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Ksenia Penkina

PastryClass Founder Teaches Glazing

Ksenia Penkina

Turn your pastry to success. Just like she did.

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PastryClass founder Ksenia Penkina has taught the art of glazing to over 45,000 students worldwide. Now, she guides you in transforming your personal struggles into pastry success. The Glazing Queen herself teaches you extensive theory, science, and every aspect of creating the perfect mousse cake. You’ll have uncensored access to her world of deeply private issues, transformation, and business. From overcoming cancer to becoming a TV star at 17 years old, living with disability, challenging...

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Program. Skills that take you to a whole other level.

This class comprises 47 lessons and combines several courses in one: 35 newly filmed PastryClass lessons, 9 Revolutionary Master Course lessons and 3 Beginner Classes from Ksenia's private collection. The videos are presented in English.
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15:00

Lesson 1

From Beginner to Professional – It’s Tailored for You!

This class is one-of-a-kind in the pastry industry and suits both absolute beginners and professional chefs. How? It combines several courses in one: 35 newly filmed PastryClass lessons, 9 Revolutionary Master Course lessons and 3 Beginner Classes from Ksenia's private collection, covering hundreds of recipes and hours of teaching material.

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59:00

Lesson 2

From Cancer and Disability to Becoming a TV Star at 17 y.o.

Ksenia shares a deeply personal journey about overcoming cancer, having 9 surgeries and living with pain and disability daily. She talks about the concept of pain and the challenging moments in life that can make all your dreams come true. "Thank you for the pain that brings me happiness every day."

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40:00

Lesson 3

Education, Internships, and Successful Projects Before Pastry

Ksenia talks about her life and career before pastry, from developing websites, designing swimsuits, nail art, working in hotels, changing her name, and being fired – she has experienced it all and came up with 3 success factors of a happy job, and those 3 factors led her to become a pastry chef.

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59:00

Lesson 4

Becoming a Pastry Chef, Reaching $1 mil, and Creating PastryClass

Learn about Ksenia's immigration challenges, how she became trapped for 3 years in her difficult first job, experienced heartbreak, came up with the idea to become a pastry chef, made an annual income of $1 million, and finally created PastryClass. Discover how PastryClass came to life from the idea and purpose to building a team and how Ksenia believes it will change the pastry world and education industry.

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15:00

Lesson 5

Mousse Cake Theory

Starting with basics that aren't basics at all. What is entremet, and why is this the only type of cake that works with a glaze? Learn about the cake's construction, measurements, structure and how they impact the tasting experience, stability and glaze. Most importantly, discover the one factor that brings 50% success to the cake.

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14:00

Lesson 6

Glaze Problems and Emulsions Theory

If you think all the problems with your glaze happen because of the glaze, this class will be a real eye-opener for you! Ksenia explains her signature theory: "Great Glaze Doesn't Start With Glaze," explains everything that could go wrong with your glaze and discusses emulsions because when you understand emulsions, you understand pastry.

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18:00

Lesson 7

Sponges and Meringue Theory

It's time to dig deep on the molecular side because how else can we understand what happens when we bake—especially when we make mistakes? From lectures on "Meringue Molecular Theory" to "Factors Of Stable Foam Formation," you’ll learn about protein connections, water, aeration bonds, natural stability and baking.

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24:00

Lesson 8

Matcha Sponge

This class includes every possible technique with sponges, from whole egg whipping to separate whipping to only whites or only yolks. Conquer any sponge recipe by learning how to use oils, pastes and butter in sponges, working with dry components of the sponge, mixing techniques, aeration and gluten activation and finally, discovering the difference between working with sponges on trays and pastry rings.

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8:00

Lesson 9

Pistachio Crunch

Learn about the crunchy components in sponges, what they are, how you can make sure they don't get soggy inside your mousse, and how you can make them stay crunchy throughout the cake's shelf life. Discover what the fat components in the crunch are and what their role is. Get inspired by the different crunches you can get in your cakes!

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18:00

Lesson 10

Fruity Inserts Theory

Time to learn how to work with fruits and berries properly. Discuss various gelling agents, from cornstarch to pectin, as well as simple and complex agents. Discover what helps us reduce sugar in fruity inserts such as coulis, compote, or gel, how to select your fruits, get fresh flavors, make a higher profit, and achieve consistency in your pastry work.

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9:00

Lesson 11

Gelatin Theory

50% of all cake issues are born from a lack of knowledge about gelatin and gelatin mass. It's that important! Understand how to avoid making gelly textures and focus on soft, silky, and light fruity layers that are stable at the same time.

