Hands-on

Basic Layered Cakes Offline Workshop

Subhashini Ramsingh

About This Course

In this 2 day workshop, you will learn the following in a demo cum an interactive hands-on mode of training.

1. Cookies and Cream Cake

Cookies & Cream Cake is another classic flavour where you will learn how to infuse cookies in the cake’s batter and also in the filling and frosting. You will learn how to make a fluffy, moist and rich vanilla butter cake. Also, learn how to make swiss meringue buttercream with the perfect consistency and sweetness. You will also learn how to infuse the cookies, flavour the buttercream and also make a lighter version of the buttercream which will be used in the filling of the cake.
#Both Egg & Eggless

Elements of Cake:
1. Light Vanilla Butter Cake
2. Swiss Meringue Buttercream (SMBC)
3. Crème Patissiere
4. Lightened Cookies & Cream Buttercream

2. Chocolate Buttercream Cake

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 lesson, 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. This cake as a whole is the wholesome experience of perfect and light chocolate buttercream.
#Both Egg & Eggless

Elements of Cake:
1. Rich Chocolate Butter Cake
2. Light and Creamy Chocolate Buttercream
3. Lightened Chocolate Buttercream (for filling)

3. Butterscotch Cake

Butterscotch cake is another classic flavour where the nutty taste of browned sugar which comes from caramelizing brown sugar to make the butterscotch sauce from scratch. Also, the depth of flavour comes from this unique method of baking the sponge itself by infusing brown butter. You will be learning the right method of making brown butter which will then be used to flavour the cake. Crunchy praline made from scratch using nuts by caramelizing them is an important element of a butterscotch cake and you will be learning to make that also as part of this lesson. This cake has been paired with buttercream and to increase the learning scope I have included Ermine Buttercream, which is also called ‘Boiled Flour Frosting’. The filling and frosting are carefully planned and put together in this particular cake giving a unique and pleasant experience of eating a Butterscotch Cake.
#Both Egg & Eggless

Elements of Cake:
1. Brown Butter Cake
2. Butterscotch Sauce
3. Mixed Nuts Praline
4. White Chocolate Ermine Buttercream
5. Butterscotch Buttercream

4. Hazelnut Praline Crunch Cake

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

Elements of Cake:

1. Chocolate Oil Cake
2. Hazelnut Praline
3. Hazelnut Praline Paste
4. Milk Chocolate Ganache
5. Hazelnut Milk Chocolate Ganache
6. Hazelnut Chocolate Mousse

5. Tiramisu

Tiramisu is a coffee flavoured Italian dessert. In this course, though we focus on layered cakes there are a couple of classic desserts which are very important for any baker to learn and perfect. Tiramisu is made by first baking perfect savoiardi biscuits and an authentic mascarpone cheese frosting. The biscuits are then soaked in sweetened coffee syrup and layered in between very generous layers of coffee flavoured mascarpone frosting. The top of the dessert is then drizzled with cocoa powder. This whole dessert is a complete experience of this international dessert.
#Both Egg & Eggless

Elements of Cake:
1. Savoiardi Biscuits
2. Mascarpone Cheese Frosting
3. Coffee Syrup

6. L’opera

L’opera is a french dessert made with layers of almond sponge soaked in coffee syrup and layered with chocolate ganache and coffee flavoured buttercream. You learn all of this from scratch and assemble them keeping the layers perfect and clean.
#Both Egg & Eggless

Elements of Cake:
1. Almond Jaconde
2. Silky smooth buttercream
3. Light and smooth chocolate ganache
4. Sweetened coffee syrup

Click here for the location of the Fondbites Studio . ** Lunch is not included in this course.