Piping Practice is the first lesson in this course. This lesson will be divided into 3 levels.

In this lesson, students will learn – 

• How to make perfect buttercream
• Introduction of different kinds of nozzles
• How to handle the piping bags
• Basic to advanced piping techniques such as star, shell border, rope, rosettes, leaves, beads, plaits, dots, ruffles, fleur de lis and a multiple combinations of the piping learn to put together on cakes.
• How to make multi-coloured and rainbow piping

This first lesson will mark a connection between the students working hands-on on these techniques right from the comfort of their homes and the mentors who would be guiding them step by step to help them perfect the techniques as they learn.

The first cake students will learn as part of this course is the Whipped Cream Ruffles Cake.

In this lesson, the students will learn –

• The right sponge that needs to be used with whipped cream cakes.
• Layering the cakes with the right quantity of sugar syrup and filling.
• Whipping the cream to the right consistency.
• Working with whipped cream on the cake and achieving sharp edges on the cake.
•  Finish making ruffles on the cake.

Students will be given a choice between working on the Ruffles or Rosettes on their whipped cream sharp edges cake. Once they learn to perfect the sharp edges using whipped cream, as an added technique to learn along with this lesson, they will also be covering the cake with either Ruffles or Rosettes.

The second cake which the students do as part of the course is this Ganache Textured Cake. First, the students will work on the sharp edges of the cake using a ganache. After which they will be taught to work on a few different textures using simple tools. As an added technique using chocolate, they will also learn how to make the chocolate spheres and make the chocolate structure that goes on top of the cake.

In this lesson, students will learn –

• How to make the perfect consistency ganache.
• Perfect recipes of chocolate cake that go well with ganache.
• Fill and layer a chocolate cake with ganache.
• Perfect and easy method to follow and achieve sharp edges on ganache cake.
• Creating different textures with ganache. Make a messy finish on the Ganache cake.
• Make chocolate spheres and assemble a chocolate structure on the cake.

Buttercream is an amazing medium to work with. Once the students learn to work with whipped cream and ganache in the previous lessons, they move on to learning about buttercream in this lesson. They learn to make sharp edges on the cake using buttercream and create beautiful pallete knife petals on the cake with a touch of gold.

In this lesson, students will learn – 

• Making of American Buttercream & Swiss meringue buttercream.
• Making a perfect red coloured buttercream.
• Layering the cake with buttercream.
• Getting perfect sharp edges on a buttercream cake.
• Finish making pallete knife petals on the buttercream cake.

After working with 3 different mediums in the previous lessons, the next medium that the students will learn in this course is White Ganache. Also, the course will begin to move on to additional techniques, in this lesson students will learn to work on double barrel cake with proper support and work on some textures with white chocolate ganache. There is also crinoline made using wafer paper flower which will then be added onto the cake.

In this lesson, students will learn –

• Perfect sponge to work with white chocolate ganache.
• How to stack a double barrel cake with a stable support.
• Make white chocolate ganache and colour it.
• Frost and create a double barrel white ganache sharp edges cake.
• Create textures on the white ganache cake.
• Make crinoline sail using wafer paper.
• Arrange the crinoline on cake to create this stunning piece of art.

After working with all round cakes, the course moves on to square cakes and with a gap of over a few weeks of working with ganache, students will again be asked to ganache a square cake and make sharp edges. As additional learning, students will also learn to work on sculpture painting using whipped cream as a medium.

In this lesson, students will learn –

• How to make the perfect ganache.
• Perfect recipe to work on ganache cakes.
• Finish making sharp edges on a square ganache cake.
• Practice 3D sculpture painting using whipped cream as a medium.
• Make a beautiful whipped cream floral bouquet in 3D sculpture on the square ganache cake.

Another interesting technique that is the Niche of FODMC is Buttercream pointillism. In this lesson, students will learn to work on sharp edges using buttercream and then create a beautiful portrait on the cake using buttercream.

In this lesson, students will learn –

• Perfect sponge to go with buttercream.
• Perfect Swiss meringue and American buttercream.
• Layering a square cake with filling.
• Finish making sharp edges on a buttercream cake.
• How to select an inspirational image and prepare the image to use for pointillism on the cake.
• Finish making the beautiful pointillism cake as per the chosen inspiration.

Another double barrel cake in this course, using whipped cream. After learning the double barrel once already, this lesson will reiterate the method and make the learning stronger as the course progresses. Getting sharp edges on the whipped cream cake, especially in a double barrel will remove all fears of working with this medium. As an added learning, students will be taught to work on modern isomalt sail.

In this lesson, students will learn – 

• How to stack a double barrel cake with support.
• Finish making sharp edges on whipped cream double barrel cake.
• Make modern isomalt sails.
• How to attach the sails through the front of the cake.
• Finish making this stunning whipped cream double barrel cake with modern isomalt sail

After working with single tiers in this course, students will be slowly taken towards working with tiered cakes. This is a naked buttercream cake with fresh flowers and with detailed insight into stacking is included in this lesson. Also, fresh flowers are usually used to quickly finish a wedding cake, however the right way of cleaning and using fresh flowers on cakes are missed out by most bakers and we have included that as well.

