Description
Day 1: Basic Sponges & Cakes (Eggless)
•Understanding ingredients & measuring techniques
•Mixing methods (creaming, folding, whisking)
•Baking the perfect Eggless Vanilla & Chocolate Sponge
•Storing and handling sponges
Day 2: Frosting & Decorating (Eggless)
•Making different frostings (Buttercream, Ganache, Whipped Cream)
•Cake leveling, layering & crumb-coating techniques
•Piping basics & smooth finishing techniques
•Simple decorative elements (rosettes, swirls, textures)
Day 3: Fondant Draping & Figurine Making (Eggless)
•Preparing and rolling fondant
•Covering a cake smoothly with fondant
•Creating fondant dolls, flowers, and decorative elements
•Assembling & detailing fondant designs
Day 4: Brownies, Cookies & Travel Cakes (Egg-Based Brownies, Eggless Cookies & Cakes)
•Making Fudgy Egg-Based Brownies & Blondies
•Understanding cookie dough textures (soft vs. crunchy)
•Baking Eggless Chocolate Chip Cookies & Butter Cookies
•Preparing Moist Eggless Travel Cakes (Banana Bread, Orange Cake, etc.)
Day 5: Cheesecakes, Cupcakes & Fillings (Eggless)
•Baking Eggless Cupcakes (Vanilla & Chocolate)
•Making No-Bake Cheesecake with a Biscuit Base
•Preparing different fillings (Salted Caramel, Fruit Compote, Ganache)
•Filling and decorating cupcakes
Day 6: Macarons (Egg-Based)
•Understanding macaronage & troubleshooting common mistakes
•Making Egg-Based Macaron Shells (French Method)
•Preparing different macaron fillings (Ganache, Buttercream)
•Assembling and maturing macarons
Day 7: Final Project & Business Insights
•Student recreates a dessert of their choice
•Assembling, decorating & final presentation
•Basics of pricing, packaging & selling home-baked goods
•Q&A session + certificate of completion
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