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Start & Grow Your Baking Business
What you'll learn
How to register and structure your baking business
Smart pricing strategies for profitability
Branding and packaging that attract customers
Social media and local marketing techniques
Managing orders, customer service, and feedback
Scaling from home baker to bakery owner
Cake Decorating Masterclass: Fondant, Stenciling & Drips
What you'll learn
How to cover a cake flawlessly with fondant
Sculpting and shaping with fondant and gum paste
Proper use of stencils for clean, elegant designs
Creating clean, colorful, and metallic drip effects
How to combine multiple techniques for signature cakes
Storage, delivery, and pricing tips for decorated cakes
Cookies & Treats for Every Occasion
What you'll learn
How to make a variety of cookie doughs (drop, rolled, filled, and no-bake)
Tips for shaping, baking, and decorating cookies for any occasion
Storing and packaging treats for freshness and gifting
Customizing cookie flavors and themes for events or holidays
Creating professional-looking designs with minimal tools
Dough Delights: Donuts, Buns & More
What you'll learn
How to make the perfect yeast dough for sweet and savory treats
Kneading and proofing techniques for light, airy results
Shaping, frying, and baking methods
Creating fillings, glazes, and toppings
How to store and package for freshness and sales
Mastering Buttercream & Frosting Techniques
What you'll learn
How to make different types of buttercream (American, Swiss, and whipped)
How to color and flavor your frosting like a pro
Proper tools and techniques for smooth finishes
Basic to advanced piping methods (flowers, borders, ruffles, swirls)
How to fix common buttercream issues (grainy texture, melting, bubbles)
Creating trending finishes (ombre, textured, water-color, drip effects)
Cake Baking Basics: From Batter to Beauty
What you'll learn
The science behind cake baking
How to measure ingredients accurately
The difference between creaming, whisking, and all-in-one methods
How to avoid common baking mistakes (sunken centers, dry texture, uneven rise)
Tips for preparing your pans for a clean release
Cooling and storing your cakes correctly
Basic leveling and crumb-coating techniques
