Baking &
Pastry Arts

Develop professionalism and proficiency in preparation procedures, production methods, and presentation techniques for pastry, baked goods, and desserts — combined with cost control and food safety excellence.

Master the Art of Sugar & Dough

Comprehensive Pastry Curriculum

Our programme covers everything from fundamental baking science to advanced sugar craft, wedding cakes, and decorative showpieces. Each module blends theory with extensive hands-on practice, ensuring you graduate with industry-ready expertise.

CCT111
Getting Started
Introduction to baking principles, kitchen safety, and professional mindset.
CCT111
Cake Decorating Tools & Work Space
Equipment identification, workspace organisation, and tool maintenance.
CCT111
Planning & Designing Your Cake
Sketching, structural calculations, and theme conceptualization.
CCT112
The 411 on Cake Baking Basics
Ingredient functions, mixing methods, and troubleshooting common faults.
CCT112
Basic Cake Decorating Recipes
Buttercreams, ganaches, glazes, and syrups for finishing.
CCT112
Icing, Glaze & Filling Choices
Texture, flavour pairings, and application techniques.
CCP113
Decorating with Butter Cream Icing
Smooth finishes, ruffles, rosettes, and colour blending.
CCP113
Decorating with Royal Icing
Piped flowers, flooding, and intricate detailing for celebration cakes.
CCP113
Decorating with Fondant Icing
Covering, draping, embossing, and modelling figures.
CCP114
The Scary Piping Bag
Mastering pressure control, tip selection, and advanced borders.
CCP115
Sugar Flowers & Gum Paste Creations
Botanical realism: roses, peonies, leaves, and wired sugar art.
CCP115
Fruits, Flowers, Fun & Fancy
Contemporary toppers, geometric designs, and novelty accents.
CCP116
Wedding Cakes
Tiered structures, support systems, elegant finishes and delivery.
CCP116
Decorative Children's Cakes
Bright themes, sculpted shapes, and fondant characters.
CCP116
Holiday & Celebration Cakes
Seasonal inspirations: Christmas, Easter, anniversary designs.
CCP116
Cool Theme Cakes
Pop culture, sports, and luxury brand inspired creations.
CCP116
Beloved Cupcakes
Miniature art: swirl techniques, fillings, and packaging.
CP117
Express Your Creativity
Final signature project: original cake design and execution.
BPA201
Baking Science & Technology
Chemistry of leavening, gluten development, and bakery math.
BPA202
Artisan Breads & Viennoiserie
Sourdough, croissants, danishes, and laminated dough mastery.
Essential Kit & Ingredients

Baking & Decorating Requirements

  • Plastic airtight bowls for icing storage
  • Apron & professional chef jacket
  • Toothpick set & small detailing tools
  • Scissors (straight & micro-tip)
  • Wax paper / parchment rounds
  • Piping bags (disposable & reusable)
  • Icing colors: paste (Wilton/Sugarflair) green, yellow, red, black etc.
  • Icing nozzles/tips: #3, #21/32, #352/67, #104/103, #12, #47/48, #5, #16/18, #224/225, #2D
  • Spatulas: one large, one small offset
  • Clown heads / decorative toppers & moulds
  • 6" dummy cake for practice tiers
  • Cake comb & decorating turn table
  • Fondant smoothers & rolling pins (smooth + embossed)
  • Glycerin, glucose syrup, gelatin, vegetable shortening
  • Blossom cutters, brandy extract, and edible lustre dusts
Starter toolkit available Premium nozzles recommended Fondant practice kit included

Program Highlights

Duration: 6 months intensive Certificate | 12 months Advanced Diploma
Focus: 75% hands-on workshop + 25% theory & design
Workshop categories: Cakes, Cupcakes, Cake Jewellery, Cake Toppers, Wedding Cakes, Mini Christmas Cakes, Football Club & Professional Cakes.
Class size: Max 12 students for personalized mentorship.

What You'll Master

  • ✓ Piping, fondant icing, and royal icing techniques
  • ✓ Sugar flower sculpting and gum paste artistry
  • ✓ Wedding cake structural engineering & stacking
  • ✓ Chocolate work, modelling paste, and airbrushing
  • ✓ Pricing, cost control, and client consultation
  • ✓ Food safety and allergen management in pastry
Cake decorating workshop
Our Signature Approach

From Beginner to Sugar Artist

We offer a unique workshop programme that covers all aspects of Cake Craft and Decoration — from basic sugarcraft classes where you can learn how to ice a cake successfully, to the advanced and hugely popular themed cakes. Our workshop categories focus on Cakes, Cupcakes, Cake Jewellery and Cake Toppers. Themes include 'Football Club Cakes', 'Professional Cakes', and 'Mini Christmas Cakes'.

Because our classes are suitable for the beginner through to the advanced sugar crafter, there is sure to be a course to suit you. We choose themes very carefully to inspire creativity and professionalism.

Reserve Your Spot →
Professional Destinations

Where Pastry Graduates Shine

Executive Pastry Chef Cake Designer Chocolatier Bakery Owner Wedding Cake Specialist Sugar Art Instructor R&D Pastry Chef Cruise Ship Pastry Chef

Through our industry partnerships and career placement support, graduates have secured roles in luxury hotels, boutique bakeries, international cruise lines, and as successful entrepreneurs. The global demand for skilled pastry artists continues to rise, and Orovie prepares you to lead the craft.