Surely in social networks you came across publications of a photo of a man next to cakes of unprecedented beauty. So, in case you don't know, this man - Renat Agzamov- champion of Russia in confectionery art. "With taste" would be happy to introduce you to him and his creations closer.

Renat and his brother Timur were instilled with a love of cooking from childhood. Parents taught children how to handle food and kitchen utensils. Grandmother baked sweets, and none of her undertakings remained without the help of Renat. Therefore, it is not surprising that already at the age of 10 the boy could bake bread on his own, and collected money in a piggy bank not for cars, but for a mixer!

After graduating from the Krasnodar Culinary School, Renat got a job in confectionary shop where he made pizza bases. Creativity in the end, it took over: participation and victory in 2002 at the confectioners' championship inspired the young virtuoso to show himself in the capital. The first six months were not easy: in search of really his place, Renat changed 7 jobs, sometimes even worked for free in order to learn the necessary techniques and techniques.

Knowledge and skills came in handy in the position of pastry chef in the Moscow restaurant "Nostalzhi", where Renat worked for 2.5 years. But success and fame came to him after the start of cooperation with the giant of the confectionery industry - Fili Baker. In fact, Agzamov became the face of the brand.

Cakes from Agzamov

Agzamov shares what is most often ordered from him wedding cakes. Sometimes, when they see the work for the first time, clients ask if all this is edible at all?!

Brides often cry at the sight of their wedding cake he is so beautiful...

And here, by the way, is the cake from the wedding of Ksenia Borodina and Kurban Omarov.

From sweet masterpieces with cartoon action figures any child will be crazy!

Lera's wife is Agzamov's main inspiration and muse. In honor of her, he named one of his best creations - cake fountain Valeri.

Celebrity Cakes- that's a different story altogether. The master has an individual approach to each customer!

In addition to creating cakes, Agzamov participates in television programs and conducts seminars. In winter, the city of Kazan launched the project " International Exhibition Cakes Renata Agzamova, where the confectioner presented his sweet creations to the public.

Renat Agzamov considers the constant desire to learn something new, dedication, lively mind and boundless imagination to be the key components of his success. And I am sure that the cake has long turned from just a confectionery into a show.

At least some Agzamov's creations and reach the size of a car, he considers not the size, but the impeccable exclusive design.

It remains only to wish the maestro further success. And if you liked this article, be sure to share it with your friends!

Renat Agzamov- the chief specialist of the Russian confectionery company "Fili Baker Premium" and a bit of a man-orchestra. He manages a cake factory, presents his monumental confectionery creations around the world and fulfills orders for the entire star elite of Moscow. Agzamov is interesting in that he is not only a confectioner-creator, but also a confectioner-businessman who believes that sales are more important than self-expression.

March 11-12 Renat Agzamov visited Minsk. He was on the jury for the first international competition confectionery art Candy Battle. In anticipation of the competition website met him for an interview.

- Do you have a team, how many people are in it?

- One thousand. This is with the factory. There are about 200 people who deal with exclusive cakes.

– What are the production volumes?

We make hundreds of cakes.

– Is it difficult to maintain constant quality with such volumes?

- I have developed four degrees of protection. Soon my author's reality show will start on the federal channel, which will be called either “King of Cakes” or “King of Confectioners”. You will see what kind of iron discipline I have at the enterprise.

Are you afraid to open up like that? And if competitors see something superfluous?

- Not afraid. I have nothing to hide, this is a hellishly heavy piece of bread. If someone has a desire to repeat my path - go ahead and with a song.

I am not afraid of competition, there is enough bread for everyone. 15-17 million people live in Moscow. Today, if we take the number of weddings in Moscow, I close about one and a half percent on myself. Another two or three companies close somewhere around 3%.

- Are you talking about the premium segment?

Yes, it's premium. But in early March, I launch a line of inexpensive wedding cakes. There will be a fixed design, fixed weight and price. The client will be able to change only the filling. They will cost about 4000-4500 rubles.

- People who work on exclusive cakes, these two hundred people - who are they? Are they confectioners, designers?

- Neither confectioners nor designers work for me. I recruit confectioners without work experience, I do not have a single confectioner by education. I'm so interested. I grow my special forces. You know how in the Shao-lin school from childhood they took children and raised them, made strong fighters out of them. That's what I do too. I don't need bakers. They often have a distorted understanding of their science, and this knowledge is so deep in their heads that it is difficult to change it.

