Description
In this two days, comprehensive class participants will be able to learn different ways of cake mixing methods, explain the function of the ingredients, scale and bake cakes correctly, rectify cake failures or defects, produce high fat or shortened cakes including high ratio cakes and cakes mixed by creaming, produce form types cakes including sponge, and chiffon cake.
What you will be learning :
• Selection of quality ingredients necessary to produce high-quality cakes
• List and describe the ingredients and their function in cupcakes
• Scaling cake batters
• Pan preparation
• Baking & cooling
• List and describe the ingredients and their function
• Produce high-fat or shortened cakes
o Vanilla butter cake
o Devil’s food cake
o Chocolate cupcake
• Produce low-fat or Egg-Form cakes
o Vanilla sponge cake
o Blueberry swiss roll
o Pandan chiffon cake
o Black forest cake
• Make whipped cream for swiss roll
• Evaluate cakes, common cakes faults and their causes
What you will be getting :
• Printed recipe for all the items learnt in class.
• Delicious and healthy cakes you have created.
• Certificate of participation
• Awesome knowledge about cake baking.
