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How To Draw Dynamic Comic Book Superheroes - Start To Finish

How To Draw Dynamic Comic Book Superheroes - Start To Finish
Last updated 8/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 7.59 GB | Duration: 15h 0m

A Complete Step by Step Guide to Drawing Comic Book Heroes

What you'll learn
By the end of this course you will know how to create a variety of comic book superhero concepts from your imagination.
You will know how to create dynamic poses for your character designs.
You will have a much better understanding of how to draw comic book characters with perspective.
You will be able to use foreshortening in your drawings with more confidence.

Requirements
You should have a basic understanding of how to draw with primitive shapes.
You should have a passion for drawing character concepts.

Description
In this course you will learn how to draw dynamic comic book superheroes step by step. You will work along with me as we break down all the major components that comprise the superhero comic characters that we know and love. You will learn about proportions, anatomy, suit design, foreshortening, rendering, perspective, and how to draw dynamic poses from your imagination. These action poses are essential to creating powerful characters that can tell an amazing story! If you want to improve your ability to draw a variety of characters effectively, then this course is for you. The techniques that I will teach you here can apply to all sorts of art styles. Everything from game art, comics, concept art, and even figure drawing. These methods will teach you how to draw imaginative bodies with confidence.You will also learn to pencil, ink, and color a fully detailed comic book scene from start to finish! This will allow you to put all of this knowledge to goo use. By implementing these techniques into a project file you will commit them to memory and you are welcome to share your project with our comic art community!I have also added 6 Lessons on Drawing Various Hand Poses - Step by Step! ( Based upon a student request. )I have also added 7 Lessons on Drawing Various Proportions and Body Types! ( 10-12-2019 ) Updated - a new section on Drawing Fight Poses! 11 Videos Added ( 3-20-2021 )I am very confident you will find this course to be a valuable asset in your educational collection but if you find anything that would make this a better experience for you and the other students, please let me know. I will be happy to improve the course content as well as add new lessons when needed.You also get all the art files to work along with throughout this course. Please share your artwork in the Q&A Section and I will give you any feedback that I can.I thank you for viewing my course and good luck with your art!Robert A. MarzulloRam Studios Comics

