Course Outline
FEE: N 115,000
DURATION: 6 Weeks
- Introduction Class
- Identification of baking items
- Identification of decorating tools & equipment
- Using the Measuring Scale, Mixer & Oven
- Creamed Sponge Cake
- Cherry and Almonds Cake
- Cup Cake
- Muffin
- Short Bread
- Chocolate Bread
- Marble Cake
- Lemon Cake
- Rich Fruit Cake
- Madeira Cake
- Coconut Cake
PASTRY
- Doughnut
- Meat Pie
- Scotch Egg
- Hot Dog
- Sauage Roll
- Burger Bread
- Buns
- Egg Roll
- Chin Chin
- Cookies
CAKE DECORATING
- Butter Icing - Recipe and Prepration of Butter Icing
- Preparation of piping bags & tips
- Cake Leveling
- Covering of Cake (Smoothing & Combing)
- Bag Positioning
- Pressure Control
BUTTER ICING TECHNIQUES
- Star Design
- Frozen butter cream transfer
- Writing
- Decorating a character Cake e.g barbie, Teddy Bear, Mickey Mouse etc
- Shell Design
- Reverse Shell
- Rosette
- Rope
- E-motion
- Zigzag using star tip
- Ruffle Design using tip e.g 104
- Butter icing bow
- Basket weave
- Leaf tip
- Butter icing Clown etc
- White butter cream icing recipe
- Butter icing rose
ROYAL ICING (Recipe & Preparation)
- Rose Flower
- Drop Flower
- Sweet Pea
FONDANT ICING (Recipe & Preparation)
- Covering a cake with fondant icing
- Coloring fondant icing
- Fondant icing techniques
- Rope
- Texturing/Embossing
- Bow
- Marbling
- Ribbon Insertion
- Cut outs
- Twist, ball and braids
- Fondant icing flowers
- Butter icing bow
- Daisy
- Blossom
- Ribbon/Fabric
- Moulds
- Wedding Cake Arrangement using different methods e.g wedding stands, pillars, stacking up
- How to use Dowel Rods
