In a few weeks, the BAM Pastry Academy will open its doors to all those sweet tooths who "roll" their hearts in the kitchen, and do it with the utmost pleasure! All home and professional pastry chefs are welcome. It is therefore suitable for all those who share the same mindset that no one can take our knowledge away from us.

1. Two different pastry courses available

As any pastry chef, whether you are one of those who only create their desserts at home and for their loved ones or one of those who have taken their home creation one step further and are already approaching it in a more professional way, it is without a doubt necessary to know the basics of pastry techniques. You can never know everything, so I am sure that the Basic Pastry Chef course will add a lot of new knowledge to many people''s minds. The basics of pastry-making will be presented by the enthusiastic young pastry chef Sandi Planinšek, who first impressed me with the very look of his desserts, and then took the floor from under my feet with all his pastry knowledge. Together, they''ll learn modern dessert techniques to make your biscuits, creams and cookies shine even brighter.

First BAM pastry tip: "Be proud of yourself every time you create, and remember: YOU''RE A MASTER!"

2. Decorating and designing the perfect cakes

There are many factors that influence whether a cake is really perfectly shaped. In the second course, which we have prepared together with Eva Klinc, also known to many as the "Sugar Queen" or as the Slovenian who won the British Cake Masters Magazine competition. She put 70 hours of work into her masterpiece - the blue Neytiri, a character from the movie Avatar. I can''t tell you what Eva will show you in the course, but I can tell you that together you''ll learn a lot of cake decorating techniques, desserts, to make your choice of cake design even richer. All the techniques are yours to keep and use as you wish in your next decorations and designs.

3. The best chocolate and BAM baking products

I can''t go past the main ingredients that really make your desserts perfect. Already know the benefits of BAM baking products? One of them that makes me even more eager to bake my own sweets is that the chocolate comes in the form of chocolate drops, which helps with the melting of the chocolate itself, which is a big and important part of tempering chocolate. Correct tempering of chocolate is very important, as properly tempered chocolate has a nice sheen, which is a very important factor in the actual decoration and design of the dessert. The two main actors of the BAM Pastry Academy will use BAM baking products in their courses and, alongside its easy application, will show you which flavour of chocolate to use in which dessert or design.

4. The final look - a decorated dessert

The most beautiful and best part of the preparation and design is definitely the final look of the dessert. The reward for hours of effort. During the baking process, I am always thinking and wondering, among other things, if the sponge cake has really cooled down enough to start with the decoration, is the chocolate mousse cool enough to serve? BAM pastry training puts a special emphasis on practical knowledge acquisition, with challenges to really reinforce your newly acquired knowledge. Judging by the desserts posted so far in the Pastry Academy group, I''m already sure they''ll all be really great!

So, behind the large number of recording hours, there are two excellent pastry courses with great topics and good practical examples. A hairdryer is also on the list of practical decorating tools. :)

Don''t forget to sign up by clicking on the link below so we''ll let you know as soon as the courses are available. Already know which one will be yours?