So you’re great at baking, but you need to get your cakes looking pretty (or handsome), tip-top and all dressed up for the party, because the glory of the cake is in the decorating. What to do ? We’ve got you covered.
In this course, I will take you through the rudiments of cake decorating from Buttercream that holds up well in tropical weather, to Cassata Miracle Frosting that tastes like ice-cream, then to deliciously smooth and luscious whipped cream that holds up well for hours in our tropical weather.
You will learn exciting techniques and designs, that are sure to impress your guests and clients, plus you will learn how to level, dam, fill, cover, smoothen and comb your cakes with icing to a perfect finish. I will teach you how to use edible goodies to make your cakes more exciting for your guests and clients, plus tips and tricks on how to cover up your mistakes at the spur of a moment and even end up with a more beautiful cake than you originally planned. Lets go decorating !
Course Curriculum
| Introduction | |||
| Welcome To Module 3 | 00:00:00 | ||
| Frostings | |||
| Cassata Miracle Frosting | 00:22:01 | ||
| Cassata Buttercream | 00:10:46 | ||
| Nhat Huong Whipping Cream | 00:08:23 | ||
| Vizyon Whipped Cream | 00:00:00 | ||
| Double Chocolate Shard Cake | |||
| The Case Study – Double Chocolate Shard Cake | 00:00:42 | ||
| Leveling a Cake | 00:05:29 | ||
| Sandwiching a Cake | 00:04:03 | ||
| Frosting a Cake | 00:10:23 | ||
| Piping Swirls | 00:07:03 | ||
| Finishing the Shard Cake | 00:05:32 | ||
| Black Forest Cake | |||
| Cassata Cherry Pie Filling And Topping | 00:14:00 | ||
| Sticking a Cake to The Board | 00:02:09 | ||
| Damming a Cake – Method 1 | 00:05:25 | ||
| Damming a Cake Method 2 | 00:08:00 | ||
| Holding Cake Layers In Place | 00:03:22 | ||
| Holding Cake Layers Together (Method 2) | 00:08:00 | ||
| Flat Tip Coating Technique(Module 6) | 00:06:06 | ||
| Making Crumbs | 00:02:10 | ||
| Crumbing a Cake | 00:02:52 | ||
| Making Choclate Curls | 00:03:27 | ||
| Finishing the Black Forest Cake | 00:02:46 | ||
| Assignment Submission Guidelines | |||
| How to Submit an Assignment (Module 3) | 00:02:00 | ||
| Cake Decorating Assignment | |||
| Cake Decorating Assignment | 00:00:00 | ||
| Cassata Berry Burst Gateau | |||
| Cassata Berry Burst Cone Gateau | 00:21:00 | ||
| Cassata Fruit Glaze | 00:03:00 | ||
| Modern Buttercream Designs | |||
| Buttercream Sharp Edges | 00:31:00 | ||
| Textured Buttercream 1 | 00:19:00 | ||
| Textured Buttercream 2 | 00:16:00 | ||
| Textured Buttercream 3 (Buttercream WaterColor) | 00:12:00 | ||
| Module 3 Assignments | |||
| Module 3 Assignments | 00:00:00 | ||
| Crumb Coating | |||
| Crumb Coating A Cake | 00:07:00 | ||
Educative
This course is an educative one, from the first topic to cake crumbing. Though I have been in the baking business for sometime, have come to realize that one need to continue learning and am glad am able to do that on this platform.
However, am not able to submit my last assignment so as to be graded. Permit me to upload my assignment as part of my review.
Educative
This course is an educative one, from the first topic to cake crumbing. Though I have been in the baking business for sometime, have come to realize that one need to continue learning and am glad am able to do that on this platform.
However, am not able to submit my last assignment so as to be graded. Permit me to upload my assignment as part of my review. Thanks
Send me a WhatsApp message on this.