Wedding Cakes Basic

You have already baked many cakes and your cakes inspire people in your surroundings? Are you passionate about modern design wedding cakes, but without a pastry chef training? Are you considering turning your hobby into a profession? Or are you already a professional, but want to perfect your cakes with new techniques? Then the „Wedding Cakes Basic Course“ is just right for you!

After numerous travels around the world, I have found that the most delicious cakes are at home in Austria and France. And where is the most beautiful cake design at home? In Great Britain, Australia, and the USA! According to my motto „Learn from the best!“, I studied the interior of cakes in Austria and France and the beautiful exterior with cake designers from English-speaking countries. These design techniques have hardly been taught in Austria so far, but are all the more in demand, not least due to a flood of breathtaking cake images on social media.

After 10 years and over 1000 beautiful AND delicious cakes, I am now passing on this knowledge from scratch.

We start by baking various cake batters, creating suitable fillings, going through all the steps of carving, filling, and frosting cakes together. We take enough time to try out covering and stacking the cakes and explore all the dos & don’ts in the world of naked cakes and fondant cakes. Finally, our cakes will be decorated and expertly adorned with fresh flowers. Participants will take home a 3-tier naked cake and a 4-tier fondant cake.

To round off the cake decoration portfolio, I recommend „Wedding Cakes Perfection – Decor“ afterwards, where working with piping glaze, gold leaf, calligraphy, and wafer paper will be taught, as well as „Wedding Cakes Perfection – Sugar Flowers„, where you will learn how to make all kinds of flowers and blossoms from sugar.

If you are considering becoming self-employed as a pastry chef or want to take your existing business to the next level, I recommend to have a look at my Consulting Sessions!

Contents
– Baking various cake batters
– Creating suitable fillings
– Flawlessly frosting cakes with
– Ganache technique (England, Australia)
– Flawlessly covering cakes smoothly with fondant
– Naked Cake: various frosting techniques
– Stacking cakes: 3 tiers and 4 tiers
– Decorating cakes with fresh flowers
– Excursion to flower shop
– Cake design: inspiration and approach
– Theory & practice: storage, transport, and cutting of multi-tiered cakes

2.5 days: 14-20 and 10-18 o’clock
Lunch break with catering included

Classes in English and German.