Week 1


Cakes and Creams


Week 2


Icing & Royal Icing

Explanation and introduction to icing cakes, tools and common questions
How to torte, level and fill a cake
Making Ganache – 2 types
Correct method of crumb coating  a cake
How to achieve sharp edges on a cake
How to make Royal Icing
Various uses and stages of Royal Icing

Piping Techniques and Fondant Basics

How to hold a piping bag for different types of piping
Brush technique, stenciling , filigree, flood work and run outs
How to make Swiss meringue buttercream
How to make swirls using SMBC
Covering a cake with Fondant
Covering a cake board with Fondant
Covering a dummy cake with fondant

Week 3


Introduction to Fondant

Fondant


Introduction to Fondant
Introduction to various tools
Types of shapes used in fondant modeling
Using  various textures, silicon onlays, frills, fabric effects

Fondant Sculpting

Ruffles and bows
Using plunger cutters and silicon moulds
Basic human cartoon figurine – free hand
Teddy bear
Minion
Cute animals
How to design a cake and colour balance

Week 4

Basic Sugar Flowers

Sugar Flower Techniques


Over view of equipment and tools required for making flowers
Introduction to wiring, vieners etc
Making various flowers such as –
3 types of Roses – ribbon rose, quick rose and full bloom rose

Basic Sugar Products

Frangipani
Carnation
Berries – snowberries, strawberry
Leaves
Blossom sprigs – filler flowers
Lily
Fantasy flower
Introduction to dusting, colouring the flowers

Week 4


 Advanced Sugar flower

Gum Paste &  Advanced Sugar Flowers

Advanced gumpaste flowers
How to make Gum paste
Orchids – 2 kinds
Magnolia

Advanced Sugar Flowers Practice

Peony
Gardenia
Poppy
Leaves
How to make a sprig of flowers
Balancing the flowers and floral arrangements

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.

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.

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

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

*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)

YOUR BAKING JOURNEY STARTS HERE

Konsult Baking and Culinary Academy

This program is part of the Diploma program.


Click below to go back to 


DIPLOMA IN BAKING AND PASTRY ARTS

Actual Fee: Rs.52500/- | Discounted Fee: Rs. 43000/- (Limited Seats*)

Certificate in Cakes and Cake Decoration

A comprehensive program in Cake Decor

​4 Weeks - 4 Intensive Sugar Crafts Modules

​Regular (Tue - Fri)

​Egg and Eggless option

a brand of Konsult Global Education

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