Masterclass

Fondbites Online Cake Baking Masterclass 2.0 – Full Access

Subhashini Ramsingh
Last Update March 10, 2023
97 already enrolled

About This Course

About the Course
  • The course covers from the basics of baking and slowly takes you through the intermediate levels, including international desserts.
  • Each week a new recipe with detailed instructions and a video lesson will be released to the registered students. Each student will be working on weekly deadlines to repeat the recipe from the comfort of your home and I will be personally monitoring the progress of each of the students.
  • We will finish one complete cake with a filling and a frosting each week and make 15 different kinds of cakes in 15 weeks, each of which will be made with new set of techniques, covering a wide range of probability and ideas that can be further used to enhance your flavor combinations in your future cakes.
  • At the end of the 15 weeks, each student will be assessed with 4 weeks of 4 different tests. The assessment criteria will be passed on to the registered students. Based on the test results, each student will be graded and the final certificate will be issued based on the performance of the entire course and the assessment.
Lessons
Expand All
Introduction And Walk-Through.

First week of the course will be a walk through of the course content. The course details will be explained in detail and you will complete a basic task to understand the details.

Vanilla Buttercream Cake
 

In this lesson you will learn to bake the perfect vanilla butter cake that is light and airy. You will also get to know the secrets of making “The perfect Italian meringue buttercream”. It can be introduced as your unique signature style amidst other bakers.

Chocolate Buttercream Cake
 

You will learn to bake a sturdy chocolate butter cake that is light and a delicious buttercream that uses chocolate to give it a rich flavour.

Butterscotch Cake
 

  In this lesson you will learn to bake a perfect vanilla oil cake, rich and delicious; salted caramel sauce, pralines and luscious Swiss meringue buttercream. You will also learn to assemble the butterscotch cake with these fillings giving the favourite cake a twist and making it your signature cake.

Chocolate Truffle Cake
 

  Learn to make a light and moist chocolate oil cake; the perfect way of making chocolate ganache with the right ratio and strength and a luscious chocolate mousse. Create the ultimate Chocolate indulgence .

Red Velvet Cake
 

Learn to make cream cheese and mascarpone cheese from scratch at home. Bake the best ever red velvet cake with the most delicious cream cheese frosting that pairs the best with red velvet cake.

Rich Fruit Cake
 
 
You will learn about different kinds of dry fruits and nuts to be used in the rich fruit cakes, that are made especially during the christmas season. You will learn the right way of soaking the dry fruits and preparing them for the cake. You will bake the best ever rich fruit cake that is perfect for the season. Also learn how to age your fruit cakes in this lesson.
Cheese Cake
 
 
You will learn how to make cream cheese at home. Using the same you will learn to make the best ever cheesecake. Learn to flavour them using fresh seasonal fruits and ways of flavouring the cheesecake with non-seasonal fruits. You will also learn about different flavours that can be used to make a cheesecake. * Both Gelatin and Agar agar options will be given
Traditional Blackforest Cake
 
 
You will learn to bake the perfect chocolate genoise cake which is the most important component of a blackforest cake. Learn to make the rich yet light creme diplomat, cherry syrup and compote and assemble the perfect blackforest cake using all the components made. Also learn to make rustic chocolate shards to decorate your cake.
Fresh Fruit Gateaux
 
 
You will learn to bake the lightest vanilla sponge cake which is the base for any pastry cake. Learn to make fruit compotes from fresh produces and non-seasonal fruits. Make creme diplomate and assemble the most delicious fresh fruit gateau
Mango Mousse Cake
 
 
In this lesson you learn to make Mango mousse cake bursting with the flavour of the fruit in the season and also know of options for the cake during the non season. Use all components to make the most delicious mango mousse cake with the richness of mascarpone cheese.
Orange Curd Cake
 
 
Citrus fruit curds are one of the best ways to retain the strength and flavour of the fruits. You will learn to make the most delicious orange curd and use them on a vanilla butter cake. Learn to make meringue and toast it with blow torch. This is one of the most delicious cakes.
Tiramisu
 
 
Tiramisu is a coffee flavoured Italian dessert. You learn to bake the lady fingers ( Finger sized sponges) from scratch. Learn to make the luscious coffee flavoured mascarpone cheese cream and assemble the traditional tiramisu.
Jar Cakes
 
 
Jar cakes are the smaller portions of different flavours of cake. It is convenient in a way that it comes in smaller portions but has the same flavour pairings like a regular cake. You will learn the best way of assembling the jar cakes where the moisture of the sponge is retained at its best and all the different combination of flavours that you can do in jar cakes and mousse cups.
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.
Entremet
 
 
Entremet is a classic dessert which has layers of sponges, mousses and jelly, showcasing different textures and different flavours that can combine well together. In this you learn to make chocolate sponge, caramel jelly, orange milk chocolate mousse, chocolate mirror glaze and assemble an
Assessment #1

In this week of the course, you will have an assessment with multiple choice questions of what you have learnt through the entire course.