Overview

Section 1: Introduction

Lecture 1 Introduction - Update

Section 2: Basic Proportions of the Superhero Male

Lecture 2 Male Superhero Proportions - Forward Facing

Lecture 3 Male Superhero Proportions - Forward Facing - Applying Anatomy

Lecture 4 Male Superhero Proportions - Profile View

Lecture 5 Male Superhero Proportions - Making Adjustments

Lecture 6 Male Superhero Proportions - Back View

Section 3: The Superhero Female

Lecture 7 Drawing the Female Hero Proportions - Forward Facing

Lecture 8 Drawing the Female Hero Proportions - Forward Facing - Adding Anatomy

Lecture 9 Drawing the Female Hero Proportions - Side View

Lecture 10 Drawing the Female Hero Proportions - Back View

Lecture 11 Drawing the Female Hero Proportions - Suit Design

Section 4: Drawing the Muscle Bound Brutes

Lecture 12 Drawing the Muscle Bound Brute - Proportions

Lecture 13 Drawing the Muscle Bound Brute - Proportions - Suit Design

Lecture 14 Drawing the Muscle Bound Brute - Rendering the Materials

Lecture 15 Drawing the Muscle Bound Brute - Angled Pose

Lecture 16 Critiquing and Editing Your Own Work

Section 5: Drawing Dynamic Superhero Poses

Lecture 17 Exercise - Drawing the 3 Main Masses of the Body

Lecture 18 Exaggerated Poses for Comics

Lecture 19 Drawing Male Dynamic Poses - Practice

Lecture 20 Drawing Female Dynamic Poses - Examples

Lecture 21 Drawing Female Dynamic Poses - Second Example

Lecture 22 Drawing the Mannequin and Refining the Pose

Section 6: Drawing Various Body Types

Lecture 23 Basic Gesture and Proportions of the Poses

Lecture 24 Drawing the Overweight Character

Lecture 25 Drawing the Skinny Character

Lecture 26 Drawing the Female Character

Lecture 27 Drawing the Brute Character

Lecture 28 Refining and finalizing the Poses

Lecture 29 Final Thoughts

Section 7: Drawing Characters with Perspective and Foreshortening

Lecture 30 Drawing Characters in Perspective

Lecture 31 Drawing a Character in a 2 Point Perspective

Lecture 32 Drawing a Character in a 3 Point Perspective

Lecture 33 Drawing a Character in a 3 Point Perspective - Adding in the Details

Lecture 34 Foreshortening Techniques

Lecture 35 Foreshortening an Arm Pose - Part 1

Lecture 36 Foreshortening an Arm Pose - Part 2

Section 8: Drawing Various Hand Poses

Lecture 37 Drawing the Open Hand Pose and Studying the Proportions

Lecture 38 Drawing the Hand from a Slightly More Advanced Angle

Lecture 39 Drawing the Hand Holding an Object

Lecture 40 Drawing a Clinching Hand Pose

Lecture 41 Drawing a Fist Towards the Camera

Lecture 42 Drawing the Clinched Fist from Another Angle

Section 9: Drawing, Inking, and Coloring a Comic Style Portrait Using Reference

Lecture 43 Blocking in the Larger Forms

Lecture 44 Stylizing the Work

Lecture 45 Inking the Lines

Lecture 46 Inking the Lines - Part 2

Lecture 47 Blocking in the Color - Part 1

Lecture 48 Blocking in the Color - Part 2

Lecture 49 Blocking in the Color - Part 3

Lecture 50 Final Touch Ups

Section 10: Creating a Comic Book Scene - Superhero Flying Towards Camera

Lecture 51 How to Use Thumbnail Sketches to Create Our Superhero Concept

Lecture 52 Making Changes to our Rough Sketch

Lecture 53 Cleaning up the Pose

Lecture 54 Adding Line Weight to the Drawing

Lecture 55 Creating Our Superhero Suit Design

Lecture 56 Drawing in Our Background

Lecture 57 Drawing in Our Background - Part 2

Lecture 58 Drawing in Our Background - Part 3

Lecture 59 Rendering Our Superhero Design

Lecture 60 Cleaning up the Helmet Design and Face of Our Character

Lecture 61 Inking Our Superhero - Part 1

Lecture 62 Inking Our Superhero Character - Part 2

Lecture 63 Inking Our Superhero Character - Part 3

Lecture 64 Inking the Background - Part 1

Lecture 65 Inking the Background - Part 2

Lecture 66 Coloring Our Superhero - Adding the Flats Part - 1

Lecture 67 Coloring Our Superhero - Adding the Flats Part - 2

Lecture 68 Adding Soft and Hard Edge Shadows

Lecture 69 Coloring Our Superhero - Adding Highlights

Lecture 70 Adding Color to the Cape

Lecture 71 Adding Highlights to the Suit Design

Lecture 72 Adding Color to the Buildings - Part 1

Lecture 73 Adding Color to the Buildings Part 2

Lecture 74 Adding Color to the Buildings Part 3

Lecture 75 Adding Effects to the Background

Lecture 76 Adding Color the Eyes and Face of our Superhero

Lecture 77 Adding Motions Lines and Effects

Lecture 78 Adding the Final Touches

Section 11: How to Draw Fight Poses

Lecture 79 Warming Up and Focusing on the Gesture of the Pose

Lecture 80 Warming Up and Focusing on the Gesture of the Pose - Part 2

Lecture 81 Drawing Iconic Fight Poses - Part 1

Lecture 82 Drawing Iconic Fight Poses - Part 2

Lecture 83 Drawing Iconic Fight Poses - The Upper Hand - Part 1

Lecture 84 Drawing Iconic Fight Poses - The Upper Hand - Part 2

Lecture 85 Drawing Iconic Fight Poses - The Upper Hand - Part 3

Lecture 86 Drawing Iconic Fight Poses - Up Close and Personal - Part 1

Lecture 87 Drawing Iconic Fight Poses - Up Close and Personal - Part 2

Lecture 88 Drawing Female Characters Fighting

Lecture 89 Drawing a Foreshortened Kicking Pose

Section 12: Various Studies + Breakdowns

Lecture 90 Male Legs Breakdown

Lecture 91 Drawing a Pose for a Villain - Step by Step

Section 13: Q+A Section

Lecture 92 How to Edit Your Artwork in Photoshop

Lecture 93 Pencil Brush Settings

Lecture 94 Bonus Lecture

Students that wants to learn how to draw amazing superheroes.,Anyone that wants to learn how to draw better variety in their comic book character designs.,Students that want to draw characters that appear more dimensional on the page.

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All About Cupcakes

All About Cupcakes
Last updated 10/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 6.01 GB | Duration: 4h 30m

The ultimate cupcake baking guide

What you'll learn
Learn to bake the perfect cupcake the right way! With dozens of cupcake flavors, fillings, frosting and decorations all from scratch.
Learn all the various techniques of preparing and baking cupcakes.
Work on amazing fillings and toppings such as pastry cream, lemon curd, chocolate ganache, caramel and many more.
Learn the classic Italian and swiss buttercream frosting method, in addition to innovative new frostings like whipped ganache and more.
Explore all the basic piping techniques and the correct way of creating them.
Create professionally looking fondant toppers such as a cute unicorn, smiley emoji, roses and many more.
Use different techniques to create show stopping decorations such as candied lemons, chocolate soil, hard candy and many more.
Learn all the tips and tricks and what to avoid while baking the perfect cupcake.

Requirements
There is no need in previous baking background or experience.
For some of the cupcake recipes students will need a few baking tools such as a whisk, a mixer and baking tins.
For some of the decorations students will need a piping bag and nozzle, a silicone mat and fondant.

Description
"All about cupcakes" is a comprehensive, easy to follow, step by step guide to the art of cupcake making. If you always wanted to bake perfect cupcakes like the professionals or you are looking to upgrade your baking and decorating skills, this is the course for you.you will learn how to effortlessly bake delicious, moist, and beautiful cupcakes and more importantly how to avoid all the common mistakes everyone makes while baking cupcakes, so you will never have a failed cupcake again.With this failed proof, tried and tested recipes you will learn how to: Bake seven different cupcake flavors using different common baking techniques. prepare four types of frostings and learn various types of frosting piping techniques. make four types of creams used as fillings. learn how to work with chocolate in order to create beautiful decorations. learn the basics of working with fondant and gum paste including how to create cupcake toppers and miniature models. experiment working with sugar and create stunning candies designs. create beautiful natural decorations such as candied fruit or caramelized popcorn.after you finish this course, you will be able to stun your friends and family with these knock out show stopping cupcakes or even expand to open you own cupcake business.

