Duration:

Practical training for 4 days

Maximum Number of Participants:

15 Participants

Content:

Cake making need not be difficult or intimidating, but it does require an understanding of ingredients and mixing methods. This course begins by explaining how basic cake ingredients interact. Each of the traditional mixing methods is then explained and illustrated with a formula. Information on panning batters, baking temperatures, determining doneness and cooling methods follows. The second portion of this course presents mixing methods and formulas for a variety of frostings and icings. The third section covers cake assembly and presents some simple and commonly used cake-decorating techniques. A selection of popular cake recipes concludes the course.

Structure of the workshop and topics covered:

• The function of cake ingredients and how they interact
• The difference between high fat and egg foam mixing methods
• How to prepare a variety of cakes; butter cakes, high-ratio cakes, Genoise, sponge cakes, angel food cakes, chiffon cakes
• How to prepare pans and bake cakes
• How to determine the doneness of a cake
• Cooling methods of cakes
• How to prepare a variety of frostings and icings; buttercream, foam, fudge, fondant, glaze, royal icing ganache
• Assembling of cakes using basic finishing and decorating techniques
• How to store cakes
• Advantages and disadvantages of convenience products