All-in-1 Baking Course

Create many types of desserts and recipes by getting the complete course.
You can pay the total fees of 7999/-

Enrol Now for 7999
First Instalment of 4999 to be paid at the time of Enrolment

Pay Once or in Easy Instalments

Second Instalment to be paid after two months

Pay Online with Card, Google Pay, Phone Pe or PayTM

Payment can be made through cash on delivery

Receive Your Starter kit & Pay with Cash-on-Delivery

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About the Course

Now learn to bake delicious breads, muffins, pies and more with Hunar Online. Turn your passion for baking into a certified skill and learn 40+ recipes of lemon meringue pie, pinwheel cookies and more!
Our All-in-1 Baking Course is designed to give your talent a professional touch.

  • 40 lessons with study material
  • Fun and interesting practical assignments
  • Access to expert faculty for doubt clearance
  • Receive a starter kit with materials to get you started

Commonly Asked Questions

1. Is it important to measure ingredients?

Yes, proper measurement of ingredients is important for baking. Our baking classes will help you understand the need for measuring ingredients when baking cakes and other dishes. Some foods can be greatly affected by too much or too little of certain ingredients, such as salt, baking soda, baking powder etc.

2. How can I tell if my cake is properly done?

Once the cake baking process is completed, insert a wooden skewer or knife in the cake. If it comes out with cakey bits still on it, the cake needs more time in the oven.

3. What is the difference between baking soda and baking powder?

Baking soda is sodium bicarbonate which requires an acid and a liquid to activate and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to activate. With our online cake baking classes, you can easily understand why some recipes have baking soda while others have baking powder listed.

4. What are the different types of yeast that can be used for baking?

Fresh Yeast - It is also known as compressed yeast and is sold in moist cakes or blocks and is the type of yeast commercial bakeries tends to use.
Active Dry Yeast - It is the result of dehydrated, fresh or compressed yeast. It is dry, granular and usually sold in small jars or vacuum sealed packets.
Instant Yeast - Instant yeast can be added instantly to the rest of the dough ingredients and doesn’t need to be hydrated beforehand.

5. Is it necessary to follow a recipe exactly in baking? Why?

Baking is both a science and an art. It is certainly important to follow the recipe as it is written. The measurements have to be precise and accurate to bake the perfect recipe.

6. Why are cupcakes baked at higher temperature than cakes?

The higher heat while baking cupcakes activates the leavener more readily. As a result, cupcakes rise higher and take lesser time to bake as well.

7. Why should the cookie dough be chilled before baking?

Chilling the cookie dough in the fridge allows the fats in it to cool. As a result, the cookies will expand slowly, holding their texture. If you do not chill it, the cookies will expand like discs on the baking trays.

8. What sort of pans and tins can be used in an OTG?

The types of baking tins and pans that can be used in an OTG are - Silicon baking moulds,Aluminium baking pans,Stainless steel baking pans,Glass baking dishes,Clay or stone baking dishes,Carbon steel baking pans,Aluminised steel baking pan,Tin plated steel baking pans,Cast aluminium baking pans and,Hard anodized aluminium baking