1 43

La Bake Amore

3 Month Beginner to Intermediate Diploma (WEEKEND)

3 Month Beginner to Intermediate Diploma (WEEKEND)

Rs. 109,999.00

~~Rs. 149,999.00~~ Rs. 109,999.00

Sale Sold out

Product variants

Quantity

Start Date: 16th November, 2024
End Date: 16th February, 2025
Course Duration: 3 Months
Type: Hands-on Classes
Class Day: Saturday & Sunday
Class Time: 09:30am to 02:30pm
Studio Location: 100 meter from Indira Nagar Metro Station, Indira Nagar, Bangalore View on Map
Helpline Number: 6395192936 Whatsapp OR Call

Course Overview

International Certification course with Internships & Job Placements.
Our course is 100% eggless and you will make everything from scratch. NO PREMIX.
All baking material will be provided by us, giving you free hand to make mistakes and practice hundreds of items throughout the course.
One batch will have maximum 16 students. This will give you personalised interaction with the chefs. Access to all baking equipment without waiting.
Lifetime recording access of all the classes. You will never forget what you learn and can always refer back to the videos, even 10 years after the course.
Doubt sessions are held every Friday from 11am-1pm, even after course completion.
Sessions on pricing and marketing of the product, mandatory business registration and the process of setting up your own venture.

MODULE 1: CUPCAKE, MUFFINS, FILLINGS & FROSTINGS

Cupcake Baking
Cupcake Icing
CupCake Decoration
Muffin Baking
Various Cupcake Fillings
Various Cupcake Frostings

Items & Techniques Covered

Classic Vanilla & Lemon Curd Cupcake
Chocolate Cupcake with Ganache Frosting
Purple Velvet Cupcake with Cream Cheese Frosting
Coconut Berry Cupcake with Haupia Filling
Banoffee Cupcake with Buttercream Frosting
Peanut Butter Chocolate Muffins
Blueberry Muffins with Sour Cream
Savoury Pizza Muffins (BESTSELLER)
Choco Lava Cake

MODULE 2: BISCUITS & COOKIES

Biscuits & Cookies

Items & Techniques Covered

Cheese Biscuits
Whole Wheat Oats Biscuits
Jam Drop Biscuits
Checkerboard Biscuits
Cookie Dough
Vanilla Sugar Cookies
Double Chocolate Cookies
Red Velvet Cookies
Nan Khatai Biscuits
Jeera/Ajwain Biscuits
Florentine Biscuits
Coffee Biscuits
Butter Piped Cookies
Vanille Kipferl Cookies

MODULE 3: FUNDAMENTALS OF BAKING BREAD

Beginner Bread Baking

Items & Techniques Covered

Bread Loaves
Swirled Loaves
Chocolate Babka
Grissini/Breadsticks
Pav Buns
Burger Buns
Breaded Soft Rolls
Swirled Garlic Bread
Pizza with Traditional Tomato Sauce
Herb Focaccia

MODULE 4: CAKE BAKING, ICING & DECORATION

How to store, transport and serve cakes
100% Eggless Sponges
Frosting includes Buttercream, Cream cheese, Chocolate Ganache & Whipped Cream
Frosting, filling & Torting of Cakes
Piping & Decoration Techniques includes Ombre, Wafer Paper, Fault line, Shimmering, Metallic Drips

Items & Techniques Covered

Vanilla sponge
Chocolate sponge
Red velvet sponge
Cardamom flavored sponge
Whipped cream frosting
Chocolate ganache frosting
Buttercream frosting
Cream cheese frosting
Stencil technique
Shimmer technique
Air pump technique
Drips- Chocolate & Metallic
Use of wafer paper and fault line
Torting & layering of cakes

MODULE 5: PUFF PASTRIES

Puff Pastries

Items & Techniques Covered

How to make puff sheets
Chocolate Doughnuts
Vegetable Puffs
Blueberry Galette
Masala Khari
Fruit Danish
Cheese Straws
Headed Brioche
Pizza puffs
Cinnamon Rolls
Sugar Palmiers

