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

 

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

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• 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.  

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Learn the following key objectives 

• Learn Scones 

• Learn to make Muffins 

• Cakes with Fillings 

• Cakes Loaf 

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You will Bake & Make 

• Scones 

• Muffins 

• Banana Bread Cake Loaf 

• Madeira Cake Loaf 

 

THIS COURSE IS NOT TO BE MISSED!!!

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Level of Skills Learnt: Beginners, Intermediate & Advance

Duration: 1 Day Certified Course

                 (Weekday or Weekend) 

Time: 09:30 to 16:00  (Time is based on full capacity             - times may differ as per number of bookings 

           on the day) 

Course Fee: R3,500

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

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Booking is Essential

WhatsApp "Dates & Schedule Baking 101 Course"

Available till March 2025

079 451 2516

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Contact us to book a date suitable to you 

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All you need to know to Master the Art of Piping condensed into super easy-to-master process. 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.

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• 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.

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Looking to learn 

• Elegant and Contemporary Cupcake Designs

• Moist Cupcake Recipes

• Variety of Buttercream Piping Techniques ​

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You will Decorate

• 20 Cupcakes ( pre baked vanilla cupcakes)

 

Recipes Included 

• Vanilla sponge cupcakes

• Chocolate sponge cupcakes

• Red/Blue Velvet sponge cupcakes

• Buttercream Frosting ( Vanilla )

• Buttercream Frosting ( Chocolate )

 

THIS COURSE IS NOT TO BE MISSED!!! WHY 

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Piping Techniques Suitable for Cupcakes & Cakes​

• Classic Nozzle Piping Techniques 

• Russian Nozzle Piping Techniques 

• Buttercream Roses Piping Techniques 

• Buttercream Leaves Piping Techniques

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Skills & Techniques 

• Piping, Cupcake Designs (Bonus is that these Piping Designs can be used for on Cakes - so get ready to elevate your cakes)

• Buttercream Flowers & Leaves ​

• Learning the wide range of piping nozzles and its techniquest 

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Level of Skills Learnt: Beginners or Intermediate and Advance 

Duration: 1/2 Day Certified Course 

                 (Weekday or Weekend Course) 

Time: 10:30 to 14:00 (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"

Available till March 2025

079 451 2516

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The Ultimate Buttercream Cake Decorating Course   All the skills and techniques you require to make attractive, modern and elegant cakes.

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Looking to learn ​

• Ombre 

• Fault Line 

• Heart shaped with piping  

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You will Receive upon arrival 

Pre-baked and prepared 

• Vanilla Sponge Cake 

• Redvelvet Sponge Cake

• Chocolate Sponge Cake

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Skills & Techniques 

• Decorate Buttercream Cakes

• Layers Sponges  

• Crumb Coating 

• Secure with Dowels 

• Sharp Edges 

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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.  

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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"

Available till March 2025

079 451 2516

​​​Looking to learn and perfect

• Cake pops 

• Cakesicles  

• Geometric hearts 

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You will ​

• Work with chocolate

• Tempering of chocolate 

• Working with molds 

 

You will recieve 

Pre Baked Cakes to work on

 

Skills & Techniques 

Ganache & Fondnat Cake Decorating

• Layering Crumb Coating 

• Ganache and Sharp Edges on Cakes

• Secure with dowels

• Layer & Stake

• Cover Cakes with Fondant​​

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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: R6,900 

Suitable for: Anyone currently a

                     beginner baker or has a fair level of

                     baking experience.

Requirements: Fair knowledge or experience is beneficial to become proficient. We suggest to have completed Beginners & Intermediate Cake Decoraing Course.  This prior introduction to cake decorating will enable you to be confidenexceptional in the key learning objectives of this course.

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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

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LAMINATION & PASTRY COURSE 

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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. 

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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.

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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 

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You will Make & Bake

• Croissant Pastry Dough ​

• Classic Croissants​

• Pain Au Chocolat​​​

• Puff Pastry 

• Mille-Feuille /Custard Slices

• French Pastry Cream 

• ​Chantilly Cream

• Diplomate Cream

• Cream Horns ​

• Basic Enriched Dough 

• 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​

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Skills & Techniques 

• Viennoiserie / Enriched Yeast Leavened Pastry Dough

• Preparation of enriched dough

• Lamination techniques and method  

• Piping and decorating French Patisserie Pastries ​

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​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"

Available till March 2025

079 451 2516

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

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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 

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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 

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You will Bake

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

• French Madeline's

• English Ginger Cookies ​​

• Lemon Poppy Seed or Sprinkle Biscuits

• Classic New York Choc Chip  

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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 ​​

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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: R4,500

Price increase from December 2024

Suitable for: Anyone! ​

Requirements: Somewhat some previous knowledg or experience is beneficial 

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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" 

Available till March 2025

0794512516

 

YEAST BASED FLOUR PRODUCTS 

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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. 

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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. 

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You will Bake

• Brioche Buns 

• Burger Buns / Dinner Rolls

• Focaccia

• Grissini's / Sesame Bread Sticks

• Braided Enriched Bread / Challah Bread

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Skills & Techniques 

• ​Fermentation process 

• Understand and work with a leavening agent 

• Kneading technique 

• Proofing process 

• Shaping dough 

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​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: R4,200

Price increase from December 2024

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"

Available till March 2025

079 451 2516

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