18 Day Baking Course- All About Cakes, Muffins, Brownies, Cheesecake - 22nd September to 15th October 2025

THIS COURSE IS EGGLESS AND COMPLETELY HANDS ON 

ABOUT THE COURSE ? 
 We will be covering 6 modules in this course 

Module 1. Cupcakes & muffins 

Module 2. Travel cakes & Tea cakes 

Module 3. Decorated cakes

Module 4. Bento cakes 

Module 5. Brownies & Blondies 

Module 6. Cheesecakes 

Module 7- Showcasing with a dessert and pastries tasting menu 

This course includes mini projects and main project assessments as well 

COURSE HIGHLIGHTS :

✅ Comprehensive 3-Week Curriculum

covering cupcakes, muffins, tea cakes, decorated cakes, brownies, cheesecakes, and more.

✅ Working with Flavours combination 

we will be covering various flavour combination for you to learn and figure out   

✅ Course is completely eggless 

This course would be completely eggless 

✅Hands-On Learning

with guided baking sessions, decoration practice, and technique-focused modules.

✅ Curriculum Rooted in Science & Creativity
Understand the “why” behind every recipe so you can create your own confidently.

✅ Commercially Scalable Recipes
Designed for home bakers, pastry chefs, and cafe owners looking to expand into conscious baking.

✅ One-of-a-Kind Setting
Learn inside a 2500 square feet studio specifically made for making teaching more fun and effective 

✅Certification 

You will be getting a certificate as well 

✅ Final Showcase Event
 High Tea or Dessert Tasting — a celebratory space to present your skills.

 COURSE MODULES 

Week 1

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

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

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 time

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.

Sample Menu 

1. Black forest cherry chocolate cupcake with chocolate ganache icing  
2. Strawberry Almond praline cupcake with whipped cream ganache 
3. Blueberry lemon cupcake with lemon glaze 
4. Whole wheat almond jaggery cake with caramel glaze 
5. Apple cinnamon muffin with almond crumble 
6. Double chocolate chip Muffin

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

Techniques of Tea Cakes:

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

Techniques of Travel Cakes:

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

Sample Menu 

1. Chocolate orange cake with chocolate ganache
2. Rich Coconut tea cake with white chocolate cream cheese icing
3. Peach upside down cake
4. Chocolate hazelnut travel cake 
5. Chocolate Coconut caramel travel cake 
6. Rose pistachio travel cake 

Week 2

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.

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

 Sample menu

1. Strawberry basil lime Gateaux 
2. Sacher torte cake
3. Raspberry Mango Pista Cake
4. Coffee chocolate caramel truffle cake 

Module 4- Mini Project with 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.

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

Sample menu

Students will be learning how to work with various flavours and texture with various techniques  which would be the part of a mini project. 

Week 3

Module 5- Brownie and Blondies

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.

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

Sample Menu

1. Snickers coffee peanut butter brownie
2. Cinnamon strudels Brownies 
3. Hazelnut stuffed Blondie
4. Coconut caramel fantasy Blondie 

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.

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

Sample menu 

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

Week 4

Module 7- Showcase with a dessert and pastries tasting menu

This is one of the main projects in the course which will give confidence in students to be able to use all the knowledge and techniques which they learnt in this course to display their way of showoff their skills 

Students will end the course with a curated event showcasing their creations.

WHO IS THIS FOR?  
- Professional bakers & pastry chefs  
- Passionate home bakers  
- Beginners eager to learn baking for personal use
- Cafe owners or culinary creatives seeking innovation