PROMO = -10% CAKE DESIGNER – START UP – TRAINING 14 DAYS -16th January to 02 February 2023 – DEPOSIT 250 EUR PRIX TOTAL= 3150 EUR

450,00 250,00 TTC

In stock




PRICE PROMO= 3150EUR insteate 3500 EUR


Professionalization Cake Desing 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

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:


– 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!