<\/p>\r\n
Mal\u00fd rozm\u011br, minimalistick\u00e9 zdoben\u00ed , inspirace p\u0159\u00edrodou \u2013 tyto trendy budou v\u00fdrazn\u011b viditeln\u00e9 v leto\u0161n\u00edch form\u00e1ch a cukr\u00e1\u0159sk\u00fdch dekorac\u00edch. V koloristice budou dominovat barvy zem\u011b, ale nemus\u00edme se ob\u00e1vat nudy. \u0160ed\u00e9, b\u00e9\u017eov\u00e9 a hn\u011bd\u00e9 odst\u00edny budou dopln\u011bny optimistick\u00fdmi barvami : slune\u010dnou \u017elut\u00ed a intenzivn\u00ed r\u016f\u017eovou.<\/p>\r\n
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Mal\u00e9 je p\u011bkn\u00e9 a praktick\u00e9 \u2013 v\u00fdrobky v rozm\u011bru S.<\/p>\r\n
Nejv\u00edce viditeln\u00fd cukr\u00e1\u0159sk\u00fd trend roku 2021 ? Na\u0161i experti se shoduj\u00ed \u2013 men\u0161\u00ed rozm\u011br. To je samoz\u0159ejm\u011b d\u016fsledek pandemie. Nejsou velk\u00e9 akce. Slav\u00edme v nevelk\u00e9m rodinn\u00e9m kruhu, chyb\u00ed p\u0159\u00edle\u017eitosti k serv\u00edrov\u00e1n\u00ed rozm\u011brn\u00fdch v\u00fdrobk\u016f.<\/p>\r\n
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DORT PRO 6 OSOB – PAWE\u0141 MA\u0141ECKI<\/p>\r\n
Prvn\u00ed, co m\u011b napadne, kdy\u017e p\u0159em\u00fd\u0161l\u00edm o leto\u0161n\u00edch trendech,\u00a0 jsou mal\u00e9 dorty. Nejen svatebn\u00ed. Je\u0161t\u011b p\u0159ed rokem u n\u00e1s na narozeniny d\u00edt\u011bte byly standardem dorty pro 16-24 osob. Nyn\u00ed je to velikost \u00a0na 6 maxim\u00e1ln\u011b 10 porc\u00ed. Sou\u010dasn\u011b vid\u00edm, \u017ee klienti c\u00edt\u00ed nespokojenost spojenou se skromnou velikost\u00ed v\u00fdrobku a cht\u011bj\u00ed ji n\u011bjak\u00fdm zp\u016fsobem vykompenzovat. Vyb\u00edraj\u00ed proto bohat\u0161\u00ed, v\u00fdrazn\u011bj\u00ed chut\u011b, s\u00e1zej\u00ed na dra\u017e\u0161\u00ed, luxusn\u011bj\u0161\u00ed v\u00fdrobky.<\/p>\r\n
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MONOPORCE \u2013 EWA DRZEWICKA<\/p>\r\n
Jednou z prvn\u00edch zm\u011bn, jakou zavedli cukr\u00e1\u0159i ve spojitosti s pandemi\u00ed, byla\u00a0 redukce velikosti v\u00fdrobk\u016f. A i kdy\u017e\u00a0 v\u0161ichni po\u010d\u00edt\u00e1me s rychl\u00fdm n\u00e1vratem vz\u00e1jemn\u00fdch setk\u00e1n\u00ed, mus\u00edme p\u0159edpokl\u00e1dat, \u017ee roz\u0161i\u0159ov\u00e1n\u00ed nab\u00eddky miniv\u00fdrobk\u016f bude jedn\u00edm z v\u00fdrazn\u011bj\u0161\u00edch trend\u016f tohoto roku. Mal\u00e9 dorty \u010di zaj\u00edmav\u00e9 monoporce budou vizitkou \u010das\u016f pandemie. V m\u00e9 provozovn\u011b se ji\u017e p\u0159ed \u010dasem objevily formy na monoporce ve tvaru dortu a jsou v neust\u00e1l\u00e9 permanenci. \u00a0\u00a0<\/p>\r\n
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M\u00e9n\u011b znamen\u00e1 v\u00edce<\/p>\r\n