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12:00

Lesson 12

Sour Cherry Coulis

Learn to work with coulis, confit, marmalade and, frankly, any other fruity insert textures in this class. Ksenia teaches the art of mastering reconstruction techniques to create soft and light (not gelly) fruity inserts that add a burst of flavor to your cakes. Additionally, Ksenia will introduce you to two signature cake assembly techniques that will elevate your cakes to the next level.

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11:00

Lesson 13

Creme Anglaise Theory

The lesson of a lifetime. Ksenia teaches techniques for any creamy insert—classical dairy, fruity or sour types. We bet you haven't seen so many temperature numbers crumbled on just one whiteboard! Once you master this theory, you will never be the same baker again!

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9:00

Lesson 14

Raspberry Curd

Start this lesson by breaking misconceptions about curds, and then, hand-in-hand with Ksenia, watch how to make a silky expression of a cream. Get tips about whisks and spatulas, how to avoid the cream curdling, and learn to blend with theory in mind. It's not just cream, it's a pastry masterpiece.

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19:00

Lesson 15

Mousses Theory

In this lesson, you'll find the answers to any questions you have about the mousses, starting with the basics and getting gradually more complex, like 'What type of cream is suitable for whipping?' and 'How to avoid creating thicker whipped creams that give weaker hold to our mousses.' Ksenia outlines the structure of all mousses and bases, temperature controls for every component, and how to create proper balance using three techniques: aeration, emulsion and gelation.

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22:00

Lesson 16

Pistachio Mousse and Assembly

One of the things that surprises almost every student is how Ksenia whips her cream for the mousse because the properly whipped cream is the only factor that holds the whole cake together. Take this class to see it for yourself! Learn how to create proper aeration in the cream without the thickness, work with both liquid and thick mousses and achieve cloud-like mousse.

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16:00

Lesson 17

Gluten Free Joconde

Follow the importance and steps of prep work for every recipe. Learn about making gluten free sponges by replacing flours. Watch Ksenia as she demonstrates a stable foam formation process, creating a protein-sugar-water-air chain reaction suitable for baking. Talk about molecular connections made by flour and butter in the sponge, and find the right timing to mix the butter into your sponge to get the best texture.

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9:00

Lesson 18

Passion Fruit Cremeux

This lesson is all about sourness! Discover how your sour creamy insert should be made and why, learn to work with the reverse technique so you reach the right texture in your cream and follow the fast cooling approach to avoid creating bacteria in your pastries.

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7:00

Lesson 19

Passion Fruit Coulis

Does your insert have pieces of fruit in it? Noted! New approach coming in this lesson. Learn to work with compote, coulis, confit, and, frankly, any other fruity insert textures in this class. Apply your gelling agents with knowledge of temperature and gelling qualities, apply the reconstruction approach and cook like a pro from now on.

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4:00

Lesson 20

Ganache Theory

There's so much we don't know about such a basic component–ganache. Ksenia and her whiteboard show us how to prepare any ganache using various techniques and improve the precision, speed, safety, texture and stability of your ganaches. You can even choose which method speaks to you the most!

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9:00

Lesson 21

Dark Chocolate Mousse

This class will give you all kinds of mousse variations with all kinds of components based on aeration, emulsion and gelation, including a special type of mousse made without whipping cream! Ksenia uses a "hot" ganache technique to create this mousse, explaining every step of the way—you'll have no more space in your notepad to capture all the valuable information in this class.

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13:00

Lesson 22

Chocolate Theory

This lesson means value. It means knowledge, but most importantly, it's an emotion! Learn the different types of chocolates and how to "read" professional chocolate packaging. Discover fluidity, percentages and flavor intensity so you can understand how to select chocolate depending on a specific recipe. And, of course, discover the only chocolate that works for glazing effects.

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16:00

Lesson 23

Neutral Glaze

Learn to make a vegan glaze for glazing cakes and Spider Web glazing effects. Discuss different types of neutral glazes based on gelatin and pectin. Ksenia explains why this glaze works differently compared to Mirror Glaze and how to understand when it's ready for glazing.

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6:00

Lesson 24

The Art of Cake Boarding

Avoid dropping your cake upside down! Students in Ksenia's hands-on classes flipped tens of glazed cakes; we wouldn't want that to happen with our beautiful creations, would we? Follow the step-by-step slow-motion lecture, from picking up the cake from the stand to holding it safely, using spatulas, and placing it safely on the cake board. Simple? Not really, but we're here to learn, aren't we? Jump tips for selecting the correct cake boards.

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11:00

Lesson 25

Selecting Food Colors

This lesson became a hit right when Ksenia, PastryClass founder, decided to talk about her branding process and the creation of the PastryClass name, which initially was a whole different brand. But remember, this lesson is about food colors, and there's so much to learn: color types, composition, brands, and specifications. Her worldwide brand of best-selling food colors is the star of the lesson.

