Never Baked Before...Not Certain or Confident with your bakes, Not consistent. Making Mistakes you not sure why.

 

Begin your baking with Scones, Muffins, Biscuits & Loaf Cakes. Well Lets Begin with the Basics and Perfect those Scones & Sponge

​

• The Basics of Baking is definitely important especially if you want to do Cakes for clients Various Decoration and Birthday Cakes etc 

• Before jumping in the deep end it is important to get some basic skills and  prepare yourself for a journey that involves details and patience.  

​

Learn the following key objectives 

• Learn Scones 

• Learn to make Muffins 

• Biscuits that are simple and yet easy to sell 

• Cost effective biscuits without being dependent on butter 

• Cakes with Fillings 

• Cakes  Loaf 

​

You will Bake & Make 

• Scones 

• Muffins 

• Biscuits 

• Banana Bread Cake Loaf 

• Madeira Cake Loaf 

 

THIS COURSE IS NOT TO BE MISSED!!!

​

Level of Skills Learnt: Beginners, Intermediate & Advance

Duration: 1 Day Certified Course

                 (Weekday or Weekend) 

Time: 09:30 to 17:00  (Time is based on full capacity             - times may differ as per number of bookings 

           on the day) 

Course Fee: R2,900 

Suitable for: Anyone currently a beginner

                     with little knowledge or / and   

                     experience 

Requirements: No previous knowledge or

                          experience 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Baking 101 Course"

079 451 2516

​

Contact us to book a date suitable to you 

​

All you need to know to Master the Art of Buttercream, condensed into super easy-to-follow. We teach you the essential buttercream skills for filling, icing and decorating.  To explore buttercream to its fullest, there is no better way than a variety of piping techniques and decoration on cupcakes that can also be done one cakes.

​

• It may seem like everyone you see online has mastered that flawless finish and beautiful buttercream design techniques.

• You should be able to create these buttercream beauties too and work confidently with buttercream to get a flawless finish every time.

​

Looking to learn 

• Elegant and contemporary Cupcake Designs

• Moist Cupcake Recipes

• Variety of Buttercream Piping Techniques ​

​

You will Bake & Make 

• 12 Vanilla sponge cupcakes 

• 12 Red Velvet sponge cupcakes 

• 12 Blue Velvet sponge cupcakes 

 

Recipes Included 

• Chocolate sponge cupcakes (Batch of 12) 

• Vanilla sponge cupcakes (Batch of 24)

 

THIS COURSE IS NOT TO BE MISSED!!!

​

Piping Techniques Suitable for Cupcakes & Cakes

• Flower Bouquet 

• Classic Nozzle

• Russian Nozzle 

• Ombre Buttercream Design 

• Buttercream Roses 

​

Skills & Techniques 

• Over 15 various Piping, Cupcake Designs and Designs for Cakes

• Buttercream Frosting Designs

• Buttercream Flowers & Leaves ​

​

Level of Skills Learnt: Beginners or Intermediate and Advance 

Duration: 1 Day Certified Course 

                 (Weekday or Weekend Course) 

Time: 09:30 to 17:00 (Time is based on full capacity -

           times may differ as per number of bookings

           on the day) 

Course Fee: R3,900 

Suitable for: Anyone currently a beginner

                     baker or has a fair level of baking

                     experience. 

Requirements: Somewhat some knowledge or / and

                          experience in baking is beneficial to

                          focus on the key learnings of

                          decorating 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cupcake Course"

079 451 2516

​

Offered 7 days a week (Subject to Availability) 

Contact us to book a date suitable to you 

​

The Ultimate Course for Birthday Cake & Celebration Cakes. Learn the baking methods, recipes, & essential tips and techniques covering the art AND the science of baking sponge based products and perfecting buttercream cake decoration.  All the skills are techniques required to make attractive, modern and elegant cakes.

​

Looking to learn ​

• Marble OR Ombre Effect 

• Fault Line 

• Tall Cakes with Buttercream & Sharp Edges 

• Isomalt Cake Toppers

• Perfect you Buttercream Frosting. Make your very own well balance and stable Frosting / Icing

​

You will Bake & Make ​

• Buttercream Frosting

• Vanilla Sponge Cake 

• Carrot Sponge Cake

• Chocolate Sponge Cake

 

Introduction to Isomalt Cake Topper

Cake Topper Decoration 

• Isomalt Designs 

​

Skills & Techniques 

• Decorate Buttercream Cakes

• Fault line Buttercream Techniques 

• Layers Sponges  

• Crumb Coating 

• Secure with Dowels 

• Sharp Edges 

• Isomalt Cake Topper

​​​

Level of Skills learnt:  Intermediate 

Duration: 2 Day ( Weekday or Weekend Course ) Certified Course 

Time: 09:30 to 17:00 (Time is based on full capacity              - times may differ as per number of bookings

            on the day) 

Course Fee: R6,900 

Suitable for: Anyone currently a beginner

                     baker or has a fair level of baking

                     experience

Requirements: Some basic and relevant experience is much necessary to ensure cakes are baked correctly to be decorated on. This course focused on decorating not improving baking.  

