Details
Led by our master pastry chefs, this hands-on course will take you on a delectable journey through the art of creating sophisticated and visually stunning cakes. Each bake is carefully selected to challenge your skills and expand your
repertoire, ensuring you become a true master of advanced cake making.
Throughout the course, our master pastry chefs will share their expertise, providing step-by-step demonstrations and guiding you through each stage of the baking process. You'll have the opportunity to practice your skills under their watchful eyes, receiving personalized feedback that will refine your techniques and elevate your creations to new heights.
Bakes Taught:
4.5 Days Class
Weekday & Weekend Schedule Available.
Classes available every month!
Enquiry to find out more!
Throughout the course, our master pastry chefs will share their expertise, providing step-by-step demonstrations and guiding you through each stage of the baking process. You'll have the opportunity to practice your skills under their watchful eyes, receiving personalized feedback that will refine your techniques and elevate your creations to new heights.
Bakes Taught:
- Opera Cake (Chocolate layer Sponge)
- Chocolate Truffle Mirror Glaze Cake
- Hazelnut Sable Passion Fruit Cream Cake
- Charlotte Ruse Cake
4.5 Days Class
Weekday & Weekend Schedule Available.
Classes available every month!
Enquiry to find out more!
Outline
On completion of course, learners will be able to:
- Making and decoration of a range of advanced cakes incorporating different fillings and finishing techniques
- Prepare a range of sponge cake bases, mousse type fillings and glazes to produce a variety of specialised Gateaux and Entremets
- Incorporate piping and decoration techniques including the use of rolled fondant as a component of the decoration
- Identify the quality aspects of the ingredients used in sponge cakes, fillings and decoration
- Identify a range of ingredients used in the making of a variety of sponge cake bases
- Produce sponge cakes using foaming, all in and chiffon style mixing methods
- Identify suitable ingredients and quality aspects for the making of mousse type fillings and mirror type glazes
- Apply a variety of finishing mediums to prepared cake bases sandwiched with, butter cream, mousse type fillings
- Apply a range of advanced piping techniques that will enhance the finish of specialised Gateaux and Entremets
- Use a range of suitable mirror glazes to coat and decorate Entremets and Gateaux
- Apply portion control aspects on a range of cakes suitable for buffet presentation and plating as dessert portion
- Store base materials along with finished items in suitable containers and conditions that prolonged shelf life and cover food safety guidelines
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