- Here came to you "zero" person. How do you determine if it will work or not?

- Intuitive. I recruit all myself, personally. Not just for custom cakes. All 1000 people who work at the factory have passed through me. I recruit dishwashers myself, I conduct interviews and determine who will work with me.

- Do you think such time costs are justified?

- Yes, this is a huge time investment, but I don’t have fights at the enterprise, swearing, I don’t have problems with the team.

For 12 years of my management of the factory, they never left me for competitors. They left only because they changed their occupation. Each person should do what nature has given him. Today I really do my hobby, I just still earn money on this hobby.

– Do you use any non-standard ingredients for cakes?

- What for? Take flour, sugar, eggs, chocolate, nuts, fruits - I can make millions of fillings for cakes from them.

- But once, while working as a pastry chef in a restaurant, you added garlic to desserts, for example.

– This is a must, this is a creative stage. Now, if I see overdone dishes in a restaurant, I immediately say - you have a young chef in the kitchen. There is nothing wrong with this, the most important thing is not to play too much and eventually find yourself.

The cook must play enough, and then produce what he will earn money on. I have such a concept - a cost-effective confectioner.

At a seminar for confectioners, I will hammer this into the brain - you must make the wrong products with which you will self-realize, you must earn money for your owner. When you learn how to make money, you will become the most valuable person in company.

And you don't have to say: “I’m just a confectioner, I don’t need it, there is a technologist or an accountant for this”. I once held a seminar “Internal Accounting of an Enterprise and Peculiarities of Internal Accounting” for business leaders, production managers, and technologists. I asked one small mathematical problem that we face every day at work. 90% of those present answered incorrectly. And before that, I asked them a question: “Who calculates the shortage from the staff?”. Everyone raised their hands, absolutely everyone! And almost all of these people themselves believe incorrectly.

How do you feel about penalties in general?

- Badly. People cannot and should not be penalized. Man needs to be taught. If he does something wrong, then he was poorly trained. If he does something wrong again, then he was again poorly trained. And if you teach him, show him, he does the right thing in front of you, you turn away - and he does it wrong, then what's the point of fining a person? Either it works the way you want, or you don't need to torture it. There should be no conflict at work.

Instead of monetary fines, I introduced the “one in ten late” rule. A minute late is ten minutes late at work. If you want - be late, please, but you have to work one to ten.

Once the girl was twenty minutes late, which is more than three hours of work, I allowed her to break this time into two days.

– Initially, you worked only for Russia, how did you manage to enter the foreign market?

– Unfortunately, I am dissatisfied with the results of our European integration. We only have about twenty international orders a year. Yes, we are actively working in other cities, in Kazan, Makhachkala, Grozny. But I am not satisfied with the integration into Europe, Dubai and America. We haven't had any big orders in America yet. We sent small cakes there by self-delivery. But in order to come to America with a big wedding project - this has never happened before.

I have two field teams that work on field projects, and I want to have ten, twenty such teams, so that we can work simultaneously in all countries of the world. Here is my task.

- Are you not afraid that because of this race - faster, higher, stronger - the buzz will eventually disappear?

- I get high not only from the fact that I make cakes. Over the years, a commercial vein appears in me, this is the same sports interest. At one time, I was interested in creating some kind of beautiful cake and showing it to other confectioners - this is the cake I made, look!

And now I consider the most important indicator of the success of the sale. You can say: “I'm a cool confectioner, I know everything” - well, where are your products?

Sometimes all sorts of housewives write nasty things to me - they say that these cakes are impossible to eat, it's disgusting that there are solid pieces of chocolate. I go to their page, and there is some kind of biscuit cake and a strawberry on top ... I used to be offended by this, now I don’t. There is a saying - no one throws a stick at a tree that has no fruit. Discuss - great!

- But still, someone's criticism can hurt you?

- Not anymore. I take criticism lightly. If some clients didn’t like my cake, it doesn’t taste good to them, I will never say in my life: “Well, it doesn’t taste good to them, everything is fine with me.” Never! Any review is a debriefing within the enterprise, regardless of the cost of the order. If the managers can't resolve it, I call up the customers myself.

It was also such that I personally took the cake the next day to try it. People were stunned and continue to be our regular customers. My task is not to let go of a single client, not a single one at all, I bite into my throat and do not let go. The person who came to us should stay with us.

Renat Agzamov

What are two-meter-high cakes made of and why some of them can cost millions

- We looked at dozens of photos of your cakes - are these two-meter castles really edible?

