Indian Institute Of Cake & Bake Arts

Cake Decorating Training Courses are designed for the novice and the more advanced. As in all of our courses, we teach proper working techniques and use only the best ingredients and utensils. Our courses are designed to cover all the aspects of cake decorating to give our students the knowledge and skills to continue their cake decoration journey onward. Each course covers one specific topic; let it be rolled fondant, gum paste, sugar work or marzipan. It is not required, but recommended, to take the courses in succession or simply pick and choose the course / topic you would like to learn. For more information please browse through each course description or simple call or email us.

It is a wonderful feeling to be able to bake fresh, tasty, and healthy bread in your own kitchen. It’s become very popular to bake IICBA-style bread at home and our Tranners has created this series of Bread hands-on courses to take you into the amazing world of bread baking. These breads include classic ones, as well as more unknown and trendier ones. The courses emphasize ingredient knowledge and the use of proper technique. It is mandatory that you attend Course 1 prior to registering for any other courses. All of the basics: gluten, yeast fermentation, temperature, proper kneading, and baking will be covered in Course.

We're at it again and we're working some donut magic with a personal favorite - Old Fashioned Glazed Donuts. We'll be making these doughnuts from scratch where students will be taking home both a batch of dough to fry up at home AND prepared donuts they will fry up and glaze in the class. This is a hands-on culinary class where you everyone will learn, make, and of course, eat these delicious pillows of fried dough we prepare.This class is geared to those who want to learn more about donut making and also have fun topping, glazing and incorporating some flavor combinations. By taking this class, you’ll have some tasty recipes to try out and perhaps be inspired to skip the bakery and make them at home!

Cookies are one of the fastest and easiest things to make. Generally they are a simple combination of all-purpose flour, unsalted butter, granulated and/or brown sugar, eggs, baking powder/soda and flavorings. They come in many different shapes, sizes, textures and flavors. They are classified as:Bar - a soft batter is spread evenly into a shallow pan, baked, and cut into individual bars or pieces.Drop - a firm batter is "dropped" onto a baking sheet using a spoon or ice cream scoop. Each cookie should be of equal size and spaced evenly on baking sheet.Molded or Hand-Formed - a firm batter is shaped into balls, logs, etc. or pressed into a mold. The cookies are then placed on a baking sheet and baked.Piped or Pressed - batter is either put in a pastry bag fitted with a decorative tip or placed into a cookie press.The batter is then piped onto a baking sheet or pushed through the cookie press into fancy shapes and baked.Refrigerator or Icebox - batter is shaped into a log, refrigerated until firm, evenly sliced into rounds, placed on a baking sheet and baked.Rolled - a firm batter is rolled into a thin layer, shapes are then cut out using a cookie cutter, cookies are placed on a baking sheet and baked.

Pastry program is designed to train students who wish to become professional pastry chefs. A formal restaurant and kitchen lab operated by the culinary program will provide practical work experience in the areas of dessert preparation. Instruction will be given in the areas of baking, advanced pastry, wedding cakes, baking theory, food sanitation, and business applications related to commercial baking.