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Back to basics – how to make the perfect cake

An online course by Lynne Glass

  • Overview
  • Modules
  • Documents
  • Student submissions
In this comprehensive step-by-step cake decorating course, we will be going back to basics, and learning how to create everything from the structural foundation to final decoration as well as setting up costing spreadsheets and quotes. If you want to achieve a professional finish on your wedding and celebration cakes then this course is for you. This course consists of 11 modules:
  • Module 1 - Tools & materials;
  • Module 2 - Creating your own cake costing spreadsheet;
  • Module 3 - Setting up paperwork and contracts;
  • Module 4 - How to make the perfect ganache;
  • Module 5 - How to make silky smooth Swiss meringue buttercream;
  • Module 6 - How to tort, fill and stack standard and extended height cakes;
  • Module 7 - How to create straight sides and sharp edges on standard and extended height cakes using ganache;
  • Module 8 - Perfectly covering dummy, standard and extended height cakes using fondant;
  • Module 9 - Get creative with your cake board;
  • Module 10 - Basic decorating techniques;
  • Module 11 - Simple photography techniques to perfectly capture your cake.
This is a pre-recorded course, you can learn at your own pace and at any time. You will have unlimited access to this course.
Reviews
  • Alena Crafford
    If I could I would rate 6 stars :) Main reason I bought this course was to understand how to calculate cost of cakes especially decorations, overheads, labor etc.... and you covered it 150%. Thank you Lynne so much!!!!
  • Premium Course
  • 33 students
  • Technique
  • Beginner
  • 11 Modules
  • Online and at your own pace
  • Unlimited access forever
  • R1200
Buy this course R1200

Sale

Get 50% off!

Pay only R600 when using the coupon ONLINE at checkout.

Reviews
  • Alena Crafford
    If I could I would rate 6 stars :) Main reason I bought this course was to understand how to calculate cost of cakes especially decorations, overheads, labor etc.... and you covered it 150%. Thank you Lynne so much!!!!
M1

Tools & Materials

This module covers the basic tools and materials required I use to create professional cakes and toppers.

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M2

Creating your own cake costing spreadsheet

M2.1

Setting up the master stock sheet

18:15

This module takes you through the process of setting up the master stock sheet and your inventory of ingredients and products. I have included an Excel spreadsheet for you to work from.

M2.2

Adding ingredients and stock items

9:43

In this module I will show you how to add your ingredients and stock to the master stock sheet.

M2.3

Calculating your labour rates

8:35

In this module I will discuss how important adding your labour costs to your quotes and how to calculate these rates.

M2.4

Adding cake recipes

19:05

In this module I will show you how to add your cake recipes to the recipe spread sheet.

M2.5

Adding filling & coating recipes

6:29

In this module I will show you how to add your filling and coating recipes to the recipe spread sheet.

M2.6

Adding paste recipes

4:33

In this module I will show you how to add your paste recipes to the recipe spread sheet.

M2.7

Adding flower & figurine recipes

5:12

In this module I will show you how to add your flower and figurine recipes to the recipe spread sheet.

M2.8

Calculating quotes

16:57

In this module I will show you how to create quotes using your recipes from the spread sheet.

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M3

Setting up paperwork and contracts

Module 3 covers all the essential paper work required to keep you and our clients protected and your cake business profitable.

M3.1

Terms & Conditions

9:42

In this sub-module, I’ll cover the essential terms and conditions I use to keep my business and my clients protected.

M3.2

The Delivery Note

3:17

In this sub-module, I’ll take you through the my basic delivery note terms.

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M4

How to make the perfect ganache

In this module I will teach you how to make an amazing ganache to get those perfectly straight edges.

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M5

How to make smooth Swiss meringue buttercream

In this module I will teach you how to make a silky smooth Swiss meringue buttercream.

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M6

How to tort, fill and stack standard and extended height cakes

M6.1

Tort, fill and stack standard height cakes

37:42

In this module we will cover techniques on how to correctly  tort, fill and stack standard height cakes.

M6.2

Tort, fill and stack standard double height cakes.

38:17

In this module we will cover techniques on how to correctly  tort, fill and stack double height cakes.

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M7

How to create straight sides and sharp edges

M7.1

How to create straight sides and sharp edges on standard height cakes

23:47

You can’t skip this one! In this module you will learn how to create perfectly straight sides and crisp, sharp edges on standard height cakes using ganache.

M7.2

How to create straight sides and sharp edges on double height cakes

18:16

In this module you will learn how to create perfectly straight sides and crisp, sharp edges on double height cakes using ganache.

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M8

Perfectly cover & stack dummy, standard and extended height cakes

M8.1

Covering a dummy cake

17:59

In this module we will learn how to perfectly cover a dummy cake.

M8.2

Covering a standard height cake

19:58

In this module we will learn how to perfectly cover a standard height cake.

M8.3

Covering a double height cake

26:00

In this module we will learn how to perfectly cover a double height cake.

M8.4

Stacking your cake

21:22

In this module we will learn how to correctly stack your cake.

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M9

Get creative with your cake boards

M9.1

Wood grain effect cake board

13:33

Let’s have some fun! In this module I will share some simple techniques to create awesome cake boards.

M9.2

Snow flake impressions cake board

8:17

In this module I will show you how I make a simple snow-flake impression cake board.

M9.3

Treasure map cake board

27:51

In this module I will show you how I make a cute treasure map cake board.

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M10

Basic decorating techniques

M10.1

Acetate transfer design

14:37

In module 10.1 I will teach you a simple and effective acetate transfer decorating technique that will give your cake a professional finish.

M10.2

Waffer paper blossoms

11:01

In module 10.2 I will teach you an easy technique to create beautiful waffer paper blossoms.

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Final module →
M11

Simple photography techniques to perfectly capture your cake

Professional photographer and hubby, Daryl Glass, gives us some invaluable tips and techniques  to help capture our cakes beautifully.

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Modules

Modules

  • M1
    Tools & Materials
  • M2
    Creating your own cake costing spreadsheet
  • M3
    Setting up paperwork and contracts
  • M4
    How to make the perfect ganache
  • M5
    How to make smooth Swiss meringue buttercream
  • M6
    How to tort, fill and stack standard and extended height cakes
  • M7
    How to create straight sides and sharp edges
  • M8
    Perfectly cover & stack dummy, standard and extended height cakes
  • M9
    Get creative with your cake boards
  • M10
    Basic decorating techniques
  • M11
    Simple photography techniques to perfectly capture your cake
Buy this course R1200

Sale

Get 50% off!

Pay only R600 when using the coupon ONLINE at checkout.

If you have already purchased this course, please Login.

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