6395192936 @labakeamore WhatsApp

1 39

My Store

(WEEKEND) Basic to Advance Diplôme de Pâtisserie (6 Months)

(WEEKEND) Basic to Advance Diplôme de Pâtisserie (6 Months)

Rs. 274,000.00

~~Rs. 299,000.00~~ Rs. 274,000.00

Sale Sold out

Shipping calculated at checkout.

Product variants

Quantity

Start Date: 20th December, 2025
End Date: 15th June, 2026
Course Duration: 6 Months
Type: Hands-on Classes
Class Day: Saturday & Sunday
Class Time: 09:30am to 03:30pm

Studio Location: Our Delhi institute is on the right side as you get down at the Lajpat Nagar Metro Station Gate - 1 View on Map

Helpline Number: 6395192936 Whatsapp OR Call

Fee Structure

MODULE 1: CUPCAKE, MUFFINS, FILLINGS & FROSTINGS

Cupcake Baking & Icing
Muffin Baking
Learn to dehydrate fruits for decoration and using chocolate for making garnishes
Fillings & Frosting includes Salted Caramel, Lemon Curd, Chocolate Buttercream, Vanilla Buttercream, Lemon Buttercream, Cream Cheese Frosting & Whipped Cream

Items & Techniques Covered

Classic Vanilla Cupcake with Lemon Buttercream
Chocolate Cupcake with Chocolate Buttercream
Red Velvet Cupcake with Cream Cheese Frosting
Banana Cupcake with Whipped Cream
Peanut Butter Chocolate Muffins
Blueberry Muffins with Sour Cream
Savoury Pizza Muffins (BESTSELLER)
Choco Lava Cake
Fillings Included-
Lemon Curd
Salted Caramel
Frosting Included-
Chocolate Buttercream
Vanilla Buttercream
Lemon Buttercream
Cream Cheese Frosting
Whipped Cream

MODULE 2: BROWNIES, BLONDIES & CHEESECAKES

Brownies & Blondies Baking
Baked & Frozen Cheesecakes
How to mix your brownie batter to get the perfect crinkle-top
How to get perfect no-crack baked cheesecake

Items & Techniques Covered

Classic Chocolate Brownie
Walnut Chocolate Brownie
Nutella Hazelnut Swirl Brownie
Cookie Dough Brownie
Red Velvet Cream Cheese Brownie
Traditional Chocolate Chunk Blondie
White Chocolate Raspberry Blondie
Sizzling Brownie
Classic New York Cheesecake
Lemon Blueberry cheesecake
Biscoff Cheesecake
Chocolate Cheesecake
Double Layered No Bake Cheesecake
Basque Burnt Cheesecake
Fillings Included-
Blueberry Cream
Lemon Jelly Veil
Blueberry Compote
Sizzling Sauce

MODULE 3:HEALTHY, GLUTEN FREE AND SUGAR FREE BAKING

Master Gluten Free & Sugar Free Baking
No added preservatives
Learn to convert any recipe to healthy version.
Learn to make fillings & frostings like Mawa Cream, Milk Ganache, Fruit Mousse, Fruit Confit, Nut Praline etc.

Items & Techniques Covered

Whole Wheat Mawa Cake
Sugar Free Apple Crumble Sponge Cake
Vegan-Sugar Free Orange & Kiwi Muffin
Gluten Free Chocolate Brownie
Gluten Free Strawberry-Pistachio Tart
Vegan-Gluten Free Granola Bar
Sugar Free Chocolate Muffin
Frostings Included-
Mawa Cream
Milk Chocolate Ganache
Strawberry-Pistachio Mousse
Pistachio Mousse
Strawberry Confit
Pista Praline
Crumble
Kiwi Filling

MODULE 4: BASIC CAKE BAKING & ICING

Sponge Baking, Cake Layering & Cake Icing
100% Eggless Sponges
Frostings includes Chocolate Ganache & Whipped Cream
Techniques include Glazing, Ombre, Fault Line, Cake Combing and Chocolate Leaf

Items & Techniques Covered

Vanilla Sponge
Chocolate Sponge
Whipped Cream Frosting
Chocolate Ganache/Mousse Frosting
Buttercream Frosting
Techniques Included-
Bento designing
Dripping Technique
Ombre Technique
Fault Line
Usage of Cake Comb
Basic Piping Techniques

MODULE 5: PUFF PASTRIES & DONUTS

Puff Pastries
Learn to make puff pastries with hand sheeting method
Learn to make eggless donut dough from scratch
Pure Butter | No Margarine | No Dalda | No Preservatives

