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:
Class starts: 9:00 – 15:00
Duration: 4 Days
- 18th-21st August 2015
- 1st- 4th February 2016
- 15th-18th August 2016
- 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 sign up for this course, please request your course pack which includes an application form.
Send me the short course pack
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