Estetika, preciznost proveden\u00ed a origin\u00e1ln\u00ed, ale p\u0159i tom jednoduch\u00e9 \u00a0akcenty \u2013 podle odborn\u00edk\u016f budou m\u00edt tyto faktory kl\u00ed\u010dov\u00fd v\u00fdznam v cukr\u00e1\u0159sk\u00e9 v\u00fdzdob\u011b.<\/p>\r\n
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STA\u010c\u00cd JEDNA MANDLE \u2013 MIECZYS\u0141AW CHOJNOWSKI<\/p>\r\n
Letos se zam\u011b\u0159ujeme na t\u00e9m\u011b\u0159 asketick\u00e9 dekorace. O v\u00fdsledku nebude rozhodovat hojnost dopl\u0148k\u016f ale dokonal\u00fd povrch a jemn\u00e9 nav\u00e1z\u00e1n\u00ed zdoben\u00ed na to, co se ukr\u00fdv\u00e1 uvnit\u0159 dezertu. Jedna mandle obsypan\u00e1 zlatem bude p\u011bknou dekorac\u00ed dezertu s p\u0159\u00edchut\u00ed amaretto.<\/p>\r\n
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P\u0159\u00edroda inspiruje<\/p>\r\n
Cukra\u0159ina 2021 bude siln\u011b spojena s p\u0159\u00edrodou. T\u00fdk\u00e1 se to sou\u010dasn\u011b surovin, chut\u00ed i dekorac\u00ed. Popul\u00e1rn\u00ed budou zejm\u00e9na kv\u011bty, ale ne ty z cukru, ale malovan\u00e9, \u010derstv\u00e9, lyofilizovan\u00e9. Kralovat bude d\u016fstojn\u00e1 r\u016f\u017ee.<\/p>\r\n
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PL\u00c1TKY KV\u011aT\u016e M\u00cdSTO POLEWY \u2013 IGA SARZY\u0143SKA<\/p>\r\n
Vyu\u017eit\u00ed p\u0159\u00edrodn\u00edch kv\u011bt\u016f je trend, kter\u00fd se objevuje u\u017e del\u0161\u00ed dobu. Nyn\u00ed jsou u n\u00e1s v prodejn\u011b\u00a0 hitem pern\u00edky, kter\u00e9 nejsou zdobeny polevou ale pl\u00e1tky kv\u011bt\u016f z r\u016f\u017ee, pivo\u0148ky, m\u011bs\u00ed\u010dk\u016f \u010di jasm\u00ednu. Jednoduch\u00fd n\u00e1pad s neskute\u010dn\u00fdm efektem.<\/p>\r\n
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KV\u011aTY, D\u0158EVO, VODA \u2013 EWA DRZEWICKA<\/p>\r\n
Letos se cukr\u00e1\u0159sk\u00e9 dekorace nebudou vyzna\u010dovat barokn\u00edm p\u0159epychem. Dominuj\u00edc\u00ed roli odehraj\u00ed : minimalismus, symbolismus a siln\u00e9 spojen\u00ed s p\u0159\u00edrodou. V m\u00f3d\u011b z\u016fstanou kv\u011btinov\u00e9 motivy. Objev\u00ed se t\u00e9\u017e t\u00e9matika d\u0159eva a vody. M\u00f3dn\u00ed budou sametov\u00e9 povrchy, tisky na r\u00fd\u017eov\u00e9m pap\u00edru a tak\u00e9 ru\u010dn\u011b malovan\u00e9 obrazy inspirovan\u00e9 p\u0159\u00edrodou. Nezaniknou geometrick\u00e9 vzory \u2013 proto\u017ee potenci\u00e1l tohoto trendu z minul\u00e9ho roku je\u0161t\u011b nez\u016fstal vy\u010derp\u00e1n.<\/p>\r\n
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P\u0159edstavujeme t\u00fdm expert\u016f:<\/p>\r\n
Mieczys\u0142aw Chojnowski<\/p>\r\n
mistr sv\u011bta v cukr\u00e1\u0159stv\u00ed. Sv\u00e9 rozs\u00e1hl\u00e9\u00a0 znalosti a zku\u0161enosti vyu\u017e\u00edv\u00e1 v mnoha oblastech. Jako expert a lektor Mistrovy akademie prov\u00e1d\u00ed odborn\u00e1 \u0161kolen\u00ed pro cukr\u00e1\u0159e, workshopy pro odborn\u00e9 \u0161koly a p\u0159ipravuje \u017e\u00e1ky na sout\u011b\u017ee. Cukr\u00e1\u0159stv\u00ed p\u0159ed n\u00edm nem\u00e1 \u017e\u00e1dn\u00e1 tajemstv\u00ed. Specializuje se p\u0159edev\u0161\u00edm na pr\u00e1ci s karamelem, \u010dokol\u00e1dou a marcip\u00e1nem.<\/p>\r\n
