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Take This Course
- £175.00
- 1 year
- Intermediate
- Course Certificate
- Number of Units130
- Number of Quizzes0
- 10 hours, 41 minutes Gift this course
Overview
This Cake Baking, Decorating & Frosting Training Course is designed for the aspiring Cake Decorators who want to learn professional techniques to use in a working environment or at home. You’ll learn the basic principles of cake frostings and cake construction. Then you will be able to apply them to assemble a three-tier masterpiece of your own, embellished with simple and complex techniques using rolled fondant and royal icing.
You will build skills you can use for all decorating projects – from cupcakes to cakes for any occasion. The course will help you with techniques like icing with the right consistency, fill and use a decorating bag, ice and decorate cake and cupcakes, simple piping to make borders and shapes, make several different icing flowers, transfer images to a cake and many more!
Who is this course for?
Cake Baking, Decorating & Frosting Training Course is suitable for anyone who wants to gain extensive knowledge, potential experience, and professional skills in the related field. This course is CPD accredited so you don’t have to worry about the quality.
Requirements
Our Cake Baking, Decorating & Frosting Training Course is open to all from all academic backgrounds and there is no specific requirements to attend this course. It is compatible and accessible from any device including Windows, Mac, Android, iOS, Tablets etc.
CPD Certificate from Course Gate
At the successful completion of the course, you can obtain your CPD certificate from us. You can order the PDF certificate for £9 and the hard copy for £15. Also, you can order both PDF and hardcopy certificates for £22.
Career path
This course opens a new door for you to enter the relevant job market and also gives you the opportunity to acquire extensive knowledge along with required skills to become successful. You will be able to add our qualification to your CV/resume which will help you to stand out in the competitive job industry.
Course Curriculum
| **Cake Baking** | |||
| Welcome! | |||
| Welcome to the Course | 00:03:00 | ||
| Getting Ready to Bake | |||
| Reading a Recipe | 00:04:00 | ||
| Common Recipe Terms | 00:10:00 | ||
| Mise en Place | 00:03:00 | ||
| Choosing Ingredients | 00:06:00 | ||
| A Guide to Ingredients | 00:10:00 | ||
| Equipment Toolkit | 00:04:00 | ||
| Special Notes for High Altitude | 00:03:00 | ||
| Introduction to Butter Cakes | |||
| What is a Butter Cake | 00:01:00 | ||
| History of Butter Cakes | 00:02:00 | ||
| Important Considerations for Butter Cakes | 00:02:00 | ||
| Butter Cake Troubleshooting | 00:05:00 | ||
| Butter Cake Methods | |||
| Butter Cake Mise en Place | 00:08:00 | ||
| Creaming Method- Almond Butter Cake | 00:10:00 | ||
| Almond Butter Cake Recipe | 00:05:00 | ||
| Reverse Creaming Method- Vanilla Butter Cake | 00:15:00 | ||
| Vanilla Butter Cake Recipe | 00:05:00 | ||
| Introduction to Oil Based Cakes | |||
| What is an Oil Based Cake | 00:02:00 | ||
| History of Oil Based Cakes | 00:02:00 | ||
| Important Considerations for Oil Cakes | 00:03:00 | ||
| Oil Based Cake Methods | |||
| Blended Method- Chocolate Olive Oil Cake | 00:10:00 | ||
| Chocolate Olive Oil Cake Recipe | 00:05:00 | ||
| Blended Method- Carrot Cake | 00:15:00 | ||
| Carrot Cake Recipe | 00:05:00 | ||
| Introduction to Sponge Cakes | |||
| What is a Sponge Cake | 00:02:00 | ||
| History of Sponge Cakes | 00:02:00 | ||
| Sponge Cake Troubleshooting | 00:05:00 | ||
| Sponge Cake Methods | |||
| Sponge Cake Mise en Place | 00:03:00 | ||
| American Sponge Cakes | 00:02:00 | ||
| American Sponge Method- Classic American Sponge | 00:16:00 | ||
| American Sponge Cake Recipe | 00:05:00 | ||
| European Sponge Cakes | 00:02:00 | ||
| European Sponge Method- Genoise | 00:07:00 | ||
| Genoise Sponge Recipe | 00:05:00 | ||
| Introduction to Simple Syrup | |||
| What is Simple Syrup | 00:02:00 | ||
| Simple Syrup Method | 00:05:00 | ||
| Conclusion | |||
| Thank You! | 00:01:00 | ||
| **Cake Decorating** | |||
| Introduction - Get Started! | |||
| Welcome! | 00:02:00 | ||
| Swiss Meringue Buttercream Method | 00:08:00 | ||
| Custom Cake Boards | 00:18:00 | ||
| Frosting A Cake Smooth | |||
| Trimming Cakes | 00:08:00 | ||
