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Mini & Individual Cake Creations
About This Course
“Mini & Individual Cake Creations” focuses on crafting small-scale cakes and single-portion desserts that pack flavor, elegance, and creativity into every bite. You’ll learn how to design, bake, fill, and decorate petite cakes—from mini layer cakes to cupcake-inspired confections—using techniques adapted for smaller formats. Throughout the course, you’ll explore flavor pairings, textural contrasts (like mousse fillings and ganache glazes), and presentation tips that make individual cakes feel special and luxurious.
Learning Objectives
How to scale down classic cake recipes (sponge, chiffon, pound) for smaller molds and ring cutters
Techniques for creating uniformly shaped mini cakes: using acetate sides, ring molds, and layered inserts
Methods for preparing delicate fillings—fruit compotes, chocolate ganache, and flavored mousses—suited to individual portions
Decorating approaches tailored to small canvases: tempered chocolate accents, buttercream piping, and fresh garnishes
Temperature control and timing secrets that prevent overbaking when working with small molds
Ideas for plating and packaging individual cakes to enhance presentation for events or retail
Material Includes
- Recipe booklet with scaled-down measurements for various mini cake styles (5–7 portions each)
- Photo tutorials demonstrating layering techniques inside ring molds and acetate collars
- Templates for cutting sponge rounds and assembling geometric cake shapes (hexagons, squares, circles)
- Ingredient substitution guide for working with seasonal fruits and specialty chocolates on a small scale
- Packaging guide with examples of individual cake boxes, clear collars, and ribbon ties
Requirements
- Requirements:
- For Base Cake Batter (vanilla or chocolate):
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 large eggs (room temperature)
- 120 ml whole milk (room temperature)
- 60 ml vegetable oil or melted butter (room temperature)
- 1 tsp vanilla extract (or 20 g cocoa powder for chocolate)
- 10 g baking powder
- Pinch of salt
- For Fillings and Toppings (choose any combination):
- 200 g unsalted butter (for buttercream and fillings)
- 400 g powdered sugar, sifted
- 120 ml heavy cream (for mousses or whipped fillings)
- 150 g fruit jam or curd (raspberry, lemon, etc.)
- 100 g ganache (chocolate + cream)
- Edible decorations: sprinkles, chocolate shavings, fresh berries
Target Audience
- Home bakers who want to experiment with small-batch, high-impact desserts
- Pastry students interested in mastering individual portions for café or catering menus
- Professional pastry chefs looking to expand their repertoire of single-serve offerings
- Cake decorators aiming to offer bite-size selections at weddings, showers, and corporate events
- Food entrepreneurs planning to sell mini cakes or dessert boxes
Curriculum
3 Lessons2h 59m
Mini Cake Foundations
Scaling Classic Cake Batters for Small Molds
Setting Up Ring Molds and Acetate Collars
Mini Cake Equipment and Measurement Techniques
Filling, Glazing, and Decoration
Your Instructors
uniquedevservice993@gmail.com
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€39.99€45.00
Material Includes
- Recipe booklet with scaled-down measurements for various mini cake styles (5–7 portions each)
- Photo tutorials demonstrating layering techniques inside ring molds and acetate collars
- Templates for cutting sponge rounds and assembling geometric cake shapes (hexagons, squares, circles)
- Ingredient substitution guide for working with seasonal fruits and specialty chocolates on a small scale
- Packaging guide with examples of individual cake boxes, clear collars, and ribbon ties
