T E AC H E S G L A Z I N G

Ksenia Penkina
teaches you
every aspect of a mousse cake—in theory and
practice— including mousses, sponges, crunches,
fruity and creamy inserts, and, of course, glazing.

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Table of Contents
Meet Ksenia Penkina
Baking Tools & Equipment
Ingredients

Gelatin Chapter #1
Cherry Matcha
Matcha Sponge
Pistachio Crunch
Sour Cherry Coulis
Raspberry Curd
Pistachio Mousse With Matcha

Rum Exotic
Joconde (Gluten Free)
Passion Fruit Cremeux
Passion Fruit Coulis
Dark Chocolate Mousse

Mirror Glaze

Bonus Section
Bonus: Master Course
Gelatin Chapter #2
Exotic Passion
Coconut Sponge (Gluten Free)
Coconut Crunch
Passion Fruit & Mango Coulis
Strawberry Insert
Coconut Mousse

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 Table of Contents
Orange Hazelnut
Hazelnut Dacquoise With Orange (Gluten Free)
Orange Marmalade
Orange Cremeux
Hazelnut Mousse

Pistachio Calamansi
Pistachio Dacquoise (Gluten Free)
Pistachio Crisp With Raspberry
Raspberry Coulis
Sour Calamansi Cream
Pistachio Mousse With Matcha

Kiwi-Mango
Joconde (Gluten Free)
Kiwi Jelly
Soft Cream
Mango Mousse
Kiwi Decoration Confit

Blueberry Cheesecake
Joconde (Gluten Free)
Almond Crumble
Blueberry Compote
Blueberry Cremeux
Cream Cheese Mousse

Macadamia Salted Caramel

Brownie (Gluten Free)
Sanded Macadamia
Salted Dry Caramel
Mousse Salted Caramel

Almond Cocoa Mocha

Almond Dacquoise (Gluten Free)
Cocoa Nib Crunch

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Table of Contents
Coffee Namelaka
Coffee Paste
Almond Coffee Mousse

Glaze Chapter
Mirror Glaze
Neutral Glaze (Hot Use)
Cocoa Mirror Glaze

Bonus: Beginner Classes

Gelatin Chapter #3
Beginner: Entry Level
White Strawberry Mousse Cake
Coconut Dacquoise
Strawberry Confit
White Chocolate Mousse
Mirror Glaze
Chocolate Velvet (Velour)

Beginner: Advanced 1
Raspberry Red Velvet Mousse Cake
Red Velvet Biscuit
Raspberry Confit
Vanilla Mousse
Neutral Glaze

Beginner: Advanced 1
Chocolate Cherry Individual Mousse Cakes
Sponge Biscuit With Cherry
Cherry Compote
Milk Chocolate Mousse

Beginner: Advanced 2
Redcurrant Chocolate Mousse Cake
Redcurrant Coulis

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 Table of Contents
Vanilla Cremeux
Chocolate Almond Dacquoise
Dark Chocolate Mousse

Beginner: Advanced 2
Strawberry Lemonade Mousse Cake
Strawberry Coulis
Joconde Biscuit
White Chocolate Crunch
Mousse Lemonade

Finalizing: Constructing, Glazing, Fixing, Cutting

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

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Meet
Ksenia Penkina

Ksenia Penkina is a young, passionate,

and experienced pastry artist based in
Vancouver, Canada. After earning her
degree in Switzerland, she continued to
develop her passion and knowledge for
patisserie, focusing on the intricate world
of dessert interiors, understanding the
chemistry behind it, and the process of
ingredient integration.

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 Ksenia’s famous mirror-glazed cakes, adorned The platform celebrated its one-year anniversary
with multiple colors and effects, have taken the in June 2023, continuing to revolutionize online
internet by storm, earning her the title of “Glazing pastry education and bring success to every
Queen.” Since the beginning of her artistic pastry student.
journey, she has pioneered several glazing effects
that have become classics in the world of pastry
art, embraced by chefs worldwide.

Reflecting on her unique style, Ksenia comments,

“People know me for my glazing, and I am highly
attentive to it. Glazing is my favorite part, but the
most important aspect is the cake itself.”

In 2016, Ksenia made history as the first in the

pastry industry to film an online class, attracting
over 40,000 students in five years. Additionally,
she published three recipe books and a theory
guide titled “Great Glaze Doesn’t Start With Glaze.”
Her global influence extended through teaching
hands-on classes worldwide, collaborating on
molds with Silikomart and Chocolate World,
launching her signature line of Haute Food Colors,
and creating the distinctive pastry perfume “Keep
Glazed” in collaboration with Thoo, available in
major perfume boutiques worldwide.

Following a successful five-year career focusing

on her personal brand, Ksenia founded and created
PastryClass - The World’s Best Online Pastry
Classes. The platform features online classes by
renowned chefs like Cédric Grolet, Pierre Hermé,
Ramon Morató, Frank Haasnoot, Jordi Roca,
Christophe Adam, and more.