Assessment #2

In this week the assessment will be a practical one. You will be creating your own gourmet layered cake after doing research on different flavour pairings that are widely available.

Assessment #3

This week you will move ahead to create new dessert on your own. Inspired by Frankenpastries , you will create cakes taking ideas from different desserts.

Assessment #4

In this last assessment, you will be asked to create your own menu card for your business and ideas discussed for taste testing and how to handle taste testing with clients in future correspondence in your baking career

Play Video
About this Course

In today’s Home Baking Business, The Cake is King, and it is very important to be equipped to provide extremely tasty cakes that sets the bar high which is much higher than other home bakers out there in the market.

  • Fondbites has developed unique combinations of filling and frosting, where even the most simple flavours are made to taste unique which will have your clients come back to you placing their further orders or wanting to be regular clients with you.
  • With the past 10 years of my experience analyzing this industry, meeting a different set of students and their clients and understanding each of their needs and requirements, I have come up with this Masterclass which is packed with everything necessary for any home baker to enrich and increase their business. They are the treasures of recipes, concepts, flavours, the science of baking and the ratio of filling to frosting, everything under one roof for you.
  • The best part of this course is, that it has always been both EGG & EGGLESS. Exclusive recipes and videos of both EGG & EGGLESS of all the 15 different cakes, will be given to each registered student. And the access to the course and video lessons is LIFETIME.

LEARNING PROCESS OF THIS COURSE :

As the course starts, we will guide you from the scratch on what tools and materials will be needed to kick start the course.
With every passing week, one new lesson will be released which will have a detailed video with the recipe for one layered flavourful cake.
All the elements of the cake will be taught in a sequence.
The lessons are pre-recorded videos, so students can watch it any time convenient to them.
A weeks’ time will be given to complete that particular week’s cake and send the completed pictures and short burst videos to get the results verified by the mentors.
In case, students are unable to do a particular week’s lesson they can take breaks in between and get back to the lessons and complete the missed-out lessons.
Completing the lessons is important, based on which the work of each student will be evaluated and a certificate will be issued at the end of the course.
This particular working model of the course has been there with Fondbites for over 8 years and we have trained more than over 1000+ students in the past giving them a complete hands-on experience but right from the comfort of their own home.
After the 15 weeks of the lessons, students will be given assessments, both theory and practical, where students will be asked to create new flavours and come up with their cake combinations.

ADDITIONAL BUSINESS LESSONS:
In addition to all the 15 different kinds of cakes, the course also has a complete range of business studies with respect to home baking, the list of which is given below

Pricing
Packaging
Cake Transportation
Food Safety & Licensing
Setting up an Online Store
Setting up an effective home baking business
Creating your menu card
Cake Order Form
Raising Order Quotation
Billing and Invoice
Maintaining Accounts with Profit evaluation
Inventory Maintenance and Costing
How to increase your clientele
Marketing your brand
Setting up Business Goals
Cake Photography
Videography for social media
Social media marketing

Note: All the below 15 cakes have both EGG & EGGLESS exclusive lessons in this course with lifelong access to the course.

Take a quick look at the entire list of 15 cakes that you will be learning as part of this course –

1. Boston Cream Pie
2. Cookies and Cream Cake
3. Chocolate Buttercream Cake
4. Butterscotch Cake
5. Hazelnut Praline Crunch Cake
6. Tres Leches Cake
7. Carrot Mini Cake
8. Snickers Cake
9. S’mores Cake
10. Newyork Cheesecake
11. Tiramisu
12. L’opera
13. Chocolate Orange Travel Cake
14 Mojito Cake
15. Mango Coconut Cake

Now scroll down for a visual treat of all the 15 different cakes that you will learn as part of this course with a detailed description and the list of the elements under each cake.

