Design and create tiered or sculpted cakes (Cake Design) - Description of our Cake Design Course

Advanced course
160 hours - 20 days

Duration: 160h (20d) - Price: 4540€ - Level: all levels - Maximum number of participants: 6
Instructor: Galina Duverne - Type: professional course

Prerequisites

Have obtained a "CAP patissier" diploma or are in the process of obtaining it. Interest and taste for decoration and aesthetics. Graphic and artistic skills. If you don't meet these prerequisites, you can still take the course, but you won't be able to obtain the certification at the end.

Certifying training

This course leads to certification. The certification is registered by France Compétences under the code RS6632.
If you pass the exam at the end of the course, you will obtain a state-recognized certification.

France Competences

To pass the certification at the end of this course, you must have a "CAP patissier" diploma or be in the process of having it.

Financing

As this is a certifying course, you can finance it with your Compte Personnel de Formation (CPF) via Mon Compte Formation.

CPF

To register for this course using your Compte Personnel de Formation (CPF), you need to have a "CAP patissier" diploma or be in the process of having it.

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

Day 1:

Baking a biscuit.
Making a garnish.
Study of the properties of sugar paste.
Assembling the cake.

Day 2:

Smoothing and decorating a one-tier cake:

Smoothing.
Cover with sugar paste.
Simple decoration of your choice (imposed decoration).

Days 3 and 4:

Making flowers in wafer paper (rose or peony, ranunculus, foliage).

Day 5:

Preparation of cakes and different pastes (chocolate paste, flower paste).

Days 6 and 7:

Everything you need to know about sugar flowers:

Different tools.
Pastes to use.
Coloring.
Creating realistic flowers.

Elaboration of the 3 main types of sugar flowers: rose, orchid, anemone.

Making sugar foliage.

Days 8 and 9:

Sculpted cake with structure:

Create a complex structure for a sculpted cake.
Cut the cake according to the shape to be made, principle of gravity cakes (theory only).
Smoothing.
Decoration.

Day 10:

Decorating cookies with royal icing on an imposed theme.

Days 11, 12 and 13:

Introduction to Airbrushing:

Types of compressors and airbrushes.
Types of edible paints used in food airbrushing.
Training on an inedible medium.
Preparation of a fake cake covered with a “special airbrush” ganache.
Creating a drawing on this fake cake.

Assembling a square cake.

Days 14 and 15:

Baking and assembling a square cake
Cover the square cake with a specific ganache or buttercream.
Creation of textures.

Days 16 to 19:

Wedding cake - final project:

Baking 3 elaborate biscuits.
Making 3 toppings.
Assembling the cakes.
Smoothing
Coloring the sugar paste.
Coverage with a perfect angle.
Decoration of the wedding cake.

Day 20:

Wedding cake - final project:

Assembling the cake, learn how to assemble and secure a layer cake.

Personal evaluation according to the project carried out on the basis of the following criteria:

Clarity of the creation of the decor.
Assimilation of the different uses of the materials studied.
Creativity
Compliance with hygiene rules.

No design is imposed, you are free to imagine the Wedding cake (the wedding cake) that you want.

You can use the following techniques if you wish:

painting on the cake
effects with an airbrush
royal icing
frou Frou
sugar sheets
wafer paper
textures

Skills validated by the certification

C1. Design a personalized event cake project based on the customer's requirements (type of event, theme, number of guests (portions), cake height, colors, flavors) and budget, in order to produce a price proposal including the format, content and sketch of the proposed final result of the cake, and have it validated by the customer before going into production.
C2. Produce the cookie bases for the artistic tiered cake, using specific sponge cake recipes and ensuring the right density of textures and balance between lipid and carbohydrate levels, in order to make it easy to cut, preserve its taste balance and guarantee that it holds up well during the event.
C3. Build up the composition of the artistic event cake by choosing or combining several types of creams (buttercream, ganache, cream cheese) and biscuits, taking care to balance the various fillings in order to finalize the cake's structure while ensuring that it holds up well at room temperature, as the cake is exposed for several hours at the event venue.
C4. Smooth the decorative event cake by distributing the ganache (white, dark or milk chocolate, or buttercream) over the whole cake, ensuring that it is even and just the right thickness, to give the cake good external rigidity, make it more airtight for better preservation, and thus secure its structure before working on the sugar paste and various decorative elements.
C5. Finalize the tiered cake with the sugarpaste covering, giving it a smooth, thin consistency, using specific kneading techniques to avoid cracking and tearing, and choosing the types of colorants compatible with the sugarpaste and in keeping with the chosen theme of the event, so as to ensure that the decorative elements hang firmly and the finished aesthetic effect is perfect (smooth, impeccable right angles, etc.).
C6. Construct the entire structure of the sculpted cake (object, character, animal, etc.) from the designed project, creating it with specific materials, then insulating them with materials compatible with food contact to ensure the solidity and balance of the whole, while preventing contact of the materials with the edible part to guarantee food and health safety.
C7. Add edible decorative elements in volume, such as floral compositions, draped fabric effects, lace, reproductions of objects or characters, etc. by modeling decorative objects and cutting flower paste or wafer paper to reproduce realistic flowers, or other complex artistic effects of great realism and extreme finesse to personalize the creation to a very high level of expected quality.
C8. Decorate tiered or sculpted event cakes, using specific edible painting techniques (airbrush, brush, stencils, printing, reproductions, etc.) and ensuring that the theme of the event is respected, in order to give the cake a highly accomplished artistic finish by adding texture and relief, and possibly highlighting realistic elements of the decor.

This certification is registered with France Compétences with code RS6632.