Baking Classes

1.Chocolate Shells with Transfer Sheets

2.Chocolate Filling: Salted Caramel Filling, Strawberry

3.Ganache, Coffee Ganache

4.Edible Chocolate Cup

5.Chocolate Praline: Orange, Whiskey Ganache,

6.Wafer Chocolate

7.Truffles: Chocolate, Rum Raisin & Scotch Lover’s

8.Liquor Chocolate: Rum, Vodka, Whiskey

9.Chocolate Fudge

10.Edible Chocolate Spoon

11.3D Chocolate

Fee ₹ 12500/-

*Full Payment to be made at the time of admission.

*The content is focused at teaching various methods of preparation & may vary with individual student’s needs towards learning’s & time frames
*Dishes may be changed or deleted on the Discretion of the chef made at the time of admission

1. American Rye Bread

2. Bagels

3. Baguette

4. Brioche

5. Burger Bun

6. Challah Bread

7. Ciabatta Bread

8. Commercial Plain Bread

9. Dalia Bread

10. Dinner rolls

11. Focaccia Bread

12. Focaccia a la Genovese

13. Fruit Bread

14. Masala Bread

15. Milk Bread

16. Multigrain Bread

17. Ovals loaves

18. Pao

19. Pita Bread

20. Pumpernickel Bread

21. Sandwich Bread

22. Tiger skin Bread

23. Wheat Bread

24. Babka Bread

25. Cheese Bread

26. Garlic Bread

27. Onion Bread

28. Semolina Bread

29. Scallions Cheese Soft Bread

30. Japanese Onion Bread

31. Oats Bread 

32. Braided nutella bread

33. Vienna Bread

Fee ₹ 800/- per bread

*Minimum 3 Breads to be taken in one class. Full fee to be paid at the time of admission

*The content is focused at teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames

* Dishes may be changed or deleted on the discretion of the Chef

COMPLETE CAKE COURSE
DURATION: 15 DAYS (3 HOURS EACH DAY) CLASS
FEES: 50,000/-After Discount 40,000/-
CALL-8851086875-7503630259

WHAT YOU WILL LEARN

LEARN ICING AND CAKE DECORATION WITH FRESH CREAM & CHOCOLATE TRUFFLE. STARTS WITH BEGINNING (BASICS) LEARN TECHNIQUES FOR TORTING AND ICING LAYER CAKES. IN THIS COURSE YOU WILL LEARN EASY CAKE DECORATING TECHNIQUES & DIFFERENT TYPE OF DECORATIONS ON CAKES. AFTER COMPLETING THE COURSE,YOU WILL BE ABLE TO CREATE YOUR OWN DECORATIVE CAKE DESIGNS AND PRESENTATIONS PROFESSIONALLY.

THIS COURSE IS FOR BEGINNERS TO ADVANCED BOTH . BOOK YOUR SEATS NOW !

IN THIS COURSE, WE WILL COVER :

1.BAKING SPONGE CAKES USING SCRATCH RECIPES – CHOCOLATE, VANILLA & RED VELVET (WITH EGG & EGGLESS)

2.BAKING SPONGE CAKES USING PREMIXES – CHOCOLATE, VANILLA & RED VELVET (EGGLESS)

3.SLICING, SOAKING, LAYERING AND COATING OF 3 SHAPES – ROUND, SQUARE AND HEART (WITH FRESH CREAM & CHOCOLATE TRUFFLE)

4.BASIC GATEAUX PREPARATION TECHNIQUES & USING DIFFERENT TOOLS
FINISHING CAKES PROFESSIONALLY (BLACK FOREST, PINEAPPLE, DUTCH TRUFFLE, BUTTERSCOTCH,COFFEE)

5.15 TYPES OF FANCY CAKE BORDERS & SIDES – SHELL, REVERSE SHELL, FLOWERS, BASKET WEAVES, ROSSETTES, RUFFLES 

6.MAKING OF 5 TYPES OF CREAM FLOWERS

7.CHOCOLATE GARNISHES – FANS, CIGARS & PIPED GARNISHES

8.CHOCOLATE LACE

9.PHOTO CAKE

FONDANT : WORKING ON A THEME AND TOPPERS . ROLLING AND DRAPING THE CAKE WITH FONDANT.MARBLE EFFECT, DRYING OF FONDANT, CUTTING SHAPES, FLAVORING FONDANT AND OTHER TECHNIQUES TO DECORATE.