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Essential baking and masking skills

Essential Cakes 6

Understanding the use of ingredients, basic mixing and baking skills are the foundation of every good cake and a key to get you started. 

Students will learn how to make Italian buttercream ideal for filling and masking cakes, using the base to create different flavour combinations.

What you will learn:

  • preparing and understanding ingredients and the use of equipment
  • how to calculate the batter amount needed to achieve specific cake requirements
  • how to calculate oven temperature and baking times based on batter size
  • mixing and creaming techniques, including melting and all in one method
  • how to make and bake the following base cakes:
    • vanilla cake
    • rich chocolate cake
    • dairy free berry cake
  • how to make Italian meringue based buttercream for filling and masking cakes
  • how to create a variety of fillings using buttercream as a base
    • vanilla buttercream filling 
    • fruit puree based fillings
    • hazelnut praline filling
  • how to fill, stack, level and layer a whole cake
  • how to crumb-coat and mask a whole cake with a scraper
  • how to render soft buttercream and achieve sharp edges
  • how to create a water-colour effect finish
  • how to decorate and finish the cake using fresh fruits, edible gold leaf and gold dust.

Each student makes:

  • 1 x vanilla base cake
  • 1 x rich chocolate base cake
  • 1 x dairy free berry base cake
  • 1 x multilayered cake, incorporating all three base cakes, students can select if they would like to use multiple flavour combinations for their fillings or stay with one flavour throughout.


  • Day 1: 6pm to 9pm
  • Day 2: 6pm to 9pm

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course. 

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Entry Requirements

There are no entry requirements for this course.




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