| Layering Cakes | 00:04:00 | ||
| Crumb Coat | 00:05:00 | ||
| Applying the Second Coat | 00:08:00 | ||
| Frosting the Cake Smooth | 00:10:00 | ||
| Spatula Techniques | |||
| Technique 1-Zigzags | 00:06:00 | ||
| Technique 2- Straight Lines | 00:06:00 | ||
| Technique 3- Pinwheel | 00:04:00 | ||
| Technique 4- Circles | 00:04:00 | ||
| Color | |||
| Getting Started with Color | 00:06:00 | ||
| Watercolor Technique-Preparation | 00:06:00 | ||
| Watercolor Technique- Method | 00:08:00 | ||
| Transfer the Watercolor Cake | 00:04:00 | ||
| Ombre Technique-Preparation | 00:03:00 | ||
| Ombre Technique-Method | 00:09:00 | ||
| Transfer the Ombre Cake | 00:04:00 | ||
| Piping | |||
| Piping Bags | 00:04:00 | ||
| Filling a Piping Bag | 00:03:00 | ||
| Rosettes-Practice | 00:05:00 | ||
| Rosettes-Piping on a Cake | 00:05:00 | ||
| Ruffles | |||
| Ruffles-Practice | 00:06:00 | ||
| Ruffles-Transfer a Design | 00:07:00 | ||
| Ruffles- Transfer the Cake | 00:01:00 | ||
| Ruffles- Piping on a Cake | 00:06:00 | ||
| Floral Ruffles- Practice | 00:03:00 | ||
| Floral Ruffles- Planning | 00:04:00 | ||
| Floral Ruffles- Piping the Sides | 00:04:00 | ||
| Floral Ruffles- Piping the Top | 00:05:00 | ||
| Painting | |||
| Prepare your Paints | 00:05:00 | ||
| Painting a Cake | 00:06:00 | ||
| Painting with Luster | 00:03:00 | ||
| Stacking | |||
| Fundamentals and Equipment | 00:03:00 | ||
| Green Ruffle Cake Stacking | 00:02:00 | ||
| Orange Floral Ruffle Cake Stacking | 00:07:00 | ||
| Green Ruffles-Finishing Touches | 00:03:00 | ||
| Floral Ruffles-Finishing Touches | 00:02:00 | ||
| Conclusion | |||
| Thank You! | 00:01:00 | ||
| Resources | 00:00:00 | ||
| **Frosting Training** | |||
| Introduction | |||
| Welcome | 00:04:00 | ||
| Equipment | 00:02:00 | ||
| Getting the Right Ingredients | 00:04:00 | ||
| Mise en Place | 00:01:00 | ||
| Glazes | |||
| The Basics of Glazes | 00:02:00 | ||
| Quick Glaze Method | 00:05:00 | ||
| Shiny Glaze Method | 00:05:00 | ||
| Whipped Cream | |||
| The Fundamentals of Whipped Cream | 00:04:00 | ||
| Whipped Cream Method | 00:07:00 | ||
| Stabilized Whipped Cream Method | 00:06:00 | ||
| Royal lcing | |||
| An Introduction to Royal Icing | 00:05:00 | ||
| Meringue Powder Method | 00:06:00 | ||
| Egg White Royal Icing Method | 00:09:00 | ||
| Ganache | |||
| Get Started with Ganache | 00:05:00 | ||
| Dark Chocolate Ganache Methody | 00:07:00 | ||
| Beer Ganache Method | 00:07:00 | ||
| Peanut Butter Ganache Method | 00:07:00 | ||
| Whipped Ganache Method | 00:04:00 | ||
| Buttercream | |||
| Welcome to Buttercream | 00:02:00 | ||
| American Buttercream | 00:03:00 | ||
| American Buttercream Method | 00:09:00 | ||
| Add Flavor to American Buttercream | 00:07:00 | ||
| Crusting Buttercream | 00:04:00 | ||
| Crusting Buttercream Method | 00:07:00 | ||
| Cream Cheese Buttercream | 00:04:00 | ||
| Cream Cheese Buttercream Method | 00:08:00 | ||
| Flavoring Cream Cheese Buttercream | 00:03:00 | ||
| Swiss Meringue Buttercream | 00:03:00 | ||
| Swiss Meringue Buttercream Method | 00:09:00 | ||
| Flavor Possibilities for Swiss Meringue | 00:02:00 | ||
| Italian Meringue Buttercream | 00:02:00 | ||
| Italian Meringue Buttercream Method | 00:09:00 | ||
| Chocolate Buttecream Method | 00:03:00 | ||
| Cooked Frostings | |||
| Old-fashioned Cooked Frostings | 00:01:00 | ||
| 7-Minute Frosting | 00:02:00 | ||
| 7-Minute Frosting Method | 00:05:00 | ||
| Ermine Frosting | 00:03:00 | ||
| Ermine Frosting Method | 00:10:00 | ||
| Fudge Frosting | 00:02:00 | ||
| Fudge Frosting Method | 00:07:00 | ||
| Sugar Pastes | |||
| Getting Started with Sugar Pastes | 00:02:00 | ||
| Marzipan | 00:02:00 | ||
| Marzipan Method | 00:07:00 | ||
| Modeling Chocolate | 00:03:00 | ||
| Modeling Chocolate Method | 00:05:00 | ||
| Rolled Fondant | 00:03:00 | ||
| Marshmallow Fondant Method | 00:06:00 | ||
| Gum Paste | 00:03:00 | ||
| Gum Paste Method | 00:09:00 | ||
| Resources - Frosting Training | |||
| Resources – Frosting Training | 00:00:00 | ||
| Conclusion | |||
| Thank You! | 00:03:00 | ||
| Certificate and Transcript | |||
| Order Your Certificates or Transcripts | 00:00:00 | ||
Take This Course
- £175.00
- 1 year
- Intermediate
- Course Certificate
- Number of Units130
- Number of Quizzes0
- 10 hours, 41 minutes Gift this course
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