02/05/2026
đĸđĸđĸ ..... âĨī¸
đfinally we are going to start offline cake baking class Alhamdulillah âĨī¸
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āĻĢāĻžāĻ° đĨ
âĨī¸ Course Name :
Professional Basic Baking to Advance Decoration Business Class....
đī¸ Class Date : 15.06.2026 āĻ¤āĻžāĻ°āĻŋāĻ āĻĨā§āĻā§ āĻļā§āĻ°ā§āĨ¤ ( ā§§ā§Ģ āĻā§āĻ¨ ā§¨ā§Ļā§¨ā§Ŧ )
( 12 days long course, ā§§-ā§¨ āĻĻāĻŋāĻ¨ āĻŦā§āĻļāĻŋ āĻ āĻ˛āĻžāĻāĻ¤ā§ āĻĒāĻžāĻ°ā§ )
â° Class Time : āĻĻā§āĻĒā§āĻ° ā§§ā§¨:ā§Ļā§Ļ āĻāĻž āĻĨā§āĻā§ āĻŦāĻŋāĻāĻžāĻ˛ ā§Ŧ:ā§Ļā§Ļ āĻāĻž āĻĒāĻ°ā§āĻ¯āĻ¨ā§āĻ¤āĨ¤ ( āĻ¸āĻŽā§ āĻāĻŽā§ āĻŦā§āĻļāĻŋ āĻ˛āĻžāĻāĻ¤ā§ āĻĒāĻžāĻ°ā§ )
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ââ Course fee : āĻĒā§āĻ°āĻŽā§āĻļāĻ¨āĻžāĻ˛ ā§Ģā§Ļ% āĻĄāĻŋāĻ¸āĻāĻžāĻāĻ¨ā§āĻ āĻĢāĻŋ ââ
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đĨ Cakes & More BD āĻāĻ° āĻĒāĻā§āĻˇ āĻĨā§āĻā§ āĻāĻž āĻ¨āĻžāĻ¸ā§āĻ¤āĻžāĻ° āĻŦā§āĻ¯āĻžāĻŦāĻ¸ā§āĻšāĻž āĻĨāĻžāĻāĻŦā§āĨ¤
âāĻāĻŽāĻžāĻĻā§āĻ° āĻāĻ āĻā§āĻ°ā§āĻ¸ āĻāĻŋ not only Cooper's style â
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đ āĻ
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đ CAKE BASE đ°
1. Vanilla pound cake
2. Vanilla cupcake
3. Vanilla fruits pound cake.
4. Vanilla fruits cupcake.
5. Chocolate pound cake.
6. Chocolate cupcake.
7. Marble pound cake.
8. Red Velvet cupcake.
9. Vanilla sponge cake.
10. Chocolate sponge cake.
11. White Forest cake.
12. Black Forest cake.
13. Vanilla Fudge flavour cake.
14. Mocha cake ( Coffee cake )
15. Tutti - Futti Gateau Cake.
16. Moist Chocolate Cake.
17. Tiamaria Chocolate Cake.
18. Authentic Red Velvet Cake with cream cheese frosting.
19. Butterscotch Cake.
20. Lemon Flavour Cake.
21. Orange Flavour Cake.
22. Strawberry Flavour Cake.
23. Mango Flavour Cake.
24. Blueberry Cake
25. Premium Chocolate sponge cake with chocolate cream cheese frosting.
26. Chocolate Mud Cake.
đ CREAM / FILLING / FROSTING Making.....
