HOW TO MAKE CAKES; SWEET CREATIONS

WHO WE ARE
Sweet Creations is all about cakes and pastries, our mission is to bring customers
the best artisan-crafted cakes and pastries by setting up a structure that enables
us deliver quality products to a larger market using the most innovative platforms
available. We want many more people to have a feel of superior quality pastry at
affordable rate delivered in the most convenient manner.
WHAT WE DO
Our commitment to excellence in the craft and artistry of baking has enabled us deliver
high quality products, thereby delighting our customers and making celebration a
moment to cherish. We have gained approvals for quality baking, which was born out
of passion for cake decorating over years of experience.
We are here to share the knowledge of baking to all who love to inspire themselves
with the techniques of culinary art. At this season, we have created a training package:
a two month intensive workshop on cake /pastry making to build and promote an
entrepreneurship spirit amongst participants at a giveaway price. The program will
provide the participants with an opportunity to learn first-hand the various techniques of
cake / pastry making, create their own edible masterpiece, gain skills on how to market
their products, learn food safety and develop strong communication skills with
customers
All classes are hands-on and everything learned can easily be re-created at home.
There are eight classes, beginning with the basics and gradually ascending to more
complex projects. Students who complete the required courses will be awarded a
Certificate of Completion at the end of the programme. Since the programme is
intense, everything needed for each course will be provided by Sweet Creations on-site
to maximize learning time, but each participant would be expected to make provisions
for his/her individual practical assessment at the end of every course, as well as a
personal project at the end of the programme.
The programme will run on week days, except Wednesdays, (Mondays, Tuesdays,
Thursdays and Fridays) for a period of 8 weeks from 1st August – 29th September
2017. 9:00am – 2:00pm each day.
An event management company with very keen interest in cakes, cocktail drinks, dessert, event styling and small chops.
COURSE OUTLINE
QUALIFICATION REQUIRMENTS: All a student need is a strong desire to become an
artistic cake decorator whose beautifully decorated cakes make friends and family go
“WOW”.
Week 1: CAKE BAKING BASICS
 INTRODUCTION CLASS
o Identification of baking consumables
o Identification of baking tools & equipment, an overview of their uses.
o Understanding ingredients, measurements and how to use it for the best baked
goods.
o The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda
 FOOD SAFETY LESSON
The food safety lessons will provide participants with tools needed to help
minimize risk from harmful pathogens in their productions. Lessons will focus
on the relationship between germs and foodborne illness, critical control points–
from purchasing through handling leftovers–when foods may become
contaminated, and the importance of hand washing and personal cleanliness.
 MASTERING THE VARIOUS CAKE RECIPES
o Basic pound cake
o Chocolate cake
o Rich Fruit Cake
o Red velvet cake
 Student’s self-practical demonstration on lessons learnt.
 Assessments and corrections.
An event management company with very keen interest in cakes, cocktail drinks, dessert, event styling and small chops.
WEEK 2: BUTTER CREAM AND ROYAL ICING TECHNIQUES
 PREPARING A CAKE FOR ICING
o A guide to crumb-free cake leveling.
o Mastering cake filling and layering.
 CAKE ICING
o Butter cream icing and royal icing preparation
o Covering a cake with butter icing.
o Mastering the art of pressure control on a decorating bag.
 BUTTER CREAM TEXTURING AND DECORATIONS
o The basics of making children’s birthday cakes and the tricks behind getting
buttercream super smooth.
o Basic Cake Borders – shells, star flowers, ballooning, zigzag, reverse shells,
fleur-de-lis, garlands and rope.
o Intermediate Buttercream Piping – grape clusters, sweet pea clusters, E shells,
curved shells, shells with flutes, ruffles and swags, bows, basket weave.