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Before we start baking

Lecture 2 Tools and utensils

Lecture 3 Pits and falls

Section 3: The basics of cupcake

Lecture 4 Vanilla cupcake

Lecture 5 Piping techniques

Section 4: "Sesame street" cupcake

Lecture 6 Banana cupcake

Lecture 7 Peanut butter filling

Lecture 8 Italian meringue buttercream frosting

Lecture 9 How to color butter cream

Lecture 10 Decorations

Section 5: Valentine's day cupcake

Lecture 11 Chocolate cupcake

Lecture 12 Chocolate swiss meringue frosting

Lecture 13 Dark chocolate ganache

Lecture 14 Chocolate decorations

Lecture 15 Cupcake assembly

Section 6: Lemon meringue cupcake

Lecture 16 Lemon cupcake

Lecture 17 Lemon curd filling

Lecture 18 Candied lemon peels

Lecture 19 French meringue frosting and assembly

Section 7: Popcorn cupcake

Lecture 20 Brown sugar cupcake

Lecture 21 Whipped caramel ganache frosting

Lecture 22 Caramel sauce

Lecture 23 Caramelized popcorn

Lecture 24 Cupcake assembly

Section 8: Campfire cupcake

Lecture 25 Red velvet cupcake

Lecture 26 Mascarpone cheese frosting

Lecture 27 Chocolate soil

Lecture 28 Isomalt fire candy

Lecture 29 Cupcake assembly

Section 9: Sugar paste introduction

Lecture 30 Sugar paste introduction

Section 10: Emoji cupcake

Lecture 31 Marble cupcake

Lecture 32 Cream p tisserie filling

Lecture 33 Emoji cupcake topper

Section 11: Celebrations cupcake

Lecture 34 Cherry confit filling

Lecture 35 Gum paste decorations

Section 12: Unicorn cupcake

Lecture 36 Funfetti cupcake

Lecture 37 Gum paste unicorn and rainbow

Section 13: Vegan baking

Lecture 38 Vegan replacements for dairy products

Lecture 39 egg replacements

Section 14: Bonus

Lecture 40 Bonus

From complete beginners to professional bakers who are looking to learn the art of baking cupcakes.,Home bakers struggling with creating professional looking cupcakes.,Anyone who want to learn new recipes and create new and unique cupcakes.,Anyone who wants to learn how to work and use fondant on cupcakes.,Pastry shop owners who want to add specialty cupcakes to their menu.,Anyone who wants to sell specialty cupcakes for events such as birthdays, baby showers and anniversaries.,Anyone looking to expand their culinary background and advance their baking career.

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Indian Cooking - Restaurant Style Cooking Course 2021

Indian Cooking - Restaurant Style Cooking Course 2021
Last updated 4/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 6.34 GB | Duration: 4h 55m

Learn - Base gravies (Red, Yellow, Green, White, Yellow Non veg & Makhani gravy) Karahi chicken, Palak Paneer & more.

What you'll learn
PROFESSIONAL INDIAN COOKING FROM BEGINNERS TO EXPERTS
RESTAURANT STYLE COOKING AT HOME

Requirements
FOR ALL

Description
Restaurant Indian food is delicious but difficult to replicate at home. That is because we don't know how to cook food with base gravies. I realise, how important a good gravy or curry base is. Especially with Indian food. And they are usually so easy to make. They just need the right ingredients and some proportions. With all the Gravies at hand one can cook any dish in 10 minutes. Plus I have added the recipes made with different gravies. If you want to start your Own Indian catering, a restaurant, food truck or you are a food enthusiast this is the course for you. This course will teach you to control the spice level in the curries and yet make delicious food. So let's embark on this Magical Masala Trail of Indian cooking.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 About the course

Lecture 3 Introduction to utensils

Section 2: COOKING BASICS

Lecture 4 Cooking basics Ginger and garlic paste

Lecture 5 Cooking basics Green chilli paste

Lecture 6 Cooking basics cutting onion

Lecture 7 Cooking basics cutting Tomato

Lecture 8 Cooking basics know your Spices

Section 3: Gravy

Lecture 9 Onion tomato masala or Otm or Tadka or Chop masala

Lecture 10 Red gravy

Lecture 11 Veg gravy or Yellow gravy

Lecture 12 Makhani gravy

Lecture 13 Green gravy

Lecture 14 Non veg gravy

Lecture 15 White gravy or cashew gravy

Section 4: Restaurant recipes

Lecture 16 Aloo jeera or Cummin Potato

Lecture 17 Chicken tikka butter masala

Lecture 18 Butter chicken

Lecture 19 Paneer makhani

Lecture 20 Achari paneer or Pickle cottage cheese gravy

Lecture 21 Aloo gobhi or Potato Cauliflower

Lecture 22 Karahi Paneer or Cottage cheese karahi

Lecture 23 Karahi Chicken or Murg Karahi

Lecture 24 Chicken curry

Lecture 25 Paneer tikka butter masala

Lecture 26 Chicken home stew or Punjabi chicken tari

Lecture 27 Murg do pyaza or chicken with onion

Lecture 28 Mix Vegetable

Lecture 29 Paneer TakaTak

Lecture 30 Mutton Roganjosh

Lecture 31 Mutton Rarrah

Lecture 32 Chicken Biryani

Lecture 33 Dal Makhani

Lecture 34 Shahi Paneer or Royal cottage cheese

Section 5: Palak / Spinach Gravy recipes

Lecture 35 Palak/ Spinach corn (Corn palak recipe (Makai palak recipe)

Lecture 36 Palak kofta or Cottage cheese dumplings in spinach sauce

Lecture 37 Palak paneer or Spinach cottage cheese gravy

Lecture 38 Palak Murg or Spinach gravy chicken

Lecture 39 Palak sabz Maloni / Spinach mix vegetable

Section 6: Tawa / Skillet cooking

Lecture 40 Rustic red gravy

Lecture 41 Tawa mushroom

Lecture 42 Tawa kaleji or Griddle liver gravy

Lecture 43 Tawa chicken

Lecture 44 Mutton Keema Kaleji

Lecture 45 Tawa Gobhi ot Tawa cauliflower

Section 7: Channa white or Chickpeas Recipes

Lecture 46 How to boil chickpeas

Lecture 47 Chana masala

Lecture 48 Kadai Chole

Section 8: Indian Breads ( Nan, Kulcha, Paranthas)