Of course! But how different. We make every detail of our cakes edible - most of them are chocolate, some are caramel. People love it, they are willing to pay for it.

- How much do you have to pay to order Renat Agzamov's cake?

1 kilogram of cake costs 2000 rubles. If you have a wedding with 200 guests, you will need a 15 kg cake - it will cost about 30,000 rubles. Decorate it with chocolate flowers - the price will rise to 35,000 rubles. But this is the minimum.

If the customer wants the cake to have a backlight, it soars in the air, and chocolate butterflies flutter around, the cost is calculated separately. It’s just that it’s difficult for someone to make a chocolate horse 30 centimeters high, but I can make it life-size. At least a hundred pieces. But this is a very expensive pleasure - a lot of silicone alone is required to remove the mold from a real horse, and also multiply its price by the cost of chocolate. These are million-dollar projects, but if the customer has such a desire, there is no problem. I can even make a life-size Boeing cake - and have it fly into the hall.

Renata cakes are very fond of domestic pop stars. Anita Tsoi, for example, ordered it for her birthday

1 of 8

Like Olga Buzova

2 of 8

3 of 8

4 out of 8

5 out of 8

6 out of 8

7 out of 8

8 out of 8

- Is it really possible?

Everything is possible.

I almost believe it's edible. But can it be delicious? You know that not always a dish that looks too impressive is also tasty.

We have abandoned the use of confectionery mastic and marzipan, we do not use them on principle. When I worked as a pastry chef at the Nostalgie restaurant and a half-eaten dish was brought to the kitchen, our chef was wildly upset and ran out into the hall to ask the guests what they didn’t like. At the same time, cakes always returned with half-eaten mastic - in principle, no one ever ate it. It is inedible, greatly weights the cake. At the same time, everyone uses it - there are enough reasons to refuse it. Since then, we have started to cover the cakes with chocolate velor (a thin layer of tiny chocolate particles that creates a velvety surface. - Note. ed.).

As for taste, I don't like complex flavor combinations in desserts. A person who has eaten several completely different dishes should not have a dessert with raspberries, rosemary, garlic and wasabi sauce at the end of dinner - he should get a simple and understandable taste. I have been developing a cake for a year and a half, it contains only a biscuit, cream and fresh raspberries mashed with sugar. Everything is very simple, but at the same time we make a biscuit for a couple. And this cake is one of my top sellers.

Cake for Philip Kirkorov, on which four figures of the artist modestly flaunt (in different images). All phillips are edible

- How does the process of making such large-scale cakes look like - from inventing a design to transporting them to the venue?

The first step is product design development. Sometimes it takes a few hours, and sometimes a whole month. First, I make sketches of sketches, after which they are redrawn by a professional artist. Then - the approval process with the customer and the calculation of the cost of the work.

As for transportation, we have three mobile teams that either bring our cakes to the customer in parts, if we are talking about Russia, or everything is made directly at the venue of the event, if the order came from abroad.

- And what on this moment the hardest cake you've ever made?

This is a cake with sound and light monitors installed inside. During operation, they began to heat up, so the parts of the cake began to melt. I had to quickly organize more and ventilation inside. It was a very complex project, in which lighting and sound artists took part, I then took out everyone's brains.

Children's cakes made by Renat Agzamov account for up to 70% of all orders

About Russian taste in desserts

You make a lot of cakes for lavish festivities in different countries- do the wishes of Russian and foreign customers differ greatly? And in general, what is fashionable for them now in terms of confectionery decorations?

There is no difference, abroad or Russia. It is rather a matter of culture and traditions: if the wedding is Caucasian, regardless of location, the design style will be national - a lot of gold and flowers. Americans, for example, often order cakes with skulls and protruding eyes.

I don’t remember that customers wanted “fashionable” - everyone basically adjusts to the overall design of a particular event. For example, now for one wedding in Uzbekistan, where everything will be in ruby ​​tones, we are making a cake in the form of a huge pillow with a ruby. Once I was ordered a dessert in caramel dishes - I had to go to Versailles and remove silicone molds from Louis XIV dishes there.

- We peeped into your instagram that you recently took off your uniform from the Wailing Wall in Jerusalem and went on a business trip to Istanbul. What are these projects?

We are making a cake for an event in Israel that will be attended by many rich people. A very complex and very serious project, I think people will remember it for a long time. It will be phenomenal.

