Cake Design Course

Lesson 1 • Workspace Setup and Food Safety

Establishes hygienic workspace organization, cross-contamination prevention, and food safety standards. Prepares students to work safely and efficiently.

Lesson 2 • Baking Science Basics

Introduces the chemical and physical reactions that occur during baking. Gives students a scientific lens for troubleshooting common baking problems.

Lesson 3 • Essential Tools and Equipment

Covers turntables, spatulas, scrapers, piping bags, and tips used in professional cake work. Establishes the baseline toolkit every decorator needs.

Lesson 1 • Torting and Leveling Layers

Teaches how to split, level, and trim cake layers for even stacking and professional presentation. Builds precision skills essential for multi-tier designs.

Lesson 2 • Flavor Pairings and Fillings

Explores complementary flavor combinations and filling types including curds, jams, and mousses. Expands students' creative and culinary range.

Lesson 3 • Classic Cake Batters

Teaches creaming, reverse creaming, and foam-based mixing methods for butter, sponge, and chiffon cakes. Connects mixing technique to final crumb texture.

Lesson 1 • Italian and French Buttercreams

Teaches hot-sugar syrup methods for Italian and French buttercreams, which offer superior stability and silkiness. Advances students' technical frosting repertoire.

Lesson 2 • Cream Cheese and Specialty Frostings

Introduces cream cheese frosting, ermine, and other specialty frostings with distinct flavor profiles. Broadens students' frosting selection for diverse cake styles.

Lesson 3 • Chocolate Ganache Techniques

Covers cream-to-chocolate ratios for pourable, spreadable, and whipped ganache. Connects ganache consistency to specific design applications.

Lesson 1 • Stacking and Filling Layers

Teaches dam-and-fill technique, even filling distribution, and layer alignment for a stable cake structure. Directly prepares cakes for exterior finishing.

Lesson 2 • Achieving Sharp Edges and Smooth Sides

Teaches bench scraper technique, hot spatula method, and chilling cycles for sharp edges and smooth sides. Builds the hallmark skill of professional cake finishing.

Lesson 3 • Textured Frosting Finishes

Introduces palette knife textures, combed patterns, and rustic finishes as intentional design choices. Expands students' finishing vocabulary beyond smooth coats.

Lesson 1 • Basic Fondant Sculpting and Cutouts

Introduces cutters, embossers, and hand-shaping to create simple fondant decorations. Builds the manual skills needed for more complex sugar work.

Lesson 2 • Covering a Cake with Fondant

Teaches rolling, draping, and smoothing fondant over a buttercream-coated cake without tears or air bubbles. Core skill for fondant-finished designs.

Lesson 3 • Fondant Panels and Geometric Designs

Covers measuring, cutting, and applying fondant panels for geometric and architectural cake styles. Advances precision and planning skills.

Lesson 1 • Royal Icing Consistency and Application

Covers stiff, medium, and flood royal icing consistencies and their uses in outlining, flooding, and detail work. Expands students' decorating medium range.

Lesson 2 • Piped Flowers and Leaves

Teaches rose, chrysanthemum, and leaf piping using petal tips and flower nails. Develops fine motor control and floral design vocabulary.

Lesson 3 • Lettering and Script Piping

Introduces freehand script, block lettering, and pressure-sensitive line work for cake inscriptions. Connects penmanship principles to piping execution.

Lesson 4 • Piping Bag Control and Tip Selection

Teaches proper bag filling, grip, pressure control, and tip identification for consistent piping. Establishes the manual foundation for all piped work.

Lesson 1 • Chocolate Decorations and Showpieces

Teaches tempered chocolate shards, curls, and molded pieces as structural and decorative elements. Adds a high-impact finishing skill to students' repertoire.

Lesson 2 • Gum Paste Fundamentals

Covers gum paste preparation, coloring, and conditioning for petal and figure work. Establishes the material knowledge needed for all sugar flower creation.

Lesson 3 • Wired Sugar Flowers

Teaches wiring petals, assembling on floral tape, and building full blooms such as roses and peonies. Develops the core skill of professional sugar floristry.

Lesson 4 • Wafer Paper and Edible Decorations

Covers wafer paper flowers, feathers, and ruffles as lightweight alternatives to gum paste. Broadens students' decorative material options.

Lesson 1 • Designing for Scale and Proportion

Covers tier size ratios, height planning, and visual balance for aesthetically pleasing multi-tier cakes. Connects design principles to structural decisions.

Lesson 2 • Internal Support Systems

Covers dowels, bubble straws, and central rods as load-bearing supports for stacked tiers. Establishes the structural principles that prevent tier collapse.

Lesson 3 • Themed and Sculpted Tiered Cakes

Applies structural and decorating skills to themed and sculpted multi-tier designs. Integrates all prior skills into complex, client-ready showpieces.

Lesson 4 • Separator Plates and Floating Tiers

Introduces separator plates, pillars, and offset tier arrangements for dramatic visual effects. Expands structural design options beyond simple stacking.