What you will learn in this course: In this course you will learn how to make 2 lots of individual small cakes using different techniques that will give you the tools to recreate endless masterpieces. All the small cakes are based on the new European trends. Element performance criteria: As each course will be different here are some of the techniques that you may learn:
- Making pate de fruit.
- Making mousses and cream.
- Making white and chocolate mirror glaze.
- Making jelly stew.
- Bavarian cream.
- Hazelnut biscuit.
- Passion fruit sponge.
- Decorating with a large array of handmade chocolate garnishes.
Click on the link to see a short video of this training. Click for video
Students will take their finished products home with them. Recipe book and apron will be provided at the beginning of the course, for student to keep. Prerequisites: No prerequisite for this course – open to public and trade.
Course Duration: 7½ hours
Essential reading prior to attending: Safety Information
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