Diploma in Cake Decorating

A 3-month practical program covering buttercream, fondant, sugar art, specialty cakes, and modern decorating techniques.

3 Months (Approx. 72 Hours)

Beginner to Intermediate

About This Course

The Diploma in Cake Decorating by CeyLearn Academy (Pvt) Ltd is a 3-month practical program designed to equip students with professional skills in cake preparation, decoration techniques, and creative cake design. The course emphasizes hands-on training in buttercream, fondant, piping, sugar art, and specialty cakes, covering modern cake styles widely used in professional bakeries and home baking businesses. Students will gain practical experience and the confidence to create bakery-quality cakes, cupcakes, and signature designs.

What You'll Learn

Cake fundamentals: measuring, baking, crumb coating, and sharp edges

Buttercream, whipping cream, cream cheese frosting, and royal icing

Floral buttercream piping and smooth finishing techniques

Fondant basics, 2-tier cakes, sugar flowers, and edible decorations

Specialty cakes: Red Velvet, Black Forest, Cheesecake, and more

Modern techniques: chocolate drip, Ombre, Fault Line, Geode, Marble effect

Cupcake varieties and building a professional cake portfolio

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Course Modules

Module 1: Cake Fundamentals & Ingredients (2 Weeks)

Introduction to cake ingredients, measuring, baking, and basic cake preparation, cake slicing, crumb coating, and full coating techniques, achieving sharp edges. Practical: butter cake, basic sponge cake.

Module 2: Creams, Frostings & Piping (3 Weeks)

Buttercream handling: hard & soft icing, chocolate, coffee cream, whipping cream, cream cheese frosting, royal icing, floral buttercream piping & creative exercises. Practical: frosting, smooth finishing, and floral cake decoration.

Module 3: Fondant & Sugar Art (3 Weeks)

Fondant basics & 2-tier cake techniques, modeling paste, edible gum paste, non-melting gum paste, sugar flowers (Rose, Peony) and edible glue preparation, sugar lace fondant designs. Practical: fondant cake covering, sugar flower creation, and decorative toppers.

Module 4: Specialty Cakes (3 Weeks)

Chocolate, Red Velvet, Coffee, Ribbon, Black Forest, Swiss Roll, Pineapple Gateaux, Cheesecake, Butterscotch, Dark Chocolate Mousse. Practical: cake layering, filling, and specialty cake finishing.

Module 5: Modern Cake Decorating Techniques (3 Weeks)

Chocolate ganache & white chocolate ganache, chocolate drip, Ombre, Fault Line, Geode, Marble effect cakes, edible moss & realistic 3D cake designs, wedding cake structures, chocolate tempering & garnishes. Practical: modern cake projects with professional finishing.

Module 6: Cupcakes & Final Creative Project (1 Week)

Four varieties of cupcakes & decoration styles, floral buttercream piping techniques. Final practical: designing and presenting a fully decorated cake.

Duration3 Months (Approx. 72 Hours)

LevelBeginner to Intermediate

Modules6 Modules

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