at-home pastry chef

I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.


at-home pastry chef

(for 5 small 6-layer cakes with a diameter of 6 cm or one 9—10-layer cake with a diameter of 20 cm)

  • Honey cakes
  • Honey 90 g
  • Sugar 220 g
  • GRANDPRO Cake margarine 60 g
  • Baking soda 12 g
  • Lemon juice 12 g
  • Eggs 4 pcs
  • Wheat flour 375 g


  • Sugar 100 g
  • Cream (fat content of 30% and above) 110 g
  • GRANDPRO margarine 40 g
  • Custard
  • Sugar 400 g
  • Eggs 2 pcs
  • Wheat flour 50 g
  • Milk 500 g
  • GRANDPRO Cream margarine 200 g
  • Sour cream (minimum 20% fat ) 200 g
  • Soaking
  • Milk 100 g
  • Maple syrup 10 g

Honey cakes

  • Put honey, sugar, and GRANDPRO Cake margarine in a heavy-bottomed saucepan; heat until boiling.
  • Slake baking soda with lemon juice; add to the mixture and stir.
  • Stirring constantly, add eggs one at a time, then add flour and knead the dough; it will turn out slightly sticky.
  • Roll out the dough into layers a little bit wider than the desired size (for example, 1 cm wider than the diameter of the cooking ring for assembling the cake).
  • Bake in the oven at 180°C until golden brown.
  • Cut the ready-made cakes to the size of the assembling mold; rub the remains into fine crumbs.


  • Melt sugar in a heavy-bottomed saucepan until amber.
  • Separately heat the cream to a boil; add the melted sugar gradually, stirring the mixture./li>
  • Let it boil for 60 seconds, remove from heat, cover with cling wrap in contact and leave to cool at room temperature.
  • Add GRANDPRO Cream margarine (softened at room temperature) to the cooled caramel in several doses, blend to a homogeneous emulsion, put it in a pastry bag.


  • Mix sugar, eggs and flour, pour in 50 ml of milk, mix again and pour in the remaining milk.
  • Constantly stirring, bring to a boil. Boil the base for the cream on a lower-than-average heat until the whisk leaves a trace./li>
  • Cover with cling wrap in contact and cool at room temperature.
  • Whip GRANDPRO Cream margarine (softened at room temperature) until fluffy; add the cream base and sour cream in 3–4 doses; whip again and put it to a pastry bag with no nozzle.


  • Combine milk and maple syrup and stir.


NOTE: it is convenient to assemble the cake in a ring covered with a sheet of acetate cake wrap.

  • Lay the first cake layer on the substrate and soak; make a layer of caramel with a pastry bag; lay out a cream layer.
  • Repeat all the steps with the remaining cake layers.
  • Cover the cake with a container or a tight box (so that it does not absorb foreign smells) and put it in a refrigerator for 8–12 hours.
  • Spread the cake with custard and sprinkle with honey fine crumbs (made from honey cake remains).