About This Course
Become a Cake Artist in 30 days -
An Online Cake Decorating Marathon
Become a Cake Artist in 30 days is an Online Cake Decorating Marathon which is carefully curated with a series of lessons, starting from baking the right sponges to layering them correctly and working on the sharp edges of various frosting mediums, including whipped cream, buttercream, dark ganache, white ganache, and fondant.
You won’t just learn the basics; this program includes creating three different wedding cakes using three different mediums: whipped cream, buttercream, & fondant stacking.
This is going to be an “ ALL IN ONE CLASS “ . Something no Chef has ventured before, Subhashini Ramsingh has handcrafted this course herself very carefully.
The video lessons will be pre-recorded and you will get immediate access to videos after you purchase the course. You will also be given recipes for the sponges to bake and work on all the different frosting mediums. Best part ?! This Course includes both Egg & Eggless Recipes.
The marathon covers a wide range of techniques, such as chocolate decorations, stenciling on cakes, edible geode, rosettes piping using whipped cream, fondant & gumpaste figurines, themed cakes using fondant, sugar flowers (rose & peony), wafer paper flowers (anemone & bougainvillea), hard sugar candy sails, wafer & rice paper sails, edible lace, cake carving, novelty cakes, 2-tier & 3-tier stacking, and many tips & tricks included in this 30-day journey.
If you are a beginner baker looking to improve your cake decorating skills or a cake decorator interested in perfecting your cake decorating skills with a continuous one-month push, working on this entire list as per the curriculum will transform your skills magically through this one-month journey.
Here is the course coverage of this 30days marathan
The following is the day wise breakdown of this 30-day program:
Day 1 : Bake Chocolate Cake
Day 2 : Layer the Cake
Day 3 : Sharp Edges using Ganache
Day 4 : Chocolate Spheres Ganache Cake
Day 5 : Bake & Layer for Buttercream Cake
Day 6 : Buttercream Sharp Edges
Day 7 : Buttercream Stencil & Wafer Paper Sail
Day 8 : Bake & Layer Whipped Cream Cake
Day 9 : Whipped Cream Sharp Edges
Day 10 : Whipped Cream Ombre Rosettes Cake
Day 11 : Bake & Layer for White Ganache Cake
Day 12 : Double Barrel White Ganache Sharp Edges
Day 13 : Decorate with Hard Candy Sugar Sails
Day 14 : Fondant Figurines – Animals & Humans
Day 15 : Bake, Layer & Ganache for a Fondant Cake
Day 16 : Fondant Draping & Sharp Edges
Day 17 : Finish a Forest Themed Fondant Cake
Day 18 : Bake & Layer 2-Tier Buttercream Cake
Day 19 : Finish Buttercream Wedding Cake
Day 20 : Bake & Layer 2-Tier Whipped cream cake
Day 21 : Whipped Cream Cake with Geode
Day 22 : Sugar Flower – Rose
Day 23 : Sugar Flower – peony
Day 24 : Wafer flower – Anemone
Day 25 : Wafer flower – Bougainvillea
Day 26 : Buds, Berries & Leaves
Day 27 : Bake & Layer for 3-Tier Wedding Cake
Day 28 : Stack 3-Tier Wedding Cake
Day 29 : Decorate Wedding Cake using Flowers
Day 30 : Carved Handbag Cake
Lessons
Baking Foundation Sponge # 1
Baking Foundation Sponge # 2
Chocolate Buttercream is an important classic flavour that one should know to bake it right. The chocolate butter sponge should be moist and light and not dense. So, the right techniques combined together with the perfect recipe are the key to the perfect sponge. In this course, you will learn how to make that perfect chocolate butter cake. Also, the cake will be layered with a light and creamy chocolate buttercream which is void of any icing sugar. It involves a very unique method of making buttercream.