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20:00

Lesson 26

Mirror Glaze

Enjoy this class on the famous Mirror Glaze by Ksenia Penkina, and learn about the recipe and how each component will affect your glazing process. Create different glaze variations and discover tips and tricks on portioning and coloring the glaze. Learn to add food coloring, adjust your blender, and the ultimate secret to making your colors pop.

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18:00

Lesson 27

Learn from Ksenia’s First Cakes

"From that kind of disaster, you can always grow." Failure was where it all began for Ksenia: failures in making cakes, selling cakes from home, applying analytical skills and how you can establish yourself in the world of pastry at any stage of your career, from beginner to professional. In this lesson, Ksenia is breaking misconceptions about working with many recipes; she had only one cake recipe in the first 6 months of her career and has already achieved a boost of orders, followers, success and recognition. Set your goal to knowledge, theory and textures, and forget about the recipes, just like Ksenia did.

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37:00

Lesson 28

Step-by-Step Glazing Effects

"When I started working with mirror glaze, glazing effects didn't exist." Learn the creation process for every glazing effect and understand what can and can't be determined as a new effect. Get motivated, use these analytical steps in your creations, and discover the secrets and techniques to create just about every glazing effect: Tornado, Splash, Turn, Swirl, Stipes, Half-Half, Spider, Drop, Loop... and chat about the unpublished glazing effect that the world hasn't seen yet.

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15:00

Lesson 29

Unforgettable Theory: Glaze Master

That's it. We will never be the same again. Unforgettable, incredible, deep, and so detailed–both Ksenia and her signature theory. This lesson is indescribable, so we won't even try; those who know know. Just watch, learn, do it and become great.

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18:00

Lesson 30

Putting Glaze Theory into Practice

Ready to blend the best glaze of your pastry life without a single bubble in it? Ksenia is, and she is taking you on a journey with her. This lesson will teach you how to create a mirror-like glaze with no bubbles and so smooth you can see your own reflection! Chat about glaze storage and stabilization, misleading steps and misconceptions, temperatures and glaze textures, warming up the glaze, giving it a first blend, and how to deal with possible mistakes.

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19:00

Lesson 31

Demonstrating Glazing Effects

After 3 lessons in Glazing Theory, it's about time to experience glazing effects from the creator, the inventor, Ksenia Penkina–the Glazing Queen herself. Ksenia shares her newly discovered approach to glazing that is totally worry-free! Learn her signature approach to color selection, glazing steps, and more in this lesson.

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24:00

Lesson 32

Glazing Errors and Solutions

Learn to determine where your cake or glaze errors come from—the list is long, and we want to solve every problem. The problem could be a transparent glaze breaking, losing shine, bubbles, water drops, glaze lumps, mixing of colors, water puddles, cake deformation and so on. Lesson watched, problems solved.

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22:00

Lesson 33

Ksenia’s Secret Notebook

Ksenia never stops impressing, and we always want to learn more from her. And this lesson opens the door to her concealed archives, the knowledge of mystic Narnia of pastry.

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9:00

Lesson 34

Ksenia's Gift for Every Student

We're shocked, overwhelmed, amazed, motivated and inspired by this class. But there's more! Ksenia will gift her book to every student who takes this class. She also tells how she created her 4 books, with both a publisher and self-published, including Theory Guide "Great Glaze Doesn't Start With Glaze"—her theory book about her signature approach to glazing and how it became a worldwide bestseller.

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10:00

Lesson 35

10 Questions to Ksenia

A must-watch for those looking for some motivation.

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44:00

Lesson 36

BONUS: Beginner Class, Entry Level

Get bonus access to concealed archives of Beginner Classes from Ksenia's private collection and a unique opportunity to create a White Strawberry Mousse Cake, Mirror Glaze and Chocolate Velvet (no baking experience required). You will learn mousse cake essentials, proper textures, temperatures, product integration, basic ingredients and the right tools. This lesson is informative but straightforward, so anyone can create magic in their home kitchen.

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28:00

Lesson 37

BONUS: Beginner Class, Advanced 1

Continue learning from Ksenia's private collection of concealed archives of Beginner Classes. This second beginner class presents a combination of new recipes, techniques & knowledge that will bring you to the next level of pastry. Ksenia teaches Raspberry Red Velvet Mousse Cake, Spider Web Glazing Effect and Chocolate Cherry Mini Cakes. This lesson, "Advanced 1," is a continuation of the previous lesson, "Entry Level," so make sure to watch them in order.