Lecture 49 Nan dough master recipe

Lecture 50 Plain Nan

Lecture 51 Garlic Nan

Lecture 52 Aloo kulcha or Potato stuffed Nan

Lecture 53 Parantha dough

Lecture 54 Parantha dough ball

Lecture 55 Parantha Four ways

Section 9: Masala mix / Spice mix

Lecture 56 Garam Masala

Section 10: Additional material

Lecture 57 Ingredients used

Lecture 58 Boiling Potatoes

Lecture 59 Indian cottage cheese / Paneer recipe

Section 11: Books to help you with your Journey

Lecture 60 Book of all about the course

PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE.,INDIAN COOKING AT HOME

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Advance Sugar Display by World Pastry Champion

Advance Sugar Display By World Pastry Champion
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 8.35 GB | Duration: 6h 38m

This course will cover the advance level of Sugar arts creating a display

What you'll learn
Learn advance sugar display
Learn how to bolil sugar , colour and pull sugar
Learn advance level of figurines and blown sugar
Learn advance level of Ribbons

Requirements
No pre requirement for this program

Description
Making a Sugar display or may be any display is not an easy thingReason being simple that before making a display you have to come up with a design. A design which is based on a theme, have all the components who want to add in order to hi light the theme. Second is the balance which could be balance of design , balance of the structure to stand , balance of the colours and lastly balance of the components.If you dont have this balance then for sure the display will not look good.One always have to understand that display showcase a little smile of people face who admise the creativity of the chef. in case the display is not good or not balance, offcourse the eye appeal will not be there.Sugar display specially need the understanding on the boiling of sugar , how to clean the sugar and how the colour and pulling of sugar work. The sugar is very hot and have to be done in a very professional and careful manner. This topic need a continous practise in order to get a good resultChef Loi Ming Ai, World Pastry Champion in this workshop teaches you a great world class Sugar display which have different small to big components. He will be teaching you how to make boil sugat, colour the sugar , pull the sugar , blow the sugar, making blown sugar, ribbon flower and casting of base to support. You will also learn how to make pastillage dough, cout outs and dry it.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Introduction to product

Lecture 3 EP1 - Patillage

Lecture 4 EP2 - Sugar Making

Lecture 5 EP3 - Sugar Cactus

Lecture 6 EP4 - Sugar Ribbon

Lecture 7 EP5 - Sugar Pillar

Lecture 8 EP6 - Base & Sphere

Lecture 9 EP7 - Snail Figurine

Lecture 10 EP8 - Head & Hands

Lecture 11 EP9 - Skull

Lecture 12 EP10 - Sugar Hat

Lecture 13 EP11 - Sugar Lollipop

Lecture 14 EP12 - Base Assembly

Lecture 15 EP13 - Figurine Assembly

Lecture 16 EP14 - Final Assembly

This program is suitable for Students as well as professionals

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Advance Fine Dining Plated Dessert by World Pastry Champion

Advance Fine Dining Plated Dessert By World Pastry Champion
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 6.74 GB | Duration: 5h 24m

World class Plated desserts for srudents , Enthusiasts and Professionals

What you'll learn
Learn fine Dining desserts
Learn different component of plated dessert
Learn Mousse based desserts
Learn sticky rice Pudding

Requirements
No pre requisite for this program

Description
Professional Plated Dessert by World Pastry ChampionThis program will cover 6 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchenApple and Celery Leaf - A single serving dessert composed of apple filled beignets, crisp apple chips, blending well with a white chocolate powder, a delicious caramel sauce, a light airy celery foam, served along with a green apple sorbetChocolate Combination - A plated dessert consisting of a cr me fraiche parfait, whiskey soaked chocolate sponge,decadent chocolate mousse and a light cappucino foam, served along with moch sugar cubes made from marshmallow.La Namalaka De Fraise - Inspired by the japanese namelaka, this dessert consists of a caramalised white chocolate namelaka along with a strawberry jelly, crisp sable base, balsamic reduction and garnished with crisp strawberry tuile.Lemon Plate - A single serving dessert consisting of a delicious hazelnut crunchy base, a creamy lemon mouselline served along with a tangy lemon confit powder and a lemon thyme sauce. The dessert is served with a yoghurt sorbet.Mango sticky Rice - A dessert of the tropics. It consists of sticky rice served along with caramel sauce, a creamy coconut diplomat, crisp nougatine and a refreshing mango sorbet.Fragrance - Strawberry sparking water and strawberry combination. Verity of texture and refreshing flavour to balance this plated.This program can be perfectly used in a high quality restaurant, Fine dining or High End cafe.We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production

Overview

Section 1: Introduction

Lecture 0 Introduction

Lecture 1 Apple and Celery Leaf

Lecture 2 Fragrance

Lecture 3 Chocolate Combination

Lecture 4 La Namaleka de Fraise

Lecture 5 Lemon Plate

Lecture 6 Mango Sticky Rice

This program is suitable for Enthusiats, Home bakers and well as professionals

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Advance Tarts & Torte by Master Pastry Chef

Advance Tarts & Torte By Master Pastry Chef
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 5.10 GB | Duration: 4h 3m

Advance Tart and torte by APCA Malaysia- An International Pastry & Culinary School

What you'll learn
Learn Advance Tart by Master pastry chef
Learn about advance level cheese tarts
Learn about exotic fruit tarts
Learn about advance french Tarts
Learn all about advance tart which you can recreate in your kitchen