In this lesson, students will learn – 

• How to make a naked buttercream cake.
• Understanding dowelling and perfect stacking methods.
• Make a double barrel buttercream cake.
• Prepare fresh flowers to insert on the cake.
• Finish making a beautiful buttercream wedding cake.

Whipped cream stacking has always intimidated a lot of bakers, so a special lesson has been included for the same purpose. In this lesson, students will be making a 2-tier whipped cream cake and as an added technique, they will learn to make a geode cake.

In this lesson, students will learn – 

• How to stack a 2-tier whipped cream cake.
• Prepare edible geode
• Carve the cake and prepare the cake for embedding the geode.
• Assemble the geode and colour them to make it look like a natural crystal. 

Once most of the wet medium has been covered with a lot of different techniques, the course will move slowly towards fondant decoration. After a complete insight into detailed lessons over the basic shapes of fondant, students will be taught to work on their sketch and create making a 3D fondant cake including different figurines that go along with the cake.

In this lesson, students will learn –

• To make fondant and gumpaste
• Make basic animal figurines like duck, cow, lion, sheep, unicorn and a human figurine.
• Perfect recipe of sponge and ganache with the right consistency to along with fondant cakes.
• Make a sketch using different ideas to compose an original design for the cake.
• Make different figurines as per the sketch.
• Stack a 2 tier fondant cake and finish making all the add-ons to tell a story through this fondant cake.

Square cakes are a bit intimidating until we try them. So this course has this special lesson to let students explore another square cake in this course. Students will learn to make a perfect square ganache cake and then drape the cake with fondant and get sharp edges. As an additional learning technique, students will learn to choose an inspiration for airbrushing. Prepare the templates and airbrush the scenery on the cake using gradient and layering effects.

In this lesson, students will learn – 

• To make a perfect sharp edged fondant cake.
• Choose inspiration for airbrushing.
• Resize and cut out templates from the inspiration image.
• Airbrush on the cake gives a gradient effect and the layering technique is used to build the scenery as in the inspiration image.
• Paint using gel colours on the cake to finish making this stunning Air Brush on Square Cake.

After all the conventional shapes of cakes are completed by the students, then we move on to carving a cake. This particular cake is well crafted keeping in mind the usability of carving in different other ways in the future. 

In this lesson, students will learn – 

• Layer the cake with a ganache to the height of the handbag needed.
• Carve the cake in the shape of a handbag.
• Ganache unconventional shape of a cake with a smooth finish.
• Drape the cake with fondant and give a smooth finish. 
• Prepare the handles and finish making a stunning 3D handbag cake. 

Sugar flowers are an essential part of learning for any cake artist. We have a series of sugar flowers in this course. Students start with learning the sugar cosmos. In this lesson, students will learn to make wired petals and details like the center and leaves for the cosmos.

In this lesson, students will learn – 

• How to make a perfect gumpaste.
• How to make wired petals.
• Make a realistic center for the cosmos.
• Make realistic pine like leaves for the cosmos.
• Assembling the spray of cosmos.

The second flower in this course is Gumpaste Open Peony. This is an extension to the previous flower in this course. Each layer has petals that need to be carefully put together to make a stunning peony each one is wired, veined, ruffled, shaped, cupped and then everything taped together to come together in harmony to make this beautiful flower.

In this lesson, students will learn – 

• Wire each petal, vein, ruffle and shape them.
• Dusting the petals and taping them together.
• Making a realistic center for a peony with ovaries and stamens.

The third flower in this course is Gumpaste Closed Peony. This flower involves a few layers of non-wired petals to the center bud and to add more movement to the closed peony, there are wired petals attached to the flower. Also in this lesson, students will learn to colour the sugar flower using airbrushing technique.

In this lesson, students will learn – 

• Prepare the bud for making closed peony.
• Build the center layers of petals to make the non-wired closed peony.
• Build the outer layers using wired peony petals.
• Airbrush the peony to colour the flower.

Rose is the most important flower that a Cake Artist would want to master and in this course, we haven’t left them aside. We have taken sugar flower making seriously and in this lesson, students will learn to make Open Rose. This flower has a unique drying and shaping method and the whole flower is so pretty and adding one or 2 flowers to a wedding cake arrangement will take the entire cake’s look to a different league.

In this lesson students will learn – 

• How to wire and shape the petals of an open rose.
• Tape the petals together with a stamen and make this gorgeous open rose.

While the Open Rose is a beautiful flower by itself, Closed Rose is the king of all Sugar Flowers. Mastering the Closed Rose is the most technical skill in the art of sugar crafting and this lesson will break down the steps into bite-sized simpler ones making this flower making quite easy. 

In this lesson, students will learn – 

• How to build the center layers making a gorgeous rose
• How to roll the petals as thin as to get the realistic effect of rose petals
• Vein the petals giving each petal a realistic look.
• Finish making a beautiful Closed Rose.

