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BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019
BAKING, LAYERING & ICING - 20th May to 24th May 2019

BAKING, LAYERING & ICING - 20th May to 24th May 2019

£1,095.00

PRODUCT DESCRIPTION

An intensive five-day course created to equip students with the skills and techniques needed to bake, layer and ice cakes to a professional standard.

Baking is the first step of cake making and, therefore, vitally fundamental. In fact, a strong foundation simplifies all subsequent aspects of cake decorating. Taking this into consideration, we developed this five-day module to help you perfect your baking skills and ensure that you will always have the ideal base for your sweet creations. We will also teach you how to expertly layer your cakes and then cover them with marzipan, sugar paste, buttercream and chocolate ganache. By the end of the week, you will have mastered a selection of Peggy’s signature cake recipes from start to finish.

All students will receive a certificate upon successful completion of the module.

Completion of the Baking, Layering & Icing Module is essential for all students seeking to achieve the Peggy Porschen Academy Diploma.

Day 1

Bake Peggy’s Luxury Fruit Cake

Make chocolate ganache

Make vanilla and lemon buttercreams

Make sugar syrups

Discussion about time management, cake production cycle and scaling recipes

Day 2

Bake lemon sponge in a turbot tray (for 6-inch square cake and mini cakes)

Bake 6-inch vanilla sponge

Bake 6-inch chocolate sponge

Day 3

Trim, layer and mask all cakes

Finish vanilla cake with final masking coat of pink vanilla buttercream

Use stencil to add elegant decorative element to finished vanilla cake

Day 4

Glaze chocolate cake with ganache

Finish chocolate cake with stencil

Marzipan fruit cake, lemon cake and mini cakes

Sugar paste boards for fruit cake and lemon sponge

Prepare cream cheese frosting for seasonal cupcake

Demonstration of cutting wedge

Day 5

Sugar paste fruit cake, lemon sponge and mini cakes

Attach cakes to iced boards

Gunge cakes

Ribbon boards and cakes

Bake seasonal cupcake

Pipe frosting onto cupcakes and finish with basic decorative element

 

Details:

Times: 10am to 4pm 

Duration: 5 Days

Class size: 6 students

Tutors: TBC

Fee: £1095 incl. VAT

Skill Level: Foundation

Prerequisites: None

 

Additional Information: 

International Students: If you are coming from abroad and require a visa, we recommend you book at least three months in advance to allow for ample time to process your visa application. We do not offer a letter of invitation to assist with your visa, although we are happy to send a letter confirming your course booking. We do not offer refunds under any circumstances other than those specified in our Cancellation Policy, even if visa applications are rejected.

Student Discounts: All Peggy Porschen Academy students receive a 10% discount on any purchases made at the Academy and Parlour for the duration for the class.

Food & Drink: Students are invited to join us at the Academy about 10 minutes before the start of class. We will also provide complimentary snacks, coffee, tea and water at the Academy throughout the day. While the Academy must remain closed to students during the lunch break, there are plenty of restaurants and cafes in the area and some offer reduced prices to Peggy Porschen students.

Kitchen Attire: The Peggy Porschen Academy will provide students with aprons for use throughout the course. The aprons remain property of the Peggy Porschen Academy and must be returned on laundry collection days and/or at the end of the course. All students are required to wear solid, comfortable shoes with closed toes, such as trainers (no high heels or sandals, please). We recommend students avoid wearing warm and bulky clothing, as the classroom may get quite hot (especially during baking courses).

Code of Conduct: Due to health and safety regulations, students are required to neatly tie back long hair at all times. They are also advised against wearing jewellery. Students are not permitted to use mobile phones in the classroom, with the exception of using the camera function. Videos are strictly prohibited.

Tools, Equipment & Ingredients: The Peggy Porschen Academy will provide students with all required tools, equipment and ingredients for the duration of the class. The tools and equipment remain property of the Peggy Porschen Academy and must be returned at the end of the course. Certain items are available for purchase at the Academy, at the Parlour or through our online store.

Transportation Boxes & Bags: The Peggy Porschen Academy will provide suitable boxes for the products created in class, however students are responsible for bringing their own heavy-duty carrier bags.