Baking,
Cake Decoration & Pastry
International School
Dates
Baking 101 Foundation Course
Never Baked Before...Not Certain or Confident with your bakes, Not consistent. Making Mistakes you not sure why.
Begin your baking with Scones, Muffins, Biscuits & Loaf Cakes. Well Lets Begin with the Basics and Perfect those Scones & Sponge
-
The Basics of Baking is definitely important especially if you want to do Cakes for clients Various Decoration and Birthday Cakes etc
-
Before jumping in the deep end it is important to get some basic skills and prepare yourself for a journey that involves details and patience.
Learn the following key objectives
-
Learn Scones
-
Learn to make Muffins
-
Biscuits that are simple and yet easy to sell
-
Cost effective biscuits without being dependent on butter
-
Cakes with Fillings
-
Cakes Loaf
You will Bake & Make
-
Scones
-
Muffins
-
Biscuits
-
Banana Bread Cake Loaf
-
Madeira Cake Loaf
THIS COURSE IS NOT TO BE MISSED!!!
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Certified Course
(Weekday or Weekend)
Time: 09:30 to 17:00 (Time is based on full capacity - times may differ as per number of bookings
on the day)
Course Fee: R2,900
Suitable for: Anyone currently a beginner
with little knowledge or / and
experience
Requirements: No previous knowledge or
experience
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Baking 101 Course"
079 451 2516
Contact us to book a date suitable to you
Complete Cupcake, Piping & Buttercream Flower Decoration Course
All you need to know to Master the Art of Buttercream, condensed into super easy-to-follow. We teach you the essential buttercream skills for filling, icing and decorating. To explore buttercream to its fullest, there is no better way than a variety of piping techniques and decoration on cupcakes that can also be done one cakes.
-
It may seem like everyone you see online has mastered that flawless finish and beautiful buttercream design techniques.
-
You should be able to create these buttercream beauties too and work confidently with buttercream to get a flawless finish every time.
Looking to learn
-
Elegant and contemporary Cupcake Designs
-
Moist Cupcake Recipes
-
Variety of Buttercream Piping Techniques
You will Bake & Make
-
12 Vanilla sponge cupcakes
-
12 Red Velvet sponge cupcakes
-
12 Blue Velvet sponge cupcakes
Recipes Included
-
Chocolate sponge cupcakes (Batch of 12)
-
Vanilla sponge cupcakes (Batch of 24)
THIS COURSE IS NOT TO BE MISSED!!!
Piping Techniques Suitable for Cupcakes & Cakes
-
Flower Bouquet
-
Classic Nozzle
-
Russian Nozzle
-
Ombre Buttercream Design
-
Buttercream Roses
Skills & Techniques
-
Over 15 various Piping, Cupcake Designs and Designs for Cakes
-
Buttercream Frosting Designs
-
Buttercream Flowers & Leaves
Level of Skills Learnt: Beginners or Intermediate and Advance
Duration: 1 Day Certified Course
(Weekday or Weekend Course)
Time: 09:30 to 17:00 (Time is based on full capacity -
times may differ as per number of bookings
on the day)
Course Fee: R3,900
Suitable for: Anyone currently a beginner
baker or has a fair level of baking
experience.
Requirements: Somewhat some knowledge or / and
experience in baking is beneficial to
focus on the key learnings of
decorating
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Cupcake Course"
079 451 2516
Offered 7 days a week (Subject to Availability)
Contact us to book a date suitable to you
Perfecting Your Baking
Cakes & Buttercream Cake Decoration Certified Course
The Ultimate Course for Birthday Cake & Celebration Cakes. Learn the baking methods, recipes, & essential tips and techniques covering the art AND the science of baking sponge based products and perfecting buttercream cake decoration. All the skills are techniques required to make attractive, modern and elegant cakes.