After making all the sugar flowers, students will be taught to make a few filler elements which are essential to complete making sugar flower arrangements on the cake. In this lesson, students will learn to make realistic blueberries using gumpaste.

In this lesson, students will learn – 

• How to make realistic blueberries
• Dust them to give a realistic effect.
• Tape them together to make a bunch of blueberries to be used as filler

Filler Flowers and berries are a much needed addition to the repertoire of techniques in the world of sugar flowers. They are essential to be added in any sugar flower arrangement to make them look complete. In this lesson, students will learn to make simple berries and free hand cut 5 petal filler flowers.

In this lesson, students will learn – 

• How to make simple and tiny berries
• How to make a free-hand filler flower.
• Bunch them together to finish making filler flowers and berries to add to the wedding cake arrangements.

Once the students have learnt the sugar flowers as a series in the previous lessons, they move on to learning wafer paper flowers. There are 2 important flowers with different techniques which are included in this course. The first one is the wafer paper Anemone.

In this lesson, students will learn – 

• How to prepare templates for petals of different flowers.
• Cut the wafer paper to the respective petal shapes and sizes.
• How to condition the wafer paper to make it flexible to be able to work with flowers.
• How to wire the petals and give them the required shape and dry them.
• Make a realistic center for the Anemone.
• Tape the petals together to complete making the wafer paper anemone.

Once the students have learnt the sugar flowers as a series in the previous lessons, they move on to learning wafer paper flowers. There are 2 important flowers with different techniques which are included in this course. The second one is the wafer paper Bougainvillea.

In this lesson, students will learn – 

• How to prepare templates for petals of Bougainvillea
• Cut the wafer paper to the shape of the petal.
• How to condition the wafer paper to make it flexible to be able to work.
• How to wire the petals and give them the required shape and dry them.
• Make a realistic center for Bougainvillea
• Tape the petals together to complete making the wafer paper Bougainvillea.

As the last few weeks of the course would be nearing by the time, the students reach this lesson, it is important to put all their learning to the best use. Wedding cakes are an integral part of any cake artist and we will be making a few different kinds of wedding cakes in this course. The first one is the Traditional Wedding Cake.

In this lesson, students will learn – 

• How to stack a multi-tiered wedding cake.
• Understand the composition of flowers on a wedding cake.
• How to make different kinds of wedding cakes, including metal spacers, acrylic discs etc.
• Learn additional techniques like Royal Icing Stencil & Edible Lace. 

Modern Wedding Cakes usually accompany textures on the cake and a unique way of flower arrangement. 

In this lesson, students will learn – 

• How to work with dummies, prepare them for draping with fondant.
• Drape the dummy with fondant and give sharp edges.
• Make a crackled texture on fondant and panel the cake with it.
• Assemble the wedding cake with a beautiful Bougainvillea spray arrangement. 

Wedding cakes can be made in different kinds using a lot of different techniques and elements. This lesson will teach a couple of modern techniques using which students will learn a newer perspective of assembling a wedding cake.

In this lesson, students will learn – 

• How to make a beautiful porous textured tuile.
• How to make sugar bubble shards
• Attach these elements to cakes and make a modern wedding cake.

Rice Paper is a beautiful medium that can be used in different ways especially to adorn cakes. 

In this lesson, students will learn – 

• How to make rice paper sails
• How to make rice paper puffs
• How to attach the elements on cakes.

The Finale lesson of this course is a structural mushroom cake. As the journey comes to an end with this cake, students will get to learn this amazing structural cake where the students will learn to make the structure from the scratch with minimal tools and materials. Also, work with rice krispy treats for the stem of the mushroom and build the head with layers of cakes. Carve the cake to the shape of a mushroom and complete making the entire cake with details including wafer paper texture, microwave sponge and hard sugar candy coral.

In this lesson, students will learn – 

• How to make the structure from scratch. 
• How to bend the threaded rod to get the desired shape.
• Fix the base support to hold the cake.
• Make rice krispy treats and build the stem of the mushroom.
• Layer the cakes for the head of the mushroom and carve the cake to the shape of the mushroom head. 
• Ganache an unusual shape of the cake and rice krispy treats and get smooth finishing.
• Cover the entire mushroom with fondant.
• Work on ombre coloured fondant panelling. 
• Use wafer paper and get a glittery sprinkled texture on the head of the mushroom.
• Make a microwave sponge for making the ring of mushrooms.
• Make hard sugar candy coral for an added element on top of the mushroom head to elevate the whole look of the structural mushroom cake.

In addition to all the above techniques, the course also has a complete range of business studies with respect to home baking, the list of which is given below

• Setting up an effective home baking business
• Creating your menu card
• Order Requirement Gathering
• Raising Order Quotation
• Billing and Invoice
• Income & Expense Tracker
• Inventory Maintenance
• How to increase your clientele
• Creating your brand
• Setting up Business Goals
• Social media marketing
• Videography
• Cake Photography
• Pricing
• Cake Packaging
• Cake Transportation
• Food Safety & Licensing
• Setting up an Online Store