Renat Agzamov is a champion of Russia in confectionery and prize-winner of the World Championship. He constantly brings new technologies from Europe, for example, from Christophe Michalak School, where some of the best confectioners in the world work. Recently on Russian TV channel "Friday" appeared the show "Confectioner", where Renat was in the lead role. The team of Renat Agzamov made cakes for:
If you plan to celebrate your birthday, anniversary, red day of the calendar during the trip, and you want to celebrate it in a special way, we can organize the arrival of Renat and his team of confectioners almost anywhere in the world. To do this, no later than two weeks, let us know about the upcoming event. We will agree on the shape, filling and decorations of the cake. You can send us any wishes on decorations: figures, inscriptions, decorations which you would like to see on the cake. If you are in Moscow, you have the opportunity to drive to the office of Renat and try the filling of cakes:
Carrot cake is a gentle, moist biscuit, prepared according to the American recipe, with the addition of carrot puree, raisins, walnuts, cinnamon, cream based on mascarpone cheese, sour cream and vanilla.
Honey cake is a homemade cake with a bright taste and smell of buckwheat honey, soaked with sour cream, baked according to the recipe of 1957.
Raspberry Chiffon is biscuit cake, steamed on the basis of whipped yolks and French Patisserie cream with the addition of vanilla ice cream and fresh raspberries with sugar.
Ferrano is a light chocolate filling based on exclusive varieties of Belgian chocolate, with the addition of baked milk, mascarpone cheese and airy profiteroles filled with chocolate mousse.
Berry cake is an airy biscuit, cream Plombir and of your choice, berry layer of freshly grated strawberries, black currants or cherries.
All cakes are prepared according to the technology of "Brickwork" — the biscuit is cut into cubes, each of which is separately lowered into the cream, and then glued in a staggered manner. This method allows you to evenly soak dessert cream. All cakes are covered with chocolate velvet velour. A thin layer of powdered chocolate (1.5–2 mm) is easily cut with a knife.
There are many options for decorating the cake, forms and materials, here are some of them:
If you have a complex project, and everything that you have seen in the portfolio does not suit you, the application must be submitted at least 3 months in advance. For such cakes, the sculptor creates a new master-model from clay, then it is converted into plaster, polished and then a food grade silicone mold is made. Such a process is necessary in order to make the necessary elements of chocolate or caramel. Additionally, you may need to make a new stand. An individual project requires careful development, preparation, and in some cases, work on it can take up to six months.