{"id":20825,"date":"2021-12-06T15:35:30","date_gmt":"2021-12-06T15:35:30","guid":{"rendered":"https:\/\/www.cakeshautecouture.com\/cursos\/?post_type=product&#038;p=20825"},"modified":"2026-06-21T11:38:32","modified_gmt":"2026-06-21T09:38:32","slug":"curso-online-cakes-y-pasteles-de-viaje","status":"publish","type":"product","link":"https:\/\/www.cakeshautecouture.com\/cursos\/producto\/curso-online-cakes-y-pasteles-de-viaje\/","title":{"rendered":"Curso Online Cakes y Pasteles de Viaje"},"content":{"rendered":"<h2><strong>CURSO ONLINE CAKES Y PASTELES DE VIAJE<\/strong><\/h2>\n<h2><span style=\"color: #910a0a;\"><strong>50% OFF REBAJAS DE VERANO por tiempo limitado<\/strong><\/span><\/h2>\n<h4><span style=\"color: #bf8889;\"><em>Desde el inicio de mi escuela en 2012 mi lema ha sido: \u201cHacer f\u00e1cil lo dif\u00edcil y ayudarte a llevar tu reposter\u00eda a un nivel superior\u201d\u00a0<\/em><\/span><\/h4>\n<p>En la <strong>primera Escuela Online de Pasteler\u00eda en espa\u00f1ol del mundo<\/strong>,\u00a0 con m\u00e1s de <strong>35.000 alumnos<\/strong>, aprender\u00e1s t\u00e9cnicas actuales de pasteler\u00eda moderna con recetas infalibles, sabores gourmet y resultados profesionales. De lo b\u00e1sico a lo perfecto, paso a paso contigo.<\/p>\n<h2>Aprende a realizar travel cakes | gateau de voyage | budines ideales para emprender<\/h2>\n<p>En este <strong>curso de reposter\u00eda<\/strong> Patricia Arrib\u00e1lzaga te ense\u00f1a a elaborar sus versiones de <strong>Cakes y pasteles de viaje<\/strong>.<\/p>\n<p>Los cakes tambi\u00e9n se conocen como <strong>pasteles de viaje <\/strong>o <strong>travel cakes<\/strong> para los anglosajones y <strong>gateau de voyage<\/strong> para los franceses o <strong>budines<\/strong> en varios sitios de Latinoam\u00e9rica. Estos pasteles \u00faltimamente est\u00e1n ganando mucha importancia en la pasteler\u00eda por su larga duraci\u00f3n y porque son f\u00e1ciles de comercializar y de enviar, siendo ideales para la venta online y tambi\u00e9n para la venta a bares y restaurantes o para montar <strong>mesas dulces <\/strong>en eventos.<\/p>\n<p>En este curso aprender\u00e1s a elaborar versiones cl\u00e1sicas y modernas con decoraciones r\u00e1pidas y elegantes, con procedimientos explicados paso a paso y recetas infalibles, potenciando los sabores deliciosos con decoraciones tentadoras con el inigualable estilo de Patricia.<\/p>\n<p>Tambi\u00e9n conocer\u00e1s los procesos de conservaci\u00f3n y\/o congelaci\u00f3n y a realizar los m\u00e1s innovadores <strong>cakes con rellenos<\/strong> <strong>sin moldes<\/strong> con tubo.<\/p>\n<p>Un curso esencial para quienes quieran iniciarse en la <strong>pasteler\u00eda seca<\/strong> tan demandada actualmente y para quienes deseen perfeccionar su reposter\u00eda con sabores y t\u00e9cnicas que har\u00e1n que los productos destaquen por su sofisticaci\u00f3n y gran calidad.<\/p>\n<h2>CONTENIDO DEL CURSO<\/h2>\n<ul>\n<li><strong>Cake de naranja con semillas de amapola <\/strong>relleno de confitura de lim\u00f3n, cubierto de glaseado de naranja y decorado con rodajas de lim\u00f3n confitadas.<\/li>\n<li><strong>Cake de chocolate y frutos rojos<\/strong>, un bizcocho de chocolate super tierno y h\u00famedo relleno y cubierto de ganache de chocolate y fresas, decorado con fresas, frambuesas, moras y ar\u00e1ndanos.<\/li>\n<li><strong>Cake <em>art d\u00e9co<\/em> de chocolate a los tres c\u00edtricos<\/strong>, un <strong>bizcocho de chocolate<\/strong> <strong>tierno<\/strong> y h\u00famedo relleno y cubierto de <strong>ganache de chocolate<\/strong> con intenso sabor a lima, lim\u00f3n y naranja, tambi\u00e9n aprender\u00e1s a hacer la lima cristalizada para la decoraci\u00f3n que complementa de forma ideal el sabor inigualable de este cake.<\/li>\n<li><strong>Cake ingl\u00e9s de frutos secos<\/strong>, un bizcocho suave al brandy con frutos secos, decorado en dos versiones. <strong>Decoraci\u00f3n cl\u00e1sica del cake<\/strong>:\u00a0 con glaseado de lim\u00f3n y decorado con nueces y almendras caramelizadas y sin caramelizar, cerezas confitadas, orejones de albaricoques y uvas pasas y <strong>Decoraci\u00f3n moderna del cake<\/strong>: con glaseado de albaricoque, almendras caramelizadas y hojas de oro comestibles.