Art & Science of Cake Baking - Stage 2

(Theory and Practical Lessons)
with Certificate of Accomplishment awarded

In this more advanced stage in the craft of cake baking, students will dwell deeper into what makes a delicious and attractive cake. To be a good baker, one must understand the science and art of baking. Some of the areas we will be covering include the following: The correct techniques in the preparation of mousses, ganaches, different types of gelatine, chocolates and their substitutes, principles of good cake designs, working with chocolate.

Lesson 1

Pecan German Chocolate Cake
A fabulous cake that has the most delicious and unusual coconut pecan icing between layers of dark chocolate cake.

European Pecan Loaf Cake
Moist, wholesome and with just the right amount of sweetness, this cake will please both the old and young. Fresh apples decorate the top of the cake and are baked together for a wholesome and rustic look.

Brass Flower Chocolate Deco
Easy to do and impressive looking when placed on the cake using flower chocolate deco with both baker's chocolate and tempered chocolate. Although this requires a special tool, students will be taught how to make their own chocolate flower decorations using simple tools .

Lesson 2

Students will be taught the principles of making a fruit mousse and how to make more than one type of mousse using a basic fruit mousse base so that the mis en place will be more effectively carried out.

Strawberry Charlotte Cake
A pleasing, tangy mousse is sandwiched between layers of soft sponge and the deco is lovely.

Lady's Finger
Learn to make an all purpose sponge fingers that can be eaten on its own or used as a decorative collar round the cake.

Mango Mousse Cake
A perennial favourite! With fresh mango slices arranged on the top layer of the cake, encased in a smooth, glossy and transparent layer.

Lesson 3

Mini Pistachio Gateau
Learn to make small nutty cakes sandwiched with a great tasting, traditional pistachio French butter cream.

Nanachoco Cake
Moist and beautiful tasting with fresh banana sandwiched in between and the entire dome covered with a smooth chocolate layer. The cake uses a modified blending method. Learn how to make a super quick ganache that can be used immediately.

Decorative Mini 'Banana' striped chocolate deco pieces
To be used as eye-catching deco on cakes.

Lesson 4

Green Tea Forest Cake
Soft green tea sponge sandwiched with a filling of soft braised red beans. And learn the technique of creating a moss green and attractive design on the surface. Principles of making a silky smooth cream.

Scones
Tea time favourite that will please everyone, 2 types will be taught: one with strawberry filling incorporated and baked together with the dough and one with currants/raisin. Learn the technique of how to achieve a light and flavourful scones.

Chequer Board Cookies
Attractive cookies for the cookie jar. Principles and theory of cookie making.