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 Commercial Sponge (eggless)
• Red Velvet Sponge (eggless) From Scratch

Detailed Information about Whipping Cream:

• Techniques of whipping for perfect icing on cakes
• Handling and Storage of Whipping Cream
• Shelf Life of Cream

Piping Techniques for uses of different nozzles to make Roses, Borders, Different Flowers, Leaves, Basket Weaving, Shell etc. for cake decoration.

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

Cakes to be covered for Decoration:

• Designer Cream Cake
• Red Velvet Cake with Cream Cheese Icing
• Dripping Effect / Stripes Cake
• Fresh Fruit Cake
• Photo Cake
• Students will carry home their self-decorated cake.