Looking to learn
-
Marble OR Ombre Effect
-
Fault Line
-
Tall Cakes with Buttercream & Sharp Edges
-
Isomalt Cake Toppers
-
Perfect you Buttercream Frosting. Make your very own well balance and stable Frosting / Icing
You will Bake & Make
-
Buttercream Frosting
-
Vanilla Sponge Cake
-
Carrot Sponge Cake
-
Chocolate Sponge Cake
Introduction to Isomalt Cake Topper
Cake Topper Decoration
-
Isomalt Designs
Skills & Techniques
-
Decorate Buttercream Cakes
-
Fault line Buttercream Techniques
-
Layers Sponges
-
Crumb Coating
-
Secure with Dowels
-
Sharp Edges
-
Isomalt Cake Topper
Level of Skills learnt: Intermediate
Duration: 2 Day ( Weekday or Weekend Course ) Certified Course
Time: 09:30 to 17:00 (Time is based on full capacity - times may differ as per number of bookings
on the day)
Course Fee: R6,900
Suitable for: Anyone currently a beginner
baker or has a fair level of baking
experience
Requirements: Some basic and relevant experience is much necessary to ensure cakes are baked correctly to be decorated on. This course focused on decorating not improving baking.
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Cakes & Buttercream Cakes"
079 451 2516
Cakes, Ganache & Fondant Cake Decoration Certified Course
TIERED CAKES & OCCASIONAL CAKES COURSE
Everything you need to know to perfect your ganache, cover your fondant cakes with a flawless finishes & sharp edges & create exquisite designs with sugar flowers and fondant decoration.
-
The truth is, most cake decorators struggled at first too.
-
But once you’ve mastered the basics and got the right techniques in place ganache and fondant will become your best friend, not your enemy.
Looking to learn and perfect
-
Two Tier Cake
-
Bake & Crumb Coat
-
Ganache and Sharp Edges on Cakes
-
Secure with dowels
-
Layer & Stake Two Tier Cakes
-
Panel method for Fondant
-
Cover Cakes with Fondant
-
Sugar Paste Flowers
You will focus on purely Decoration
-
Preparation of ganache
-
Covering of fondant
-
Decorating final details
-
Cakes are pre baked for students use and to take home
Additional Recipe
Small Vanilla Sponge Cake
Larger Vanilla Sponge Cake
(For Engagement & Weddings Cakes)
Introduction to Ganache & Fondant Techniques
-
Ganache Techniques
-
Fondant Techniques
Skills & Techniques
-
Ganache Technique
-
Paneling Technique
-
Filling & Filling Recipes
-
Layers sponge cakes
-
Crumb coating
-
Secure with dowels
-
Sharp edges with Ganache & Fondant
-
Stacking two Completed Cakes
Level of Skills learnt: Advance
Duration: 2 Days Certified Course ( Weekday or Weekend)
Time: 09:30 to 17:00 (Time is based on full capacity - times may differ as per number of bookings on the day)
Course Fee: R7,500
Suitable for: Confident and ready to take their
decorating to the next level. Suitable
for those looking to specialize in
fondant, novelty & celebration cakes
Requirements: Fair knowledge or experience is beneficial to become proficient. We suggest to have completed Beginners & Intermediate Cakes Courses to attain the some level of experience hands on techniques and knowledge. It is better as this allows you to better master the techniques taught in this course having a good level of experience and technique of cakes first.
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Cakes, Ganache & Fondant"
079 451 2516
Engagement & Wedding Cake
Edible Gum-Paste Sugar Flowers Certified Course
CAKE TOPPERS ESPECIALLY FOR CLASSIC BIRTHDAY, ENGAGEMENT AND WEDDING CAKES
Sugar Flowers will add that special touch to your cakes. What makes these flowers a definite hit is that are made with gum paste is a sugar dough. This dough is stretchable, elastic and pliable which makes your flowers absolutely authentic, real and yet edible. Yes that's right Edible !!!
