AN INTENSIVE 4 DAY PROFESSIONAL DIPLOMA THAT COVERS ALL THE ESSENTIAL SKILLS AND RECIPES NEEDED TO CONFIDENTLY BAKE, FILL, COVER AND STACK CAKES TO THE HIGHEST PROFESSIONAL STANDARD.
You can choose to partake in just one individual Diploma module and receive a ‘Rosalind Miller Cake School Diploma Certificate of Excellence’ OR complete the full six modules to receive your ‘Professional Master Diploma Certification’.
COURSE OVERVIEW
This is the Professional Diploma where we show you exactly how we do things in our own professional kitchen! During this in-depth 4-day Diploma you’ll learn all the fundamental skills for baking and buttercream icing the perfect cake every time (in a range of flavours). You’ll learn some of Rosalind’s delicious recipes, including her signature Vanilla sponge, velvety Belgian Chocolate cake and Lemon cake. We’ll also bake a Vegan Vanilla cake. Plus, we’ll show you ways that you can adapt the core recipes to create other exciting flavours. You’ll then learn how to expertly prepare your cakes and finish with flawlessly smooth buttercream covering with sharp edges.
We will guide you through the technique of safely and securely stacking your cakes and discuss important factors such as delivery and set-up.
Not only will you learn our fantastic repertoire of recipes, we will also teach a selection of decorating techniques including buttercream finishes and piping, palette knife painting, and decorating with fresh flowers
You’ll also be able to take a tour of our professional cake design studio and kitchen, and meet Rosalind and the team for Q&A where you can ask any cake questions you may have.
Our aim with this Diploma is that you leave with the confidence and the ‘know-how’ to make your cakes both look and taste fantastic. You’ll leave the class with a selection of beautiful centrepiece creations that you can use for your own portfolio or just to enjoy and share.
WHAT YOU WILL LEARN:
Baking, Layering and Finishing Touches
- Learn how to make the perfect sponges to use for layered cakes, stacked cakes and cupcakes
- How to make smooth Swiss Meringue buttercream
- How to make smooth American buttercream
- How to make smooth Vegan buttercream
- How to neatly trim, layer, fill and crumb-coat your cake for a perfectly even finish
- How to achieve a flawless buttercream coated cake
Decorating Techniques
- How to neatly cover your cake with buttercream
- How to securely dowel and stack a tiered cake
- How to safely prepare and decorate your cake with fresh flowers
- How to colour buttercream and create stunning painted palette knife effects on your cake
- How to pipe with buttercream and achieve the popular “vintage” look
The ‘Know-How’
- How to adapt the Rosalind Miller signature sponge recipe for other flavours
- How to scale up and down your recipes
- Portion size
- How to avoid common baking problems – a sinking sponge, a large dome, even bake, burnt edges
The Recipes
Vanilla – Mauritian vanilla sponge with vanilla Swiss meringue buttercream and English raspberry conserve
Belgian Chocolate – rich Belgian chocolate sponge with Belgian chocolate Swiss meringue buttercream
Vegan Vanilla cake – a vegan vanilla sponge with vegan buttercream you are hard pushed to differentiate from a non vegan cake
Lemon Cake – zesty lemon sponge with a lemon buttercream
WHAT YOU WILL TAKE HOME
Upon completion of this module you will receive a ‘Rosalind Miller Cake School Diploma Certificate of Excellence’.
A selection of beautiful cakes suitable for a celebration, to share or to keep on display as an example of your work.
- A delicious two tiered stacked cake, decorated with piped buttercream for the “vintage look”.
- A stunning vegan layer cake decorated with painted palette knife techniques and fresh flowers.
*Please note, the images are for illustrative purposes only and you won’t recreate the exact image during the class, but you will create elements shown in all of the images.
COURSE DETAILS
- Duration: 4 days
- Class Size: Limited to ensure personalised attention and guidance for each participant.
- Skill Level: Beginner or Intermediate
- Course Fee: £950.00
Timings: 10.30am – 5.00pm (with 30 mins – 1 hour for lunch). Please note, the class may run over depending on the speed of the group on the day.
What you need to bring: Please bring a comfy pair of clean shoes (you will be standing for a large part of the class), something to tie your hair back, and a large sturdy bag to take your cake home in. We recommend driving or taking a cab home if possible. For lunch there plenty of local cafes and shops within a few minutes walk of our studio.
DEPOSITS & BALANCE PAYMENTS
The deposit is optional. You can pay the full amount or a 50% non-refundable deposit (if the class date is more than 7 days away). The final balance is due 7 days before the class date. By adding a credit card, you authorise us to automatically charge it for the costs of the balances created for your account. The full amount is non-refundable after 2 weeks before the class start date.
BOOKING CONDITIONS, REFUNDS & TRANSFERS
We are unable to offer any refunds should you decide to cancel or are unable to attend your Diploma course at Rosalind Miller Cake School, London after 2 weeks before the class date. After this date, if you are unable to attend and wish to transfer your booking onto a different Diploma course this may be possible in some circumstances and is entirely at the discretion of Rosalind Miller Cake School. Please note, we reserve the right not to accept any transfer request after this date and we may not be able to accommodate your transfer request. We recommend taking out the appropriate insurance to cover your costs in case you are unable to attend for any reason.
Where stated, you can pay the full amount or a 50% deposit (if the class date is more than 7 days away). The final balance is due 7 days before the class date. Please note, payment is non-refundable after 2 weeks before the class date.
No part of these Diploma courses and their materials may be reproduced or used in any manner for commercial use. You may use course materials for personal use only.
CANCELLATIONS
We reserve the right to cancel a class under certain circumstances. In the unlikely event that this happens, we will reschedule the class date and offer students a transfer to the rescheduled date, or if the new date is not convenient, we will offer a transfer to an alternative class or online class. We will endeavour to advise students as far in advance as possible if we need to cancel a class.
Copyright: All content on the ‘Rosalind Miller Cakes’ and ‘Confection by Rosalind Miller’ website, our Facebook, Twitter, YouTube, Instagram, Tumblr, Pinterest and LinkedIn pages are the intellectual property of Rosalind Miller Cakes Ltd.
You may not use designs, lesson formats, photographs, handbooks, techniques, correspondence, or any other elements of the Rosalind Miller Cake School’s course(s) for your own classes or the promotion of your classes.
You may not use the items you have created during any Rosalind Miller Cake School course(s) to promote your own course(s).
If this happens you may be subject to legal action against you and your business. By attending our Masterclasses or Diploma courses you agree not to copy or imitate any Rosalind Miller content for commercial purposes.