o Basic Floral Piping Skills – leaves, rose bud, half rose, full blown roses.
 CUPCAKES AND CUPCAKE DESIGNING
o Perfect cupcakes EVERY time – Tips & Tricks.
o Cupcake Icing Techniques including colouring and flavouring.
o Piping perfect regular buttercream swirls on cupcakes.
o How to ice cupcakes with Poured Fondant Icing.
o How to embellish cupcake decorations & edible painting.
o Sugar floristry techniques – make beautiful handmade mini roses& blossoms for
cupcakes.
o Making pretty mini sugar bows for cupcakes.
o Making decorations from moulds.
 Student’s self-practical demonstration on lessons learnt.
 Assessments and corrections.
An event management company with very keen interest in cakes, cocktail drinks, dessert, event styling and small chops.
WEEK 3: BREAD, PASTRIES AND SMALL CHOPS
This course is an extensive introduction to the world of fine pastries.
 Discussing the suitable ingredients, supplies, and tools normally stocked in
pastry making.
 Learn to elevate pastry creations with various decorating techniques.
 Learn many basic techniques used in various modern and classical recipes.
 Learn to differentiate the various kinds of pastry dough and reasons behind their
differences.
Demonstrations on:
o Bread
o Meat, chicken and fish pie
o Doughnut
o Puff puff
o Vegetable and chicken spring rolls recipes
o Samosa
o Chin chin
o Sausage rolls
 Student’s self-practical demonstration on lessons learnt.
 Assessments and corrections.
WEEK 4 & 5:
FONDANT, GUM PASTE AND STENCILLING TECHNIQUES, FOR CELEBRATION CAKE
DESIGNING
This course will introduce students to the more advanced techniques of rolled fondant,
aspects of preparing gum paste flowers, figurines, make-ups, etc., equipment needed,
colouring, stencilling techniques and how to use various silicone moulds for cake designs.
An event management company with very keen interest in cakes, cocktail drinks, dessert, event styling and small chops.
 FONDANT BASIC:
 Recipe and texture
 Covering a round cake
 Covering a square cake
 Fondant ribbon rose
 Fondant leaves
 Fondant bow
 GUMPASTE BASIC:
o Gum Paste Preparation.
o Review of Tools and Flower Preparation Equipment.
o Gum paste Blossoms, Buds and Foliage.
o Gum paste flowers e.g. Roses
o Gum paste make-ups, lady shoes, baby converse etc.
 STENCILLING TECHNIQUES.
 DESIGNING WEDDING CAKES
o Doweling a tiered cake – assembling multiple tiered cakes with support
systems, and skill to safely transport a tiered wedding cake.
o Advanced Rolled Fondant decorations – Ruffling, dots, Classical and Free
hand Drapery, Crimping, Tassels, Ribbon Bouquet, quilting, embroidery
designs, vines, stripes, diamonds, various borders, lace and simple
flowers.
o The Art of Writing – Alphabetic Practice utilizing Various Mediums,
Greetings on Cakes.
o Metallic Shimmer Techniques.
 Student’s self-practical demonstration on lessons learnt.
 Assessments and corrections.
An event management company with very keen interest in cakes, cocktail drinks, dessert, event styling and small chops.
WEEK 6 & 7: HAND-SCULPTED OR 3-D PARTY CAKES
Student will learn how to sculpt cakes and decorate it with lifelike features, using reference
photos of the subject. This cake-decorating class also includes some serious cake stand
construction. Student will learn how to build a sturdy and customized support structure before
stacking layers of cake reinforced with buttercream.
 Cut and shape a 3-D party cake from a basic sheet cake and use the techniques
taught in this class to create all kinds of amazing shapes –various Cartoon
characters 3D cakes, Hand bags, Calabash, Sport car, stack of closed books
cake, lawyer’s wig cake and lots more.
 Learn how to crumb coat cakes and apply fondant to irregular shapes.
 Student’s self-practical demonstration on lessons learnt.
 Assessments and corrections.
WEEK 8: PARTICIPANTS END OF TERM PERSONAL PROJECT.
Participants will be required to choose from our various project topics to complete their final
assessment. On successful completion of the programme, participants will be awarded with a
certificate of completion.

Pіtсh AgrіHасk, thе аnnuаl соmреtіtіоn thаt awards уоung еntrерrеnеurѕ іn ICTѕ fоr agriculture (ICT4Ag) іѕ

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