Gum-paste sugar flowers are not difficult in fact they are easy and take skill and craft to perfect. Once they are prepared and have dried, you will end up with beautiful, porcelain hard, life-like flowers. If keep away from moisture and light, these flowers will keep for years!
Looking to learn and perfect
-
Gum-paste / Sugar Flowers
-
Create real and long lasting decorative flowers for different cakes and occasions
-
Enhance your options for cake toppers
-
Improve your cost on the overall cake and design
You will Make
-
Flame Lilly
-
Southern Magnolia Flower
-
Tiger Lilly
-
Anemone Flower
-
French Magnolia Flower
-
Peony Flower
-
Rose
Skills & Techniques
-
Gum-Paste Techniques
-
Sugar Craft flower skills
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 2 Day Certified Course ( Weekday or
Weekend)
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R3,900
Suitable for: Anyone currently a beginner baker or
has a fair level of baking experience.
Looking to expand their skills in
sugar craft and gum-paste / sugar
flowers
Requirements: No previous knowledge or
experience
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Gum-Paste Sugar Flowers"
079 451 2516
Cake Pops, Cakesicles & Chocolate Molds Course
Cake pops, cakesicle molds, frosting, chocolate, chocolate molds, drizzle and soft sponge. Need I say more, its fun and easy baking and creative techniques.
Looking to learn and perfect
-
Cake pops
-
Cakesicles
-
Geometric hearts
-
Chocolate molds
You will Bake
-
Work with milk, white & dark chocolate
-
Tempering of chocolate
-
Working with molds
Introduction to Mold and Tempering Techniques
-
Cakesicles molds
-
Cake pop decoration
-
Chocolate molds
-
Geometric molds
-
Tempering chocolate
-
Drizzle of chocolates
Skills & Techniques
-
Variety of chocolate tempering and contemporary techniques
-
Cake toppers
-
Decorative cake boxes
Level of Skills Learnt: Beginners & Intermediate
Duration: 1 Day Certified Course (Weekday or
Weekend)
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R3,900
Suitable for: Anyone currently a
beginner baker or has a fair level of
baking experience.
Requirements: No previous knowledge or
experience
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Cake Pops Course"
079 451 2516
French Patisserie Pastry Certified Course
LAMINATION & PASTRY COURSE
Come fall in love with French Pastries. Be able to make amazing French classics such as Croissants, Tartlets, Custard Slices, Profiteroles, Chocolate éclairs and Paris-Brest to name a few.
Learn the fundamental techniques and how to make pastries. Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.
Looking to learn and perfect
-
Make a variety of confectionary & savory pastry items using puff pastry
-
Understand and work an enriched dough
-
Practice and learn the techniques and methods of Lamination
You will Make & Bake
-
Croissant Pastry Dough
-
Classic Croissants
-
Pain Au Chocolat
-
Butter Puff Pastry
-
Mille-Feuille /Custard Slices
-
French Pastry Cream
-
Chantilly Cream
-
Diplomate Cream
-
Cream Horns
-
Basic Enriched Dough
-
Cinnabons with glaze
-
Frangipane
-
Rose Des Sable Au Chocolat
-
Chocolate Eclairs
-
Choux à la Crème / Choux Pastry
-
Classic Eclairs + Paris-Brests +Profiteroles
-
Pâte Sucrée / French Sweet Short-Crust Pastry
-
Milk Tart + Classic Milk Tart Filling
Skills & Techniques
-
Viennoiserie / Enriched Yeast Leavened Pastry Dough
-
Preparation of enriched dough
-
Lamination techniques and method
-
Designing and decorating French Patisserie Pastries
Level of skills learnt: Intermediate
Duration: 2 Day (Weekend Course) or 3 Day
(Weekday Course) Certified Course
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R7,500
Requirements: Fair and good amount of knowledge
and experience in baking and pastry
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Pastry Course"
079 451 2516
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
-
Make a soft dough for both biscuits & cookies
-
Understand the texture of both biscuits & cookies
-
Use various piping skills to create decorative biscuits
You will Bake
-
Almond Snowballs / Greek Cookies
-
French Madeline's
-
English Ginger Cookies
-
Lemon Poppy Seed Biscuits
-
Classic New York Choc Chip
Skills & Techniques
-
Perfecting the texture of biscuit and cookies
-
Cookies require soft dough, while biscuits require hard dough.
