Day 2 Content:
1) gardens flowers hands-on
2) buds
3) 4 petals flowers
4) 5 petals flowers
5) 6 petals flowers
6) free hands style mini leaves
7) Rose cone
8) wires and technique
9) demo rosemaking

Day 3 class:
1) Rose making
2) Rose making (full bloom)
3) leaves and calyx
4) flower dust

Class day 1 content:
1) Dough making hands-on
2) time factor and rest period
3) rolling and laminating skill
4) effect of rest time
5) frying and timing
6) temperature control and evaluation
7) do & don't during practice at home.

Day 2 class:
let's prepare coloured dough and hands-on

The second day of the class, it was hands-on in decorating. The theory part, we discuss about the butter in cakes, dairy whip use for ganache and the baking time that will affect our bakes. 

A very fun moments for everyone and this cake in slides/photos was the same one I demonstrated on 18July 2016 evening for the class. 

The cake recipe is sponge and it in module 2. 

Notes:
A good bake require reasonable photography skill to enhance the cake appearance so it will sell or attract attention. In Cake icing & design, every segment place an equal importance. 

To improve, I constantly practice.
To understand, I research. 

SkillsFuture@PA Cake Icing & Design by Pauline is your chance for attainment mastery in chocolate bakes enhance with many other medium. 

This cake design is one of the many you could explore in this course. The most important part of this Chocolate Devil Cake is for tier cake building layering with fondant/sugarpaste for cake decorating. 

SkillsFuture by Pauline Day 1 (11 July 2016 FuChun CC)SkillsFuture@PA Cake Icing & Design
Class content photo attach.
Agenda for this evening FuChun CC Class (8 sessions)
1) Learn how to bake this Chocolate Devil Cake 
2) Learn how to prepare the ganache
3) Learn baking handling, technique and method through different recipes and formulation.
4) Learn how to assemble this cake with border piping.
5) A complete guide and demo to bake and decorate for day 1.
6) understand the ingredients you use and the how and why?
7) Briefing for Day 2 hands-on class, the things you need to bring.
8) Cake tasting of this cake feature here and cake we bake in class. This is part of course syllabus in handling ingredients.

* This module 1 course is a demo with hands-on program. 
​Baking skills and decorating technique are inclusive in the syllabus.