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Essential Baking & Pastry

Cake Baking & Pastry Science

“Melt-in-the-mouth, moist, structural sponges that taste as heavenly as they look.”

Duration: 3 Weeks (6 Sessions)
Schedule: Weekdays: 9:00 AM – 1:30 PM
Level: Beginner to Intermediate
Certificate: Included
Cake Baking & Pastry Science

Course Overview

A great cake decorator must first be an exceptional baker. Learn the food science of sponge baking, crumb structure, moisture retention, and shelf-life optimization. Master 8 commercial sponge recipes: classic butter cake, velvety red velvet, decadent Belgian chocolate fudge, moist ribbon cake, coffee hazelnut, and fruit cake.

Key Techniques You Will Master

Baking science: flour proteins, leavening agents, and emulsion stability
Baking flat, dome-free cake layers every single time without wasted edges
Formulating gourmet fillings: fruit curds, salted caramel, and ganaches
Scaling recipes for small 6-inch up to 14-inch heavy tier rounds
Costing ingredients per batch and maximizing bakery profit margins

Curriculum & Module Breakdown

Structured step-by-step to take you from foundational understanding to full practical execution.

Hands-on practical session covering theory, formulation, teacher demonstration, and individual guided student execution.

  • One-on-one critique and technique correction from instructor
  • Troubleshooting common kitchen errors & climate control techniques
  • Finished exercise inspected and approved prior to advancing to next module

Hands-on practical session covering theory, formulation, teacher demonstration, and individual guided student execution.

  • One-on-one critique and technique correction from instructor
  • Troubleshooting common kitchen errors & climate control techniques
  • Finished exercise inspected and approved prior to advancing to next module

Hands-on practical session covering theory, formulation, teacher demonstration, and individual guided student execution.

  • One-on-one critique and technique correction from instructor
  • Troubleshooting common kitchen errors & climate control techniques
  • Finished exercise inspected and approved prior to advancing to next module

Hands-on practical session covering theory, formulation, teacher demonstration, and individual guided student execution.

  • One-on-one critique and technique correction from instructor
  • Troubleshooting common kitchen errors & climate control techniques
  • Finished exercise inspected and approved prior to advancing to next module

Who Should Attend This Course?

Anyone wanting foolproof baking formulas that deliver consistent, delicious, and structurally sound cakes every time.

Ms. Niyomi Madushani
Lead Instructor

Ms. Niyomi Madushani

Directress & Head of Sugar Flower Artistry

“I personally oversee each student's progress to ensure your petals, sharp edges, and finishing touches achieve international exhibition standards.”

Course Enrollment

Cake Baking & Pastry Science

Limited to 10 Students Per Batch for Personal Attention

  • 100% Individual Hands-on: Personal turntable & tools
  • All Ingredients Included: No hidden costs or grocery lists
  • Official Academy Certificate: Signed & verified
  • Take-home Masterpiece: Boxed cake to show family & clients
  • Available at 4 Branches: Gampaha, Colombo, Kandy, Negombo

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