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28:00

Lesson 38

BONUS: Beginner Class, Advanced 2

The final lesson from Ksenia's private collection of concealed archives of Beginner Classes is an introduction to incredible mousse cake recipes on the next level. Presenting new ingredients, combined layers, European premium biscuits, crisps and delicate mousses. Ksenia teaches Redcurrant Chocolate and Strawberry Lemonade Mousse Cakes and concealed solutions to safe Two-Tier Mousse Cake creation and fixation. This lesson, "Advanced 2," is a continuation of the previous lessons, "Entry Level" and "Advanced 1", so make sure to watch them in that order.

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2:00

Lesson 39

BONUS: Master Course, Introduction

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia's private collection.

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17:00

Lesson 40

BONUS: Master Course, Fruity Inserts

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Insert Recipes: Passion Fruit and Mango Coulis, Raspberry Coulis, Blueberry Compote, Orange Marmalade, Strawberry Insert, Kiwi Jelly. This bonus lesson includes extensive theory and techniques.

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19:00

Lesson 41

BONUS: Master Course, Sponges

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Sponge Recipes: Pistachio Dacquoise, Hazelnut Dacquoise, Coconut Sponge, Almond Dacquoise, Joconde Sponge, Brownie. This bonus lesson includes extensive theory and techniques.

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16:00

Lesson 42

BONUS: Master Course, Creamy Inserts

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Creamy Recipes: Orange Cremeux, Sour Calamansi Cream, Blueberry Cremeux, Soft Cream, Coffee Namelaka. This bonus lesson includes extensive theory and techniques.

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15:00

Lesson 43

BONUS: Master Course, Caramel and Crunch

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Lesson Recipes: Sanded Macadamia, Salted Dry Caramel, Coffee Paste, Almond Crumble, Pistachio Crisp with Raspberry, Coconut Crunch, Cocoa Nib Crunch, Kiwi Decoration Confit. This bonus lesson includes extensive theory and techniques.

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13:00

Lesson 44

BONUS: Master Course, Glazes

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Glaze Recipes: Mirror Glaze, Neutral Glaze, Cocoa Glaze/Dark Chocolate Glaze. This bonus lesson includes extensive theory and techniques.

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25:00

Lesson 45

BONUS: Master Course, Mousses

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Mousse Recipes: Coconut Mousse, Mousse Salted Caramel, Hazelnut Mousse, Cream Cheese Mousse, Pistachio Mousse with Matcha, Almond Coffee Mousse, Mango Mousse. This bonus lesson includes extensive theory and techniques.

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24:00

Lesson 46

BONUS: Master Course, Glazing and Effects

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Learn Clear Glaze for "Exotic Passion" cake, Clear Glaze for "Kiwi Mango" cake, "DROP" glazing effect for "Orange Hazelnut" cake, "SWIRL" glazing effect for "Macadamia Salted Caramel" cake, Cocoa Glaze for "Almond Cocoa Mocha" cake, "SPIDER WEB" glazing effect for "Pistachio Calamansi" cake, "SPLASH" glazing effect for "Blueberry Cheesecake", "STRIPES" glazing effect for donut shape "Almond Cocoa Mocha" cake. This bonus lesson includes extensive theory and techniques.

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8:00

Lesson 47

BONUS: Master Course, Errors and Solutions

Get bonus access to concealed archives of the Revolutionary Master Course from Ksenia’s private collection. Finalizing Cakes: “Kiwi Mango”, “Exotic Passion”, “Orange Hazelnut”, “Almond Cocoa Mocha”, “Macadamia Salted Caramel”, “Pistachio Calamansi”, “Blueberry Cheesecake”. Final words and summing up all the important techniques that can be now used in cooking any mousse cake/entremet recipe in the future to achieve most perfect results.

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The only way of making your glaze shiny is by looking from inside of the cake.
— Ksenia Penkina

Join thousands who have already taken a class.

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@fillmorebakeshop

I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

Kristina
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@anjamin_
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@ks_candymom

I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

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@surprisesetgourmandises

I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!

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Questions? Answers.

When do the pastry classes start?

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You can start your class anytime… In fact, what are you waiting for? Start your pastry journey right now, click me!

For how long can I access the pastry class?

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

What is our 5-star refund policy?

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Our goal is to make sure that you have the best learning experience possible. If PastryClass isn’t for you, simply email us within 5 days from the date of your enrollment purchase, and we'll provide a full refund. Terms apply.

Full information on our special 5-star refund policy you can find here.

What skill-level is required for pastry classes?

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

What do I get after enrollment?

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
• PREMIUM enrollment gets you 1 year of access to one class, and a certificate of completion.

Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryClassAI, a support tool created to enhance your learning experience, providing unlimited assistance instantly!

What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

Can I ask questions?

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There are 3 ways you can ask questions before and after enrollment.

1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.