Syllabus:

The Cake Base:

Eggless: Vanilla, Chocolate, Red Velvet

With Egg: Vanilla, Chocolate, Red Velvet

Comercial sponges-chocolate and vanilla.

Healthy  cakes /tea cakes

Cupcakes

The Frostings:

Whipped Topping (commonly called whipped cream)

Cream-cheese/ flavored cream cheese

Chocolate Ganache/ Flavored ganache/ truffle/ white chocolate ganache

Airbrush /dry /wet/glitter

Use of plungers to do little bit fondant decoration.

Chocolate shells/colouring chocolate shells

Pull up techniques/making pull up sauce

Assembly & various cake flavor combinations like:

Chocolate  truffle Overload Cake with Drip Effect

Fruit Gateaux

Ombre(shaded) design cake

Vanilla Cappuccino cake

Black forest cake

red velvet cake

Pinata cake

Pull up cake

And much more

Terms:

This is semi hands-on class; All participants shall be divided in groups and get to make separate recipes. While 1 group will work- the others shall watch.

Video recording of the class is not permitted.

After class support/guidance is provided to participants who do not misuse it for commercial training purposes.
 
Theory 

1. Pricing
2. Ingredients and role
3. Use of different sponges 
4. Flavour pairing 

DISCLAIMER
* Admission is restricted only to the registered students
* Amount once paid is not refundable
* We reserve the right to cancel/postpone the class

Wishing you a fun filled learning session!

Cheers,
Vandana
Consultation: +919802999995
*Cake boutique and learning academy *
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