaya N., 04.07.2022
Out of pure interest I read the description about the online education on monocakes. Amazingly, I created my very own Raffaello ball. The flavours and preparation techniques are excellent!
Rating was given by Mihaela G., 30.06.2022
A cake in the shape of fruit? Oh, yes! At the BAM Pastry Academy, they also teach you how to make it.
Rating was given by Vera M., 26.06.2022
Sandi Planinšek is a true master. From the basics of pastry making to modern monoportion cakes. I can't wait for your next online course.
Rating was given by Patricia F., 14.06.2022
Not only does it look like real fruit, it tastes like it too! Well done, Sandi.
Rating was given by Marianna L., 07.06.2022
I almost can't believe it! How many pastry techniques I don't know. Thank you, BAM Pastry Academy, for letting me learn them with you.
Rating was given by Cara L., 22.05.2022
Don't know what to get your wife for a gift? Online training at BAM Pastry Academy. She will be happy because she learns new techniques and I will be happy because I can try all the desserts!
Rating was given by John B., 06.05.2022
A short but very intensive online training. I recommend it to everyone!
Rating was given by Tamara K., 17.04.2022
With a little practice, my monoporous cakes will really be just like in the box in the store. Impressed!
Rating was given by Tatiana H., 09.04.2022
Another online cake making course. Excellent, can't wait to check it out.
Rating was given by Masha T., 20.02.2022
Previously, making mono-cakes was just a question. Now preparation is a success!
Rating was given by Kate B., 02.02.2022
Last time I made a strawberry mono portion cake for my mother-in-law's birthday. It took me a long time to convince her that I had actually prepared it myself. I told her about the BAM Pastry Academy, and now she is learning how to make the hazelnut one. Excellent, I recommend it.
Rating was given by Tina L., 22.12.2021
Hazelnut, pear and strawberry are no longer fruits that grow in my garden but desserts that "grow" in my kitchen.
Rating was given by Mina B., 18.12.2021
Thank you, BAM Pastry Academy. With the variety of online courses, I am filling my treasure trove of pastry knowledge. I can't wait for the next topic.
Rating was given by Vita M., 13.12.2021
Apart from the knowledge transfer, what I like about BAM Pastry Academy online courses is that each session has its own challenge. This way, the knowledge gained is also put into practice.
Rating was given by Christine W., 12.10.2021
The preparation of technically challenging desserts is well explained, I like that I can study a step several times. Great online training.
Rating was given by Victoria U., 17.09.2021
Excellent! I'm glad that the online training also has recipes and procedures for preparing desserts.
Rating was given by Veronica P., 14.07.2021
Great! Another online education about modern desserts, I am sure that monoportion cakes will quickly become familiar to everyone.
Rating was given by Ana W., 27.06.2021
I can create the famous Ferrero Rocher ball myself! And the even bigger advantage is that I can make it in the size I like!
“Practice makes perfect”
Rating was given by Janice O., 12.04.2021
Now I too have a beautiful mono-portion dessert to show off. It’s true, practice makes perfect! Thanks for all the tips.
Rating was given by Lina T., 11.04.2021
Great course.
“Up-to date and interesting topics”
Rating was given by Samantha G., 11.04.2021
Excellent topics. I'm glad I had the chance to try my hand at making desserts that are a little bit different.
“Easy to make and with simple ingredients”
Rating was given by Dorothy Z., 07.04.2021
The presented mono-portion cakes are easy, but rather time-consuming to make because the filling has to cool, which is completely understandable. And the suspense builds up even more. It's great!
“It’s something special!”
Rating was given by Kate R., 06.04.2021
The selection of mono-portion desserts was very interesting, they were well presented and the utensils used are accessible.
“All that was left was an empty plate”
Rating was given by Jeremy S., 06.04.2021
I made Raffaelo and Ferrero Rocher for my family. In the end, there wasn’t a single crumb left, they would have eaten the plate if they could. They can’t wait for the fruit-shaped mono-portion cakes, and neither can I. Excellent courses!