Design and create tiered or sculpted cakes (Cake Design)

The essentials
85 hours - 10 days

Duration: 85h (10d)  -  Price: 2550€  -  Level: all levels  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Certifying training

This course leads to certification. The certification is registered by France Compétences under the code RS6632.
If you pass the exam at the end of the course, you will obtain a state-recognized certification.

To pass the certification at the end of this course, you must have a "CAP patissier" diploma or be in the process of having it.

Financing

As this is a certifying course, you can finance it with your Compte Personnel de Formation (CPF) via Mon Compte Formation.

To register for this course using your Compte Personnel de Formation (CPF), you need to have a "CAP patissier" diploma or be in the process of having it.

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

Day 1:

• Making of the flower dough and biscuits for the sculpted cake.
• Making of chocolate paste.
• Starting a rose in wafer paper.

Day 2 and 3:

• Finishing the rose with wafer paper foliage.
• Creation of 2 sugar flowers: a rose and a peony.

Days 4 and 5:

• Creation of a simple structure for the sculpted cake.
• Preparation of a filling for the sculpted cake.
• Assemble and make the sculpted cake.

Days 6 to 10:

Wedding cake - final project :

• Theory on the interiors (biscuits and creams) used in cake design.
• Theory on sugar paste.
• Baking of 3 elaborate biscuits.
• Production of 3 fillings.
• Cake assembly.
• Smoothing.
• Coloring sugar paste.
• Covering with a perfect angle.
• Decoration of the wedding cake.

Day 10 (afternoon):

Certification.

Skills validated by the certification

• C1. Design a personalized event cake project based on the customer's requirements (type of event, theme, number of guests (portions), cake height, colors, flavors) and budget, in order to produce a price proposal including the format, content and sketch of the proposed final result of the cake, and have it validated by the customer before going into production.
• C2. Produce the cookie bases for the artistic tiered cake, using specific sponge cake recipes and ensuring the right density of textures and balance between lipid and carbohydrate levels, in order to make it easy to cut, preserve its taste balance and guarantee that it holds up well during the event.
• C3. Build up the composition of the artistic event cake by choosing or combining several types of creams (buttercream, ganache, cream cheese) and biscuits, taking care to balance the various fillings in order to finalize the cake's structure while ensuring that it holds up well at room temperature, as the cake is exposed for several hours at the event venue.
• C4. Smooth the decorative event cake by distributing the ganache (white, dark or milk chocolate, or buttercream) over the whole cake, ensuring that it is even and just the right thickness, to give the cake good external rigidity, make it more airtight for better preservation, and thus secure its structure before working on the sugar paste and various decorative elements.
• C5. Finalize the tiered cake with the sugarpaste covering, giving it a smooth, thin consistency, using specific kneading techniques to avoid cracking and tearing, and choosing the types of colorants compatible with the sugarpaste and in keeping with the chosen theme of the event, so as to ensure that the decorative elements hang firmly and the finished aesthetic effect is perfect (smooth, impeccable right angles, etc.).
• C6. Construct the entire structure of the sculpted cake (object, character, animal, etc.) from the designed project, creating it with specific materials, then insulating them with materials compatible with food contact to ensure the solidity and balance of the whole, while preventing contact of the materials with the edible part to guarantee food and health safety.
• C7. Add edible decorative elements in volume, such as floral compositions, draped fabric effects, lace, reproductions of objects or characters, etc. by modeling decorative objects and cutting flower paste or wafer paper to reproduce realistic flowers, or other complex artistic effects of great realism and extreme finesse to personalize the creation to a very high level of expected quality.
• C8. Decorate tiered or sculpted event cakes, using specific edible painting techniques (airbrush, brush, stencils, printing, reproductions, etc.) and ensuring that the theme of the event is respected, in order to give the cake a highly accomplished artistic finish by adding texture and relief, and possibly highlighting realistic elements of the decor.

This certification is registered with France Compétences with code RS6632.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

• From 06/01/25 to 17/01/25 from 8H00 to 17H00 (Paris) (2550€) Register / Quote (1 seat left)
• From 03/02/25 to 14/02/25 from 8H00 to 17H00 (Paris) (2550€) Register / Quote (2 places left)
• From 21/04/25 to 02/05/25 from 8H30 to 17H30 (Paris) (2550€) Register / Quote
• From 23/06/25 to 04/07/25 from 8H30 to 17H30 (Paris) (2550€) Register / Quote

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.