Regular Class

Course Fee: ₦100,000

Duration: 3 Weeks (Monday - Thursday, 10am - 3pm)

Course Schedule

Please contact us for more information.

Weekend Class

Course Fee: ₦130,000

Duration: 6 Weeks Friday (2pm - 5pm) Saturday ( 10am - 3pm)

Course Schedule

Please contact us for more information.

Course Outline

COURSE SYLLABUS

INTRODUCTION CLASS

• Identification of baking items
• Identification of decorating tools & equipments.
• Using the measuring scale, mixer & oven.

BAKING OF CAKES

• Classic sponge cake
• Coconut Cake
• Banana Cake
• Chocolate cake
• Vanilla cake
• Lemon cake
• Strawberry Cake
• Carrot cake
• Rich Fruit Cake
• Red velvet cake
• Marble cake (Bonus)

PASTRIES

• Meat pie
• Cookies
• Chinchin
• Egg Roll
• Puff puff
• Doughnut
• Samosa
• Springroll

CAKE DECORATING

          BUTTER ICING:-

• Recipe & Preparation
• Leveling your cake
• Preparing the bag for decorating
• Frosting and combing
• Bag positioning
• Pressure control
• Butter icing Techniques
• Star Design
• Shell design
• Reverse Shell
• Rosette
• Rope
• E -motion
• Zigzag using star tip
• Basket weave
• Butter icing Rose
• Leaf
• Dot/writing
• Decorating a character cake e.g Mickey Mouse, Teddy Bear, Spiderman etc

ROYAL ICING

• Recipe & Preparation
• Uses of Royal icing

FONDANT ICING

• Recipe & Preparation
• Coloring fondant Icing
• Covering a dummy with fondant Icing
• Various Techniques of covering a cake/cake boards with fondant Icing
• Various Fondant Icing Techniques
• Other new fondant ideas
• Wedding Cake Arrangement, Stacking up using Dowel Rods

WHIPPED CREAM FROSTING

• Recipe and Preparation
• Decorating with whipped cream

BUSINESS CLASS

• The Business of cake making
• Cake costing
• Book keeping
• Cake delivery/transportation

 

REQUIREMENTS
BAKING/GENERAL ITEMS

• Apron/Head cover (provided by us)
• Kitchen paper towel or napkin
• Measuring spoons and cups
• Serrated Knife
• scale
• Stainless bowl and turning stick
• Flour
• Sugar (Granulated)
• Margarine
• Butter (Unsalted).
• Baking Powder
• Baking Soda
• Yeast
• Powdered Milk
• Flavorings e.g. Vanilla, Strawberry, butterscotch, Lemon, Coconut, Almond, chocolate
• Fresh eggs
• Desiccated/Grated Coconut
• Golden Syrup
• Black Treacle
• Mixed fruit
• Brandy
• Brownie
• Cocoa powder
• Fresh Lemon, Nutmeg, Cinnamon, powder ginger
• Minced Beef, Potatoes, carrots, Spring onion, Bay leaf, Onion, White pepper, black pepper, seasoning, thyme, Curry, salt, cabbage, ginger, garlic, green peas,
• Groundnut oil/Vegetable oil
• Foil Paper, Parchment/Baking Paper
• Bags for storage of your accessories & Ingredients.
• Plastic bowls with Lids for Icing storage (5 small & 2 large)

FONDANT ICING ITEMS

• Gelatin
• Icing Sugar
• Glucose Syrup
• CMC
• Corn flour
• Vegetable shortening
• Edible Spirit
• Various Icing colors
• Decorating Turntable (optional)
• Fondant Smoother
• Pizza cutter *Scissors *Serated Knife
• Smooth Rolling Pin (big and small)
• Embossed Rolling Pin (optional)
• Cookie Cutters    *Crimper
• Dummy, Cake Board (2), cake Wrapper     

BUTTER ICING ITEMS

• Piping bags (4)
• Spatula/palette knife for frosting
• Full set piping Nozzles/Tips (must include tip No 3, 16, 21, 32, 48, 67, 104, 1M,)
• Couplers (3), Flower Nail (1)
• Dummy 8” , 12” Cake Board (2), 14” cake board (1)
• Cake Comb,
• Scraper
• Cake Boxes

WHIPPED CREAM ITEMS

• Vizyon Whipping Cream
• 8inch cakes (at least 2 flavors)
• Cherry
• Sauce (chocolate, strawberry or kiwi)
• Toppings ( chocolates, biscuits, fruits e.g strawberry, cherry apple etc)

PLEASE NOTE: It is important you get required ingredients, Tools/ Accessories so as to participate in class!