-
Cookies are little heavier than biscuits, whereas, biscuits are fluffier
-
Methods and process for making these biscuit and cookies based products
-
Storage and managing orders
Level of Skills Learnt: Basic Skills, Intermediate & Advance
Duration: 1 Day Course
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R3,900
Suitable for: Anyone!
Requirements: Somewhat some previous knowledge
or experience is beneficial
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Biscuit & Cookie Course"
0794512516
Dough & Bread Course
YEAST BASED FLOUR PRODUCTS
A variety of yeas dough recipes you can use for making loaf bread, pizza and dinner rolls anything you can think of using bread.
Going through the process of kneading any dough is crucial and the correct method results in a great texture. There are lots of different types of dough, and the technique for making pizza dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads.
Looking to learn and perfect
-
Process of making a variety of dough
-
Proof the yeast, scaling ingredients, mix, knead, proof the dough
-
Working with doughs that are made differently and result in different end products.
You will Bake
-
Brioche Buns
-
Burger Buns / Dinner Rolls
-
Focaccia
-
Grissini's / Sesame Bread Sticks
-
Braided Enriched Bread / Challah Bread
Skills & Techniques
-
Fermentation process
-
Understand and work with a leavening agent
-
Kneading technique
-
Proofing process
-
Shaping dough
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Course
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R3,900
Suitable for: Anyone!
Requirements: Some insight or knowledge or
experience is beneficial
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Booking is Essential
WhatsApp "Dates & Schedule Dough& Bread Course"
079 451 2516
Bakery Confectioners Certified Course
STARTING UP A SMALL BUSINESS OR BAKERY
We got you. Are you interested in baking, are you keen on learning the ins and outs of baking methods for large quantities and production volume. Are you looking to start a small business, are you a baker who is ready to start a bakery business. This course is for anyone interested in understanding the bakery confectioners baking process and ingredients.
They say bread will get you on your feet but its confectionary that will make you money. Starting a bakery is an exciting project! Learn all the requirements, tips, tricks and secrets required to in a bakery.
Looking to learn
-
The key procedures for baking depending on scale
-
Work with various ingredients used in a commercial setting
-
Make a variety of sponge based products
-
Create decorative bakery cakes
You will Bake
-
Scones
-
Chelsea Buns
-
Madeira Cakes
-
Chocolate Muffins
-
Queen Cakes
-
Chocolate Cake
-
Vanilla Sponge Cake
-
A Bakery Premix for home baking
-
Buttercream frosting is for decorating (made in Cakes and Buttercream Cake Decoration Course)
Skills & Techniques
-
Process to making items found in a bakery.
-
Breads, scones & cake items
-
Learn more in- depth details of mass production
-
Bakery Business Plan
-
Bakery Start Up Checklist
SACA Certificate of Completion & Achievement will be made available upon request. PDF / Soft Copy Emailed upon providing Proof of ID or Passport
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 2 Day Course ( Weekday or Weekend)
Time: 09:30 to 17:00 (Time is based on full capacity
- times may differ as per number of bookings
on the day)
Course Fee: R6,900
Suitable for: Anyone!
Requirements: No previous knowledge or
experience
Booking is Essential
WhatsApp "Dates & Schedule Bakery Confectioners Course"
079 451 2516
Book
Make your payment
&
Secure your place
Bank: FNB
Acc Name: Bakeology Studio
Acc No: 628 6479 4154
Branch Code: 250655
Reference: Invoice # or Name
Email POP
Look forward to having you with us!
We