Last Hours with Discount
Hours
Min
Sec
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Special price valid: 01 to 20/08
(Finish Today).
LEARN HOW TO MAKE PERFECT CAKES
WITH MY MAGICAL COVER
AND STAND OUT IN THE CONFECTIONERY
the most practical
the safer
the most versatile
the most delicious
the + EVERYTHING
and what if I told you that there is only ONE answer to all of these questions?
learn to work with my magical covering, that is the confectionery future.
And better:
- being able to work closely with the ones you love
- making your own schedule
- earning well for that
simplify
your journey with the 4 in 1 covering.
that this is the most
versatile topping of all,
you may have already noticed…
but it doesn’t stop there…
CONTAINS SHOCKING SCENES
THAT WILL PROVE TO YOU
THE GREAT ADVANTAGES OF WORKING
WITH ANDREZZA’S MAGICAL GANACHE:
versatility
You can use and exceed creativity. It’s so magical that it dresses up like buttercream, whipped cream and fondant.
safety
And resistance to the touch. It’s the safer covering to work with. For its firmer consistency, the risks of breaking, collapse or damage on the making or transportation of the cakes are minimal! Focus on this video grabbing the cake with the hand…
and on this other, touching with the finger and the cake remaining intact :O Enough with the fear of touching in a piece without meaning and ruin everything!
easiness
and practicality! Elect as the easiest to work with, by thousands of confectioners in research, on the time of cooking, of covering, on the handling, on the correction of mistakes…
Look at the video at the left “erasing the mistake” and I don’t have to say anything else, right?
resistance
To the heat! The cakes covered with my ganache can stay, safely, in room temperature overnight, it’s difficult to melt and dries easily.
See my magical ganache covering holding on tight!
0 waste
The ganache can be used more than one time. Every covering that is left can be stored in the freezer with a PVC plastic cover, or inside a plastic vessel, and utilized on the next cake.
flavor
Here’s the cherry on top…or better, the icing on the cake! Unlike all the other coverings, beyond beauty, my covering becomes more marginal for its incomparable flavor of CHO-CO-LA-TE!
Never again you’ll see someone splitting the covering from the cake while eating.
and speaking of that, did you know that seeing the people rejecting the covering asides was what originated all of this idea of mine?
pass to the side
to understand
…and that’s how over 5.000 students fell in love with ganache too!
NOW IT’S YOUR TIME TO FLY
ON THE CONFECTIONERY
LEARNING DIRECTLY
FROM ME.
In a course highly didactic,
with clear and detailed instructions.
- 100% ONLINE
- TO WATCH WHEN AND WHEREVER YOU WANT.
In less than 1 month you’ll be able to make your first cake with ganache and…
- give a new life to your business
- change your professional level
- put yourself way ahead of the competition
“my course was the pioneer
on the market and came
to teach any person,
even from zero, the ability
that changed my life
and brought me a success
that i never even thought
of as a professional confectioner.”
what you’ll learn?
every step-by-step of:
PERFECT CAKES IN GANACHE!
CLICK TO SEE IN DETAILS
ALL THE COURSE CONTENT
- Welcome!
- Support
- Watching on the App
- CERTIFICATE – See how to access yours
- Vanilla Butter Cake Dough
- Chocolate Butter Cake Dough
- Storage and Freezing
- Ninho Milk Brigadeiro Filling
- Belgian Brigadeiro Filling
- Salted Caramel Brigadeiro Filling
- 4 Milk Cream Filling
- Vanilla Base Syrup
- Utensils for Assembly
- With Piping Bag
- Without Piping Bag
- Introduction to Ganache: Chocolate vs. Compound Coating
- Main Tools to Make Ganache
- Melting Chocolate and Topping
- White Ganache with Compound Coating
- White Ganache with Fine Chocolate and Blend
- Semi-Sweet Ganache with Compound Coating
- Semi-Sweet Ganache with Fine Chocolate
- Drip Ganache
- Full Coloration
- Ganache without Thermometer
- Final Considerations on Ganache
- Main Tools for Spatulating
- Glow Cake with Flower Pot
- Chocolatudo with Ferrero Rocher
- White Chocolatudo with Chocolate Cascade
- Drip Cake with Cupcakes
- How to Store Ganache Cake?
and there's more!
I am always striving to offer the best content in our Magic Ganache course and that’s why I’m very excited to present our new updates: the Lambeth Cake, the Furry Cake, and the Watercolor Painting Cake.
And what is the investment to learn everything and became myself a Ganache Star?
$ 39
(IMMEDIATE ACCESS)
FULL GUARANTEE
You don’t have anything to lose!
Andrezza courses have full guarantee. For that, in case you bought it, test it and decide that the course isn’t for you, it’s just asking for the refund during the first 7 days that we’ll return the full value invested for you.
No risks, no bureaucracy, no questions and no fine print!
EARN YOUR CERTIFICATE
Having a certificate of these of your own, means being a professional, safe and updated confectioner.
with who you’ll learn from?
In love with confectionery, Andrezza Acioli began her career in 2010, when flipped from a job on a supermarket network to work on her own.
Already taught more than 10.000 students to live healthier lives with confectionery.
It’s a specialist in decoration with ganache and fondant for cakes, cupcakes and cookies and minister artistic confectionery courses online.
Currently, it’s the owner of the Atelier Andrezza Acioli in Maceió and her name is well-known across the world.
$ 39
(IMMEDIATE ACCESS)
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