#Both Egg & Eggless
Baking Foundation Sponge # 3
#Both Egg & Eggless
Baking Foundation Sponge # 4
Hazelnut with chocolate is the combination present in Nutella. Bringing this crowd-pleaser flavour in the form of cake is what you will learn in this lesson. We will be making a moist chocolate oil cake. And then Caramelize the hazelnuts and make hazelnut praline and then make hazelnut praline paste. The filling for the cake would be milk chocolate ganache with a perfect ratio that would do with layered cakes. The hazelnut praline paste will then be infused with the milk chocolate ganache. This Caramelized Hazelnut Milk Chocolate Ganache will then be further lightened to use in the filling creating a melt in the mouth experience for each slice of the cake. The filling will also have additions of the very carefully chopped hazelnut praline chunks adding to the crunchiness of the cake. As a whole, this creation is going to blow the minds of the person who makes it and also the people to whom this is being served.
#Both Egg & Eggless
Baking Foundation Sponge # 5
Light and airy sponge that’s perfect for fresh cream cakes. You will learn to bake a delicate sponge and layer it to the ideal thickness. Fill these layers with perfectly whipped cream, creating a delightful, melt-in-the-mouth experience. This is the ultimate cake for anyone who loves the combination of soft sponge and luscious cream.
#Both Egg & Eggless
Chocolate Ganache Textures Cake with Chocolate Spheres
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.
Whipped Cream Rosettes
Buttercream Pallete Knife Cake
In this lesson, students will learn –
- Making of Swiss meringue buttercream
- Making a perfect red coloured buttercream
- Getting perfect sharp edges on a buttercream cake
- Finish making pallete knife petals on the buttercream cake
Buttercream Wedding Cake
In this lesson, students will learn –
- Making of Swiss meringue buttercream
- 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.
Double Barrel White Ganache 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.
3D Fondant 2 Tier Themed Cake
In this lesson, you’ll begin by learning how to stack cakes. Fondant is an easy medium to start with for this skill. 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.
Whipped Cream Cake with Geode
Whipped cream stacking can be intimidating for many bakers. In this lesson, students will gain confidence by learning to stack a two-tier whipped cream cake and complete a whipped cream wedding cake.
In this lesson, students will learn –
- Mastering sharp edges on two different cakes
- Successfully stacking a two-tier whipped cream cake
- Enhancing the whipped cream wedding cake’s appearance with the addition of fresh flowers
Sugar Flowers
Flowers are integral to cake decorating, and various mediums are used to create them. In this course, students will learn to craft flowers using both Gumpaste and Wafer paper.
In this specific lesson, students will focus on creating the following:
Gumpaste roses, cosmos, peonies, blueberries, filler flowers, and foliage
Wafer paper anemones and Bougainvillea.
4 tier Wedding Cake
Creating the perfect wedding cake is a dream for many bakers. In this lesson, students will have the opportunity to bring that dream to life by working on a three-tiered cake. The bottom tier will be a dummy cake. Among the three tiers, one will be frosted with white chocolate ganache, while the other two will be coated with buttercream. The cakes will then be elegantly draped with fondant and stacked, with the dummy at the bottom.
Throughout this lesson, students will learn various cake decorating techniques, and they will finish it by adorning the cake with the edible flowers they have crafted as part of the course.
Carved Handbag 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.
TESTIMONIAL OF OUR STUDENTS:
The entry fee for this 30-day challenge is kept very nominal, so many aspiring bakers could join and make use of this opportunity to learn from Subhashini herself and get trained under her mentorship.
Entry fee: ₹2,499/- ( ₹2,118 + ₹381 (18% GST) )
Lifetime access to recipes & all video lessons
Limited seats only!
FREQUENTLY ASKED QUESTIONS:
1. I don’t know anything about baking. Can I still take up this course?
Yes, you can take up this course. It is specifically designed to start from the basics and progress to advanced lessons in cake baking and decorating, making it suitable for beginners.
2. I have been doing my home baking business for a while now. Will this course be useful for me?
This course starts from the basics, serving as a refresher for those who already know baking. Additionally, it includes intermediate and advanced lessons, making it a comprehensive course for both beginners and experienced bakers to fine-tune their skills and advance in the industry.
3. How long do we have access to this course?
You will get lifetime access to the course, including all the lesson videos and recipes.
4. Do we get to learn both egg and eggless recipes in this course?
Yes, all the cakes, fillings, and frostings have both egg and eggless exclusive recipes, along with detailed video lessons.
