WEDDING CAKE, BAKING, CAKE DECORATING FOR BEGINNERS
AND SUGAR CRAFT COURSE
2 WEEK COMPLETE COURSE FULL DAY R16 000.00
14th October 2024
11th November 2024
09th December 2024
WE SUPPLY ALL INGREDIENTS, IT IS A HANDS ON CLASS.
COURSE SYLLABUS FOR BAKING
MORNINGS 9am to 12:30pm
THEORY 1 AND 2
SCONES
MUFFINS
VANILLA CUPCAKES - DECORATING WITH BUTTER AND ROYAL ICING
CHOCOLATE CUPCAKES AND DECORATING THE CUPCAKES
CHOCOLATE CHIP COOKIES
MELTING MOMENTS BISCUITS
POUND CAKE ( USED IN WEDDING CAKES)
MOIST CHOCOLATE CAKE
CARROT & NUT CAKE
RED VELVET CAKE
VANILLA SPONGE CAKE
MACARONS
PIPING WITH ROYAL ICING STAGE 1 AND 2
DECORATING A WEDDING CAKE WITH BUTTER AND FONDANT ICING
Fruit cake from scratch
LEARNING CHOCOLATE DRIP TECHNIQUE.
DECORATE A BIRTHDAY CAKE WITH BUTTER ICING.
BUTTER ICING TECHNIQUES
COVERING SPONGE CAKE WITH BUTTER ICING
BALANCING LAYERED CAKES AND Stacking them
PIPING WITH BUTTER ICING USING VARIED DECORATING NOZZES.
THEORY:
CORRECT USE OF FILLINGS IN VARIOUS CAKE FLAVORS.
THE USE OF FRESH AND ARTIFICIAL CREAM IN BAKED GOODS.
CORRECT HEALTH AND SAFETY PROCEDURES FOR BAKERIES.
Theory:
Correct Oven heat and temperatures training.
Industrial ovens and domestic oven dynamics.
Techniques for making the best Macarons and meringues.
Moulding chocolate to help with cake decorating.
Sizing and pricing of baked goods.
Correct use of food coloring and flavors in bakery industry.
Storing of dry and wet goods.
Baked goods handling and storing.
We offer a talk on correct Public relation conduct in the Bakery Industry.
CAKE INDUSTRY FUNDAMENTALS.
Correct placing and processing of long-term Novelty and Wedding Cake orders.
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AFTERNOON SESSION 1PM TO 4:30PM
2 Weeks Wedding Cake Decorating & Sugar Art ( R8 500.00 FOR DOING THIS ONLY)
This fee is for doing the the Wedding cake decorating alone
INTRODUCTION TO FONDANT ICING.
CORRECT USE OF COLORING AGENTS IN FONDANT
HANDLING, STORING AND PRESERVING FONDANT
STEP BY STEP CLASS FOR HAND MODELING OF:
HANDMADE Unicorn for Girls cake
PLUNGE DAISIES
LADIES STILETTO SHOE
USING LETTER STENCILS
HANDMADE ROSES
FONDANT MARBLING
FILLER FLOWERS and LEAVES
BEADING WITH LATEX MOULD
RIBBON WORK - FOR FINISHING ON CAKE,
DIAMOND IMPRESSIONS
USING RUBBER & LATEX MOULDS
LATEX IMPRESSION MATS
COLOURING & ROLLIN OUT FONDANT
COVERING AND SMOOTHING DUMMY CAKES
COVERING, STACKING AND SUPPORTING TIERED SPONGE CAKES.
DESIGN AND CREATING WEDDING CAKES
BABY SHOWER CAKE AND BIRTHDAY CAKE
Making and using Krystal lace on Wedding Cakes.
Using Edible prints on Birthday cakes.
COSTING OF CAKES.
If a student completes Baking, Cake Decorating and Sugar Art course the total fee is R16 000.00
A CERTIFICATE of ACCOMPLISHMENT AND ATTENDANCE WILL BE ISSUED AT THE END OF THIS COURSE.
ENDORSED BY SACA (SOUTH AFRICAN CHEFS ASSOCIATION
APPLICATION FORM AT BOTTOM OF PAGE OR-
Contact our office 011 8050145 / 010 224 0535
WhatsApp queries Tel: 0767328741
The day
you graduate is just the beginning. With the expertise you’ve gained—and
the backing of The MBS reputation and expanding alumni network—you’ll have
access to an exciting world of new opportunities in the culinary industry.