Pro Baking Mastercourse

- Introduction of tools & course

- Understanding the ingredients and science of baking - Baking the spongiest cake base - Costing + revision + possible variations

- Dry cakes and ingredients science - Difference between dry cake and sponge cake - Bake along with the outputs reveal in the class

- Which cake requires frosting or icing and why? - Mastering icing techniques - Nozzle work that makes your cake look heavenly - Do we frost dry cakes?

- Jar Cakes, Cake pops, Cupcakes - Learning to make the butterscotch sauce and ganache variations - Learning the assembly of jars, and other goodies

- Crinkle top brownie and science behind it - Getting the perfect fudgy and cakey texture

- Science of spread and texture of cookies - Change your cookie texture with each ingredient

- Exploring center filled cookies and dough composition - Learning the science of crackers as we make rice crackers

- Understanding the composition of tart dough - Making of the tart base to add on fillings of choice - Process of the trending tart cups to sip your beverages

- Understanding three types of yeasts and their activation process - How do bread doughs combine with yeast for fermentation - Making of pizza dough and understanding slow fermentation

- All possible variations with this basic recipe - Basic recipe for making pizzas and garlic bread - Second proofing to prepare homemade bread kulchas - Baking of bread

- Compositional difference between white and brown bread - Understanding gluten and preparing dough - Double proofing and baking