1. Butter cream American / Regular butter cream.
2. Whipped cream ( 100% Stiff )
3. Dark chocolate ganache ( 100% Glossy )
4. White chocolate ganache ( 100% Glossy )
5. Milk Chocolate ganache ( 2 way āĻĻā§āĻ āĻāĻžāĻŦā§ āĻāĻ°ā§ āĻĻā§āĻāĻžāĻ¨ā§ āĻšāĻŦā§ )
6. Vanilla Butter cream filling.
7. Vanilla whipped cream filling.
8. Chocolate Butter cream filling.
9. Chocolate Whipped cream filling.
10. White chocolate Mouse filling.
11. Dark chocolate Mouse filling.
12. Mocha Mouse filling.
13. Perfect coffee past making.
14. Perfect coffee syrup making.
15. Perfect sugar syrup making.
16. Pastry cream making ( 2 way āĻĻā§āĻ āĻāĻžāĻŦā§ āĻāĻ°ā§ āĻĻā§āĻāĻžāĻ¨ā§ āĻšāĻŦā§ )
17. Vanilla pastry cream filling for Tutti - Futti.
18. Vanilla Fudge filling for vanilla fudge cake.
19. Fudge topping cream making for vanilla Fudge cake topping.
20. Butterscotch sauce ( Caramel sauce )
21. Noghatin / Praline.
22. Butterscotch filling making.
23. Strawberry pastry cream.
24. Strawberry filling.
25. Mango curd.
26. Mango cake filling.
27. Lemon curd.
28. Lemon cake filling.
29. Orange pastry cream / Orange curd ( āĻĻā§āĻā§āĻ āĻĻā§āĻāĻžāĻ¨ā§ āĻšāĻŦā§ )
30. Orange cake filling.
31. Cream cheese frosting with butter cream / whipped cream ( āĻĻā§āĻā§āĻ āĻĻā§āĻāĻžāĻ¨ā§ āĻšāĻŦā§ )
32. Perfect Buttermilk making.
33. Chocolate sauce.
34. Chocolate syrup.
35. Chocolate ganache filling.
đ Cake DECORATION / ADVANCE WORK .....đš
1. Cake cream topping techniques.
2. Smooth finishing techniques.
3. Cake crumb coat.
4. Without crumb coat topping techniques.
5. Cream coloring techniques.
6. Ganache colour
7. Frosting techniques.
8. Two Tier / Three Tier cake setting techniques.
9. Fondant flower, Leaves making.
10. Fondant Toppers, Animals making.
11. Wedding cake decoration.
12. Staincil work.
13. Sugar lace making.
14. Edible photo setting techniques.
15. Theme cake decoration with Edible & None Edible topper.
16. None Edible topper setting techniques.
17. Long height cake setting techniques.
18. Book Theme cake shaping & Decoration with Edible sugar paper.
19. Professional chocolate Boll, Topper, Frame making.
20. Wafer paper work.
21. Isomalt Sugar Sail / Topper making.
22. Rice paper work.
23. Fresh flower using process.
24. Piping gel using process.
25. Squire / Rectangular cake shaping.
26. Introduce with piping nozzle.
27. Cream piping techniques.
28. Cake covering with ganache.
29. Chocolate drip techniques.
30. Waves design / Swirl design.
31. Cake Over weight control technique.
32. Perfect self temperature for the cake base before use.
33. Customize cake box, cake board making.
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đ āĻāĻ°āĻ āĻ¯āĻž āĻ¯āĻž āĻĨāĻžāĻāĻā§....... đ°
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đ˛ āĻŦāĻŋāĻāĻžāĻļ āĻ¨āĻžāĻŽā§āĻŦāĻžāĻ° : 0175-3332233
âī¸ āĻāĻĒāĻ¨āĻžāĻ° āĻāĻŋāĻā§ āĻāĻžāĻ¨āĻžāĻ° āĻĨāĻžāĻāĻ˛ā§ āĻ¨āĻŋāĻā§ āĻĻā§ā§āĻž āĻ¨āĻžāĻŽā§āĻŦāĻžāĻ°ā§ āĻ¸āĻ°āĻžāĻ¸āĻ°āĻŋ āĻšā§ā§āĻžāĻāĻ¸āĻ
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đ˛ 01753-332233
âĻī¸ Trainer : Milon Hasan ( āĻāĻŽāĻŋ āĻ¨āĻŋāĻā§)
Cooper's, Five star hotel Radisson, Ascott Palace / Ascott The Residence Dhaka āĻ¸āĻš āĻāĻ°āĻ āĻŦā§āĻļāĻāĻŋāĻā§ āĻ°ā§āĻĒā§āĻā§āĻĄ āĻ āĻĢāĻāĻ āĻ¸ā§āĻāĻžāĻ° āĻŽāĻžāĻ¨ā§āĻ° āĻŦā§āĻāĻŋāĻ āĻāĻ¨ā§āĻĄāĻžāĻ¸ā§āĻā§āĻ°āĻŋāĻ¤ā§ ā§§ā§Ž āĻŦāĻāĻ° āĻāĻžāĻā§āĻ° āĻŦāĻžāĻ¸ā§āĻ¤āĻŦ āĻ
āĻāĻŋāĻā§āĻāĻ¤āĻž āĻ¸āĻŽā§āĻĒāĻ¨ā§āĻ¨ āĻĒā§āĻ°āĻĢā§āĻļāĻ¨āĻžāĻ˛ āĻļā§āĻĢāĨ¤
đ Location :
380/18, Kunjobon, East Rampura, Dhaka - 1219.
Phn : 01753332233
( āĻāĻŋāĻāĻŋ āĻ¸ā§āĻ¨ā§āĻāĻžāĻ° āĻāĻ° āĻĒāĻŋāĻāĻ¨ā§ āĻ¨āĻ°ā§āĻĨ āĻĒā§ā§āĻ¨ā§āĻ āĻ¸ā§āĻā§āĻ˛ā§āĻ° āĻāĻ¨ā§āĻĄ āĻāĻ˛ā§āĻā§ āĻ¸āĻžāĻĨā§ )
āĻ§āĻ¨ā§āĻ¯āĻŦāĻžāĻĻ āĻ¸āĻŦāĻžāĻāĻā§ đ
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