ARTISANS INSTITUTE OF BAKING ®

Baking Classes - Foundation  & Advanced Levels

Icing Session

An introduction to cake decoration in butter cream & fresh cream

Continental Baking

A bit of Greek, Italian, Spanish and rest of the world

 



Cake Baking & Icing

"Have your cake and eat it... there's no other reason to have a cake!"          Derren Brown 

Yeast Baking

 Basic Puff / Danish Pastry

Chocolates

Baking is a science and an art that often intimidates because it is one of the few aspects of cooking where you really have to follow and understand the recipe to succeed. 

Of course, while following the recipe is essential to good baking understanding why the recipe is the way it is and what are the techniques of achieving this can be more challenging. 

Baking is taught at ARTISANS, with an intention of understanding the rudiments of all this, so that once you finish the levels you can take it up on even a more professional level. Every class is inter related, so we encourage all participants to attend all the five days, rather than picking up a chapter and learning bits and pieces.

Certificates are given on completion of 2 levels 

Icing is a skill of its own,  designing and decorating cakes can be a difficult and daunting task, especially for beginners who have no clue about the subject.

We take you through the basics of making your icing bags, making of the creams, mixing colours and finishing cakes,  pastries and cupcakes with simple designs.

We believe that once the participants grasps this skill, it is easy for him / her to explore this art form and take it to a higher level. 

Our tastes have been come so varied and experimental, its always fun to try out dishes from other countries and regions. Our two day course gives you an insight to cooking / baking from different parts of the world.

  

For those who are only interested in learning the essentials of cake making alone we have added four days of cake baking,In addition to two days of icing [ butter cream & fresh cream mediums].e sixr day session focuses on diferent types & methods of cake making and finishing of cakes. An experimental baking time is also incorporated to understand each student's grasp of the subject......... 

It is rightly said that there is nothing to repalce the aromas of freshly baked yeast products. Yeast Baking has always caused a lot of anxiety & trepidation  in first time bakers. To know the yeast and make an end product pleasing to the eye and palate , requires skill. Once a beginner gets over this apprehension, bread  or bun baking  becomes a very satisfying experience.

The four day class covers bun making, bread baking and other yeast products, like doughnuts, savarins and yeast cakes.

Making Puff pastry /Danish Pastry is a long and complex operation and one of the main reasons why the home baker does not tackle this product too often,there is nothing more rewarding than producing, from scratch, a light, flaky, buttery, melt in the mouth, puff pastry product.

A two day class which covers the techniques of making these pastries and using it to produce classic bakery items  

Class can be taken as a single class

Chocolate making is an art as well as a science, and chocolate makers keep secret the roasting temperatures used, the time given to "conching", and the exact proportions of their formulations, which is why no two manufacturers' chocolates taste the same.

[LORI LONGBOTHAM]

.....rightly said, the secrets are taught in a one day class  , right from tempering to presentation.