Advanced Cakes and Decorating

A course designed for chefs, bakers and even advanced home bakers who want to take a step away from home industry cakes and step into the world of the French patisserie.

Who should attend?

  • Chefs wishing to brush up on their cake skills
  • Confident home bakers – this course takes you far beyond carrot or red-velvet cake.

Date and time:

  • 09-12 February, 2015 OR 20-23 April, 2015
  • Class starts: 9:00 – 15:00
  • Duration: 4 days

Course content

  • Theory on the techniques required to assemble advanced cakes
  • Cake bases and inserts ranging from sponges, mousses, jellies, pastries and advanced pastry creams
  • Finishing techniques such as icings, glazes, ganache, spraying, piping and jaconde
  • Garnishing including macaroons, basic chocolate, crystalized fruit and sugar garnishes.


You will be working in a professional kitchen, so bring an apron/chef’s jacket, comfortable shoes and keep jewelry and make-up to a minimum and hair tied back.


To apply for this course, please send an email to and request an application form.

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