May 7 & 85:30 to 7:30 p.m.
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This course focuses on understanding creaming, foaming, and blending techniques for a variety of cakes with an emphasis on preparing simple sponge to complex filled cakes, tortes, mousse cakes and meringues. A variety of fillings, icings, glazes and decorative techniques will be introduced as students produce cakes for retail sale.
May 7: Oshawa campus May 8: Whitby campusExplore programs starting this SeptemberRegister Now