Iga Sarzy\u0144ska- -Komorowska<\/p>\r\n
cukr\u00e1\u0159sk\u00e1 mistryn\u011b, \u00a0inici\u00e1torka a spolumajitelka zna\u010dky Iga Sarzy\u0144ska Wzrusza Toru\u0144. V\u00edt\u011bzka mnoha cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00ed, jej\u00ed\u017e pr\u00e1ce jsou uv\u00e1d\u011bny v \u010dasopisech jako britsk\u00e9 \u201eWedding Cakes\u201c a \u201eCakes & Sugarcraft\u201c. Je skute\u010dnou specialistkou na cukr\u00e1\u0159skou floristiku a v\u00fdrobu jedine\u010dn\u00fdch ru\u010dn\u011b zdoben\u00fdch pern\u00edk\u016f.<\/p>\r\n
Ewa Drzewicka<\/p>\r\n
dvojn\u00e1sobn\u00e1 zlat\u00e1 olympijsk\u00e1 medailistka a zlat\u00e1 medailistka z mistrovstv\u00ed sv\u011bta v um\u011bleck\u00e9m cukr\u00e1\u0159stv\u00ed. Majitelka um\u011bleck\u00e9ho studia Jula Smakula. Specializuje se na dorty, kter\u00e9 byly mnohokr\u00e1t ocen\u011bny na n\u00e1rodn\u00edch i mezin\u00e1rodn\u00edch sout\u011b\u017e\u00edch. Lektorka v kulin\u00e1\u0159sk\u00fdch \u0161kol\u00e1ch i porotkyn\u011b na mezin\u00e1rodn\u00edch cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00edch, kter\u00e1 v\u00e1\u0161niv\u011b sleduje v\u0161echny trendy a novinky objevuj\u00edc\u00ed se na cukr\u00e1\u0159sk\u00e9m trhu.<\/p>\r\n
Pawe\u0142 Ma\u0142ecki<\/p>\r\n
mistr cukr\u00e1\u0159 a odborn\u00edk na \u010dokol\u00e1du. V\u00edt\u011bz titulu mistr Polska v cukr\u00e1\u0159stv\u00ed.\u00a0 V\u00edt\u011bz mnoha profesion\u00e1ln\u00edch sout\u011b\u017e\u00ed, \u010dlen t\u00fdmu, kter\u00fd vytvo\u0159il Guinness\u016fv sv\u011btov\u00fd rekord zhotoven\u00edm nejv\u011bt\u0161\u00edho svatebn\u00edho dortu. Autor mnoha knih a alb o cukrovink\u00e1ch. Vedouc\u00ed odd\u011blen\u00ed dekorace, pralinek a zmrzliny v cukr\u00e1rn\u011b Sowa a jeden z hostitel\u016f kan\u00e1lu Kuchnia Lidla na YouTube.<\/p>","protected":false},"excerpt":{"rendered":"
Mal\u00fd rozm\u011br, minimalistick\u00e9 zdoben\u00ed , inspirace p\u0159\u00edrodou \u2013 tyto trendy budou v\u00fdrazn\u011b viditeln\u00e9 v leto\u0161n\u00edch form\u00e1ch a cukr\u00e1\u0159sk\u00fdch dekorac\u00edch. […]<\/p>\n","protected":false},"author":5,"featured_media":12017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-12015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12015"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12015\/revisions"}],"predecessor-version":[{"id":13310,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12015\/revisions\/13310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12017"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}