1. Boston Cream Pie
 

Boston Cream Pie is the first cake that you will learn as part of this course. This cake has 2 layers of moist and rich vanilla butter cake sandwiched with a silky-smooth Crème Patissiere (Pastry Cream) and topped with a glossy dark chocolate ganache. 
#Both Egg & Eggless

Elements of Cake:
1. Vanilla Butter Cake
2. Crème Patissiere
3. Silky Smooth Chocolate Ganache

2. 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

3. 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)

4. 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

5. 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
6. Tres Leches Cake
 
While all the other cakes part of this cake are all layered, this one cake is a non-layered cake. But this is included to retain the authenticity of this classic cake to make the students learn the perfect cake which will soak up the combination of 3 different kinds of milk. This will then give way for a lot of flavour ideas to use with other flavoured milk and you can come up with other cakes of the same kind which will be useful during Indian festive seasons. This particular classic cake is made with a special sponge that has the capacity to soak up a lot of liquid. We will then be mixing up 3 different kinds of milk with the right combination. The cream used to cover this cake is Crème Diplomat which will elevate the experience of the whole cake. 
#Both Egg & Eggless

 

Elements of Cake:
1. Fatless & Airy Sponge
2. Evaporated milk
3. Crème Diplomat
7. Carrot Mini Cake
 
Carrot cake is a very light and flavourful cake and is usually underrated. This lesson will change your perspective and make you fall in love with this creation. You will learn how to make the perfect and moist carrot cake loaded with the right quantity of toasted walnuts. The cake will be paired with cream cheese frosting. But what you will learn as part of this course is not any other cream cheese frosting, but the one that I have created with a lot of trials over the years that will have a unique combination of ingredients put together giving you stable, yet a completely stable and rich cream cheese frosting. While you will learn all the 15 cakes in the usual method, in this lesson I will be teaching you how to make mini layered cakes as well. 
#Both Egg & Eggless
 
Elements of Cake:
1. Carrot Walnut Cake
2. Cream Cheese Frosting
8. Snickers Cake
 
There are lots of different candies which are kids favourite and the experience of creating such candies in the form of cake is very exciting. In this lesson, you will learn to recreate the Snickers chocolate in the form of cake. You will learn how to make peanut financier, caramelized peanut sauce, milk chocolate fudge frosting and chocolate ganache. And this whole list of components will be layered one above the other and encased with a glossy chocolate pour. This will also make a really good travel cake. 
#Both Egg & Eggless
 
Elements of Cake:
1. Peanut Financier
2. Chocolate Fudge Frosting
3. Toasted Peanut Caramel Toffy
4. Glossy Chocolate Pour
9. S'mores Cake
 
S’mores is also another exciting dessert that kids and also adults enjoy during the campfire. The experience of toasting the marshmallows and sandwiching them between 2 layers of graham crackers and chunks of chocolate is something I thought should be created in cake form and give my students an enthralling experience of creative cakes. In this lesson, you will learn to make the chocolate fatless sponge, marshmallow cream and chocolate mousse. 
#Both Egg & Eggless
 
Elements of Cake:
1. Graham Cracker Layer
2. Chocolate Fatless Sponge
3. Marshmallow Fluff
4. Chocolate Mousse
10. Newyork Cheesecake
 

In this lesson, you will learn to make a perfect Newyork cheesecake. The right temperature and how long to bake the cake is an important factors for getting the perfect cheesecake. I will guide you on the right method of making this cheesecake with a perfect crust and all the different kinds of toppings you can use on this cake for creating a different experience each time. 
#Both Egg & Eggless

11. 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
12. 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
13. Chocolate Orange Travel Cake
 
This specific cake is very special, as all the cakes in this course are layered in a specific order but this one is all about inserting the filling in the middle of the cake. This is a perfect travel cake and you will be learning about the perfect chocolate orange mud cake and orange curd. The orange curd is then inserted in the middle of the cake and the entire cake is then covered with orange milk chocolate ganache. This whole arrangement will then be covered with an encasing toasted nuts infused chocolate layer. 
#Both Egg & Eggless
 

Elements of Cake:
1. Chocolate Orange Mud Cake
2. Orange Curd
3. Chocolate Orange Ganache
4. Toasted Almonds Chocolate Pour

