Cake Week - Basic

About the Training

  • Training Code - CC
  • Duration - 1 Week
  • Timing - 9:30am to 11:30am THEORY, 11:45 - 4:00pm PRACTICAL, Lunch will be between 1-2pm (Flexible)
  • FULL Day training | GET Lunch box  | Classroom Theory | Hands-on-Practice | Demonstration
  • CERTIFICATE on successful completion

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 


Check out Terms & Condition

Theoritical Learning

Chapters Covered

  •  Cake making ingredients
  • Cake making methods & process technique
  • Hygiene & Sanitation in bakery
  • Manpower management
  • Nutrition & health foods
  • Project report guidance and submission

 Creaming methods, Whipping methods, All-in-methods, Blending methods, Eggfree cake making process, Cream preparation, Problem filled Cake making along with scoring of products, TEST on Cake making 

Practical Hands-on

Workshop Practice

Pound cake, Fruit cake, Edwardian coffee cake, Gel cake, Genoise, Fatless sponge, Angle cake, Swiss roll , Sacher torte, Victorian sponge, Sunshine cake, Brownie, Medira cake, Egg and eggless muffins, Scones, Banana cake, Carrot cake, Madeleines, Financies, Curd cake, Vinegar cake, Fresh cream cake, Premix concentrate cake, Lemon drizzle cake, 

Creams - Ganache, Butter cream, Non dairy whipped cream, Cream cheese filling, Glace icing, Choco fudge icing

Training Fee - INR 13,000.00

Includes Training booklet and raw-material used in class. 

Products made in class is distributed proportionately to the participation.

Download Training Brouchure