This module covers the basics in cake and cupcake decorating. The participants will learn to assemble, frost, and finish a single tiered cake, matching it with themed cupcakes and mini cupcakes. The students will be taught to make American Buttercream to be used as frosting in the cake and cupcakes. In the process, the basics of mixing and collaboration of colors to achieve cohesive look for the desserts.
2020 - 1st Run
2020 - 2nd Run
2020 - 3rd Run
08:00 - 14:00
At the end of the module the participant will be able to:
Learn to make buttercream frosting
Proper preparation and assembly of buttercream cake
Basic floral piping skills
Mixing and combining of colors
Properly pack and arrange cake and cupcakes
Finishing and Packaging
Ma. Kriselda L. Jiao
Lovely Jiao is successfully running a home-based baking business specializing in personalized cakes and pastries for the past decade. Lovely, as an alumni graduate of De La Salle - College of Saint Benilde, upholds the eminent quality and innovation the college has thought her. Bringing with her the growing passion and knowledge to share and further develop in the field.
After a rendezvous of trainings, unforgettable teachings, milestone triumphs - not just for her but for the college as well - at the heart of Hotel and Restaurant Institution Management major in culinary arts -- Park Avenue. Worked under Buddy Trinidad of Park Avenue Desserts. Then after, Mandarin Oriental. Shaping her further to believe that taste quality should be as excellent as it looks.
Working in the pastry kitchens of Makati Shangri-La and F1 Hotel, lead to further dabbles and encounters with magnifique dessert selections; before pursuing her own established business. Creating delicious quality lighted cakes to well-crafted rotating ones -- every day still learning anew.
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405