Cake bases, Creams and Composition

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Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries
and lunch)

2014 Schedule


10/13-10/17

Cake Bases, Creams, and Composition

Learn a variety of cake mixing methods, creams, and fillings to create cakes that range from delicate to decadent and simple to showstopping. Study cake composition, assembly, and design and practice basic decorative piping skills as you make your own delicious cakes using cake bases including chiffon, genoise, chocolate, carrot, poundcake, and biscuit Viennois. Work with pastry cream, buttercream, chantilly, curd, and ganache. During this course, you will make American, German, and French cakes, including Chocolate Hazelnut, Carrot, Lemon Raspberry, Le Fraisier, L'Opera, Sachertorte, Black Forest, as well as a basic cupcake. After taking this course, you will have a strong base in mixing and baking multiple styles of cake bases and troubleshooting issues, as well as a strong foundation of skills in layered cake assembly and presentation.

Please register online or download the registration form and email or fax to SFBI 

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