Detailed information about Sponges:

• Importance of each and every ingredient to make sponge from scratch
• Uses of different mould sizes for different variety and size of sponge.
• Mistakes to avoid while baking the sponge.
• How to store your sponge.

Varieties of Sponges:

• Vanilla & Chocolate Sponge (with egg) From Scratch
• Light Vanilla & Chocolate Sponge (eggless) From Scratch
• Vanilla & Chocolate Semi Commercial Sponge (eggless) From Scratch
• Almond Jaconde Sponge for making Opera Cake (eggless) From Scratch

Detailed Information about Ganache:

• Making of Perfect Ganache according to different weather conditions.
• Chocolate Shiny Truffle
• Making of Coffee Butter Cream
•  Giving different flavors to Ganache (Caramel / Coffee  / Chilli etc.)
• Coloured Ganache for Dripping
• Handling and Storage of Ganache
• Shelf Life of Ganache

Chocolate Decorations: Cigar, Leaves, Collar, Printed Designing, Chocolate Stencil, Few Classy Decorations*

Layering, Cutting, Filling, Crumb Coating, Trimming, Final Covering, Perfect Finishing and Sharp Edges with Ganache.

Cakes to be covered for Decoration:

• Classic French Opera Cake
• Authentic Tiramisu Cake
• Intense Chocolate Sacher
• All Time Favourite Chocolate Truffle Cake
• Chocolate Mousse Cake
• Designer Chocolate Cake
• Belgium Chocolate Cake
• Choco Berry Gateau
• Classy Signature Décoration*
• Students will carry home their self decorated cake.