This course is specially designed for those inclined towards creative sugar art styling & cake decoration as an Amateur or for business. The course incorporates a combination of techniques and creative stylings, with a professional approach. 

These classes teach the skills of making sugar flowers for wedding cakes, wired & non wired flowers, finger crafted & cutter assisted flowers, edible & non edible flowers, focal & filler flowers, their buds and leaves, all brought together for cake presentation.

YOUR BAKING JOURNEY STARTS HERE

Konsult Baking and Culinary Academy

*Please note: The management reserves the right to change / alter / modify the program schedule and content | Fees once paid will not be refunded under any circumstances or reasons | Pictures used in the website/brochures are for representation purpose only | No offer can be clubbed with another | The Certificates are issued by Konsult Global Education under the brand name Konsult Baking and Culinary Academy and are not affiliated with any accreditation agency / institution)

a brand of Konsult Global Education

Please Note:


  • All Tools and accessories for Sugar Craft Modules should be bought by the student in advance. A list of suggested tools and accessories will be provided to the student on commencement of the module.
  • If the student wants to procure them by us, kindly book in advance with the admin office

Actual Fee: Rs.48,500/-  Discounted Fee: Rs. 43,500/- + GST EXTRA


LIMITED SCHOLARSHIP FOR SPECIFIC CASES.

Bangalore's only institute to provide Eggless Option in all modules!

For enquiry call +91 9901444777 or click here to submit the form

Kindly note:

  • Fees once paid (part or full) cannot be refunded or adjusted for any reasons anytime before or after the start of class.
  • The students should opt only for the batch chosen.
  • GST extra 


* conditions apply

Certificate in Cakes and Cake Decoration

A comprehensive program in Cake Decor

​4 Weeks - 4 Intensive | ​Regular (Tue - Fri)

​Egg and Eggless option

This program is part of the Diploma program.


Click below to go back to 


DIPLOMA IN BAKING AND PASTRY ARTS

Cakes  Module:

One Week


​Icing Module:

Day 1:

Explanation and introduction to icing cakes, tools and common questions
how to torte, level and fill a cake
Ganache- 2 types,
Crumb coating and how to achieve sharp edges

Day2:

Whipped cream, about whipped cream, fillings and icing of cake

Day 3:

Swiss meringue buttercream, icing techniques, flowers, swirls, and deisgns

Day 4:

Royal Icing: piping techniques,setnciling, writing, filigree, flood work and run out & test
 
Fondant Module:

Day 1:

Introduction to fondant, colouring fondant- full coloured, marble effect, colouring using colored fondant, covering of dummy cake- two methods, covering cake board.

Day 2:

Introduction to various tools, using various textures, silicon onlays, frills, ruffle and bows, using plunger cutters and silicon moulds.

Day 3:

Types of shapes used in fondant modeling, 2D Figurines, Teddy bear, Animal, Minion

Day 4:

Basic Human Cartoon figurine, & test

Sugar Flowers Basic & Advanced:

Day 1:

Sugar Flower Techniques, overview if equipment and reuired for making flowers, 3 types of roses: Normal, Cheat Rose, Button. Frangipani

Day 2:

Carnation, Rununculus, Berries , Succulents, leaves, making of gumpaste

Day 3: 

Gumpaste explanation, introduction to wiring and veiners, stamins,   Iceland Poppy,   Tiger Lilly, Magnolia, Hisbiscus

Day 4: 

Dusting & assembling,   Iceland Poppy,   Tiger Lilly, Magnolia, Hisbiscus & Test