Requirements
This program does not need any prior knowledge

Description
Advance Tart by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of dough to make a tart is very important. The way you make the dough, either creaming or crumble method ensure the crunch in it which also depend on the type of baking you apply.You will learn about the different filling which could be almond cream, Custard cream , Pistachio cream , Jams or chocolate ganache. You will also learn how to make different sponges or crunch base which you use to provide extra texture. You will also learn how to add fruits in the from of fresh fruit or spreads. Lastly you will be making different types of cream or mousse and the glazing techniquesThis program cover all level of different types of tartsYou will be covering 7 different types of Advance tarts with different composition in this program which can be easily replicated in kitchen -Chocolate Raspberry Tart - Chocolate sweet pastry tart shell, filled with a chocolate flourless sponge, raspberry jam and a light chocolate chibouste.Exotic Tart - Sweet tart shell filled with pineapple almond cream, refreshing mango compote, and light caribbean cocktail mousseGrapefruit Tart - Sweet paste dough lined tart, filled with pistachio cream along with fresh grape fruit segments, topped with a light grapefruit chibouste and strawberry jellyHazelnut choux Tart - Caramelized puff pastry topped with praline mousseline and small choux pastry filled with vanilla cremeux.Mont Blanc - The classic flavours of Mont Blanc reimagined into a modern tart.Pear and Caramel Tart - Sweet pastry, Almond Cream and poached pears presented in a modern and beautiful way to accentuate the pears beautyCheese Tart Revisited - Almond shortcrust with baked cheesecake, filled with citrus pain de gene, light cream cheese mousse, and refreshing lime confit.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Cheese Tart Revisited

Lecture 3 Chocolate Raspberry Tart

Lecture 4 Hazelnut Choux Tart

Lecture 5 Exotic Tart

Lecture 6 Grapefruit Tart

Lecture 7 Pear & Caramel Tart

Lecture 8 Mont Blanc

This program is suitable for Students, home bakers, enthusiasts as well as professionals

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Ice Cream & sorbet by World Pastry Champion

Ice Cream & Sorbet By World Pastry Champion
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 5.59 GB | Duration: 4h 28m

Learn how to make Icre Cream cakes

What you'll learn
Learn about Ice Cream Making
Learn how to make Sorbet
Learn to to make cakes based on Ice Cream and sorbet
Learn about Ice Cream sandwiches

Requirements
No pre requisite for this program

Description
We all wanted to know how to make Ice Cream or Sorbet. There is a lots of science involved in this topic where you need to know about the sugar, fruits acidity and also have to understand more about proper storage and serving temperature. This is a specialised program where World Pastry Champion Chef Loi Ming Ai teach you about Ice Cream and Sorbet and then use them to create a selection of Ice Cream Cake. Ice Cream Macaron Strawberry Sandwich - A macaron sandwich filled with chocolate / Strawberry flavoured ice creamBanana Chocolate Peanut- An ice cream cake made with a combination of banana sorbet, soft caramel filling and chocolate ice cream nestled on a crunchy peanut sable base.Earl Grey Tea - Parfait infused with earl grey tea along with milk chocolate ice creamExotic Chocolate Cake - A combination of exotic flavours that consists of an mango lemon sorbet paired along with chocolate gianduja parfait with caramalised cocoa nibs toasted coconut ice cream on a gianduja flavoured dacquoise base.Ice Cream Macaron chocolate Sandwich - A macaron sandwich filled with chocolate / Strawberry flavoured ice creamMaple Cake - An ice cream cake made with maple ice cream along with caramalised walnuts along with a hazelnut dacquoise baseTiramisu - Inspired by the italian dessert, this ice cream cake is made from mascarpone ice cream, coffee ice cream on an almond dacquoise.Vacherin - A classic, made with strawberry sorbet and vanilla ice cream along with crunchy meringue and cr me chantilly

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 All Product Introduction

Lecture 3 Ice Cream Macaron Strawberry Sandwich

Lecture 4 Banana Chocolate Peanut

Lecture 5 Earl Grey Tea

Lecture 6 Exotic Chocolate Cake

Lecture 7 Ice Cream Macaron Chocolate Sandwich

Lecture 8 Maple Cake

Lecture 9 Tiramisu

Lecture 10 Vacherin

This program is suitable for Pastry Enthusiats, Home bakers, Teachers as well as professionals

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Learn how to decorate cakes

Learn How To Decorate Cakes
Last updated 12/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 6.59 GB | Duration: 5h 13m

Get all the acquired knowledge and the most hidden tricks and tips that will simplify cake decorating.

What you'll learn
How to frost and glaze cakes and how to make chocolate decoration.
You will learn how to make a decorative figurine like Elsa (Frozen).
You will learn the most hidden tricks and tips that will simplify your dessert preparation and then stay in your digital drawer for you to use at any time.
Making 3D cakes, 3-tier wedding cake, dessert decoration tips and tricks, preparing fast-drying sugar paste and other cake decoration tips.

Requirements
A kitchen with a working oven.
Mixer.
Products for baking, like chocolate.
Baked cake, there are no cake baking recipes in online education.
Cake decorating utensils.

Description
Eva Klinc is a cake decorator. Her specialty are bust cakes in human form. The course is led by a purely creative person who likes to experiment and learn something new. Eva says that baking desserts is part of her DNA, as her mother is an avid baker and all of Eva's sisters followed her carefully. When embarking on her career as a pastry chef, she also received immense support from her father, who continuously encouraged her and let her know unconditionally that she could dream. By applying to a competition organized by the British Cake Masters Magazine, which she then won, she proved with her creation - blue Neytiri, a character from the movie Avatar, that anything is possible.Why take the cake decorating course?She learned about decorating cakes from all possible sources. Through online courses, literature that was available on the Internet, online schools, etc. She fell in love with learning, with the purpose of imparting knowledge, her greatest mission has become imparting knowledge to all eager to learn. In this online course, she will share with you all the acquired knowledge, the most hidden tricks and tips that will simplify your dessert preparation and then stay in your digital drawer for you to use at any time. Check out the online course content Eva has prepared for you.

