Venue: Mode: Full hands-on- every student works on their individual 3 tier cake Fee: Rs.35,000 + 18% gst( 6300)= Rs. 41,300/-
in case of any promotional offers, the discount is valid on the base amount (reduces the tax :) ) please refer to the costs mentioned on the promo posters for the same. Duration: 3 days Timings: 9am- 7pm Eligibility: Prior caking knowledge preferred, beginners may apply too (will be suggested a simpler design), knowledge of fondant not required. Instructor: Priyanka Dani Arora Syllabus: A perfect class to suit all the bakers who are constantly demanded for- no fondant please. In this class, learn to create exquisite, beautiful, and super neat, tiered cakes- all with zero fondant. Learn to perfect your Buttercream skills, while also playing with a lot of color and fun modern decorating techniques. We shall teach you the method of gauging which frostings to use, how to sketch a cake- matching colors as per different mediums, making wafer paper flowers, decorating the cakes considering refrigeration and production timeline, finally, stacking of such delicate cakes and the complete cake logistics shebang. 2 round cakes, 1 Octagon Cake Each cake- different flavour Every student shall work individually on a 3-tier cake, which shall be made with buttercream. Each one shall sketch, plan, frost, decorate, make wafer paper flowers, stack and flawlessly finish the cake. While we shall try to cover as many techniques as possible on each cake, however, it gets difficult considering the aesthetic sense, hence, every student shall have a different design, so as a class, we end up covering a lot of techniques, while also learning from each other’s experience. Decoration techniques: Stenciling Edible Lace from scratch Rice paper sails and puffs Palette knife painting Creative ways of working with Edible prints Watercolour painting Edible homemade Shimmer Airbrushing Non fondant bas relief Surface textures Sequins Working with dragees and ornamental confetti/ sprinkles Inlay work Metallic paint splatter Buttercream Wrap technique Press on technique Chocolate pieces decor Working with Isomalt- o -Isomalt sails o Geode o Spheres o Texture o decorations Frosting techniques • Super sharp edges • Concrete effect • Marbling • Ombre • Neon colours, super dark colors, pastel colors, metallic colouring • Combed textures • Geometric & freehand Inlays • Rustic finish Wafer paper textures: • Flexible crinoline • Wafer paper sails • Ruffles

Recipes provided: • Eggless vanilla sponge • Eggless Chocolate sponge • With egg vanilla sponge • With egg chocolate sponge • Eggless American buttercream • Eggless Swiss Meringue Buttercream • Eggless Ermine Buttercream • With Egg Swiss Meringue Buttercream • Flavours to buttercream • Sugar Lace • Edible Shimmer • Edible Glue • Royal Icing-with egg • Royal Icing- eggless • Isomalt Tempering • Modelling Chocolate • Wafer paper texture paste

Fine line: Baking of sponges shall not be demonstrated in class 2 Buttercream recipes shall be demonstrated in class, while bulk making shall be done before hand. Flavour options shall be made available as per availability of ingredients. All major class material shall be provided. In outstation classes, students shall be asked to bring the heavy- bulky supplies like- cake turn table, metal scrapers, knives (due to flight restrictions) etc. 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. Techniques are subject to designs chosen by each participant to use on their cakes. 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 On the final day, there shall be photography of cakes along with the cake artist.