Academy Courses & Programs

“Master the essential foundations of modern cake decorating.”

• Cake levelling, torting, and structural filling techniques
• Flawless sharp edges on round and square tiers
• Piping bag control: borders, rosettes, shells, and drops

“Silky smooth finishes, palette knife floral art, and piping wizardry.”

• Formulating 4 major buttercream styles suitable for Sri Lankan weather
• Vibrant color formulation using gel and oil-based colorants
• Modern palette knife buttercream painting directly on cake tiers

“Flawless porcelain finishes, sharp edges, and 3D sugar modeling.”

• Chocolate ganache ratios, setting, and acrylic disk sharpness method
• Paneling vs. draping methods for tall and double-barrel tiers
• Airbrushing, lustering, and metallic gold/silver paint effects

“Engineer multi-tier wedding cakes and gravity-defying structures with confidence.”

• Calculating load distributions and tier stability calculations
• Wooden vs. plastic dowels, threaded rods, and cake platform mechanics
• Floating separator tiers, geometric spacers, and floral ring installations

“Botanically accurate, delicate sugar petals that look identical to real flowers.”

• Formulating silky, quick-drying sugar flower gumpaste
• Petal rolling, wafer-thin frilling, and silicone veining methods
• Individual petal wiring, calyx construction, and stem taping

“Compose breathtaking, balanced floral cascades and crescent swags on luxury tiers.”

• Principles of botanical floral design: line, balance, focal flowers, and fillers
• Wiring flowers into compact, flexible sprays and trailing swags
• Food safety: posy picks, safety seal dipping, and straw barrier insertion

“Unleash your unique artistic voice, mood boards, and signature style.”

• Turning client inspirations into custom original sketch presentations
• Working with translucent Isomalt gems, waves, and blown sugar
• Wafer paper manipulation: ruffles, origami folding, and wafer florals

“Precision Lambeth piping, royal icing filigree, and master techniques.”

• Lambeth Method: layered scallops, garlands, and dimensional overpiping
• Royal icing bridge work, oriental stringwork, and floating drop lines
• Bas-relief sculpting directly onto cake panels

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

• 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

“Turn your passion into a thriving, profitable cake business in Sri Lanka.”

• The Cake Pricing Formula: labor, overheads, ingredients, and profit margin
• Creating irresistible tasting boxes and bridal tasting consultations
• Social media marketing, content creation, and running targeted Meta ads