Prepare Advanced Cakes

Course Content: Advance Cake Making Class

1. Making a variety of sponge bass using the chiffon style method and suitable stencil sponge sheets.
2. Make a range of fillings, buttercream, mousse crème anglaise based Bavarian cream suitable as base fillings.
3. Prepare fruit-based fillings, and mirror glaze toppings that will be used in combination with selected creams
4. Prepare a range of entremets made in the combination of base (shortcrust, puff pastry) and suitable mousse/cream toppings.
5. Apply advanced piping skills in chocolate shapes & fine line piping as a decorative and finishing medium.
6. Follow WSH guidelines on the production, and storage of advanced cakes.

Learners get to learn: Opera Cake (Chocolate Layer Sponge), Chocolate Truffle Mirror Glaze Cake, Hazelnut Sable Passion Fruit Cream Cake, and Charlotte Ruse Cake.

Course Training Duration

Total 35 in-class training hours.

Time: (9am – 6pm)

External Venue: Bukit Merah

Mode of Training

The training is conducted in classroom. Each learner will have their own fully-equipped station, where they can try their hand at baking several recipes.

There will also be a live demonstration, where in-house chefs will be teaching and demonstrating the entire process live.

Certification

Participants who fulfil all requirements will receive a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

If you are interested in similar baking courses, check out our Cake Baking & Cookie Baking course.

If you are interested in other Food and Beverage or F&B Industry courses, you can check out our SkillsFuture Food and Beverage Making and Basic F&B Requirement Courses.