Overview

Section 1: Frosting cakes

Lecture 1 Introduction

Lecture 2 Frosting cakes

Lecture 3 Covering cakes with sugar paste

Lecture 4 Different types of sugar paste and colors

Lecture 5 Pastillage

Lecture 6 Chocolate tempering made easy

Lecture 7 Glazing cakes

Lecture 8 Edible paper flowers

Lecture 9 Sugar paste flowers

Lecture 10 Tall cakes

Lecture 11 Making a decorative figurine (Elsa)

Lecture 12 3D cake basics

Lecture 13 Multi-tiered cakes

Lecture 14 BAM p tisserie challenges - Cake decorating

For all of those who have a sweet tooth and love to create with joy in our kitchens!

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Acrylic Paint - Animals

Acrylic Paint - Animals
Published 7/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 7.40 GB | Duration: 6h 39m

learn to draw and paint using acrylic materials

What you'll learn
Painting using acrylic technique
Step by step in real time
Specialized technique of the painter Keyla Morel
Step-by-step tips to develop creativity

Requirements
Tips in the step by step to develop creativity

Description
In this painting course, you will learn to paint faces, sketches, and human figures with the professional artist Keyla Morel.The technique applied in this course is Acrylic, in which you will work on basic aspects from the selection of materials and tools, to the application of techniques in work developed step by step.The course includes three modules. Each module includes a video in reduced time for the impatient, and to see everything done step by step, it includes the video in real-time.Module - AnimalsThe following practical work is included hereainting a leopardPainting a beetlePainted a hummingbirdPainting a lionSpecial Class - Blur TutorialWe recommend that you first see the course in its fast version. This usually lasts between 20 and 25 minutes, in which the work to be done can be dimensioned, emphasizing details but above all showing the final result in a short time. The video is sped up to facilitate this result.To develop the work, following every detail with your own materials, real-time video is recommended. Here the painter details things more extensively, thus being able to follow each brushstroke, including corrections on the fly. Finally, the same result is obtained but it will be very useful for beginners to know how each effect, line, and shadow was made.#AulaGEOThis is an art course for both beginners and fans of painting as well as for painters, who want to practice the acrylic technique through drawings that its final composition is complex but its step-by-step construction shows that it is simple.

Overview

Section 1: Animals

Lecture 1 Painting a leopard - short version

Lecture 2 Painting a leopard - long version

Lecture 3 Painting a beetle - short version

Lecture 4 Painting a beetle - long version

Lecture 5 Painting a hummingbird - short version

Lecture 6 Painting a hummingbird - long version

Lecture 7 Painting a lion - short version

Lecture 8 Painting a lion - long version

Lecture 9 Extra class - Blurring tutorial

Drawing and painting enthusiasts,General public,Talented people who want to learn how to use acrylic technique,Art teachers who want to learn a practical teaching technique

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Advance Chocolate Display by World Pastry Champion

Advance Chocolate Display By World Pastry Champion
Last updated 11/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 5.40 GB | Duration: 4h 16m

World class 3 dimentional chocolate display

What you'll learn
Learn Advance chocolate display by World Pastry Champion
Learn how to make Chocolate flowers
Learn how to make chocolate figurines
How how to construct and assemble a 3 dimentional chocolate display

Requirements
There is no pre requisite but its always good to have basic knowledge of chocolate tempering and rest is practise

Description
Making a chocolate display or may be any display is not an easy thingReason being simple that before making a display you have to come up with a design. A design which is based on a theme, have all the components who want to add in order to hi light the theme. Second is the balance which could be balance of design , balance of the structure to stand , balance of the colours and lastly balance of the comonents.If you dont have this balance then for sure the display will not look good.One always have to understand that display showcase a little smile of people face who admise the creativity of the chef. in case the display is not good or not balance, offcourse the eye appeal will not be there.Chocolate display specially need the understanding on the chocolates. which mean how to temper the chocolate good way. second , you need to have a good mantaining temperature otherwise there is a possibility of breaking or melting.Chef Tan Wei loon in this workshop teaches you a great world class chocolate display which have different small to big components. He will be teaching you how to make cardboard Moulds and then how to do the casting. You will be learning how to make chocolate paste and then how to use them to create different figurines.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 EP 1A - Base & Tornado

Lecture 3 Episode 1B - Base & Tornado

Lecture 4 Epsiode 2 - Chocolate Bamboo

Lecture 5 Episode 3A - Tazmanian Devil

Lecture 6 Episode 3B - Tazmanian Devil

Lecture 7 Episode 3C - Tazmanian Devil

Lecture 8 Episode 3D - Tazmanian Devil

Lecture 9 Episode 3E - Tazmanian Devil

Lecture 10 Episode 4 - Chocolate Plastic

Lecture 11 Episode 5 - Assembly

Lecture 12 Episode 6 - Chocolate Leaves

Lecture 13 Episode 7 - Chocolate Sphere & Disc

Lecture 14 Episode 8 - Chocolate Flowers

Lecture 15 Episode 9 - Assembling

This program is suitable for everybody from students to professional

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Taste Of India - Vegetarian Indian Cuisine.

Taste Of India - Vegetarian Indian Cuisine.
Last updated 2/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 7.49 GB | Duration: 5h 16m

Learn to make delicious vegetarian Indian cuisine

What you'll learn
Basic kitchen knowledge
Various Indian cuisine recipes
Cooking skills
Self confidence

Requirements
No cooking experience needed. You will learn everything from scratch.

