Theoretical Content

1. Fundamentals of Cake Ingredients: Learn about different types of flours, sugars, fats, leavening agents, and the role of eggs, dairy, and flavorings in cake making. Explore ingredient functions, substitutions, selection of high-quality ingredients, and proper storage techniques.

2. Oven Temperature Control: Understand the importance of accurate oven temperature control, learn calibration methods, and explore techniques for maintaining consistent oven temperature during baking.

3. Troubleshooting Baking Problems: Identify and resolve common baking issues such as uneven rising, cracking, and dryness. Learn preventive measures and how to adjust recipes for different altitudes and humidity levels.

4. Personal Hygiene and Food Safe Operation: Understand the importance of personal hygiene in the bakery, learn best practices for maintaining cleanliness, and ensure safe food handling to prevent contamination.

Practical Content

Day 1

• Butter Cake: Introduction to baking a classic butter cake, focusing on achieving the perfect texture and flavor.
• Introducing Cake Tools and Equipment: Overview of essential tools and equipment used in cake baking and decorating, ensuring proper use and maintenance.

Day 2

• Cupcakes: Learn techniques for baking perfectly moist and flavorful cupcakes.
• Nozzle Working: Practice using various piping nozzles to create different designs and textures.
• Butter Icing: Master the preparation and application of smooth, creamy butter icing.

Day 3

• Ribbon Cake: Techniques for covering a ribbon cake fully with butter icing for a polished look.
• Sugar Syrup: Learn to make sugar syrup and understand its use in keeping cakes moist.
• Parchment Icing: Apply parchment icing for a smooth, professional cake finish.
• Small Sugar Flowers, Leaves, Buds Practicing: Create delicate sugar flowers, leaves, and buds for cake decoration.

Day 4

• Marble Cake: Techniques for creating a visually appealing marble effect in cakes.
• Chocolate Cake: Learn to bake a rich and moist chocolate cake.
• Chocolate Butter Icing: Application of chocolate butter icing for a decadent finish.
• Chocolate Ganache Dripping: Perfect the art of dripping chocolate ganache for a stunning visual effect.

Day 5

• Gum Paste: Introduction to working with gum paste for creating detailed decorations.
• Daisy Sugar Flower: Learn to create daisy sugar flowers with intricate details.
• Tiger Lily Sugar Flower: Techniques for making tiger lily sugar flowers for an exotic touch.

Day 6

• Fondant Icing: Cover cakes with fondant icing smoothly and seamlessly.
• Fondant Animal, Human Topper: Create detailed animal and human toppers from fondant.
• Fondant Painting: Techniques for painting on fondant to add artistic designs and effects.

Day 7

• Peony Sugar Flower: Learn to craft peony sugar flowers with realistic details.
• Rose Sugar Flower: Create beautiful rose sugar flowers to adorn cakes.

Day 8

• Dummy Size: Understanding and working with different dummy cake sizes for practice and display.
• Dummy Covering (Fondant Icing): Practice covering dummy cakes with fondant for a polished look.
• Royal Icing (Stencil Works): Techniques for applying royal icing using stencils to create intricate designs.
• Flower Arrangements: Learn the principles of floral arrangement to create professional-looking cake decorations.

By completing this course, participants will gain hands-on experience and expert knowledge in various aspects of cake decorating, preparing them to create stunning and professional-quality cakes.