5. Do we get support during the course? How do we get our doubts clarified?
You can text your doubts to the Fondbites Instagram page. Additionally, there will be a weekly Instagram live session on Saturdays, where your mentor, Subhashini Ramsingh, will address the most frequently asked questions.
6. Is there any age limit to join this course?
Anyone above 13 years old can take up this course.
7. Are these pre-recorded videos or live lessons?
These are pre-recorded videos with high-quality lessons produced by a professional team, offering close-up views for the best learning experience.
8. Are the video lessons detailed enough to learn from the comfort of our home?
Fondbites has been at the forefront of online education for over 8 years. Thousands of students across the world have benefited from this method of teaching. The Fondbites approach is a proven method to learn and enhance your skills right from the comfort of your home.
Short Introduction to your Mentor & Cake Instructor Subhashini Ramsingh, so you would get an idea of whose guidance you are signing up for by enrolling.
Subhashini Ramsingh, an acclaimed award-winning cake instructor based in Chennai, India, is the founder of Fondbites School of Sugar Art. , she has cultivated a remarkable track record of nurturing aspiring bakers and cake artists for over 12 years. Many of her students have since become renowned personalities, a testament to her passion and commitment to upholding the legacy of Fondbites.
Beyond her role as an exceptional teacher, Subhashini Ramsingh has carved a niche for herself in the realm of sculpting life-sized cakes. Her journey in this artistic pursuit began in the year 2018, where Subhashini showcased her exceptional skills with the creation of the ‘All-edible Santa Claus’. The meticulous planning and execution spanned over 350 hours, resulting in an intricately detailed masterpiece that reflected her dedication to the craft.
The year 2019 witnessed the emergence of “Vajra-the indestructible,” a product of Subhashini Ramsingh’s perfect planning and execution. Fast forward to 2023, and Subhashini presents “Veer – The War Elephant,” a life-size display showpiece was unveiled at Cakeology, Mumbai. Her commitment to empowering others through meticulously crafted training programs, both online and in-person, continues to inspire a new generation of talented bakers and cake artists, leaving an indelible mark on the industry.
Material Includes
- Fees : ₹1499 (Including 18% GST)
- Mode : Online
Curriculum
Introduction
Tools required00:00
Baking Introduction
Day#1 – Bake Chocolate Cake
Day#2 – Layer the Cake
Day#3 – Sharp Edges using Ganache
Day#4 – Chocolate Spheres Ganache Cake
Cake Photography
Day#5 – Bake & Layer for Buttercream Cake
Day#6 – Buttercream Sharp Edges
Zoom Live – Week#1
Day#7 – Buttercream Pallete Knife Cake
Day#8 – Bake & Layer Whipped Cream Cake
Day#9 – Whipped Cream Sharp Edges
Day#10 – Whipped Cream Ombre Rosettes Cake
Day#11 – Bake & Layer for White Ganache Cake
Day#12 – Double Barrel White Ganache Sharp Edges
Day#13 – Decorate with Hard Candy Sugar Sails
Zoom Live Week#2
Day#14 – Bake & Layer 2-Tier Buttercream Cake
Day#15 – Finish Buttercream Wedding Cake
Day#16 – Bake & Layer 2-Tier Whipped cream cake
Day#17 – Whipped Cream Cake with Geode
Day#18 – Fondant Figurines – Animals & Humans
Day#19 – Bake, Layer & Ganache for a Fondant Cake
Day#20 – Fondant Draping & Sharp Edges
Day#21 – Finish a Forest Themed Fondant Cake
Day#22 – Sugar Flower – Rose
Day#23 – Sugar Flower – Peony
Day#24 – Anemone
Day#25 – Wafer Flowers – Bougainvillea
Day#26 – Berries & Filler flowers
Day#27 – Bake & Layer for 3-Tier Wedding Cake
Day#28 – Stack 3-Tier Wedding Cake
Day#29 – Decorate Wedding Cake using Flowers
Day#30 – Carved Handbag Cake
Zoom Live Week#3
Zoom Final Live
Your Instructors
Student Feedback
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It Was A Wonderful To Learn Everything From Basics To Advanced At A Stretch
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₹2,118
Material Includes
- Fees : ₹1499 (Including 18% GST)
- Mode : Online
