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Ultimate Guide to Frostings

Ultimate Guide to Frostings

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182 STUDENTS

Course design

The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.

You are taught through a combination of

Video lessons
Online study materials
Mock exams
Multiple-choice assessment

How is the course assessed?

To successfully complete the course you must pass an automated, multiple-choice assessment. The assessment is delivered through our online learning platform. You will receive the results of your assessment immediately upon completion.

Will I receive a certificate of completion?

Upon successful completion, you will qualify for the UK and internationally-recognised certification and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.

Why study this course

Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and an accredited qualification attesting to your knowledge.

The Ultimate Guide to Frostings is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.

Course Curriculum

Introduction
	1 Welcome	00:04:00
	2 Equipment	00:02:00
	3 Getting the Right Ingredients	00:04:00
	4 Mise en Place	00:01:00
Glazes
	5 The Basics of Glazes	00:02:00
	6 Quick Glaze Method	00:05:00
	7 Shiny Glaze Method	00:05:00
Whipped Cream
	8 The Fundamentals of Whipped Cream	00:04:00
	10 Whipped Cream Method	00:07:00
	11 Stabilized Whipped Cream Method	00:06:00
Royal Icing
	12 An Introduction to Royal Icing	00:05:00
	13 Meringue Powder Method	00:06:00
	14 Egg White Royal Icing Method	00:09:00
Ganache
	15 Get Started with Ganache	00:05:00
	16 Dark Chocolate Ganache Methody	00:07:00
	17 Beer Ganache Method	00:07:00
	18 Peanut Butter Ganache Method	00:07:00
	19 Whipped Ganache Method	00:04:00
Buttercream
	20 Welcome to Buttercream	00:02:00
	21 American Buttercream	00:03:00
	22 American Buttercream Method	00:09:00
	23 Add Flavor to American Buttercream	00:07:00
	24 Crusting Buttercream	00:04:00
	25 Crusting Buttercream Method	00:07:00
	26 Cream Cheese Buttercream	00:04:00
	27 Cream Cheese Buttercream Method	00:08:00
	28 Flavoring Cream Cheese Buttercream	00:03:00
	29 Swiss Meringue Buttercream	00:03:00
	30 Swiss Meringue Buttercream Method	00:09:00
	31 Flavor Possibilities for Swiss Meringue	00:02:00
	32 Italian Meringue Buttercream	00:02:00
	33 Italian Meringue Buttercream Method	00:09:00
	34 Chocolate Buttecream Method	00:03:00
Cooked Frosting
	35 Old-fashioned Cooked Frostings	00:01:00
	36 7-Minute Frosting	00:02:00
	37 7-Minute Frosting Method	00:05:00
	38 Ermine Frosting	00:03:00
	39 Ermine Frosting Method	00:10:00
	40 Fudge Frosting	00:02:00
	41 Fudge Frosting Method	00:07:00
Suger Pastes
	42 Getting Started with Sugar Pastes	00:02:00
	43 Marzipan	00:02:00
	44 Marzipan Method	00:07:00
	45 Modeling Chocolate	00:03:00
	46 Modeling Chocolate Method	00:05:00
	47 Rolled Fondant	00:03:00
	48 Marshmallow Fondant Method	00:06:00
	49 Gum Paste	00:03:00
	50 Gum Paste Method	00:09:00
Conclusion
	51 Thank You!	00:03:00