After this course you are able to bake &create stunning beautiful cakes in your own kitchen without any harmful chemicals & preservatives.
You will never go back to local bakeries for cakes
If you are someone trying this for first time, please do small batches &practice multiple time..
It will help you get confident in handling & practice makes perfect.
*always use couverture chocolates instead of compounds to feed your loved one.
*always chill your cakes while working.
*don't over bake &over mix .
*invest in kitchen scale for measurement instead of cups.
EGGFREE SPONGES; vanilla,chocolate,redvelvet
Cream cheese,blueberry compote,hazelnut praline
whipped cream,white chocolate mousse, chocolate ganache.
[Dark/white /milk chocolate ]
Modern edible mediums:
Waferpaper lace; flowers;leaves;edible glitter; pallete knife painting;stenciling on ganache cakes.
STACKING & ASSEMBLY:
Most important for tiered cake:
How to dowel,when to dowel,central dowel,stacking & fixing proper structure for safe transportation.
BRANDS,SOURCES & INGREDIENTS:
What brands of raw materials & tools I use and where I source them from.