Baking for Contemporary Celebration Cakes

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

If you’ve mastered the classics, it’s time to take your baking to the next level with this three-day course from top pâtisserie chef, Marianne Stewart. Keeping on top of changing trends and new flavour combinations is essential for professional cake makers and this course is highly recommended for updating your repertoire. It’s also a great choice for the advanced home baker looking to replicate professional finishes at home.

Course tutor: Marianne Stewart

Course date and times:
  • Wednesday 20th November: 9:30am to 4:00pm
  • Thursday 21st November: 9:30am to 4:00pm
  • Friday 22nd November: 9:30am to 4:00pm

With years of experience in many commercial kitchens, Marianne will show you how to achieve those more adventurous cake recipes and contemporary techniques and will be sharing her insider tips & tricks from the pâtisserie kitchen.

You’ll learn how to adapt recipes for different flavours, and how to mix and match fresh fillings to give a varied cake menu. This course gives an in-depth training in cake baking, using 3 different contemporary cake recipes and a wide range of adaptable fillings and coverings from ganaches to curds and home-made conserves.

Under Marianne's guidance, you will learn how to bake a red velvet cake, a chocolate sponge and a sour cream cake and a variety of delicious fillings and frostings, including white and dark chocolate ganache, lemon/vanilla/coffee buttercream, vanilla cream cheese frosting, home-made strawberry jam and lemon and passion fruit curds. She will also show you how to use flavoured oils to create jam variations and different kinds of syrups such as lemon, coffee, vanilla, champagne and rose water and will provide recipes for other conserves and curds with different ideas for infusions.

You will learn how to layer and mask round and square cakes and, time permitting, you will benefit from a demonstration on dowelling and stacking cakes.

You will leave with three different cakes, a solid understanding of how to build layers of flavour into a cake menu and detailed notes and recipes enabling you to pair different flavours for original combinations.

So bring your baking skills and palate up-to-date and book today!

Course Details

Places available
3 day course
9:30am to 4:00pm
Prerequisite skills needed
Type: Project

Places required:

Skill Prerequisites:

This course requires previous baking experience.

Course modules
Date Time Title Tutor Location
20th November 09:30 - 16:00 Day 1 Marianne Stewart Squires Kitchen International School
21st November 09:30 - 16:00 Day 2 Marianne Stewart Squires Kitchen International School
22nd November 09:30 - 16:00 Day 3 Marianne Stewart Squires Kitchen International School