Intensive work on Sugarpaste / Fondant Cake, How to Assemble Multiple Tiered Cake. Making of Ganache and Butter Cream Layering, Cutting, Filling, Crumb Coating, Trimming & Final Covering with Sugarpaste/Fondant Smoothness, Crimping, Streamer, Draping and many more techniques.
DurationCourse Contents
Detailed Information about Sugarpaste / Fondant / Sugarcraft:
Established in 2005 by Chef Sarika, ‘Culinary & Baking Arts Studio’ has bridged the gap between the home gourmand and the professional chef successfully for more than 15 years.
We are a training centre providing a professional yet informal environment for broadening your culinary horizons so whether you are a food enthusiast following your hobby or wanting to upgrade your skills as a baker to professional cake artist or planning to start your own home baking & cakes business, we have for you well researched hands-on & live demo 1-2 days’ short courses across a broad spectrum of Cake Decoration, Baking & Confectionery, Chocolate Making, Indian & International Cuisines, apart from conducting 7-14 days’ Comprehensive Modules in Cake Decoration, Baking & Confectionery & Chocolate Making.
Our courses focus on teaching classic techniques as well as the latest trends. Here we share with you the secrets & joys of cake decoration, baking & cooking..!!
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