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Chocolate Overload Drip Cake Decorating Workshop with the late night baker Sydney Apr 5 2019

Chocolate Overload Drip Cake Decorating Workshop with the late night baker Sydney Apr 5 2019
Cake Decorating Workshop with the late night baker Sydney Mar 29 2019

Chocolate Overload Drip Cake Decorating Workshop with the late night baker Sydney Apr 5 2019

$349.00 + GST

In stock

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Product Description

Full day hands on workshop! Learn how to decorate a buttercream frosted 6” double barrel cake with ganache drip and chocolate confectionary.

*Ideal for beginners

Learn how to: 

    • Cut a cake to ensure it is level
    • Make, flavour and colour American buttercream
    • Stack a cake with buttercream layers
    • Create a semi-naked buttercream finish effect and achieve sharp edges
    • Make ganache drip
    • Apply ganache drip
    • Pipe buttercream onto a cake
    • Place chocolate confectionary on to a cake

Walk away with

Take home a 6” double barrel chocolate mud-cake with, frosted with chocolate buttercream, decorated with chocolate confectionary and boxed up to take home.

Additional course content: the late night baker’s tips and tricks during the workshop along with 1 x cake recipe, 1 x ganache drip recipe and 1 x buttercream recipe per person to take home.

As a bonus, The Essential Ingredient will give each participant a 10% off voucher to use in store on the day. 

Materials/Equipment

All ingredients, tools, equipment and cake box supplied.

What to bring

– Apron
– Wear closed in shoes
– All long hair to be tied back

Audience

Great for early childhood, primary or secondary teachers who would like to master their baking and cake decorating skills. Fantastic for beginners, or individuals wishing to improve their cooking repertoire.

Delivery Format

Face to Face – Individual

Time

9:00 AM – 3:00 PM

This course contributes to 5.0 professional development hours.

Price

$349 + GST (Includes morning tea and lunch)

Completing Chocolate Overload Drip Cake Decorating with the late night baker will contribute 5 hours of NESA Registered PD addressing 6.2.2, from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.
Teaching Standards 6.2.2 Proficient Level – Participate in learning to update knowledge and practice, targeted to professional needs and school and/or system priorities.

 

By enrolling in a Teacher Professional Development course you are confirming you have financial approval to attend the event. To view terms and conditions click Here

Additional Information

Product Type

Year Level

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Alexandra Tyral

It all started when… My love for food began with a secret spoonful of butter and sugar from my Yiayia (Grandmother) even though she was explicitly told by my mother not to give this to my siblings and I while she was cooking sweets. My love for food and its ability to bring people together was only reinforced by my Greek and Italian culture where I would find myself surrounded by endless rich flavoured dishes and syrupy sweets. Food brings joy to those who eat it and just like Julia Child said “people who love to eat are always the best people.” Since I was young I was shown that quality ingredients and ‘love’ are what make exceptional food and I have continued this value within my own cooking ever since. It doesn’t matter if I’m cooking something simple or something difficult, I treat every dish the same. I make everything from scratch and take pride in making homemade creations. Some of the best dishes I have ever eaten have been homemade and I’m sure I’m not the only one who thinks this. However, I haven’t always been a baker. I am a Social Worker by trade and spent many years studying and working with lots of different people from all walks of life. In those years I learned that life is short and that it’s important to do what you love and go after your dreams. So, I simply did that! I quit my job, removed any Plan B’s I may have thought of and became ‘the late night baker.’ The name ‘the late night baker’ came about when my partner saw me frequently baking sweet treats at night for my colleagues, upcoming birthdays, events and for family and friends. He took notice of this because he never got to taste much of what I was baking due to it always being given away. He did however, get to lick the bowl. So, now I find myself doing what I love and loving what I do and wanting to share it with those who love to eat, because, after all “people who love to eat are always the best people.” And if you’re reading this, then I presume that you are someone who loves to eat!

Teacher Professional Development

Teacher Professional Development

Teacher Professional Development