Mode: Hands-on (Every student works in )

Fee: 15,000+18% gst= 17,700

Advance amount being paid: 5000

Balance during class: 17,700 - 5000= 12,700

Workshop Date: 5, 6 & 7, December, 2025

Timings: 10AM - 6:30PM (with breaks in between)

Venue: Kurla West, Mumbai, Maharashtra-400070

Instructor: Priyanka Dani

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Dec 5-6-7 | Mumbai | Fully Hands-On

Hi! I’m taking a 3-day, fully hands-on Cake Baking A–Z course, and each student will literally do everything themselves.

You’ll work in pairs, but every participant bakes, measures, mixes, assembles, frosts, and decorates their own cakes — start to finish.

This is not a demo class.

It’s a real, practical skill-building training, perfect for beginners as well as self-taught bakers who want professional clarity.

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What You’ll Learn (In Depth):

Understanding Ingredients & Measuring

• How to measure dry/wet ingredients accurately

• Tools, scales, cups, spoons — which ones to use & when

• Ingredient quality, reading labels, correct brands, vendor recommendations

• How fat, sugar, cocoa, liquids, leavening agents behave in each sponge

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Mastering Baking Equipment

You’ll learn the difference between:

• Black pans vs silver pans vs glass vs silicone vs cake rings

• How to line tins so sponges release cleanly

• Oven types — OTG, home convection, industrial ovens

• Which rods to use (top/bottom/fan), heating modes, rack placement

• When to rely on oven thermometers + recommended brands

This is one of the most useful parts — understanding how your oven behaves.

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Mixing Science & Machinery

• Different mixing techniques (creaming, emulsifying, folding, reverse creaming, etc.)

• Stand mixer vs hand mixer vs manual whisking

• Which machinery to use for what + best brands

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Sponges Included

Eggless: Vanilla, Chocolate, Coffee, Red Velvet

With Egg: Vanilla, Chocolate, Red Velvet

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Frostings You’ll Learn

• Whipped Topping

• Buttercream & Flavoured Buttercream

• Cream Cheese Frosting

• Chocolate Ganache & Truffle

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Fillings & Flavours (Not Basic Ones!)

• Caramel, fruit compotes, pralines

• Avoiding artificial essences as much as possible

• Creating flavour-forward, natural profiles

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Syrups

Not just sugar syrup — you’ll learn:

• Fruit-based syrup

• Alcohol-based syrup

• Juice-based syrup

• Beverage-based syrup (coffee, cola, etc.)

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Assembly & Final-Cake Techniques

• Chocolate overload cake with drip

• Fruit gateaux

• Doll cake

• Hazelnut–Nutella cake

• Cappuccino cake jars

• Black Forest

• Red Velvet cupcakes

• Chocolate truffle cake

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Frosting & Designing Your Final Cake

• How to cut perfectly even layers

• How to get a smooth, clean finish

• How to create textures

• Piping basics

• Inspiration to design your own outer look

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Included Support & Materials

• Dedicated guidance and support for one full year after the class.

• Ongoing support and community interaction via a WhatsApp group.

• All necessary tools and ingredients are provided for in-class use.

• A comprehensive recipe manual/receipts will be provided.

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Our Policy

Polka Dots is known for excellent post class support, takes pride in their students’ achievements, however, does not encourage copy pasting the class and selling further. If a student is signing up for the reason of teaching further or is found doing so, they shall be instantly removed from class community group and shall be banned from future classes. Please note that it takes a lot to build up original content and syllabus for a class. Months go into doing it, and in no capacity would we like plagiarism.

We follow a 3-day format, emphasizing on ‘the right techniques’ and the most acceptable & widely used methods, making it all seem really easy to do. Our methods are as per international standards and ensure food safety laws.

We ensure quality finishing and output, and that’s the reason most of our students are successful home bakers right after completing our BASIC level workshop.

Tools shall be provided for in-class use.

Participants are discouraged from having any other commitments on same day, e.g.- cake orders for the night/ parties etc., as it hampers the pace of the class

Non refundable

In case of postponement of class due to health issues of the instructor/ a natural calamity etc, no refund shall be issued. However, the next set of dates shall be decided with majority students convenience.

The seat is non transferrable

Finishing times may vary

All designs taught as part of Polka Dots Cakes Academy Classes remain the property of Polka Dots Cakes Academy and may not be reproduced in part or in full for teaching purposes

Digital Certificates provided

Lunch will not be provided, students are requested to make their own arrangements, AM/ PM tea provided

Video recording of the class is not permitted

After class support/guidance is provided to participants who do not misuse it for commercial training purposes