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(1:30pm – 6:30pm) 4 Day Art and Science Series: Intermediate Cake Baking – CBI0203

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3, 7, 17, 21 February 2020
1:30 pm - 6:30 pm
In this intermediate course of cake baking, students will dwell deeper into what makes a delicious and attractive cake. Get plenty of hands on experience in this course.

Method of Instruction

Baking - Cakes


*Creative Culinaire issued certificate will only be issued upon completion of all 4 classes

What to expect:

  • Bakery Science and Baker’s Mathematics for successful cake making
  • Intermediate techniques of making preparing mousse and chocolate cakes
  • Fruit mousse (Strawberry, Mango)
  • Using nuts and fruits in your cake (e.g., Pecan, Pistachio, Banana) as flavour enhancers and decorations
  • Different types of chocolate and substitutes, chocolate tempering
  • Working with chocolate to create stunning decorations
  • Principles of good cake design and choosing the right designs
  • Petit Gateau

Fees include:

  • Ingredients for the class
  • Recipes for items learnt