<\/li>\n<li><strong>Cake de almendras rosas y frambuesas<\/strong>, un bizcocho h\u00famedo con un sabor muy delicado de almendras y rosas, relleno de confitura de frambuesas, cubierto con almendras y chocolate Ruby conocido como el cuarto chocolate y reconocible por su color rosa natural, con un suave sabor afrutado a frutos rojos que le otorga la baya de cacao Ruby.\u00a0 Tambi\u00e9n aprender\u00e1s a hacer p\u00e9talos de rosa cristalizados para la decoraci\u00f3n de este cake de <strong>alta pasteler\u00eda<\/strong>.<\/li>\n<li><strong>Cakes invertidos de n\u00edsperos y albaricoque<\/strong>, bizcochos c\u00edtricos, esponjosos y tiernos con el sabor fresco de los n\u00edsperos y los albaricoques caramelizados.<br \/>\n<h2><\/h2>\n<h2>A QUIEN VA DIRIGIDO EL CURSO<\/h2>\n<p>Este curso es para ti si:<\/p>\n<ul>\n<li>Quieres aprender desde cero con seguridad y sin frustraci\u00f3n.<\/li>\n<li>Deseas perfeccionar tus t\u00e9cnicas y dar un salto de nivel en tus creaciones.<\/li>\n<li>Buscas recetas rentables y actuales para tu emprendimiento de pasteler\u00eda.<\/li>\n<li>Eres un apasionado de la reposter\u00eda y quieres sorprender con tartas espectaculares.<\/li>\n<\/ul>\n<p>Gracias a un m\u00e9todo desarrollado a lo largo de m\u00e1s de 20 a\u00f1os de experiencia profesional, optimizar\u00e1s tu tiempo, tus recursos y tus resultados, logrando creaciones que destacan en un mercado cada vez m\u00e1s exigente.<\/p>\n<h2>EL CURSO INCLUYE<\/h2>\n<p>\u25cf V\u00eddeos en alta resoluci\u00f3n con explicaciones claras y detalladas<\/p>\n<p>\u25cf PDF descargables con recetas, materiales y t\u00e9cnicas.<\/p>\n<p>\u25cf Resoluci\u00f3n de dudas a trav\u00e9s de correo electr\u00f3nico.<\/p>\n<p>\u25cf Certificado del curso avalado por Patricia Arrib\u00e1lzaga.<\/p>\n<p>\u25cf Acceso ilimitado para aprender a tu ritmo desde cualquier lugar del mundo.<\/p>\n<h2>PATRICIA ARRIB\u00c1LZAGA<\/h2>\n<p>Referente internacional en pasteler\u00eda contempor\u00e1nea, con m\u00e1s de dos d\u00e9cadas de experiencia. Autora de cuatro libros de pasteler\u00eda premiados internacionalmente y directora de su Atelier en Barcelona desde 2002.<\/p>\n<p>Ha trabajado para clientes como Tous, Tiffany &amp; Co, Lanc\u00f4me, L\u2019Or\u00e9al y Mattel y sus creaciones han sido seleccionadas para eventos exclusivos, hoteles de lujo, producciones editoriales y publicaciones especializadas en Europa, Estados Unidos, Latinoam\u00e9rica, Jap\u00f3n y Australia.<\/p>\n<p>Su filosof\u00eda se basa en ingredientes naturales, t\u00e9cnicas precisas y una combinaci\u00f3n \u00fanica de dise\u00f1o y sabor.<\/p>\n<h2>TESTIMONIOS REALES<\/h2>\n<p>En el Instagram de Patricia Arrib\u00e1lzaga puedes ver <strong>testimonios aut\u00e9nticos<\/strong> de alumnos, con fotos, v\u00eddeos y comentarios reales sobre las creaciones que han logrado gracias a los cursos.<br \/>\nEn las historias destacadas de <strong>ALUMNOS<\/strong> descubrir\u00e1s resultados reales y experiencias transformadoras.<\/li>\n<\/ul>\n<h3><\/h3>\n<div 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height=\"150\" src=\"https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/13-Cake-nisperos-y-albaricoque-1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/13-Cake-nisperos-y-albaricoque-1-150x150.jpg 150w, https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/13-Cake-nisperos-y-albaricoque-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/14-Cake-nisperos-y-albaricoque-2.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/14-Cake-nisperos-y-albaricoque-2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/14-Cake-nisperos-y-albaricoque-2-150x150.jpg 150w, https:\/\/www.cakeshautecouture.com\/cursos\/wp-content\/uploads\/2022\/08\/14-Cake-nisperos-y-albaricoque-2-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>CURSO ONLINE CAKES Y PASTELES DE VIAJE 50% OFF REBAJAS DE VERANO por tiempo limitado Desde el inicio de mi escuela en 2012 mi lema ha sido: \u201cHacer f\u00e1cil lo dif\u00edcil y ayudarte a llevar tu reposter\u00eda a un nivel superior\u201d\u00a0 En la primera Escuela Online de Pasteler\u00eda en espa\u00f1ol del mundo,\u00a0 con m\u00e1s de 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