Description
Professionalization Cake Design and Start-upYou will learn to master The Cake Desing techniques of excellence and develop entrepreneurial and marketing skills to exercise your profession and passion of Cake Designer in France and abroad
Duration: 14 DAYS, From January 15 to February 1, 2024 (Monday to Friday)
Price: 3900 Euros
Place:
Luma’s cake welcomes you to Paris at 100, avenue Denfert Rochereau 75014. Metro 4 and 6, RER B, bus 38, 59, 64, 68 and 88.
The training lasts all day, we will welcome you from 8:30 a.m. at 6:30 p.m.
Technical support in paper format.
A training certificate will be given to you at the end of the training.
All equipment is loaned for the duration of the course. Raw materials and supplies are also provided and included in the price.
Lunch is included (light and quick lunch such as pizza, snack, salad etc.) not mandatory, you can bring your meal or eat outside.
At the end of the training, you will be evaluated with a questionnaire/quiz to give a level of appreciation of the hot training, then cold a few months later.
Each trainee is required to clean his work plan and the equipment that he will be lent.
Objectives: You will learn to master Cake Design techniques of excellence and develop entrepreneurial and marketing skills to exercise your profession and passion of Cake Designer in France and abroad.
TRAINING PROGRAM
DAY 1 :– Introduction and planning of training
Buttercream cake- Preparation and cooking of the sponge cake- Preparation of the filling cream (several options)- Elaboration of a crispy- Cake assembly- Preparation and smoothing in Buttercream with Swiss Meringue- Use of a stencil and creations decorations- buttercream flowers
Day 2:
Initiation to fondant
– Presentation of different types of fondant- How to choose its fondant- How to cover different types and shapes of cakes (work on dummy)- Making of sugar paste molures- Use of Mesh Stencils
DAY 3: Realization of a floral composition in full sugar- Making of Sugar Roses- Making of sugar renaculus- Making of sugar foliage-
DAY 4:Working : Making a party table cake design- Cooking and decorating cupcakes- Cooking, Donuts icing and decoration- Preparation and decoration of Magnun Cakes- Preparation and decoration of Popcakes- Making of lollipops in meringue
Day 5:Modeling of a complex character Structure , composition and modeling
Day 6:Realization of a gourmet table partyTechnics specializing in French pastry- Entremet :-Entremet deceives the apple eye:- Making a biscuit streusel- Making a Ganache Montée- Making a insert- Making a red velvet flocage
Day 7: The art of decorated cookies- Recipe and preparation of cookies- Preparation and mastery of royal icing- Decoration on different techniques of Royal icing- Perfect smoothing- Volume effects and textures
Day 8 :Cooking and assembling a large piece mounted – Recipe and cooking of the sponge cake- Filling and fodder- Preparing the ganache- Consolidation of a structure of more than 30 cm of heights- Ganachage and smoothing at the perfect angles
Day 9:Advanced decoration of a large piece mounted (day 1)- Coverage and angles perfect in sugar paste on a large piece mounted- Painting in fondant- What fondant , what paintings and tools to use- Drawing- Contrast effects work and volumes
Day 10 Advanced decoration of a large piece mounted (day 2)- Use, modeling and decoration in isomalt- Preparing decoration
– Assembly decoration
Day 11:
Administrative
– How to open your company
– Different types of statutes
Making your Business Plan
– study Case
– Marketing mix
– Realizing your annual plan
– Forecast revenue stimation
– Making your LP
Day 12
Personal branding
– What personal branding is and why it’s important
– How to create and develop your brand
– Examples via personalities
Social Networks Mastery (Instagram Focus)
– Introduction to social networks
– Creating content
– Expanding your community
– Diagnosis and personalised recommendations for your account
Day 13: The art of chocolate
Mastery of the fundamentals of working with chocolate Management of the process and the different techniques of chocolate crystallization
Day 14: Tower Cake
Learn how to make gravity defying cakes and sculpted cakes!
Deposit non refundable.
In case of cancellation or postponement of the workshop from Luma’s Cake for major reasons, a new date will be proposed, but you retain the right to request a refund of your deposit.
The model made in the workshop cannot be used or reproduced for commercial purposes.
If you have a disability or handicap situation, Please let us know at the moment of your reservation in the field “Complementary information – Note of the command” at the time of the payment. We will study together all the measures to find out the better solution to adapt us to your situacion.
Responsible of students relations :
Noralid AZOCAR – +336 98 30 30 21 – info@lumascake.fr
