Course Outline

Section 1: Baking the Basic Vanilla Cake

1. Understanding key ingredients and their roles in cake quality (flour, eggs, oil/butter, sugar, baking powder)

2. Essential tips to remove egg odor and prevent sinking or doming during baking

3. Mixing and combining ingredients properly (home-scale and workshop-scale methods)

4. Baking a standard vanilla cake suitable for frosting and ganache covering

Section 2: Filling Layer (Banana & Walnut)

1. Cake trimming and preparation for filling

2. Making a classic and popular banana–walnut filling (with preservation tips to prevent banana browning)

3. Techniques for even layering and smooth filling application

4. Hands-on practice by each participant on their own cake

Section 3: Ganache Coating & Base Cover

1. Introduction to chocolate and cream types used for ganache

2. Preparing the perfect ganache for coating (ratios, temperature control, and consistency)

3. Techniques for ganache covering on round cakes:
   • Filling gaps and cracks
   • Smoothing top and sides
   • Preparing the surface for frosting or further decoration

4. Individual correction and guidance on each student’s cake

Additional Module

• Overview of different types of fillings and when to use each

• Proper storage tips for filled cakes (home and workshop conditions)

• Introduction to essential tools and beginner’s shopping list

Course Features

• Each student will bake and assemble their own single-tier vanilla cake (1–1.5 kg) with banana–walnut filling and full ganache coating.

• The course is fully hands-on, ensuring every participant completes each step independently—from batter to final coating.

• Includes online post-course support for troubleshooting and practice review.