Items & Techniques Covered

How to make puff sheets
Chocolate Doughnuts
Paneer Turnover Puffs
Salsa Diamond Danish
Masala Khari
Fruit Danish
Cheese Straws
Sugar Palmiers
Fillings Included-
Salsa Sauce
Paneer Filling
Chocolate Rocher Glaze

MODULE 6: TRAVEL TIME CAKES & CHRISTMAS BAKING

Tea Cakes Baking
Christmas Special Baking
Frostings include Rocher Glaze, Carrot Glaze, Cream Cheese Frosting, Lemon Buttercream & Chocolate Buttercream
Techniques include Glazing, Piping, Shaping & Decorating

Items & Techniques Covered

Vanilla & Chocolate Marble Cake with Rocher Glaze
Wholewheat Banana Chocolate Chip Cake
Upside Down Orange Cake
Glazed Carrot Cream Cheese Cake
Lemon Cake with Lemon Buttercream
Coffee Cake with Chocolate Buttercream
Chocolate Lamington Cake
Plum Cake
Gingerbread Cookies
Christmas Special Rum balls
Cakesicles
Frostings Included-
Rocher Glaze
Carrot Glaze
Chocolate Sauce
Cream Cheese Frosting
Lemon Buttercream
Chocolate Buttercream

MODULE 7: BISCUITS & COOKIES

Biscuits & Cookies
Learn different methods of making doughs
Understand detailed difference between biscuits and cookies
Pure Butter | No Margarine | No Dalda | No Preservatives

Items & Techniques Covered

Cheese Biscuits
Whole Wheat Ajwain Piped Biscuits
Coconut Jam Drop Biscuits
Pinwheel Biscuits
Nan Khatai Biscuits
Coffee Biscuits
Almond Biscotti
No Bake Cookie Dough
Double Chocolate Cookies (Centre Filled)
Vanilla Chocolate Chip Cookies
Techniques included-
Creaming
Sanding
Double Bake

MODULE 8: BASIC FONDANT DECORATED CAKE

Theme-Based Cakes
Fondant Decoration
Learn to drape a cake/dummy with fondant
Learn huge tips/tricks of handling fondant at different temperatures

Items & Techniques Covered

Home-Made Eggless Fondant Recipe
Covering a Dummy Cake / Ganache Cake
Sugar Paste Accents
Hand-Moulded Decorations
Techniques of Colouring Fondant
Shaping, colouring, and giving texture to the Fondant Elements
Learn how to achieve a Sweat Free and Stable Fondant Cake
Use of Fondant Tools & Moulds efficiently

MODULE 9: FRENCH MACARONS

100% Eggless Macarons
No added preservatives
How to add colours, make perfect shells & achieve perfection in macaronage
Learn a huge amount of critical tips & tricks

Items & Techniques Covered

Coffee Macarons
Strawberry Macarons
Cinnamon Macarons
Early Grey Chocolate Macarons
Orange Macarons
Ispahan Macarons
Vanilla Sable
Fillings Included-
Dark Chocolate Ganache
Orange Curd
Berry Caviar
Cinnamon Crumble
Coffee Ganache
Strawberry Compote
White Chocolate Ganache
Cinnamon Ganache
Earl Grey Ganache
Rose Ganache
Raspberry Jam

MODULE 10: PIES, QUICHES & TARTS

Pies, Quiches & Tarts (Sweet & Savoury both will be covered)
Learn how to make sweet paste- Vanilla & Chocolate
Learn how to make shortcrust pastry
Learn to make fillings like apple filling, custard filling, spinach filling, chocolate ganache, mushroom filling etc.

Items & Techniques Covered

Chocolate Tart Shells
Vanilla Tart Shells
Shortcrust Pastry
Apple Pie
Vegetable Quiches-
Spinach & Cheese Quiches
Potato & Cheese Quiches
Lemon Tart
Fresh Fruit Tart
Tiramisu Tart
Chocolate Snickers Tart
Fillings Included-
Apple Filling
Lemon Curd
Spinach Filling
Potato Cheese Filling
Bechamel Sauce
Custard Filling
Almond Cream
Peanut Praline
Peanut-Caramel Filling
Chocolate Mousse
Coffee Ganache
Coffee Syrup
Mascarpone Filling

MODULE 11: BASIC BREAD BAKING

Beginner Bread Baking
Learn about different stages of the bread-making process
The science and art of fermentation
Shaping techniques for various bread styles

Items & Techniques Covered

Milk Bread Loaves
Breaded Bread
Chocolate Babka
Grissini/Breadsticks
Pav Buns
Burger Buns
Korean Buns
Garlic Bread
Pizza with Traditional Tomato Sauce
Fillings Included-
Chocolate Filling
Korean Filling
Butter Dip
Garlic Butter (Infusion)
Pizza Sauce

