15 day Baking course- All About Cakes, Muffins, Brownies, Cheesecake from 16th June to 4th July 2025

THIS COURSE IS EGGLESS AND COMPLETELY HANDS ON 

 We will be covering 6 modules in this course 

Module 1. Cucpakes & muffins 

Module 2. Travel cakes & Tea cakes 

Module 3. Decorated cakes

Module 4. Bento cakes 

Module 5. Brownies & Blondies 

Module 6. Cheesecakes 

This course includes mini projects and main project assessments as well 

Module 1: Cupcakes & Muffins

This module introduces you to the world of light, fluffy cupcakes and moist muffins. You’ll learn essential techniques for baking perfectly textured bases and creating a variety of icings and toppings. By the end, you’ll be confident in crafting beautifully finished cupcakes and muffins with professional appeal

Cupcakes 

1. Death by caramel chocolate with milk chocolate frosting 
2. Mango cupcake with whipped cream ganache 
3. Red velvet cupcake with cream cheese frosting 
4. Blueberry lemon cupcake with lemon glaze 
5. Whole wheat almond jaggery cake

Techniques of Cupcakes:

• Batter mixing methods (creaming, incorporation of fruit/citrus without overmixing)
• How to play with textures and taste 
• Baking techniques: oven settings, liners, tray positioning, theory of baking 
• Balancing flavors
• Frosting and piping techniques
• Oven calibration for different cake types including whole wheat variants

Muffin 

1. Banana walnut muffin 
2. Apple cinnamon muffin with almond crumble 
3. Savoury cheese and herb muffin
4. Double chocolate chip Muffin
5. Cornbread jalapenos muffin  

Techniques of Muffins:

• Difference between muffins and cupcakes
• Gentle folding to limit gluten development
• Even incorporation of chunky add-ins (nuts, fruits, herbs, jalapeños)
• Achieving desired texture (dense vs. light)
• Crumble topping and proper baking times

By the end of this module, students will be able to confidently bake and decorate cupcakes that not only look professional but also taste delicious — and understand how to adapt these recipes for their own creative versions.

Module 2- Tea cakes & Travel cake 

Discover the secrets behind timeless tea-time favorites and sturdy travel cakes that retain freshness and flavor over time. This module covers a range of classic recipes, baking techniques, and variations suited for gifting, travel, or everyday indulgence

Tea cakes 

1. Chocolate orange cake with chocolate ganache 
2. Marble tea cake 
3. Rich Coconut tea cake with white chocolate cream cheese icing 
4. Pineapple upside down cake 

Techniques of Tea Cakes:

• Sponge and creaming methods for delicate crumb
• Marbling techniques and integrating layered fillings
• Flavor balancing 
• Simple decoration techniques

Travel cake 

1. Inka travel cake 
2. Almond financier travel cake with pecan praline filling and Caramel topped 
3. Rose pistachio travel cake with grapefruit purée or which ever goes well 
4. Chocolate hazelnut travel cake 

Techniques of Travel Cakes:

• Adjusting recipes for enhanced shelf-life and portability
• Incorporating complex fillings 
• Ensuring robust structure for transport

Module 3- Decorated cakes with icing 

Dive into the art of cake decoration with multi-layered gateaux and tortes. Learn about sponge bases, fillings, layering techniques, and elegant decoration styles. This module focuses on creating aesthetically stunning and flavorful cakes suitable for special occasions.

1. Strawberry basil lime Gateaux 
2. Sacher 
3. Opera cake 
4. Coffee chocolate caramel truffle cake 

Techniques covered 

• Mastering icing and ganache consistency for smooth finishes
• Learning Modern and traditional icing techniques
• Learning how to layer, cut and ice a cake 
• Piping techniques will be covered

Module 4- Bento cake 

In this creative hands-on assessment, you’ll make your own personalized bento cake. This mini cake project tests your skills in baking, layering, icing, and decoration – all in a compact, trendy format that’s perfect for gifting.

1. Mango cream 
2. Pineapple coconut cake 

Techniques

• Precise portioning and measuring for miniature cakes
• Achieving consistent, moist textures in small pans
• Creative design and plating for individual presentation
• Balancing fruit flavors in compact recipes

Module 5- Brownie and Blondie

This indulgent module explores dense, fudgy brownies and rich, buttery blondies. Learn to perfect the balance of texture and flavor with various mix-ins and toppings for both classic and innovative variations.

1. Snickers brownie
2. Cinnamon strudels Brownies 
3. Hazelnut stuffed Blondie
4. Rose and pista Blondie 

Techniques covered 

• Controlling batter consistency for fudgy vs. cakey textures
• Techniques for swirl patterns and ingredient integration
• Managing add-ins (nuts, caramel, cinnamon) evenly
• Proper cooling and cutting for clean presentation

Module 6- Cheesecake

Master the techniques behind smooth, creamy cheesecakes with both baked and no-bake versions. This module also covers crust-making, flavoring, and finishing touches to create impressive and delectable desserts.

1. Pineapple and coconut cheesecake 
2. No bake Alphonso mango cheesecake
3. Blueberry and white chocolate Brownie cheesecake
4. Baked yogurt with caramel sauce 

Techniques covered are

• Preparing smooth, crack-free cheesecake bases (baked and no-bake)
• Crust techniques for support without sogginess
• Gentle mixing and water-bath baking methods
• Balancing tropical or rich flavors with perfect finishing touches