Classic Cake Making

Now you can learn to bake evergreen Classic Cakes with our live online and recorded classes! Turn your passion for baking into a certified skill and learn 18+ recipes like Black Forest cake, Chocolate Overload cake and more!

Fresh Cream Pineapple Cake

Learn to make the sponge
Make the icing
Add layers & finishing

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make a vanilla sponge cake using the creaming-method
  • About various cake making methods
  • About preheating of oven
  • All about the toothpick test
  • To make a sugar syrup for dredging
  • To cut and layer a cake
  • Icing and cake decoration
  • All about dairy and non-dairy cream
  • To store cakes and add shelf-life

Black Forest Cake

Make a fatless sponge
Use dairy cream for icing and finishing

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make a chocolate Sponge using the whisking-method
  • About a commercial bakery’s favourite sponge
  • To cut and layer the cake
  • Decoration using chocolate
  • About the various types of creams
  • About storing cake and shelf-life

Coffee Chiffon Sponge Cake

Make the chiffon Sponge
Make the marscapone icing and finishing

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make a chiffon sponge
  • About using sugar, its types, uses and purpose
  • The use of coffee in baking
  • To cut and layer the cake
  • About essences/extracts and emulsions
  • About the use of cheese in pastry and confectionery
  • About Storage and shelf life

Chocolate Overload Cake

Make all-in-one method chocolate cake
Make classic chocolate Mousse filling
Make chocolate Drips

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make an all-in-one method Cake sponge
  • About fats in baking
  • To make chocolate mousse
  • About meringue and its uses
  • About icing and finishing
  • How to use gold dust
  • About storage and shelf life

Devil’s Food Cake

Make a Sponge
Make Dark chocolate ganache

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make Devils food cake sponge
  • About the types and uses of Chocolate
  • About different types of Oven and how to use them
  • About ganaches
  • To layer and ice a cake
  • About storage and shelf life

Carrot Walnut Cake with Cream Cheese Icing

Learn to bake a carrot cake
Learn to bake cream cheese frosting
Learn to use marzipan carrots for decoration

Sessions: 2

Duration: 90 mins each

Learning Outcome:

With this course, you will learn:
  • To make a carrot cake
  • About fruits to use in baking
  • To make cream cheese frosting
  • To make marzipan decoration
  • A storage and shelf life
  • A quick recap of the last 6 sessions

Strawberry Fresh Cream Cake

White Forest Cake

Lemon Genoese Cake with Lemon Drizzle

Nutella Mousse Cake

Butterscotch Cream Cake

Marble Chiffon Cake

Blueberry Vanilla Chiffon Cake

Blueberry White Chocolate Cake

Ganache Devil's Food Cake

Chocolate Pudding Cake

Angels Food Cake

Chiffon Coffee Cake

Spiced Pumpkin Cake

Apple Cinnamon Cake

Meet Our Head Faculty


So, why wait? Let's start baking!

  • Do we need butter and eggs at room temperature?

    For baking and cake, butter and eggs should always be kept at room temperature, unless mentioned otherwise in the recipe. A cake baking recipe that calls for creaming butter and sugar will not work if your butter is cold. It needs to be soft to be able to get to the right consistency and trap air. Having ingredients at room temperature allows them to combine with each other homogeneously. Cold ingredients will not combine smoothly, leading to denser cakes, hard and flat cookies and lumpy frosting.

  • How long can we keep cream cakes in the refrigerator?

    Kept in the refrigerator, cream cakes and cakes with fresh fruits lasts upto 5 days. You will get to know more about this through our Baking classes.

  • How do you store canned fruits?

    Canned fruits, once opened, should never be stored in the same can as the can will rust. So it is advised that canned fruits should be stored in small airtight containers for individual usages with the liquid or brine and put in the freezer. If you store the canned fruits in the refrigerator, it ferments and this again cannot be used. This is a basic knowledge that you will need for Cake making.

  • Why do we add vanilla essence for cake recipes with eggs in them?

    Vanilla essence generally, not just adds flavour but also enhances the other flavours when you are baking a cake. In cake making recipes that consist of eggs, vanilla essence may not really add any noticeable vanilla flavour, but it would remove the unpleasant egg smell in the cake.

  • How to make a chocolate variation for any sponge cake?

    For making a chocolate variation of any sponge cake, like a chocolate overload cake, you can:
    a. For every 100 grams of flour, reduce 10 grams of flour and replace it with 10 grams of cocoa powder.
    b. Also, if the cake recipe already has vanilla essence, then it does not need to be replaced with any other essence. But, if the recipe consists of any other essence, it should certainly be replaced with vanilla essence.

  • Why do baking recipes call for instant coffee instead of fresh ground coffee?

    In some homemade cakes, bakers prefer fresh ground coffee, which requires some sort of brewing process to extract the flavour. It also does not dissolve in water because it contains an insoluble woody part called cellulose. Whereas, instant coffee easily dissolves in water or any other liquid and releases all the flavour quickly which makes it easier to use it for the baking recipes.

  • What is the preferred butter used in baking - Salted or Unsalted?

    While baking a cake, we generally use salted butter without adding any extra salt in our recipes. Also, in the recipes where we add salt as an ingredient, we always use oil as the fat.

  • In what form is chocolate used in baking?

    Chocolate can be used in various forms in baking. Cocoa powder is used in the cake sponges. Melted Chocolate is used sometimes in sponges and otherwise it is used in making the icing of the cake like ganaches, chocolate cake decorations and cake toppings.

  • Do we use spices in cake baking?

    Yes, we do use spices in cake making. The most commonly used spices in baking are : Cinnamon, Nutmeg and Garam masala.

  • What is the difference between regular cocoa powder and Dutch cocoa powder?

    Regular or natural cocoa powder is the natural powder from roasted cocoa beans. It has a very strong and concentrated cocoa flavour and is acidic and bitter. Whereas, Dutch cocoa powder is a cocoa powder that has been washed in a potassium solution that neutralises it’s acidity. It dissolves easily into liquids and because it is neutral, it does not react with baking soda in recipes. This knowledge will come extremely handy when you are trying to bake a classic cake like pineapple cake, carrot cake and so on.

  • Why does the cake keep sticking to the pan after baking? How to prevent this?

    This happens because the cake baking tray may not be greased properly or at all. In order to prevent the cake from sticking to the pan, grease the cake pan with butter or oil before pouring in the batter. This will help the cake come out of the pan more efficiently after baking.

  • Can I add the dry ingredients without sifting them?

    Sifting the dry ingredients like flour, cocoa powder, baking soda etc. is necessary as it adds air into the mixture and the end product will be more fluffy and consistent. Sifting before baking will also help you maintain uniformity and filter out any unwanted items in the ingredients. Our baking course will help you understand the importance of sifting and many other such techniques.

  • Is it bad if I over-mix my cake mixture?

    Yes, it is not a good idea to over-beat the cake batter as the gluten in the flour will alter the chemical structure of the batter and the cake may not turn out as expected. It is recommended to fold in the ingredients using cake baking tools like a spatula rather than beating them with a whisk.

  • Can I double the recipe while baking?

    A recipe can be doubled or tripled while looking to bake a homemade cake. This means that the quantity of ingredients can be doubled precisely but not the cooking times or temperatures.

  • What is the difference between baking in a glass dish and baking in a metal dish?

    The type of cake baking tray you use will affect the final baked cake. A glass baking tray will take longer to cook the cake as compared to a metal dish. This is because the glass dish distributes the heat uniformly but the metal dish will be able to conduct the heat better.