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Baking Tools &
Equipment

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 It’s not necessary to have all of the baking in most countries. For specific items that aren’t
tools & equipment outlined here. Step one is available locally, google the product’s name and
always to watch your class first and then decide scroll through the suppliers in the results to find the
what’s essential for you to have. Below we have one that suits your delivery area.
outlined all of the baking tools & equipment we
use at PastryClass with specifications, possible We have students from over 140 countries, from
substitutions, and pictures, so you have a good big to small, industrial to developing; each country
understanding of the requirements and possible has everything you need to succeed in pastry.
variations in pastry production. This will help you
make an educated decision about whether you Now you have exclusive access to PastryClassAI,
need to purchase anything extra for your collection! so not only can you discover even more information
about baking tools & equipment, but also enhance
Please don’t feel the need to rush out and purchase your learning experience. From formulating recipes,
new equipment right away; all of the tools and mastering cooking techniques, troubleshooting
potential substitutions you will need are outlined baking errors, delving into theoretical aspects, or
in each of the classes you take. We don’t want you exploring ingredients, PastryClassAI is the go-to
to waste your time and money searching for items place where every pastry question finds an answer.
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!

All of the equipment you may need can be found

at supermarkets and local or online pastry shops

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 About This Class
PastryClass founder, and The Glazing Queen herself, has taught glazing arts to
over 45,000 students worldwide, and now it’s your turn. Prepare to transform
your pastry and mindset with the help of Ksenia Penkina and explore many
topics, from extensive theory, science, and recipes to deeply personal issues,
transformation and business.

You’re getting access not only to this newly filmed PastryClass but also to
Ksenia’s private collection of Revolutionary Master Course and Beginner Classes,
covering hundreds of recipes and hours of teaching material. Whether you are a
complete beginner or a professional chef, this class is for you!

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

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.

From Cancer and Disability to Becoming a TV Star at 17

Ksenia shares a deeply personal journey about overcoming cancer, having 9

surgeries and living with pain and disability daily. “Thank you for the pain that
brings me happiness every day.”

Education, Internships, and Successful Projects

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.

Becoming a Pastry Chef, Reaching $1 mil, and

Creating PastryClass.

Learn how she came up with the idea to become a pastry chef, made an
annual income of $1 million, and finally created PastryClass.

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 Mousse Cake Theory

Learn about the cake’s construction, measurements, structure and how they
impact the tasting experience, stability and glaze.

Glaze Problems and Emulsions Theory

Ksenia explains her signature theory: “Great Glaze Doesn’t Start With Glaze,”
explains everything that could go wrong with your glaze and discusses
emulsions.

Sponges and Meringue Theory

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.

Matcha Sponge

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.

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.

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Fruity Inserts Theory

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.

Gelatin Theory

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

Sour Cherry Coulis

Learn to work with coulis, confit, marmalade and, frankly, any other fruity insert
textures. Ksenia teaches the art of mastering reconstruction techniques to
create soft and light fruity inserts that add a burst of flavor to your cakes.

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!

Raspberry Curd

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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 Mousses Theory

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.

Pistachio Mousse and Assembly

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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Gluten Free Joconde

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.

Passion Fruit Cremeux

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.

Passion Fruit Coulis

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.

Ganache Theory

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.

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!

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 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.

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.

The Art of Cake Boarding

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?

Selecting Food Colors

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.

Mirror Glaze

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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Learn from Ksenia’s First Cakes

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.

Step-By-Step Glazing Effects

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.

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.

Putting Glaze Theory into Practice

Learn 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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 Demonstrating Glazing Effects

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.

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.

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.

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.

10 Questions to Ksenia

A must-watch for those looking for some motivation.

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Enroll the Class to Get Full Access.

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 Bonus:
Master Course

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Introduction

Get bonus access to concealed archives of the Revolutionary Master Course

from Ksenia’s private collection.

Master Course, Fruity Inserts

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.

Sponges

Sponge Recipes: Pistachio Dacquoise, Hazelnut Dacquoise, Coconut Sponge,

Almond Dacquoise, Joconde Sponge, Brownie. This bonus lesson includes
extensive theory and techniques.

Creamy Inserts

Creamy Recipes: Orange Cremeux, Sour Calamansi Cream, Blueberry

Cremeux, Soft Cream, Coffee Namelaka. This bonus lesson includes extensive
theory and techniques.

Caramel And Crunch

Sanded Macadamia, Salted 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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 Glazes

Glaze Recipes: Mirror Glaze, Neutral Glaze, Cocoa Glaze/Dark Chocolate

Glaze. This bonus lesson includes extensive theory and techniques.

Mousses

Mousse Recipes: Coconut Mousse, Mousse Salted Caramel, Hazelnut

Mousse, Cream Cheese Mousse, Pistachio Mousse with Matcha, Almond
Coffee Mousse, Mango Mousse.

Glazing And Effects

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, and more.

Errors And Solutions

Finalizing Cakes: “Kiwi Mango”, “Exotic Passion”, “Orange Hazelnut”, “Almond

Cocoa Mocha”, “Macadamia Salted Caramel”, “Pistachio Calamansi”,
“Blueberry Cheesecake”.

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Enroll the Class to Get Full Access.

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 Bonus:
Beginner Classes

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Entry Level

You will learn mousse cake essentials, proper textures, temperatures, product
integration, basic ingredients and the right tools

Advanced 1

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”.

Advanced 2

Ksenia teaches Blackcurrant Chocolate and Strawberry Lemonade Mousse

Cakes and concealed solutions to safe Two-Tier Mousse Cake creation and
fixation.

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 Enroll the Class to Get Full Access.

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 Find strength in your
weaknesses. Let them
help you become the best
version of yourself by
pushing you forward, not
holding you back.
Ksenia Penkina

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