ABOUT ME

FAQ

  • Activities are mainly programmed as daily workshops whereas Flower Modelling is a 2-day and Wedding Cake is a 3-day workshop.

 

  • Courses start at 10:00 a.m. We kindly request you to arrive 15 minutes before.

 

  • We will provide complimentary snacks, coffee, tea and water at the Atelier throughout the day. While the Academy must remain closed to students during the lunch break, there are plenty of restaurants and cafes in the area for lunch.

 

  • Each student will work with her own set of equipments  which will be provided by Bana Bir Pasta Yap. You would only need to bring a notebook for your own use

 

  • We kindly request that you wear light colored & lintless comfortable clothes and shoes.  Hair has to be tied up.

 

  • We would like to note that according to the working conditions, our workplace might be a little cold.

 

  • At the end of the workshop, your cake will be packaged as to be ready for you to carry away. 

  • All students will receive a certificate upon successful completion of the course.

  • Apart from urgent circumstances, we kindly request you to leave your phones silent during the workshop.

 

  • Registrations should be completed 1 week before the announced workshop date. You would need to confirm your participation and deposit workshop fee into the account provided by us. This predeposit will only be valid for the registered workshop dates, is irrevocable and cannot be transferred to a different workshop program. 

 

  • In cases where the number of participants is not enough, the workshop will either be cancelled or re-scheduled. If the new schedule is inconvenient for the participants, then, the predeposit will be returned.

  • You may take photos while video recordings are not allowed during all sessions.

  • All students will receive a certificate upon successful completion of the course

cookıes & cupcakes course     Skill Level: Beginner

600 TL+VAT (Class hours: 10:00-17:30)  

# of participants: 4-8 persons

6 cookies & 6 cupcake designs will be studied with reference to a pre-announced theme.

 

Part 1:  Theoretical framework and demonstration

  • Introduction and presentation of materials, equipment and scales to be used

  • Preparing and cooking the suitable dough, muffin, cream and (ganache/glaze/icing/filling) for 

  • (sugar paste/fondant) coated cookies & muffins 

Part 2: Application and practice 

  • Filling, plastering and preparing cupcakes for coating 

  •  Presenting information on basic design and color, application of techniques on (sugar paste/fondant) coloring   

  • Coating cookies & muffins with (sugar paste/fondant)

  • Preparing sugar paste decorations with reference to the techniques used in the exemple presented before; i.e. crimp work, print, injection, mold and free-hand

  • Decorating and packaging cookies & muffins with basic decoration techniques

3 tıered weddıng cake course  (3 days)    Skill Level: intermediate to advanced

1500 TL+VAT ( Time 10:00-17:00)

 

Class size: 2-4 students

 

Kitchen Works:

  • Baking of cakes, preparation of creams and ganache.

  • Layering, covering and leveling the cakes

  • Sugarpaste Works:

  • Covering the cakes, cake boards and dummy cakes with sugarpaste

  • Sharp edge technique

  • Assembling the tiers

Sugar flowers:

  • Introduction to flower paste, making of the flower paste

  • Make simple centres, buds and Leaves

  • Make roses (unwired, buds, half-open)

  • Make wired blossoms: Peonies hydrangeas or cherry blossoms

  • Complete wired flowers: dusting, piping dots, taping

  • Finish sugar flowers: dust, steam and tape

  • Arrange flowers on cake

Royal Icıng:

  • Making the icing,

  • Piping method with paper piping bag

  • Brush embroidery technique 

  • The lace work with lace powder

  • Assembing  the cake

 

A 3 tier Boutique Cake will be studied with reference to a preannounced theme.

Tiered Boutique Cake class encompasses most of the advanced techniques used in boutique baking. In this advanced class you will be maximizing your experience by learning special tips & tricks.

Tiered cakes are considered to be very important in boutique cake making and this 3 –day class is designed to include all basic and technical details of this topic.. The cake to be completed during the class will be a 3 layered engagement cake with 1 original and 2 dummy cakes 

All recipes of the original layer will be delivered and prepared in the kitchen as a demonstration. 

