FUNDAMENTALS COURSE SECTION 1: PREPPING YOUR CAKE PANS This session covers: Choosing which pans to use An easy non-stick concoction used to prepare them A trick for even cooking Convection vs. non convection ovens Knowing when your cake is done SECTION 2: MAKING BUTTERCREAM This session covers: Crusting vs. non-crusting buttercream & how to make both Appropriate uses for different buttercreams Getting the right buttercream consistency SECTION 3: MAKING GANACHE This session covers: How to make ganache the easy way! How to store left over ganache How to reheat frozen or refrigerated ganache When to use ganache SECTION 4: LEVELING, TORTING AND FILLING This session covers: How to easily level your layers How to easily torte your layers How to appropriately fill your layers to avoid structural problems Tips and tricks on how to avoid buttercream blowouts and the dreaded “bulge”! SECTION 5: ICING YOUR CAKE This session covers: When to use ganache vs. buttercream to ice a cake How to ice a cake with smooth sides How to get a SUPAH sharp top edge on your iced cake using ganache or buttercream! SECTION 6: COVERING WITH FONDANT This session covers: Which buttercream recipe to use as a layer underneath your fondant How to cover your cake with fondant and get SUPAH sharp edges! How to properly support cake tiers and stack them without stress SECTION 7: ALL ABOUT THE CAKE BOARD This session covers: Where to find a cheaper alternative to cake drums Different ways you can cover your cake board How to transfer your cake, center it and secure it onto your cake board SECTION 8: STACKING TIERS WITH SUPPORTS This session covers: How to properly support cake tiers and stack them without stress!