Entremet: Ultimate Cake Workshop with Esti Garcia


Entremet: Ultimate Cake Workshop with Esti Garcia

490.00 530.00

Sat 20 July - Sun 21 July
9:00 am - 5:00 pm

Learn the fine art of making Entremet cakes from Patissier & Chocolatier, Esti Garcia. Early bird offer!

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In this extensive two-day class, you will learn how to create incredibly stunning Entrement cakes. Entremet is a term widely used nowadays in modern patisserie for cakes with intricate layers and mousse with a final shiny glaze or spray coat.


Esti will be teaching the art of modern cakes. In this class each student will learn the 'anatomy' of a layered cake. The design, flavour combination and creative process for impressing friends and family with your new cake skills.

The class covers many techniques with baking, caramelisation, freezing, chocolate tempering, etc.

Day 1 will cover the basics of cake making. Why layering is important and we'll make the 'bases' for our cakes. 

Day 2 will be focused on the mousse, freezing. Glazing and decorating to make to most spectacular and delicious cakes.


  • Expert knowledge and insights from Esti Garcia himself

  • Two 12cm cakes to take home

    • Salted caramel and chocolate cake with a shiny glaze, smooth chocolate sponge, luscious ganache and crunchy layers

    • Yoghurt, Raspberry, and almond cake with a velvet spray, crunchy almond praline. Yogurt mousse and raspberry compote

  • The greatest advantage of this class is how versatile it could be.  All these techniques learnt can be applied in a number of recipes to create different cakes and desserts.


  • Your love of good quality cakes

  • We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time


Moving from Colombia to Sydney in 2007, Esti studied cooking and worked in various restaurants (such as Rockpool Bar and Grill, Porteno,  Bodega Tapas Bar and Bodega 1904. Those experiences raised his interest for dessert making which he decided to take to another level by studying at Savour Chocolate and Patisserie School in Melbourne.

A desire to travel and enrich his experiences saw him go to Spain and work at Bubo Patisserie in Barcelona where under the guidance of Carles Mampel Esti learnt the importance of every little details, colour, flavour or texture when making pastries and cakes.

Travelled for a few months more around Spain and in San Sebastian and with some fellow Colombians opened a pop up restaurant to share their love for the food of their country. 

It was his last stop at L’ecole du Grand Chocolat Valrhona at Tain L’hermitage in France before returning to Australia that saw his love for chocolate turn into a passion which he now shares with his adoptive country. 

A strong believer in using only products of the highest standard, helping local artisans and communities along the way his work ethics are all about hard work, finesse, respect for ingredients and uniqueness.

Esti was recently crowned the winner for best plated dessert award at Savour Patissier of the Year 2018 before a world class judging panel which included Frank Haasnoot, Melissa Coppel, Jerome Landrieu and Paul Kennedy.

Cooking is all about team-work and sharing a good time, and our working stations are designed for 2 people. Therefore, if you've purchased 1 ticket only for this class and are coming by yourself, we will pair you with one of our other guests. A great way to make new friends!

The VIVE Experience is best appreciated with a minimum of 6 guests in the kitchen. If this number hasn't been reached 7 days prior to the class, VIVE Cooking School reserves the right to cancel it. 

By booking this class, you agree to our terms and conditions.