Description
Hello,Welcome to chef Anjali's Taste of India course to cook learn and enjoy.The taste of Indian foods and unique style of cooking and serving is not restricted to the Indian people; it is enjoyed by millions every day around the globe. So, what is it that sets Indian food apart from the rest?Indian food is tasty, healthy, and always contains the nicest spices with unique flavours. I am passionate about bringing amazing experiences to people's taste buds in order to master the skill of cooking. I believe that once you start pouring in the sauces, sprinkling the spices, stirring the mixtures and tasting the final dish, you will fall in love anyway.I believe that everyone must learn to cook, learn and enjoy. It is a skill like no other. Indian History witnessed people winning hearts by presenting delicious food to the concerned people. My cooking tips, recipes and presentations will help you all to develop a love for cooking and your taste will help people to develop a love for your food.Yes, Chef Anjali is coming up with all the informative videos which will definitely help you plan your day with delicacies. All the recipes from Traditional breakfast to mouth-watering lunch followed by crazy snacks and delicious dinners to tasty desserts. so come let us Cook learn and Enjoy together. All the recipes are completely detailed and also include Chef Anjali s tips and tricks. They are easy to learn and even easier to make. Even if you re a fresher or an amateur at cooking, you can follow these recipes and become a self-learnt chef.

Overview

Section 1: Breakfast

Lecture 1 Avalakki

Lecture 2 Batter for Idli, Dosa, Uttapam

Lecture 3 Dosa

Lecture 4 Masala Dosa

Lecture 5 Uttapam

Lecture 6 Idli

Lecture 7 Meduwada

Lecture 8 Poha

Lecture 9 Upma

Lecture 10 Moong Pancakes

Lecture 11 Sambhar

Section 2: Meals

Lecture 12 Chole Bhature

Lecture 13 Dal Dhokli

Lecture 14 Idiyappam

Lecture 15 Vegetable Stew

Lecture 16 Pooran Poli

Lecture 17 Puri Bhaji

Lecture 18 Sweet Chilla (Pancakes)

Lecture 19 Khichu

Section 3: Sabzi

Lecture 20 Cabbage sabzi

Lecture 21 Corn Sabzi

Lecture 22 Golden gravy

Lecture 23 Moong Sabzi

Lecture 24 Matki Sabzi

Lecture 25 Potato Sabzi

Lecture 26 Papad Sabzi

Lecture 27 Paneer Ghotala

Lecture 28 Sev Tamatar Sabzi

Lecture 29 Stuffed Lady Fingers Sabzi

Lecture 30 Paneer Butter Masala

Lecture 31 White Gravy

Section 4: Rotis

Lecture 32 Aloo Paratha

Lecture 33 Jowar Roti

Lecture 34 Kulcha

Lecture 35 Butter Naan

Lecture 36 Paratha

Lecture 37 Phulka Roti

Lecture 38 Mix Veg. Paratha

Section 5: Dal

Lecture 39 Dal Fry/ Dal Tadka

Lecture 40 Gujarati Dal

Lecture 41 Kadhi

Lecture 42 Mix Dal

Section 6: Rice

Lecture 43 Bisibele Rice

Lecture 44 Jeera Rice

Lecture 45 Kashmiri Pulav

Lecture 46 Masala Khichdi

Lecture 47 Plain Steamed Rice

Lecture 48 Pudina Pulav

Lecture 49 Pulav

Section 7: Soups

Lecture 50 Healthy Veg. Soup

Lecture 51 Tomato Soup

Section 8: Salads

Lecture 52 Orange & Beetroot Salad

Lecture 53 Tandoori Salad

Section 9: Street food

Lecture 54 Pani Puri

Lecture 55 Ragda Pattice

Lecture 56 Sev Puri

Lecture 57 Bhel

Lecture 58 Misal Pav

Lecture 59 Pav Bhaji

Lecture 60 Vada Pav

Section 10: Snacks

Lecture 61 Sabudana Khichdi

Lecture 62 Fried Roti

Lecture 63 Roti Chivda

Lecture 64 Roti Khakhra

Lecture 65 Instant Khaman Dhokla

Lecture 66 Instant Rava Dhokla

Lecture 67 Multigrain Muthiya Bars

Lecture 68 Palak Pakoda

Lecture 69 Crispy Corn

Lecture 70 Cheese Balls

Section 11: Chutneys

Lecture 71 Coconut Chutney

Lecture 72 Onion Tomato Chutney

Lecture 73 Curry Leaves Chutney

Lecture 74 Garlic Chutney

Lecture 75 Peanut Chutney

Lecture 76 Mint Chutney

Lecture 77 Dates & Tamarind Chutney

Lecture 78 1000 Island Dressing

Section 12: Masalas

Lecture 79 Chaat Masala

Lecture 80 Chai (tea) Masala

Lecture 81 Chole Masala

Lecture 82 Garam Masala

Lecture 83 Milk Masala

Lecture 84 Pav Bhaji Masala

Lecture 85 Sabji Masala

Lecture 86 Sambhar Masala

Section 13: Beverages

Lecture 87 Kadha

Lecture 88 Masala Kesar Chai

Lecture 89 Masala Milk

Lecture 90 Turmeric Milk

Lecture 91 Raw Mango Juice

Section 14: Sweets

Lecture 92 Fruit Salad

Lecture 93 Kalakand

Lecture 94 Kheer

Lecture 95 Mix Dry Fruit Barfi (Sugar free)

Lecture 96 Moong Dal Halwa

Lecture 97 Besan Ladoo

Lecture 98 Churma Ladoo

Lecture 99 Coconut Rava Ladoo

Lecture 100 Coconut Rose Ladoo

Beginners in cooking wanting to learn Indian cuisines

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All About Sugarcraft - fondant models for cakes and cupcakes

All About Sugarcraft Fondant Models For Cakes And Cupcakes
Last updated 4/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 8.20 GB | Duration: 6h 9m

Learn how to make fondant (gum paste) decorations and characters for cupcakes and cake toppers.