14. Mojito Cake
 
Mojito is a cocktail made with rum and flavoured with lime and mint. In this lesson, you will learn how to create a cake in Mojito flavour but we will keep this as a non-alcoholic cake retaining the freshness of the lime and mint flavour. You will learn how to make vanilla oil sponge, lime curd, mint syrup and lime Bavarian mousse. The lime curd will be set like jelly and you will learn how to put together layers of different textures making this particular cake a complete gourmet cake experience. 
#Both Egg & Eggless
 
Elements of Cake:
1. Vanilla Oil Cake
2. Lime Curd Insert
3. Mojito Syrup
4. Lime Mousse
15. Mango Coconut Cake
 

This is the final cake of the course and the composition and layering are made to introduce advanced cake layering techniques. You will learn to make mango compote and make jellies in a hemisphere shape. The cake will be a coconut dacquoise with white chocolate mango mousse for filling and frosting. The mango jellies will be placed in the filling surrounded by the luscious layer of the mousse. This composition will result in a beautiful cross section of the layered cake with the hemispherical mango compote layer. 
#Both Egg & Eggless

Elements of Cake:
1. Coconut Dacquoise
2. Mango Compote
3. Mango Hemisphere Jelly
4. Bavarian Mousse

Enroll now for the upcoming batch that’s starting on 27th June 2022. It’s a 5 month long course and the next batch will begin only in December.

We do not take in admissions once after the Batch starts. Also we have limited seats in each batch, so hurry up and ENROLL before the slots are filled up!

Read these terms & conditions before registering for the course.

Material Includes

  • Total Lessons : 20
  • Next Batch Date : December 2022
  • Instalment options available.
    Click here to view EMI plans.

Curriculum

227 Lessons

Course Introduction

Course Overview21:57
Science Behind Baking
Tools & Materials24:01
How to Measure Ingredients26:48
How to fold the Butterpaper6:47
Storing the Cake Sponge5:55
Prepare the Rings for Layering the Cake4:26

Cake Photography

Cake Pricing

Boston Cream Pie (With Eggs)

Boston Cream Pie (Eggless)

Cookies & Cream Cake (With Eggs)

Cookies & Cream Cake (Eggless)

Chocolate Buttercream Cake (With Eggs)

Chocolate Buttercream Cake (Eggless)

Butterscotch Cake (With Eggs)

Butterscotch Cake (Eggless)

Hazelnut Praline Crunch Cake (With Eggs)

Hazelnut Praline Crunch Cake (Eggless)

Tres Leches Cake (With Eggs)

Tres Leches Cake (Eggless)

Assessment#1

Carrot Mini Cake (With Eggs)

Carrot Mini Cake (Eggless)

Snickers Cake (With Eggs)

Snickers Cake (Eggless)

S’mores Cake (With Eggs)

S’mores Cake (Eggless)

Newyork Cheesecake (With Eggs)

Newyork Cheesecake (Eggless)

Tiramisu (With Eggs)

Tiramisu (Eggless)

L’opera (With Eggs)

L’opera (Eggless)

Chocolate Orange Travel Cake (With Eggs)

Chocolate Orange Travel Cake (Eggless)

Mojito Cake (With Eggs)

Mojito Cake (Eggless)

Mango Coconut Cake (With Eggs)

Mango Coconut Cake (Eggless)

Assessment #2

Assessment #3

Additional Business Lessons

Your Instructors

Subhashini Ramsingh

5.0/5
128 Courses
4 Reviews
7655 Students
See more

Write a review

₹25,000

Level
Intermediate
Total Lesson(s)
227
Subject
Masterclass

Material Includes

  • Total Lessons : 20
  • Next Batch Date : December 2022
  • Instalment options available.
    Click here to view EMI plans.
Enrollment validity: Lifetime
Call us
+91 9500082331
fondbites@gmail.com

About

Fondbites School of Sugar Art offers aspiring bakers and cake decorators across the globe, their much-acclaimed online courses that prepare you to develop your signature style in baking and cake decorating .

Links

Recipes
Student Gallery
Magazine
Business Instructor

Support

Enquiry
Support

© 2021 Fondbites. All Rights Reserved

Courses

Baking
Decorating
Business & Beyond
Mini Courses
Tutorials

Links

Live Sessions
Contact us
Magazine
Terms and Conditions
Privacy Policy

About

About Subhashini
Studio
Student Gallery

Connect with us

© 2021 Fondbites. All Rights Reserved

Terms of Use
Privacy Policy
FONDBITES