And in Istanbul, a local resident was thinking about a gift for his wife on their tenth wedding anniversary. Every year he surprises her with something on this day and decided to conquer his wife with my cake. Wealthy people who already have yachts and planes are difficult to surprise with something, and Renat Agzamov's cakes are ideal for this.

- How often do your cakes are ordered in other countries?

No more than ten cakes per month - as a rule, they are small, we send them to the customer abroad by plane. The main geography of orders is Moscow and the Moscow region.

- Does it happen that people remain dissatisfied with what you have done for them?

Yes. It seems to some that the honey cake has a too bright taste of honey, to others the cake they ordered seemed too pale. Recently, a woman who ordered a simple cake with daisies for 6,000 rubles called and said: “I expected more from Agzamov.”

- What do you do if the customer offers to do something completely tasteless?

I convince. I say this: “You know, the idea is super, you are geniuses and well done, but you don’t see the final result, but I see it. Let's refine your idea a little, based on my professional experience and artistic taste. That is, I will try to improve the idea with small touches, so that the result is a completely different cake.

- Can you cancel an order at all?

Yes, if they ask to make a vulgarity, for example. Or they want a five-meter single-tier cake in the form of a cone flower bed. In such cases, I answer that I am engaged in creativity, and not everything in this world can be bought for money, and it’s simply not interesting for me to make such cakes.

What's the wildest idea your customers have come up with?

The wildest idea is mine. This winter, the wedding of a Middle Eastern sheikh will take place - 12.5 thousand guests are invited. I suggested this option: live elephants take the cake to the hall, and edible helicopters with hanging flowers fly in the air, and I conduct them. Sheikh liked the idea very much.

How fashion designers and chandeliers in stores influence the artistic perception of a confectioner

- Where do you get ideas for your own sketches for future cakes, what inspires you?

Recently, Milan Fashion Week was held, and a lot of designers showed collections with gold - airy, light dresses with transparent and gilded splashes. Very elegant, not obscene - these are the methods of clothing designers that I often get inspired by when coming up with sketches. This does not mean that heels appear on my cakes - I mean the color scheme and harmony.

And recently I went to a chandelier store and realized that this is an unplowed field! My head is spinning with ideas! I just asked for a chair, sat down, threw my head up and sat there for an hour. I think a little more - and they would have called the police, they thought that I was crazy. But there's a storehouse of ideas, you know? Especially if the chandeliers are Italian. And you don’t need to reinvent the wheel - everything has already been invented, it remains only to shift it to cakes.

- How, interestingly, did the cake look at your wedding?

Small and chocolatey, it was made by my friend - the most ordinary one, you can buy one in the Azbuka Vkusa, for example. In general, I don’t make cakes for myself and for loved ones, for me this is a disaster. You see, I need the reaction of the audience - as an artist. And I can't get it from myself.

- Imagine that you are not limited in time or money - what kind of cake could you make under such conditions?

I want to create an exact life size replica of Notre Dame de Paris. About two years ago I suggested this to the mayor of Paris, but there is no answer yet. I plan to implement this idea with sheikhs from Dubai. This cake can be placed in a special glass building with a certain temperature - and it will become a place of pilgrimage where people will come from all over the world. I will do everything so that everyone's hair will stand on end.

Luxurious cakes for star celebrations are mostly made by one person - confectioner Renat Agzamov. Ksenia Borodina, Philip Kirkorov, Anita Tsoi, Olga Buzova, Evgeni Plushenko and other show business stars have been cooperating with the culinary specialist for a long time. How Renat earned such trust, what ideas of celebrities he managed to implement and how much his sweet masterpieces cost.

Years of experience

Renat was interested in cooking and baking since childhood: the boy was constantly spinning at the stove, and he cooked his first cupcake at the age of 7. After secondary school the young man entered the culinary school and began to train in the Sochi confectionery shop. In order to gain more experience and increase his own income, Renat decided to move to Moscow, where he got a job in a small cafe in Kitai-Gorod. Then he moved to "Nostalgie", a little later - the French network "Legato", where he already took a leadership position. Now Agzamov works at Fili Baker, where he has developed a separate premium product line.

big name

The merits and awards of Renat can be listed for a long time: the champion of Russia among confectioners, the winner of world competitions, a member of the country's confectionery team and the Guild of Chefs. All this, of course, is appreciated, but regalia alone is not enough for promotion. Agzamov owes part of his success to Ksenia Borodina. It was the TV presenter who, having ordered a cake from a pastry chef for the first time, told her fans about it by posting a picture on Instagram. After that, the general public learned about Renata, and other celebrities became interested in his creations. Now Renat's clients include not only singers and actors, but also politicians, oligarchs from many countries of the world, as well as the largest companies: Aeroflot, Lukoil, Gazprom and others.