What you'll learn
The basics of working with gum paste: rolling, cutting, gluing and basic shapes as well as understanding how to work with this material and storing it.
How to create various professionally looking decorations to set on cupcakes or cakes, as well as 3d models cake toppers.
Various modeling techniques ranging from easy and simple all the way to complex and elaborate.
Creating cake toppers such as the teddy bear and high heel shoe.
Creating a character from top to bottom, including how to create the face, hair, clothing and more.
How to make stunning realistic sugar flowers and filler flowers to create a showstopper flowery cake.
How to make small and cute models that can be attached to the sides of a cake as decorations or on top of cupcakes.
How to cover a cake with fondant.

Requirements
There is no need in previous Sugarcraft background or experience.
For some of the models, students will need a few Sugarcraft tools such as a rolling pin, a Dresden tool and cutting rings.

Description
Learn how to create beautiful and stunning characters and models out of gum paste. In this course you will learn everything you need to know about gum paste and fondant, how to work with the dough, from basic techniques all the way to interacted and complex designs. Learn the basics of rolling, cutting and gluing, how to create the basic shapes that are the beginning of all models, how to store your paste properly as well as additional edibles we use to help us with the modelling process. This course is easy to follow with step-by-step demonstrations and detailed explanations. From basics to complex and interacted characters and models, cupcake and cake decorations and designs. learn all the techniques, tips and tricks to become a professional cake and cupcake decorator. Take your skills to the next level with these one of a kind special template designs to help guide you through the modelling process and also replace some special cutters. If you have never picked up a piece of fondant or gum paste in your life or you are an amateur looking to get professional, this is the course for you. After finishing this course, you will be able to use this knowledge to make your own beautiful creations all by yourself.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Essential Edibles & Equipment

Section 2: Getting to know the dough

Lecture 3 Gum Paste Vs Fondant

Lecture 4 Climate And It's Affects

Lecture 5 Additional Materials

Lecture 6 Storing And Troubleshooting

Section 3: Modelling tips and techniques

Lecture 7 How To Roll The Dough

Lecture 8 Cutting The Dough

Lecture 9 Basic Shapes

Lecture 10 Molds And Texture

Lecture 11 Glue Types

Section 4: Color mixing

Lecture 12 How To Color Gum Paste

Lecture 13 Primary And Secondary Colors

Lecture 14 Shades And Tones

Lecture 15 Vintage Colors

Lecture 16 Skin Tone

Lecture 17 Painting On The Paste

Section 5: Ribbon bow tie

Lecture 18 The Ribbon Bow Tie

Section 6: Banner

Lecture 19 Banner Part 1

Lecture 20 Banner Part 2

Section 7: Cute miniatures

Lecture 21 Tiny Cake

Lecture 22 Tiny Cupcake

Lecture 23 Tiny Ice Cream: The Cone

Lecture 24 Tiny Ice Cream: The Scoop

Section 8: Gum paste flowers

Lecture 25 How To Wire A Flower

Lecture 26 The Daisy

Lecture 27 The Chrysanthemum

Lecture 28 The Carnation

Lecture 29 The Calla lily

Section 9: The rose

Lecture 30 Step One: The Bud

Lecture 31 Step Two: 6 Leaves

Lecture 32 Step Three: 3 Leaves

Lecture 33 Step Four: 4 Leaves

Lecture 34 Step Five: 4 Leaves With Spoons

Lecture 35 Step Six: 6 Leaves With Spoons

Lecture 36 Finishing Touches

Section 10: Filler flowers

Lecture 37 Four Leaf Flower

Lecture 38 Buds

Lecture 39 Leaves

Section 11: Teddy bear

Lecture 40 The Teddy's Head

Lecture 41 The Teddy's Ears

Lecture 42 The Teddy's Torso & Legs

Lecture 43 The Teddy's Arms

Lecture 44 Accessory

Lecture 45 Final Assembly

Section 12: High heel shoe

Lecture 46 The Heel

Lecture 47 The Sole

Lecture 48 The Top Part

Lecture 49 Attachment

Lecture 50 Final Touches and Assembly

Section 13: Ballerina

Lecture 51 The Ballerina's Head: Part 1

Lecture 52 The Ballerina's Head: Part 2

Lecture 53 The Ballerina's Head: Part 3

Lecture 54 The Ballerina's Head: Part 4

Lecture 55 The Ballerina's Head: Part 5

Lecture 56 The Ballerina's Head: Part 6

Lecture 57 The Ballerina's Torso

Lecture 58 The Ballerina's Legs

Lecture 59 The Dress

Lecture 60 The Ballerina's Arms

Lecture 61 The Sleeves

Lecture 62 A Crown

Lecture 63 The Hair

Lecture 64 Final Assembly

Section 14: Covering a cake

Lecture 65 How to Cover a Cake

Section 15: Finishing the course

Lecture 66 Downloading the Certificate

Lecture 67 Bonus Lecture

From complete beginners to amateurs who are looking to learn the art of Sugarcraft.,Home bakers struggling with creating professional looking cake and cupcake sugar decorations.,Anyone who wants to learn new characters and modeling techniques.,Anyone who wants to learn how to cover a cake with fondant.,Pastry shop owners who want to add specialty cupcakes to their menu.,Anyone who wants to sell specialty cupcakes for events such as birthdays, baby showers and anniversaries.,Anyone looking to expand their culinary background and advance their baking career.

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