Making Gumpaste (Vegetarian)
RECIPE: Ingredients: Ingredients: Agar Agar 2 tbsp Shortening 1 tbsp Corn Syrup/Liquid Glucose 3 tbsp Icing sugar 4 cups Tylose Powder 3.5 tsp…
Royal Icing Basics and Stringwork
Royal Icing Basics and Stringwork (with egg whites) Basics of Royal Icing Making Royal Icing Australian Stringwork Oriental Stringwork Floodwork Tips and techniques and more Note: Royal Icing recipe used in…
Sharp Edges on Cakes (Ganache\Fondant)
Sharp Edges on Cakes (Ganache\Fondant) • Understand the right proportion and consistency for ganache • Cut perfectly straight cake layers • Correct and stable way to fill cake…
Summer Fresh Fillings and Frostings
Summer Fresh Fillings and Frostings Traditional Butterscotch Choco Butterscotch Eggless Lemon Curd Saffron Mousse Jaggery Toffee Sauce Creamy Mango frosting Pinacolada Mousse
Sugar Geodes
Sugar Geodes Course content: 3 ways of making sugar geode crystals Cook Geode crystals at home Working with readymade sugar crystals Isomalt Agate Carving cake and creating the geode
Delicate Sponges (with Eggs)
Delicate Sponges (with Eggs) Course content: Concepts of baking sponges Hot milk sponge Classic Genoise Fatless Lemon Sponge Measuring Troubleshooting guide Substitutions Tips and techniques and more
Cute Facial Expressions with Radha Dhaka
Cute Facial Expressions with Radha Dhaka Course content: *Learning face proportions *Expressions basics *Using simple face structure to achieve funny and interesting expressions *One face many expressions, *How to get…
Sugar Rose
Sugar Rose Course content: Roses, Rose Buds, Foliage Tips on working with Gumpaste (recipe Included) Rolling thin petals Curling, realistic veining realistic colouring and shading effects assembling making realistic stems and thorns dew…
Discovering Couverture Chocolates with Jignya Jadav
Discovering Couverture Chocolates with Jignya Jadav You will learn to: • Introduction to Chocolate origins • Introduction to Couverture Chocolates • Couvertures Vs Compounds • Tempering know how’s • Tempering…