Serious Approach

Each cake for famous people is exclusive. To fully satisfy the wishes of the customer, the design and taste of the dessert are discussed and worked out in detail. First, Renat creates a sketch of the cake, to which a professional artist connects. Then - the production of a dessert in a reduced form and approval with the customer. And in the end - directly its creation. If the cake is too large, the confectioner with the team goes to the hero of the occasion and creates right at the venue of the event. “More than 200 people work on each cake. We have a distribution of labor in our company: someone sorts nuts, someone cuts a biscuit, someone beats eggs, and every pastry chef had a hand in each cake. This is not the achievement of one person, this is the achievement of the team, and I am proud of it,” Renta says about working on high-profile orders.

Quality

Talking about the quality of products, we think, is not even worth it. But Renat's production is thought out to the smallest detail - everything is organized so that the cake is not only tasty, but also retains a presentable appearance for a long time. “We have abandoned the use of confectionery mastic and marzipan, we do not use them on principle. Mastic is inedible, greatly weights the cake. At the same time, everyone uses it - there are enough reasons to refuse it. Since then, we have started to cover the cakes with chocolate velour. As for taste, I don't like complex flavor combinations in desserts. A person who has eaten several completely different dishes should get a simple and understandable taste, ”the man reveals some production secrets.

Crazy Ideas

One of the most important arguments in favor of Renat is that he is ready to implement absolutely any idea. It is not only about the scale of the cake and the height of many meters. Among the works of the confectioner are replicas of castles and landmarks, backlit desserts, built-in screens on which a thematic video is broadcast, with moving figures and other intricate details. Just what the stars need to impress their guests at the end of the celebration. One of Renat's craziest ideas is a cake for Arab sheikh, which is carried into the hall by elephants, and edible helicopters fly around the procession. Or a life-size copy of Notre Dame de Paris. As the man assures, all this can be done.

Prices

1 kg of cake from the Renata team costs 2000 rubles. That is the usual dessert for family dinner without fantasy decor, the customer will cost 5-6 thousand, and a wedding weighing 15 kg (for about 200 guests) - 30 or more. Of course, the price of stellar orders increases by dozens or even hundreds of times. Agzamov does not disclose commercial secrets. But it is known, for example, that a cake weighing 400 kg for the 50th anniversary of Philip Kirkorov cost the singer about 2 million rubles. And the price of one of the most expensive orders - the Zwinger Palace cake - reaches 8 million rubles.

On Renat's website, you can buy sweets similar to the cakes of the stars. So, a dessert in the form of a red crown, created for Victoria Boni, will cost the customer 37 thousand rubles per 10 kg; a three-tiered green cake with apples from the celebration of Natasha Koroleva - 53.5 thousand; a dessert for the family of Sergei Zhukov with a figurine of a princess costs 42 thousand, and a sweet for Rudkovskaya with cubs costs 57.5 thousand.

Star Orders

The wedding of Shubskaya and Ovechkin

A post shared by RENAT AGZAMOV (@renat_agzamov) on Jul 8, 2017 at 7:01pm PDT

Cakes for Ksenia Borodina

The host of the show "Confectioner" on the channel "Friday!" struggles with the recipe for the perfect ice cream and dreams of making cakes for the world's main weddings.

Now Renat has customers all over the world. And there was a time, he spent the night in the park - there was no work, no housing. Photo: Channel "Friday!"

The stars of Russian showbiz are ready to spend incredible money, if only they made the cake for their holiday. Another would revel in the moment, but he is not up to it: in the second season, he is looking for the recipe for the most delicious cake in Russia. The call of the "TV program" overtook the maestro in United Arab Emirates: in recent times his team now and then winds up on business trips abroad.

- Renat, in the first season of the project you were a bit of a villain. Does the scenario need match your organics?

- 90% of the emotions that I gave out in the program are not simulated emotions. I am emotional in life. Because of some very bad things, I had to be nervous. I think that any person who watched the program was nervous along with me, sitting on the couch.

When was the last time you ate a confection yourself?

- Ten minutes ago. I am in Dubai now. El. Very tasty!