MODULE 6: TRAVEL TIME CAKES & CHRISTMAS MAKING

Tea cakes baking
Christmas special baking

Items & Techniques Covered

Vanilla & Chocolate Marble Cake
Banana Chocolate Chip Cake
Orange Glazed Cake
Carrot Cream Cheese Cake
Lemon Cake with Buttercream
Coffee Cake with Expresso Ganache
Lamington Cake
Plum Cake
Gingerbread Cookies
Christmas Special Rum balls
Cakesicle

MODULE 7: BAKED & FROZEN CHEESECAKE

Baked Cheesecakes
Frozen Cheesecakes

Items & Techniques Covered

Classic New York Cheesecake
Blueberry cheesecake
Double Chocolate No-Bake Cheesecake
Millionaires Cheesecake
Gulab Jamun Cheesecake
Biscoff Cheesecake
Basque Burnt Cheesecake
Belgian Chocolate Cheesecake

MODULE 8: FONDANT DECORATED CAKE

Theme-based Cakes
Fondant Decoration

Items & Techniques Covered

Home-Made Eggless Fondant Recipe
Covering a Dummy Cake / Ganache Cake
Sugar paste figurines
Hand-moulded decorations
Fondant marbling
Learn how to achieve a sweat free and stable fondant cake.
Use of fondant tools & moulds efficiently

MODULE 9: FRENCH MACARONS

Macarons

Learn the art of designer Macarons

100% Eggless Macarons
No added preservatives
How to add colours, make perfect shells & achieve perfection in macaronage
Learn a huge amount of critical tips & tricks

Flavours and fillings covered

Chocolate Caramel with Ganache
Lemon/Strawberry with White Chocolate
Bubblegum with buttercream
Guava Chilli with Buttercream
Orange with Buttercream Compote
Rasmalai with Pistachio
Tiramisu with Coffee Expresso

MODULE 10: PIES & TARTS

Quiches & Tarts (Sweet & Savoury both will be covered)
Learn how to make sweet paste- Vanilla & Chocolate
Learn to make fillings like apple filling, custard filling, spinach filling, chocolate ganache, mushroom filling, lemon curd

Items & Techniques Covered

Chocolate Tart Shells
Vanilla Tart Shells
Apple Crumble Pies
Spinach & Cheese Quiches
Mushroom & Pepper Quiches
Potato & Cheese Quiches
Fresh Fruit Custard Tart
Chocolate Ganache Tart
Lemon Curd Tart
Chocolate Snickers Tart

MODULE 11: BROWNIES, BLONDIES, BROOKIES & GRANOLA

How to mix your brownie batter to get the perfect crinkle-top
Shelf life is 3 months without any preservatives
Brownies, Blondies, Brookies & Granola Decoration

Items & Techniques Covered

Classic Chocolate Brownie
S'mores Brownie
Caramel Popcorn Brownie
Nutella Hazelnut Swirl Brownie
Biscoff Brownie
Red Velvet Cream Cheese Brownie
Traditional Blondies
Rose Blondies
White Chocolate Berry Blondies
Chocolate Brookies
Granola Bars
Sizzling Brownie

MODULE 12: COUVERTURE CHOCOLATE FOUNDATION

Professional Chocolate Making & Decorations

Items & Techniques Covered

Chocolate Tempering
Chocolate Shelling
Chocolate Garnishing
Chocolate Ganache
Chocolate Bars
Chocolate Fudge
Chocolate Bonbons
Ferrero Rocher Bonbons
After 8 Bonbons
Pista & Rose Bonbons
Chocolate Almond Fudge
Soft Centre Chocolate
Bounty Bars
Fruit & Nut Chocolate Bars
Chocolate Truffles

MODULE 13 & 14: BEYOND BAKING

Buffet Planning & Set-up
Setting up your venture
Food Photography & Styling Module
Budgeting & Costing Sessions
Marketing & Branding Sessions
Hiring for internships

View full details