“ Sevocê não está disposto a arriscar esteja

disposto a uma vida comum.”

JimRohn
Olá, eu sou a Annie Cavalcanti, pernambucana arretada,
de 26 anos, formada em engenharia, mas eterna
apaixonada pela confeitaria. Uma das coisas que me
encantava, era ser a responsável por fazer o bolo e os
doces nas festinhas de amigos, eu sentia total prazer
nisso. Até que em uma certa oportunidade, ví
uma oportunidade de ajudar em casa vendendo doces,
pois venho de família humilde; então comecei a vender
bolinhos de pote no meu local de trabalho em 2015, até
que por insistência dos amigos, criei o meu primeiro
instagram. Nas entrelinhas dessa longa história existem
vários detalhes que me fizeram ter uma das docerias
referência em meu estado, porém o principal ponto, é
sem dúvida : A PERSEVERANÇA. O que me trouxe até
aqui, foi errar, cair, e levantar várias vezes, por um
caminho difícil, mas hoje prazeroso. E essa é a proposta
que trago pra você nesse curso, MOSTRAR TUDO QUE
DEU CERTO comigo, pra encurtar o seu caminho de
prosperidade na confeitaria. VAMOS LÁ?
 ÍNDICE

MASSAS:

MASSA RED VELVET

MASSA DE CHOCOLATE
MASSA BRANCA

RECHEIOS:

RECHEIO KINDER BUENO

RECHEIO FERRERO
RECHEIO CHOCOMOUSSE
RECHEIO CREAM CHEESE

BRIGADERIOS:

BRIGADEIRO BRANCO
BRIGADEIRO PRETO
BRIGADEIRO DOCE DE LEITE
BRIGADEIRO MARACUJÁ

GELEIAS:

FRUTAS VERMELHAS
MORANGO

TORTAS:

BANOFFE
AMOR PERFEITO

BÔNUS:

COOKIES
COOKIE
 MASSAS

MASSA BRANCA AMANTEIGADA

TEMPO DE PEPARO: 25 MIN

RENDIMENTO: 1.300KG APROXIMADAMENTE

INGREDIENTES:

300G DE OVOS
250G DE AÇUCAR CRISTAL
250G DE MANTEIGA DERRETIDA E BEM QUENTE
200G DE LEITE DE COCO
350G DE FARINHA DE TRIGO SEM FERMENTO
15G DE FERMENTO EM PÓ

MODO DE PREPARO:

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 MASSAS

MASSA RED VELVET

TEMPO DE PEPARO: 35 MIN

RENDIMENTO: 2 FORMAS DE 20CM 700G APROXIMADAMENTE

INGREDIENTES:

360G DE OVOS (5 OVOS APROXIMADAMENTE)

400G DE AÇUCAR CRISTAL
10G DE ESSÊNCIA DE BAUNILHA
270G DE MANTEIGA DERRETIDA E BEM QUENTE
220G DE LEITE DE COCO
5G DE SUCO DE LIMÃO (MEIA BANDA DE UM LIMÃO)
300G DE FARINHA DE TRIGO SEM FERMENTO
15G DE FERMENTO EM PÓ
18G DE CHOCOLATE EM PÓ 50%
5G DE BICARBONATO

MODO DE PREPARO:

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 MASSAS

MASSA CHOCOLATE

TEMPO DE PEPARO: 35 MIN

RENDIMENTO: 1KG APROXIMADAMENTE

INGREDIENTES:

10 OVOS
800G DE AÇUCAR CRISTAL
320G DE OLEO DE GIRASSOL
10G DE ESSENCIA DE BAUNILHA
500G DE FARINHA DE TRIGO COM FERMENTO
120G DE CHOCOLATE EM PÓ 50%
40G DE CHOCOLATE EM PÓ 100%
200G CHOCOLATE MEIO AMARGO
14G DE BICARBOATO DE SÓCIO
500G DE ÁGUA MORNA

MODO DE PREPARO:

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 TORTAS

TORTA AMOR PERFEITO

INGREDIENTES:

250G DE FARINHA DE BISCOITO MAISENA

30G DE CHOCOLATE EM PÓ 50%
100G DE MANTEIGA DERRETIDA
540G DE BRIGADEIRO BRANCO EM PONTO DE BICO
800G DE MORANGOS GRANDES
50G DE CHOCOLATE PICADO BRANCO E PRETO
560G DE GANACHE BLEND
560G DE MOUSSE DE CHOCOLATE
30G DE GRANULADO BELGA

MODO DE PREPARO:

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 TORTAS

TORTA BANOFFE

INGREDIENTES:

250G DE FARINHA DE BISCOITO MAISENA

2G DE CANELA
100G DE MANTEIGA DERRETIDA
800G DE DOCE DE LEITE
10 BANANAS GRANDES
400G CHANTININHO BATIDO

MODO DE PREPARO:

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 BRIGADEIRO

BRIGADERIO DE CHOCOLATE

INGREDIENTES:

395G DE LEITE CONDESADO

300G DE CREME DE LEITE OU 1,5 CAIXA
50G DE CHOCOLATE EM PÓ 50%

MODO DE PREPARO:

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 BRIGADEIRO

BRIGADERIO BRANCO

INGREDIENTES:

1,5KG DE LEITE CONDESADO OU 4 LATAS

1,5KG DE CREME DE LEITE OU 7,5 CAIXAS

MODO DE PREPARO:

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 BRIGADEIRO

BRIGADERIO DE DOCE DE LEITE

INGREDIENTES:

395G DE LEITE CONDESADO OU 1 LATA

600G DE CREME DE LEITE OU 3 CAIXAS
395G DE DOCE DE LEITE COZIDO

MODO DE PREPARO:

