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Cake Pops, Popsicles, Chocolate Molds 

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

Events 

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

 

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Image by Anna Bratiychuk
Image by American Heritage Chocolate
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Cake Pops, Popsicles & Chocolate Molds Course

Cake pops, cakesicle molds, popsicle sticks, 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 

  • Cake popsicles 

  • 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

  • Cake popsicle 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  

SACA Certificate of Completion & Achievement provided upon request. An minimal additional fee will apply

Level of Skills Learnt: Beginners & Intermediate 

Duration: 1 Day Certified Course 

                (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Cake Pops 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

                          experience 

Offered

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Select your

Baking Course or Workshops

Course are on 

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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

admin@bakeologystudio.com

Look forward to having you with us!

                 

 

We 

Weekdays, Weekends
&
Evenings
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