Professional Certificate in Cake Decorating: Best Practices

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The Professional Certificate in Cake Decorating: Best Practices is a comprehensive course designed to equip learners with the essential skills needed to excel in the baking and pastry industry. This certificate course focuses on the importance of mastering various cake decorating techniques, including fondant, buttercream, and gum paste sculpting.

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AboutThisCourse

With the increasing demand for visually appealing and creative baked goods, this course provides learners with the competitive edge needed to advance their careers. By enrolling in this course, learners will have the opportunity to study under industry experts, gaining hands-on experience and insider knowledge. The curriculum covers a wide range of topics, from basic piping and border techniques to advanced sugar art and cake design. Through a combination of video tutorials, quizzes, and assessments, learners will build a comprehensive portfolio of work, showcasing their skills and creativity. Upon completion of this course, learners will not only have a deep understanding of cake decorating best practices but also the ability to apply their skills in a professional setting. This certificate course is an excellent opportunity for both aspiring bakers and seasoned professionals looking to enhance their skillset and take their careers to the next level.

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CourseDetails

• Fundamentals of Cake Decorating: An introductory unit covering basic techniques and tools for cake decorating, such as frosting, piping, and leveling cakes.
• Cake Structures and Supports: This unit focuses on creating stable and visually appealing cake structures, including stacked and tiered cakes, as well as various support systems.
• Fondant Techniques: Students will learn how to work with fondant, including rolling, cutting, and covering cakes, as well as advanced techniques like sculpting, ruffling, and lacework.
• Gum Paste and Modeling Chocolate: An in-depth exploration of gum paste and modeling chocolate, including techniques for creating flowers, figures, and other decorative elements.
• Color Theory and Design: This unit covers color theory principles, including complementary and analogous color schemes, as well as design principles such as balance, harmony, and contrast.
• Airbrushing and Hand Painting: Students will learn how to use airbrushes and hand-painting techniques to add intricate details and shading to their cake designs.
• Sugar Flowers and Decorative Elements: An advanced unit on creating realistic sugar flowers, leaves, and other decorative elements using various techniques, including gum paste, fondant, and edible paints.
• Professional Practices and Business Management: This unit covers best practices for running a successful cake decorating business, including pricing strategies, marketing, and customer service.

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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • NotAccreditedRecognized
  • NotRegulatedAuthorized
  • ComplementaryFormalQualifications

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CourseFee

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FastTrack GBP £140
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AcceleratedLearningPath
  • ThreeFourHoursPerWeek
  • EarlyCertificateDelivery
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StandardMode GBP £90
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FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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  • DigitalCertificate
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PROFESSIONAL CERTIFICATE IN CAKE DECORATING: BEST PRACTICES
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London School of International Business (LSIB)
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05 May 2025
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