MODULE 12: BASIC CHOCOLATE FOUNDATION

Professional Chocolate Making with Couvertures
Learn techniques to make various types of chocolates
Master tempering, holding, and filling techniques
Experiment with flavour combinations in chocolate creations

Items & Techniques Covered

Chocolate Tempering
Chocolate Shelling
Chocolate Fillings
Chocolate Capping
Chocolate Bars
Chocolate Bonbons
Variants Included-
Colored Bonbons
Double Filling Bonbons
Coconut Bonbons
Soft Centre Bonbons
Fruit & Nut Chocolate Bars

MODULE 13A: EGGLESS ROYAL ICING COOKIES

How to bake perfect flat cookies
Eggless Royal icing from scratch
Basic piping techniques
Handling and drying cookies
Template for customised cookies
Unique designing on cookies
Making character cookies
Learn to pipe borders and flooding techniques
Theme based cookies like cupcake, pizza, teddy bear, Christmas tree, mushroom etc.

MODULE 13B: EGGLESS BUTTERCREAM GLOSSY FLOWERS

Perfect recipe of glossy eggless buttercream for flowers
How to use whipped cream for piped flowers
How to perfectly colour the buttercream for desired colour
How to make basic & advance flowers with both flat and dimensional look
How to arrange the flowers on cupcakes
How to use Russian nozzles
Flowers covered in this workshop are lily, rose, sunflower, anemone, russian flowers and ranunculus
Different buds, leaves, fillers and foliage will be covered

MODULE 14: GUMPASTE SUGAR FLOWERS

Learn how to make flower paste from scratch to make sugar flowers
Learn how to store sugar flowers, so that you can make it in advance
Understand the exact size of wires to be used for arrangement
Understand sugar flower making tools and equipments
How to dry sugar flowers correctly
Guidance on what types of cutters and vieners to buy
How to use sugar flowers on a cake
Make different types of buds, sugar flowers etc
Colouring gum paste correctly
Shading petals perfectly
Flowers covered in this workshop are peony, moth orchid, lily, anemone, leaves etc.

MODULE 15: MODELLING FONDANT FIGURINES

Understand different mediums for colouring fondant
Learn how to mix colors for perfect color shade
Understand how to mix colors for perfect color shade
Explanation of the fondant/paste type used in modelling
Learn how to make cartoonish as well as realistic face
Explaining critical points to model unique structured figurines
Learn how to make perfect colors for hair, face and eyes
Both boy and girl topper will be covered in this module.

MODULE 16: CREAM BASED WEDDING CAKE

Learn how to make perfect and most stable buttercream
Learn how to color cream
Learn how to stack cakes to make perfect balanced tiered cake
100% real cakes will be used, strictly no dummies
Sharp edges for your cakes with ease will be covered
Learn how to add cream flowers on the cake
Seamless stacking will be covered
Different techniques of decoration will be covered

MODULE 17: FONDANT WEDDING CAKE

Learn how to design your own wedding cake
Learn how to color fondant for exact color shade
Learn different types of textures and techniques
Covering different shapes for fondant covering
Learn how to add sugar flowers on the cake
Seamless panelling will be covered
Different techniques of decoration will be covered like painting, edible lace, ombre, wafer paper, borders, crackling effect etc.

MODULE 18: FRENCH CAKES & PLATED DESSSERTS

Learn cafe style baked delicacies from France
We will cover entremet, petit, choux pastry and baked desserts
Techniques involved here are mirror glazing, cocoa butter, plating & redefining desserts

Items Covered

Entremet & Petit Gateau
Opera
Tiramisu
Tres leches
Eclairs
Choux Buns
Pana Cotta
Creme Brule
Baked Yogurt

MODULE 19: STRUCTURE CAKE

Introduction to tools and supplies
Learn to make an exclusive character/theme
Creating structure from scratch
Learn how to make modelling chocolate
How to frost the real cake with additional shelling
What rods to use, how to bend, how to scale etc.
How to sculpt with modelling chocolate
How to cover the real cake with modelling chocolate
How to color the structure

MODULE 20: SURPRISE WEEK

Content to be disclosed during the course by the chef

MODULE 21: BEYOND BAKING

Buffet Planning & Set-up
Setting up your venture
Food Photography & Styling Module
Budgeting & Costing Sessions
Marketing & Branding Sessions

MODULE 22: ASSESSMENTS, EXAMINATIONS & VIVA

Practical Exam
Written Exam
Group Discussion
Viva

View full details