28. - 29. April 2026 - Mirror glaze Cakes and Design
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Mirror glaze Cakes and Design
Course day: 28. - 29. April 2026
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
The recipe for the mirror glaze seems like a secret that everyone is on the trail of.
Robert Oppeneder reveals this secret with great recipes, whether in classic dark, white or as a colorful glaze. The mirror-smooth surfaces in many possible and seemingly impossible color combinations of chocolate and fruit pulp base refine cakes into trendy works of art.
In this course you not only learn how to cover classic round shapes, but also modern shapes made from square or oval baking rings and creative silicone molds with various designs. Masterful creams of various chocolates, nougat and many other flavors meet fruity deposits, in combinations with interesting biscuits. However, a major focus is also placed on the edge and surface decor. Decor made of untempered & tempered chocolate / couverture and isomalt sugar is manufactured using elaborate techniques.
A cake design in all its refinements.
About 10 - 12 different cakes with filigree decor and fresh fruits are artfully made.
You can of course take the sophisticated, manufactured sweetART cakes home with you.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
Max.: 8 participants
Price: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Mirror glaze Cakes and Design
Course day: 28. - 29. April 2026
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
The recipe for the mirror glaze seems like a secret that everyone is on the trail of.
Robert Oppeneder reveals this secret with great recipes, whether in classic dark, white or as a colorful glaze. The mirror-smooth surfaces in many possible and seemingly impossible color combinations of chocolate and fruit pulp base refine cakes into trendy works of art.
In this course you not only learn how to cover classic round shapes, but also modern shapes made from square or oval baking rings and creative silicone molds with various designs. Masterful creams of various chocolates, nougat and many other flavors meet fruity deposits, in combinations with interesting biscuits. However, a major focus is also placed on the edge and surface decor. Decor made of untempered & tempered chocolate / couverture and isomalt sugar is manufactured using elaborate techniques.
A cake design in all its refinements.
About 10 - 12 different cakes with filigree decor and fresh fruits are artfully made.
You can of course take the sophisticated, manufactured sweetART cakes home with you.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
This article is VAT-exempt!
Note:
You can choose between making an initial down payment of 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Traval and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Traval and Culture).