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Cakes for Intermediate level bakers


Course

This course will give you an understanding of ingredients and processes and how they interact in cakes. Different kinds of raw materials such as flours, sugars and syrups , fat, leavening and liquids will be discussed.

The course consist of 14 modules, each containing both written materials as well as videos for an optimal learning experience.

General:

  • Introduction
  • Product classification

How the cakes fit in the vast array of bakery products from the perspective of proportions as well as processing.

Ingredients:

  • Flour
  • Liquids
  • Eggs
  • Sugar
  • Fats & Oils
  • Leavening

The key items that determine quality and how they can influence your product from the aspect of volume, colour, structure, texture and of course taste.

Processing:

  • Mixing
  • Baking &  Cooling

How ingredients transform into your final product.

Practice:

  • Sponge cake (Angel food, Warm Sponge, Moscovic Sponge, Chiffon)
  • Cake (Traditional, High Ratio, Creaming Method, Flour-Batter Method)
  • Muffin (Heavy, Light)

In the practical part we will explain to you some backgrounds, after which you are requested to execute and discuss a few recipes.

Final

  • Graduation

The way you have fulfilled the practical and the discussion thereof will be combined with your theoretical performance: if you achieve 70% and above you will receive a digital certificate. Every week we will automatically unlock the next module.

Here is the course outline:

1. Welcoming instructions

Introduction by your course instructor. What can I expect from this course?

pageText Introduction

2. Product Classification

16 min

The quality of a finished product is a reflection of it's raw materials. Understanding which bakery product belongs to what category.

Section Duration
pageText Lesson 1 16 min
pageText Background on Product Classification
quiz Product Classification

3. Flour

58 min

Introduction to different kind of flours and their interactions.

Section Duration
pageText Lesson 1 12 min
pageText Lesson 2 8 min
pageText Lesson 3 6 min
pageText Practical demonstration on hydration of flours 32 min
pageText Background on Flour
quiz Learning quiz on Flour and Grains

4. Sugar

42 min

Introduction to sugars and syrups used in baking. Recognise different qualities and understand to some extend how the work/ function in Baking

Section Duration
pageText Lesson 1 11 min
pageText Practical demonstration of sugars 8 min
pageText Lesson 2 11 min
pageText Practical demonstration of syrups 4 min
pageText Lesson 3 8 min
pageText Background on Sugars
quiz Learning quiz on Sugar

5. Introduction to Liquids

10 min

Introducing various liquids used in baking. Water, milk and egg.

Section Duration
pageText Introduction to Liquids presentation 10 min
pageText Background on Liquids
quiz Learning quiz on Liquids

6. Eggs

Introducing some more extensive knowledge on eggs and egg products

pageText Lesson 1
pageText Lesson 2
pageText Background on Eggs
quiz Learning quiz ons Eggs

7. Fats & Oils

27 min

Introduction to Fats & Oils. Explaining differences in fatty acid profiles, melting behaviour and sources.

Section Duration
pageText Lesson 1 10 min
pageText Lesson 2 17 min
pageText Background on Fats & Oils
quiz Learning quiz on Fats and Oils

8. Introduction to Leavening

32 min

Introducing Baking Powders and mechanisms

Section Duration
pageText Introduction to leavening Lesson 1 7 min
pageText Introduction to leavening Lesson 2 12 min
pageText Demonstration video on leavening 13 min
pageText Background on Leavening
quiz Learning quiz on Leavening

9. Mixing

13 min

In this lesson we discuss different mixing tools and methods as well as different dough types in order for you to understand how to cope with them.

Section Duration
pageText Lesson 1 13 min
pageText Background on Mixing
quiz Learning quiz on Mixing

10. Baking & Cooling

36 min

Understanding what happens during baking and how to cool and pack products

Section Duration
pageText Lesson 1 13 min
pageText Lesson 2 11 min
pageText Lesson 3 12 min
pageText Background on Baking
quiz Learning quiz on Baking

11. Sponge Cake

Practical assesment of learning how to make a few basic sponge or foam based cakes

pageText Introduction to Cake lesson 1
pageText Introduction to Cake lesson 2
offline Create an Angel Food Cake
folderUp Results of Angel Food Cake
offline Create a Warm Sponge Cake
folderUp Results of Warm Sponge Cake
offline Create a Moscovic Sponge
folderUp Results of Moscovic Sponge Cake
offline Create a Chiffon cake
folderUp Result of Chiffon Cake
folderUp Evaluation of Sponge Cakes

12. Cake

Practical assesment of learning how to make a few basic Cakes

offline Create a Traditional Cake
folderUp Results of Traditional Cake
offline Create a High Ratio Cake
folderUp Results of High Ratio Cake
offline Use the Creaming method for a traditional cake
folderUp Results on Creaming Method
offline Use the Flour-Batter method for a traditional cake
folderUp Results on Flour-Batter method
folderUp Compare recipes and methods

13. Muffins

Practical assesment of learning how to make a few basic Muffins

offline Create a Heavy Muffin
folderUp Results of Heavy Muffin
offline Create a Light Muffin
folderUp Results of Light Muffin
folderUp Compare the Muffins
folderUp A Third Experiment

14. Graduation

3 hrs, 50 min

Assement on theory

Section Duration
quiz Theory on Product Classification 15 min
quiz Theory on Flour 35 min
quiz Theory on Sugar 45 min
quiz Theory on Liquids 20 min
quiz Theory on Eggs 15 min
quiz Theory on Fats & Oils 20 min
quiz Theory on Leavening 25 min
quiz Theory on Mixing 15 min
quiz Theory on Baking 20 min
quiz Theory on Biscuit and Cookie dough 20 min

Completion

The following certificates are awarded when the course is completed:

Cookies & Biscuits for Intermediate level
Cookies & Biscuits for Intermediate level
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