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cakes & Buttercream Cakes"

079 451 2516

​

LIMITED OFFER

NO DATES FROM JANUARY 2025 ONWARDS

TIERED CAKES & OCCASIONAL CAKES COURSE

 

Everything you need to know to perfect your ganache, cover your fondant cakes with a flawless finishes & sharp edges & create exquisite designs with sugar flowers and fondant decoration. 

• The truth is, most cake decorators struggled at first too.

• But once you’ve mastered the basics and got the right techniques in place ganache and fondant will become your best friend, not your enemy.

​

Looking to learn and perfect

• Two Tier Cake

• Bake & Crumb Coat

• Ganache and Sharp Edges on Cakes 

• Secure with dowels

• Layer & Stake Two Tier Cakes  

• Panel method for Fondant 

• Cover Cakes with Fondant

• Sugar Paste Flowers

​

You will focus on purely Decoration

• Preparation of ganache

• Covering of fondant 

• Decorating final details 

• Cakes are pre baked for students use and to take home

 

Additional Recipe 

Small Vanilla Sponge Cake

Larger Vanilla Sponge Cake 

(For Engagement & Weddings Cakes)

 

Introduction to Ganache & Fondant Techniques

• Ganache Techniques

• Fondant Techniques

​

Skills & Techniques 

• Ganache Technique

• Paneling Technique

• Filling & Filling Recipes

• Layers sponge cakes 

• Crumb coating 

• Secure with dowels 

• Sharp edges with Ganache & Fondant  

• Stacking two Completed Cakes 

 

Level of Skills learnt: Advance 

Duration: 2 Days Certified Course ( Weekday or Weekend) 

Time: 09:30 to 17:00   (Time is based on full capacity - times may differ as per number of bookings on the day) 

Course Fee: R7,500 

Suitable for: Confident and ready to take their

                      decorating to the next level. Suitable

                      for those looking to specialize in     

                      fondant,  novelty & celebration cakes 

Requirements: Fair knowledge or experience is beneficial to become proficient.  We suggest to have completed Beginners & Intermediate Cakes Courses to attain the some level of experience hands on techniques and knowledge. It is better as this allows you to better master the techniques taught in this course having a good level of experience and technique of cakes first. 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cakes, Ganache & Fondant"

079 451 2516

​

Cake pops, cakesicle molds, frosting,  chocolate, chocolate molds, drizzle and soft sponge.   Need I say more, its fun and easy baking and creative techniques.  

​

Looking to learn and perfect

• Cake pops 

• Cakesicles  

• Geometric hearts 

• Chocolate molds 

​

You will Bake ​

• Work with milk, white & dark chocolate

• Tempering of chocolate 

• Working with molds 

 

Introduction to Mold and Tempering Techniques

• Cakesicles molds

• Cake pop decoration 

• Chocolate molds 

• Geometric molds 

• Tempering chocolate 

• Drizzle of chocolates 

​

Skills & Techniques 

• Variety of chocolate tempering and contemporary techniques 

• Cake toppers

• Decorative cake boxes ​

​

Level of Skills Learnt: Beginners & Intermediate 

Duration: 1 Day Certified Course (Weekday or

                   Weekend)

Time: 09:30 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

            on the day) 

Course Fee: R3,900

Suitable for: Anyone currently a

                     beginner baker or has a fair level of

                     baking experience.

Requirements: No previous knowledge or

                          experience 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cake Pops Course"

079 451 2516

​

LAMINATION & PASTRY COURSE 

​

Come fall in love with French Pastries. Be able to make amazing French classics such as Croissants, Tartlets, Custard Slices, Profiteroles, Chocolate éclairs and Paris-Brest to name a few. 

​

Learn the fundamental techniques and how to make pastries.  Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.

​

Looking to learn and perfect

• Make a variety of confectionary & savory pastry items using puff pastry 

• Understand and work an enriched dough

• Practice and learn the techniques and methods of Lamination 

​

You will Make & Bake

• Croissant Pastry Dough ​

• Classic Croissants​

• Pain Au Chocolat​​​

• ​Butter Puff Pastry 

• Mille-Feuille /Custard Slices

• French Pastry Cream 

• ​Chantilly Cream

• Diplomate Cream

• Cream Horns ​

• Basic Enriched Dough 

• Cinnabons ​with glaze

• Frangipane

• Rose Des Sable Au Chocolat​

• Chocolate Eclairs​

• Choux à la Crème ​/ Choux Pastry ​

• Classic Eclairs ​ + Paris-Brests​​ +Profiteroles  

• ​Pâte Sucrée / French Sweet Short-Crust Pastry ​

• Milk Tart​​ + Classic  Milk Tart Filling​

​

Skills & Techniques 

• Viennoiserie / Enriched Yeast Leavened Pastry Dough

• Preparation of enriched dough

• Lamination techniques and method  

• Designing and decorating French Patisserie Pastries ​

​

​Level of skills learnt:  Intermediate

Duration: 2 Day (Weekend Course)  or 3 Day

                 (Weekday Course) Certified Course  

Time: 09:30 to 17:00  (Time is based on full capacity

          - times may differ as per number of bookings

           on the day) 