Participants will be layering, covering, stacking and decorating their own cakes with instructions and techniques (royal icing, sugar flowers, brush mbroidery, etc.) provided throughout the class.  

 

 

700TL+VAT (Time: 10:00-17:00)

 

Class size: 2-6 students

Day 1

  • Introduction to flower paste, making  flower paste

  • Make simple centres, buds and Valley of the Lillies

  • Make roses (unwired, buds, half-open)

  • Make rose leaves

Day 2

  • Make wired blossoms: hydrangeas or cherry blossoms  

  • Complete wired flowers: dusting, piping dots, taping

  • Make anemones and orchids

  • Make peonies (open & closed)

  • Introduction to dusting/painting sugar flowers

  • Finish sugar flowers: dust, steam and tape

  • Arrange flowers on dummy

*Please note there is no baking in this module*

 

This Flower Making course will teach you everything you need to know to achieve a wide range sugar flowers techniques..

During the 2 Days course  students will be provided with extensive guidance on the art of sugar flowers, covering all steps from rolling out flower paste to arranging flowers  accoring the sample. You will make simple blossoms, wired blossoms and large blooms – all of which will be taped, dusted and steamed for a professional finish.

At the end of the module, you will go home with a selection of sugar flowers, as well as the confidence to decorate a cake with a floral arrangement made of sugar.

All students will receive a certificate upon successful completion of the course

Flower Modelling Class  (2 days)    Skill Level: intermediate to advanced

 

600 TL+ VAT (Class hours: 10:00-17:00)

# of participants: 2-4 persons

 

20 servings of cake design without sugar paste will be studied with reference to announced 

theme.

 

Naked cakes (cakes without outer icing or sugar paste) are among the most popular bakery techniques 

nowadays.  Rather than icing or sugar paste, these cakes are decorated with real fresh flowers. 

 

Part 1: Theoretical framework and demonstration 

  • Introduction and presentation of the ingredients, equipment and scales used in preparing the 

  • sponge cake, cream and buttercream

  • The recipe, preparation and baking of the sponge cake which is suitable for naked cake

  •  The recipe and preparation for the cream to be used in covering the layers and the buttercream

Part 2: Application and practice 

  • Layering, leveling, filling and covering the cake 

  • Decorating the cake with fresh flowers as within the pre-announced theme

Naked Cake course         Skill Level: begınner

modellıng course         skıll level:  ıntermedıate

 

500TL+ VAT (Class hours: 10:00-17:00)

 

# of participants: 2-6 persons

 

Figures/characters will be studied with reference to a preannounced theme and number. 

Presentation of coloring material as well as other constituents used in figure modelling and 

decoration

Information and preparation for the dough used in figure modelling 

Coloring the sugar paste

Constructing the figure and working with the details

 Painting the figure

 

600 TL+kdv (Time:  10:00-17:00)

 

Class size: 2-4 students

 

Kitchen Works:

  • Baking of cakes, preperation of creams and ganache.

  • Layering, covering and leveling  the 7 " cake

Sugarpaste Works:

  • Covering the cakes, cake with sugarpaste 

  • Sharp edge technique

  • Introduction to basic figure modelling

  • Decoration of the fondant covered cake

  • Assembly of the cake

 

This sharp edge cake course will teach you everything you need to know to achieve a straigth and sharp edged cake.

During the day students will be provided with extensive guidance on cake making and working with sucarpaste.  

You will bake the cake, prepare the creams and ganache, learn to cover and decorate the cake  with sugarpaste and decorate due to the anounced design

At the end of the module, you will go home with a delicious cake as well as the confidence to decorate a cake with this special technigue.

sharp edged cake course     skıll level: begınner to ıntermedıate

Adress: 

Abidin Daver sokak No 26/A 

Çankaya 06550 Ankara

 

Contact:

0312 440 2928

0531 426 7530

info@banabirpastayap.com