Biscuits & Cookies
Cakes & Cake Decoration may not be where you are focused
&
Perhaps Scones, Biscuits and Supplying others may be your chosen route
Here you go
Classic Yet Contemporary
Designed to tantalize the pallets of all
Biscuit & Cookie Course
FLOUR BASED CONFECTIONERY FOOD PRODUCT WHICH IS MADE AND BAKED COMPLETELY DIFFERENTLY TO CAKES
Much like cake, biscuit and cookies are soft and crumble unlike the sponge based products. A biscuit is a flour-based baked food product. Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their biscuit cousins. One Day Class is a must to perfect scones, biscuits & cookies
Looking to learn and perfect
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Make a soft dough for both biscuits & cookies
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Understand the texture of both biscuits & cookies
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Use various piping skills to create decorative biscuits
You will Bake
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Almond Snowballs / Greek Cookies
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Melting Moments Biscuits
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English Ginger Cookies
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Lemon Poppy Seed Biscuits
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German Coconut Macaroons with Meringue
Additional Recipes
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Classic NO SPREAD Sugar Cookies
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Royal Icing
Skills & Techniques
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Perfecting the texture of biscuit and cookies
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Cookies require soft dough, while biscuits require hard dough.
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Cookies are little heavier than biscuits, whereas, biscuits are fluffier
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Methods and process for making these biscuit and cookies based products
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Storage and managing orders
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Course
Time: 09:00 to 16:00
Course Fee: R3,900
Suitable for: Anyone!
Requirements: No previous knowledge or experience
SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.
Booking is Essential
WhatsApp "Dates & Schedule Biscuit & Cookie Course"
0794512516
Offered
Weekdays, Weekends
&
Evenings
Contact
Secure Your Bake Station
Send your details
WhatsApp 079 451 2516
or
Email admin@bakeologystudio.com
Official invoice will be sent
No payment should be made without invoice being sent through
Book
Make your payment
&
Secure your place
Bank: FNB
Acc Name: Bakeology Studio
Acc No: 628 6479 4146
Branch Code: 250655
Reference: Invoice # or Name
Email POP
Look forward to having you with us!
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