The Art of Finishing a Cake is the perfect class to learn how to give your cakes a professional edge. In this class, you will learn the secrets of making perfect, even, and shiny cakes that are sure to impress.
DurationThe Art of Finishing a Cake is the perfect class to learn how to give your cakes a professional edge. In this class, you will learn the secrets of making perfect, even, and shiny cakes that are sure to impress.
You will learn how to finish off the rich and decadent traditional Sacher Torte Cake, and assemble a classic light and delicate Fraisier cake. Both of which, you’ll get to take home!
In this class you will learn how to finish off a Sacher Torte Cake with the perfect shine, and assemble a Fraisier cake. You will finish the class with two beautiful classic cakes to take home, and the fundamentals of how to assemble, glaze, and garnish a cake.
Sacher Torte was created in Austria by Franz Sacher for Prince Metternich in Vienna to impress his special guests and became a staple at royal events. Fraisier is derived from the French word for strawberry, ‘Fraise’ and is a French classic that makes the most of fresh summer fruit.
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You’ll learn:
Lumiere Culinary Studio shows students, from home cooks to professionals, incredible skills in baking, pastry, butchery, and saucier. Partnered with Miele, all students will cook on the latest domestic range available.
Participants will be allocated their own cooking station, each of which comes fully equipped with Miele ovens and top-tier accessories. Our Brisbane cooking classes will take in a broad array of cooking techniques, ranging from French cooking at home and the art of seafood, to making gluten free cakes and how to whip up the perfect pavlova.
When you complete the Certificate III in Cake and Pastry you will be able to work as a baker, pastry cook or chef.
Keva will guide and demonstrate how to fill, finish and decorate a cake using buttercream. You will assemble your sponge cake, filling it with vanilla buttercream, cover your cake with buttercream to achieve a sharp edge and finally decorate it.
In this course students will familiarise themselves with all the basic aspects of cake decorating using fondant, also known as plastic icing or RTR (Ready to Roll) and Royal icing. For this course, the students will also bake their own white mud cake.
his intensive, full-day workshop will teach you how to bake and decorate a range of impressive cakes.
You will prepare three different base mixtures and decorate them with different fillings such as butter cream, fresh cream and ganache. We will also teach you the art of chocolate piping to decorate your cakes into masterpieces.
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