95% tools provided by the school
All courses2 months course
Cake Baking, Decoration, and Patisserie
A practical two-month cake school for beginners and growing bakers who want strong baking, icing, pastry, and cake finishing skills.
School support
Tools and ingredient support reduce what students need to bring.
70% ingredients provided by the school
Fee
GHS 2,800
Forms
GHS 200
ScheduleWeekdays: Mondays and Tuesdays. Weekend option: Saturday only for workers
Time 9:00am to 3:00pm each day
Tools 95% tools provided by the school
Ingredients 70% ingredients provided by the school
Benefits
What this course helps you build.
The class is designed around practical progress: students learn the methods, practice the work, and leave with skills they can use at home, at work, or in a food business.
Move from basic interest to practical cake production
Learn techniques that can support paid cake orders
Practice with school-supported tools and ingredients
Build a portfolio of cakes, pastries, and snacks you can show customers
Course outline
What the class covers.
Each outline area is taught through practical class activity, supported by tutor guidance and hands-on repetition.
Week 1
Baking foundations, tool handling, measurements, and starter pastries.
Day 1
- Introduction to baking tools and equipment
- Cleaning and care of baking tools
- Measurement class
Day 2
- Meat pie
- Fish pie
- Baked chips
- Samosa
- Spring rolls
- Bread rolls
- Pizza
- Cookies
Week 2
Sponge, strawberry cake, royal icing, butter icing, and first frosting practice.
Day 1
- Sponge cake baking
- Strawberry cake baking
- Royal icing
Day 2
- Butter icing making
- Frosting on cake
Week 3
Core cake flavors, sauces, Swiss meringue buttercream, piping, and costing.
Day 1
- Red velvet cake baking
- Vanilla cake baking
- Chocolate sauce making
- Cake slice
Day 2
- Butter icing making
- Swiss meringue buttercream
- Frosting on cake
- Piping techniques
- Costing class
Week 4
Whipped cream work, chocolate cake, Black Forest cake, parfait, and ice cream.
Day 1
- Sponge cake baking
- Whipped cream frosting on cake
- Ice cream making
- Chocolate cake baking
Day 2
- Whipped cream making
- Black Forest cake
- Parfait class
Week 5
Cupcakes, novelty cake, doughnuts, fondant, and dummy work.
Day 1
- Orange cake baking and cupcakes
- Novelty cake
- Doughnut
Day 2
- Fondant making
- Dummy work
Week 6
Fruit cake, yoghurt, two-tier cake work, fondant, and edible flowers.
Day 1
- Fruit cake
- Dummy work
- Yoghurt class
Day 2
- Fondant making
- Two-tier cake
- Edible flowers
Week 7
Character and gravity cakes, butter icing, and exams.
Day 1
- Sponge cake baking
- Doll cake or football cake
- Gravity cake
Day 2
- Butter icing making
- Exams
Week 8
Fruit cake, Christmas fruit cake, fondant, and wedding cake finishing.
Day 1
- Fruit cake making
- Christmas fruit cake making
Day 2
- Fondant making
- Wedding cake frosting
- Graduation and certificate awarding
Who this is for
People who benefit most from this course.
Complete beginners
Start from the foundations and learn the steps needed to bake, decorate, and finish cakes with confidence.
Home bakers
Improve finishing, consistency, and presentation so your cakes look more professional and sell better.
Aspiring cake business owners
Learn products and techniques that can become a small cake, pastry, or snack business.
Workers needing weekend classes
Use the Saturday option to build a practical income skill without leaving weekday work.
After training
What you will be able to do.
Bake marketable cakes
Decorate with fondant, butter icing, ganache, and piping
Prepare pastries and snacks
Build confidence for cake orders or food business
Location
Attend this course at Kofas
Cake Baking, Decoration, and Patisserie is delivered at the Kofas training venue in Weija. Use the map to confirm the location before registering.
Kofas Cake and Culinary School
GS 0215, MA490. Nii Ayaa St, 5940 Tetegu Rd, Weija, Ghana