Programme Content

  • Assemble tools and equipment for advanced cake making
  • Measure, prepare and check the quality of ingredients for advanced cake making
  • Mixing and baking advanced cakes
  • Prepare icings, fillings, glazes and fondant
  • Assemble cakes by cutting and applying filling and icing
  • Apply advanced piping skills to decorate the cakes
  • Indicators of doneness
  • Plate and present finished products or store appropriately to prolong shelf life
  • Methods of presenting and storing finished products
  • Quality characteristics of advanced cake products
  • Common faults in baking advanced cakes that affects its quality and how to prevent them


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