Course Fee: R7,500

Requirements: Fair and good amount of knowledge

                          and experience in baking and pastry

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

 

Booking is Essential

WhatsApp "Dates & Schedule Pastry Course"

079 451 2516

​

FLOUR BASED CONFECTIONERY FOOD PRODUCT WHICH IS  MADE AND BAKED COMPLETELY DIFFERENTLY TO CAKES 

​

Much like cake, biscuit and cookies are soft and crumble unlike the sponge based products.  A biscuit is a flour-based baked food product.  Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their biscuit cousins.  One Day Class is a must to perfect scones, biscuits & cookies 

​

Looking to learn and perfect

• Make a soft dough for both biscuits & cookies

• Understand the texture of both biscuits & cookies

• Use various piping skills to create decorative biscuits 

​

You will Bake

• ​​​​​​Almond Snowballs / Greek Cookies

• French Madeline's

• English Ginger Cookies ​​

• Lemon Poppy Seed Biscuits

• Classic New York Choc Chip  

​

Skills & Techniques 

• Perfecting the texture of biscuit and cookies

• Cookies require soft dough, while biscuits require hard dough.

• Cookies are little heavier than biscuits, whereas, biscuits are fluffier 

• Methods and process for making these biscuit and cookies based products 

• Storage and managing orders ​​

​​

Level of Skills Learnt: Basic Skills, Intermediate & Advance

Duration:  1 Day Course 

Time: 09:30 to 17:00  (Time is based on full capacity

          - times may differ as per number of bookings

           on the day) 

Course Fee: R3,900

Suitable for: Anyone! ​

Requirements: Somewhat some previous knowledge

                          or experience is beneficial 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport​

​

Booking is Essential

WhatsApp "Dates & Schedule Biscuit & Cookie Course" 

0794512516

YEAST BASED FLOUR PRODUCTS 

​

A variety of yeas dough recipes you can use for making loaf bread, pizza and dinner rolls anything you can think of using bread.

 

Going through the process of kneading any  dough is crucial and the correct method results in a great texture.  There are lots of different types of dough, and the technique for making pizza dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads. 

​

Looking to learn and perfect

• Process of making a variety of dough

• Proof the yeast, scaling ingredients, mix, knead, proof the dough

• Working with doughs that are made differently and result in different end products. 

​

You will Bake

• Brioche Buns 

• Burger Buns / Dinner Rolls

• Focaccia

• Grissini's / Sesame Bread Sticks

• Braided Enriched Bread / Challah Bread

​

Skills & Techniques 

• ​Fermentation process 

• Understand and work with a leavening agent 

• Kneading technique 

• Proofing process 

• Shaping dough 

​​

​Level of Skills Learnt: Beginners, Intermediate & Advance

Duration:  1 Day Course 

Time: 09:30 to 17:00  (Time is based on full capacity

           - times may differ as per number of bookings

            on the day)

Course Fee: R3,900 

Suitable for: Anyone!

Requirements: Some insight or  knowledge or

                          experience is beneficial 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Dough& Bread Course"

079 451 2516

​

STARTING UP A SMALL BUSINESS OR BAKERY

 

We got you. Are you interested in baking, are you keen on learning the ins and outs of baking methods for large quantities and production volume. Are you looking to start a small business, are you a baker who is ready to start a bakery business.  This course is for anyone interested in understanding the bakery confectioners baking process and ingredients. 

​

They say bread will get you on your feet but its confectionary that will make you money.  Starting a bakery is an exciting project! Learn all the requirements,  tips, tricks and secrets required to in a bakery. 

​

Looking to learn 

• The key procedures for baking depending on scale

• Work with various ingredients used in a commercial setting 

• Make a variety of sponge based products

• Create decorative bakery cakes 

​

You will Bake​​​

​

• Scones​​

• Chelsea Buns ​​

• Madeira Cakes ​​

• Chocolate Muffins ​​

• Queen Cakes​

• Chocolate Cake 

• Vanilla Sponge Cake ​

• A Bakery Premix for home baking

• Buttercream frosting is for decorating (made in Cakes and Buttercream Cake Decoration Course)

 

Skills & Techniques 

• Process to making items found in a bakery. 

• Breads, scones & cake items 

• Learn more in- depth details of mass production  

• Bakery Business Plan 

• Bakery Start Up Checklist 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

​Level of Skills Learnt: Beginners, Intermediate & Advance 

Duration: 2 Day Course ( Weekday or Weekend) 

Time: 09:30 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

           on the day)

Course Fee: R6,900 

Suitable for: Anyone! ​

Requirements: No previous knowledge or

                          experience 

​

Booking is Essential

WhatsApp "Dates & Schedule Bakery Confectioners Course"

079 451 2516

​