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 BRIGADEIRO

BRIGADERIO DE MARACUJÁ

INGREDIENTES:

395G DE LEITE CONDESADO OU 1 LATA

300G DE CREME DE LEITE OU 1,5 CAIXAS
200G DE SUCO DE MARACUJÁ

MODO DE PREPARO:

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 RECHEIOS ANNIE

CREME CHEESE – ANNIE CAKE SHOP

INGREDIENTES:

600G DE CREME CHEESE PHILADELFIA GELADO

600G BRIGADEIRO BRANCO
100G DE CHANTILLY
75G DE CREME DE LEITE 25% DE GORDURA
300G CHOCOLATE BRANCO DERRETIDO

MODO DE PREPARO:

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 RECHEIOS ANNIE

GANACHE BLEND – ANNIE CAKE SHOP

INGREDIENTES:

1KG DE CHOCOLATE AO LEITE

1KG DE CHOCOLATE MEIO AMARGO
1KG DE CREME DE LEITE 25% DE GORDURA

MODO DE PREPARO:

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 RECHEIOS ANNIE

GANACHE BRANCO– ANNIE CAKE SHOP

INGREDIENTES:

1KG DE CHOCOLATE BRANCO

350G DE CREME DE LEITE 25% DE GORDURA
25G DE GLUCOSE

MODO DE PREPARO:

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 RECHEIOS ANNIE

MOUSSE DE CHOCOLATE– ANNIE CAKE SHOP

INGREDIENTES:

1KG DE CHOCOLATE AO LEITE

1KG DE CHOCOLATE MEIO AMARGO
1KG DE CREME DE LEITE 25%
450G DE CHANTILLY BATIDO

MODO DE PREPARO:

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 RECHEIOS ANNIE

RECHEIO FERREIRO ROCHER– ANNIE CAKE SHOP

INGREDIENTES:

1KG DE GANACHE BLEND

40G DE AMENDOIM TRITURADO
20G DE FARINHA DE AVELÃ
60G DE CHOCOLATE NOBRE MEIO AMARGO PICADO

MODO DE PREPARO:

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 RECHEIOS ANNIE

RECHEIO KINDER BUENO– ANNIE CAKE SHOP

INGREDIENTES:

500G DE GANACHE BLEND

500G DE GANACHE BRANCO
80G CHOCOLATE KINDER BUENO
60G DE CHOCOLATE NOBRE PICADO

MODO DE PREPARO:

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 CHANTININHO

CHANTININHO– ANNIE CAKE SHOP

INGREDIENTES:

1L DE CHANTILLY BEM GELADO

150G DE LEITE NINHO EM PÓ INSTATANEO

MODO DE PREPARO:

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 GELEIAS

GELEIA DE FRUTAS VERMELHAS

INGREDIENTES:

1KG DE FRUTAS VERMELHAS CONGELADAS OU IN NATURA

300G DE AÇUCAR CRISTAL

MODO DE PREPARO:

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 GELEIAS

GELEIA DE MORANGO

INGREDIENTES:

1KG DE MORANGO CONGELADOS OU IN NATURA

300G DE AÇUCAR CRISTAL
SUCO DE UM LIMÃO

MODO DE PREPARO:

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 COOKIE

INGREDIENTES:

300G DE MANTEIGA
200G DE AÇUCAR REFINADO
250G AÇUCAR MASCAVO
5G DE PASTA DE BAUNILHA (GUSTOSIA)
150G DE OVOS OU 3 OVOS
600G FARINHA DE TRIGO SEM FERMENTO
10G DE FERMENTO
100G DE CHOCOLATE MEIO AMARGO
250G DE CHOCOLATE EM GOTAS OU PICADO PARA DECORAR

MODO DE PREPARO:

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 DICAS PARA VENDAS DE SUCESSO

1. DETERMINE SEU PÚBLICO ALVO (ATRAVÉS DE FAIXA ETÁRIA, RENDA E

INTERESSES)
Não se pode vender para todos, existe um público para cada produto
fabricado. É necessário que você desenvolva sua própria linha de produtos,
baseada no público que você quer atingir. EX: Cardápio para escritórios e
lojas, ou Cardápio infantil, ou até mesmo opções para casais. Porém, se
você é nova(o) no ramo, sugiro que dê uma olhada no cardápio
disponibilizado no anexo a parte e após isso, desenvolva o seu.

2. FAÇA UM MENU DE DEGUSTAÇÃO PARA O SEU PÚBLICO ALVO

Uma boa forma de conseguir novos clientes, é disponibilizar pequenas
porções de seus produtos, como uma degustação. Com um investimento
pequeno, mas sempre mantendo a qualidade, você consegue aumentar seu
leque de clientes significativamente. Lembrando, claro, de sempre colar a
tag da sua logomarca com seus dados no produto, de forma que as pessoas
possam te encontrar posteriormente.

3. MONTE PARCERIAS
Em toda nossa trajetória, precisamos de parceiros. Esses sempre irão abrir
portas que talvez não teríamos. Então, a dica é: procurem se engajar com
pessoas influentes na sua cidade, que tenha alcance e que possa ser a ponte
até o seu cliente; Seja blogueiras, ou lojas de roupa com grande fluxo de
clientes, esmalterias, e etc.

4.APOSTE EM FOTOS QUE VALORIZEM O SEU PRODUTO, FAZENDO COM

QUE O CLIENTE TENHA VONTADE DE CONSUMI-LO
Separe um lugarzinho na sua casa e faça dele, um pequeno estúdio. Não
precisa ter recursos profissionais; basta que tenha uma boa luminosidade,
sem sombras, com um fundo que te proporcione neutralidade, pois dessa
forma, o seu produto irá se destacar.
Boas vendas e muito sucesso!