Topics covered in Course 1 include:

• Hygiene,Safety, and sanitation
• ToolsandequipmentusedinCakebakinganddecorating
• Scalingingredients
• FundamentalsofcakeBaking
• DifferentMethodsofCake making
• ButtercreamIcing
• UsingDecoratingBagsandCouplers
• PressureControlPiping,
• BasicCakeBorders-shells,starflowers,reverseshells,fleur-de-lis,garlandsandrope
• IcingasmoothCake
• Leveling&TortingtheCake
• Usingthe Star Tip
• BasicFloralPipingSkillsDropFlower,Rosette,rosebud,halfrose,fullblownroses, leaves
• DimensionalDecorating/Royal icingdesigns
• FillingandIcingaCupcake
• GuidelinesforDecoratingyour Cake

What You’ll Do Each Week

Week 1: Theory

Fundamentals of Baking

• Tools and Equipment
• Scaling of ingredients
• Sanitation

Methods of Cake Baking

• Functions of ingredients (flour, fat, liquids, eggs, Rising agents)
• Rubbing
• Melted Fat
• Whisking
• Creaming

Week 2: Practical

Cakes by Rubbing-in method

• Rock Cakes
• Coffee Cake

Week 3: Melted Fat

• Hot water chocolate Cake
• Banana Bread

Week 4 & 5 Whisking Method

• Swiss Roll
• Orange Chiffon Cake

Week 6 & 7: Creaming Method

• Vanilla Cake/ plain Cake
• Red velvet Cake
• Lemon Pound Cake

Week 8 & 9: Decorating (Theory/ demonstration/ Practical)

Techniques:

• Buttercream Basics
• Preparing and covering cake drums
• Leveling and Torting a cake
• Icing a smooth cake
• Combing cakes
• simple borders- shell, star, rosette, rope
• Filling piping bags

Week 10: Decorating

• Techniques in action - buttercream Icing
• Design and decorating birthday cakes
• Broder-Shell Border
• Writing

Week 11: Decorating cupcakes

Techniques:

• Swirls
• Rosette
• Themed cupcakes buttercream and fondant

Week 12: Display Cake

• Students will design and make a celebration cake of their choice to demonstrate different techniques learnt in the class.