July 8, 2017. Hockey player Alexander Ovechkin and Anastasia Shubskaya look with amazement at a cake from Agzamov at their own wedding. Photo: instagram.com

- Do you eat cakes? a common person, or evaluate the product from a professional point of view?

— No, no, never. I just eat and that's it.

Did you go to Dubai for work?

- Of course. We travel regularly. Both immigrants from the CIS and locals order. Birthdays, weddings. We work all over the world, for us it has become the norm. They worked in Venice, they did projects in Nice, in Arab countries, in Israel, in Greece.

- Is there anything else you can't do? Remember your last failure?

- Ruled out. I cook at home all the time. Every evening I come at eight or nine o'clock and cook until one, until two in the morning. For me, it's a form of relaxation. To the question of what did not work out: for the last two weeks I have been making ice cream every day - ice cream. I'm trying to recreate the Soviet recipe. I think that I am close to the goal, but I am still dissatisfied with the result. I want to achieve absolute elasticity. At me while not such ideal structure turns out. Here at home, things can go a little wrong. And not at work. Because there I do high-tech, complex things that have been created and tested.

- Probably, your wife is not easy in the kitchen. You have to compete.

To be honest, she cooks better than me.

- Is that how you loving husband you say?

- It is a fact. She is cooking borscht. I have never eaten such borscht in any restaurant. She knows how to cook a few dishes, but hits right in the top ten. She is very cool.

cake jurassic for the birthday of his son Timur (with his wife Leroy). Photo: Personal archive

“But she won’t risk making you a dessert?”

Neither she nor the child eat sweets. Therefore, she will never cook dessert. But he can eat chocolate. I have a special refrigerator for chocolate at home, it is always +15 degrees. And she periodically grabs from there and eats while I'm away. There were 20 types of chocolate. I recently looked - already 18. She ate two boxes of this chocolate on the sly.

What is the most expensive cake you have ever made?

- I do not name the amount for one simple reason. We have such a clause in the contract - confidentiality. If I disclose, no one will order from me.

- They wrote about one of your cakes that it costs 8 million rubles. This is the cost of a two-room apartment in a residential area of ​​Moscow.

- There are different kinds of cakes. Recently in the United Arab Emirates for $ 250 thousand they did a wedding. Not us, some local candy company. Decorated with diamonds. $240,000 was spent on diamonds, the rest - on a cake. We have cakes that we work on for 1.5 - 2 years. It starts with thinking through a sketch, then some engineering things. Stands, carts. We take into account the doorways: it will call in - it will not call in. This is no longer a cake, this is a project that a group of specialists is working on. And engineers work for us, and electricians, and managers, and confectioners, skewers.

- You came to Moscow from Sochi. Was the capital easily conquered?

- To say that everything was given from the first jump is wrong. The path was quite thorny and difficult. Stayed overnight on the street several times. Thank God it was summer.

- There were moments when you wanted to quit everything, buy a ticket to Sochi and go home, where is your mother, grandmother?

- At the very beginning, when my brother and I just arrived. In a month or two.

- What helped you stay?

- Desire to be first.

But now you are at the top. By the way, when did you realize this?

I haven't reached what I want yet.

— What do you want?

- The loudest weddings in the world should be with our participation. It is my goal. level, for example. Or here's Messi's wedding recently. I was very upset that they did not order a cake from us. Oscars, Grammys and so on - I also want to work there.

- And if for this you need to live in Europe or America?

- No, this is impossible.

- What is the most delicious cake for you?

- . There are no such cakes in stores, because they have a short expiration date. The usual homemade cake is the biggest delicacy for me.

— What qualities should a confectioner have to win in your show?

We are not looking for a brilliant confectioner. We are looking for the best cake in Russia - the most popular, the most delicious. It can be an ordinary housewife who just bakes fantastically at home. We have such members. They have many children, and they cook a lot, their hands are chubby. And they do phenomenal things that I don't think even I can do.

Is it possible to love cakes and be a healthy person?

- Well, there are different cakes for cakes. There are low sugar cakes with lots of fruit. You know, everything should be eaten in moderation. Eat meat in moderation, and it's fine. Eat a lot - nothing good will happen. Is the sun good for the skin? Of course. And when it's too much, people get skin cancer. And every body is different. There are people who can eat cakes around the clock and not get better. And there are those who eat one dessert - they have added an extra kilogram. All by feeling!

"Confectioner-2"
Thursday/19.00, Friday!