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Cake Pops, Cakesicles, Chocolate Molds 

Contemporary Cake Toppers, Perfect for Cake Boxes and not to forget


Working with chocolate is fun but let us remind you that it requires patience, correct tempering methods and the most important ingredient: great quality chocolate 


Image by Anna Bratiychuk
Image by American Heritage Chocolate

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 

  • Bake a vanilla cake

  • Work with milk, white & dark chocolate

  • Tempering of chocolate 

  • Working with molds 


Introduction to Mold and Tempering Techniques

  • Cakesicle 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 

Time: 09:00 to 17:00  

Course Fee: R3,500

Suitable for: Anyone currently a

                     beginner baker or has a fair level of

                     baking experience.

Requirements: No previous knowledge or


SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.

Booking is Essential

WhatsApp "Dates & Schedule CAKE POPS Course" 



Weekdays, Weekends


Select your

Baking Course or Workshops

Course are on 


Baking Courses

Workshops & Events


Secure Your Bake Station


Send your details


WhatsApp 079 451 2516



Official invoice will be sent 

No payment should be made without invoice  being sent through 


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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