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£12
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On-Demand course
1 hour 52 minutes
All levels
3 sections • 28 lectures • 01:52:00 total length
•Welcome to the Course: 00:03:00
•Reading a Recipe: 00:04:00
•Mise en Place: 00:03:00
•Choosing Ingredients: 00:06:00
•Equipment Toolkit: 00:04:00
•Special Notes for High Altitude: 00:03:00
•What is a Butter Cake-: 00:01:00
•History of Butter Cakes: 00:01:00
•Important Considerations for Butter Cakes: 00:02:00
•Creaming Method- Almond Butter Cake: 00:10:00
•Reverse Creaming Method- Vanilla Butter Cake: 00:11:00
•What is an Oil Based Cake-: 00:02:00
•History of Oil Based Cakes: 00:02:00
•Important Considerations for Oil Cakes: 00:03:00
•Blended Method- Chocolate Olive Oil Cake: 00:05:00
•Blended Method- Carrot Cake: 00:11:00
•What is a Sponge Cake-: 00:02:00
•History of Sponge Cakes: 00:02:00
•Sponge Cake Mise en Place: 00:03:00
•American Sponge Cakes: 00:02:00
•American Sponge Method- Classic American Sponge: 00:16:00
•European Sponge Cakes: 00:02:00
•European Sponge Method- Genoise: 00:07:00
•What is Simple Syrup: 00:02:00
•Simple Syrup Method: 00:04:00
•Thank You!: 00:01:00
•Resources - Introduction to Baking: 00:00:00
•Assignment - Introduction to Baking: 00:00:00
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