About the Training
|10:00am – 11:30am||THEORY|
|11:45am – 4:00pm||PRACTICAL|
|Full Day Training||Get Lunch Box|
CERTIFICATE on successful completion (IBCA certificate)
What you will Learn
Yes! It’s time to start planning for a celebration or being called the best cake maker in the city… Today anywhere in the world one can see a common form of celebration for birthday, wedding or others will be with a cake. Cakes have reached a long ways from basic pound variety from back in history to varieties made with fruits, chocolates or more.
Cakes & Creams weeks adds to your information about the kinds of procedures, raw-materials involved and creative usage of finished product with basic frosting needs. Also learn the kinds of problems and its remedies in cake production.
How does it Help you
With our past experience of Student completing this program, they have been confident in Cake product making either as self consumption or to commercially produce.
One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery
- Cake making ingredients
- Manpower management
- Creaming methods
- Nutrition & health foods
- Project report guidance and submission
- Whipping methods
- Blending methods
- Eggfree cake making process
- Cream preparation
- TEST on Cake making
- Problem filled Cake making along with scoring of products
- Pound Cake
- Sunshine Cake
- Quick Madeira Cake
- Fruit Cake
- Edwardian Coffee Cake
- Banana Cake
- Carrot Cake
- American Brownie
- Victoria Sandwich
- Lemon Drizzle Cake
- Sacher Chocolate cake
- Angel Food Cake
- Chiffon Sponge Cake
- Gel (Emulsified) Cake
- Genoise Nature (plain Sponge)
- Fatless sponge Cake
- Eggless Fresh Cream Cake
- Eggless Curd Cake
- Eggless Vinegar Cake
- Eggless Concentrate Cake
- Glace Icing
- Different Creams for Cake
Cakes and Creams Theory by Mr.M.K.Gaur
Day 1. Raw material used in cake production- Maida, sugar, margarine, egg (curdling egg and its prevention)
Day 2. Cake making process, verity of butter, baking of cake.
Day 3.Raw material used like salt, baking powder, baking soda, milk powder, coco powder, flavors, colors, dry fruits etc.
Day 4.Cake making method – creaming, whipping, all in one method, baking the cake formula, cake fault and remedy.
Day 5. How to keep formula secret from production people, costing of various type of cake.
Theory by Nagesh
- Introduction of cake and sponge products.
- Main ingredients and combinations for cakes.
- Essential equipments for cakes and sponges.
- Methods for cakes and sponges.
- Key points and recipes of patisserie.
Fee – INR 15,000.00
Includes Training booklet and raw-material used in class.
Products made in class is distributed proportionately to the participation.
Takeaway – Recipe Book, Shared Finished product, Apron, Certificate.
Registration – Online form filling with Fee Payment prior to training.