Engineer Marvellous
cakesA course engineered to perfection
Learn the formula of making impeccable artisanal cakes from internationally-recognised, Cake Artists and Master Bakers. Encompassing Cake Artistry in its Classic and Modern form, the 5-Week Cake Engineering Program is designed to provide you a solid foundation in this high-demand segment of baking. Whether you are an existing baker, or a complete novice, the program is outlined to match everyone’s needs.

200+ hours
fully hands-on program
Faculty with
10+ years experience
in 5 star restaurants
World-class Sugar Art Labs
Ingredient, Equipment & Tools
Advanced Decorations & Sugar Art
along with basic cake baking
Renowned Cake Artists
as faculty for Sugar Art
5-Weeks
Certification Course
Ready to wear your Whitecap?
Fill in your details below and enroll in the course of your dreams right away!
Cake Engineering Program
Cake Engineering Program
A comprehensive 200 hour program and spread across 5 weeks, this exclusive, unique program will help you understand the science in the art of baking cakes and appreciate the beauty in the process. This program will teach you to make classic and modern French Cakes, Exquisite Wedding Cakes, Stunning Multi-tiered cakes as well as rare, one-of-a-kind Themed Cakes.
- Finance & EMI options available.
- Merit Based Scholarships available
5 weeks | Monday to Friday | 9am to 5pm
Our students whipping up a storm





Our Faculty
The connoisseurs
of baking
The Whitecaps faculty is sprinkled with a mix of celebrated bakers who are proficient in their fields and expertise. Each of our faculty member are specialists who teach you right from the basic techniques of baking, to the management side of baking industry.
Arvind Prasad
Pawan k Rao
Richa Saraogi
Ravi Dhuriya
Yash Zinjurde
Arpitha Diggavi
Mary Ann George
Course Modules
Introduction to Cake Engineering and Foundation Cake
- Introduction to Baking
- Food Hygiene & Safety
- Basic of Cake Baking, Layering,
Sponge Types - Eggless Cake Baking
- Foundation Cakes
ENTREMET CAKES, FRENCH CAKES, MODERN CAKES & CLASSIC CAKES
- Classic French Cakes
- Fruits & Berries Cake
- Chocolate Entremets Cakes
- Mirror-Glazing
- Velvet Spray Techniques
- Chocolate Garnishes
FOUNDATION BARREL CAKES USING WHIPPING CREAM & BUTTER CREAM
- Cake Torting, Layering, Filling, Crumb Coating
- Sharp Edging Techniques
- Introduction to basic Tools, Nozzles & Piping
- Cream Whipping Techniques
- Color mixing techniques & Edible Print
- Making Buttercream & Textures
- Bordering using Nozzles
- Varied Cake Textures using basic tools
Fondant Art with a Themed Cake
- Ganache-Theory
- Torte, Level & Ganache a Cake
- Fondant Draping, Decoration and
Finishing Techniques - Covering & Decorating a Cake-board
- Introduction to Gum Paste
- Different types of Cake Toppers
- Fondant Figurines
- Bows, Ruffles, Flowers, 2D Decos
WEDDING CAKE: MULTI-TIER CELEBRATION CAKE
- Cake Designing
- Cake Structuring
- Stacking & assembling Tiered-Cake, including a double barrel
- Sugar flowers
- Different Fondant Draping methods
- Advanced fondant techniques: Textures, Airbrushing, Sugar Lace, Stenciling, Wax Paper Transfer, Gilding, and much more
- Introduction to Pastillage
- Sharp-edge finishing
- Setting up your cake business
- Pricing, Transport & logistics
STRUCTURE CAKES
- Designing & creating the armature
- Food safety in structure cakes
- Materials: RKT & modelling chocolate
- Cake Carving & Scaling
- Covering the cake & structure
- Detailing, Coloring, finishing
- Packing & transport concepts
What our students have to say
Testimonials
Start your journey of becoming a
world-class
baker now!

ICING ON THE CAKE
- International standard pastry labs and equipments
- Regular Masterclasses conducted by International MasterChef’s such as Amaury Guichon and Johan Martin
- Highly industry experienced Executive Pastry Chefs as faculty
- Covid precaution and safety compliant

FAQs
Whitecaps believes that monetary restrictions should not hinder true passion. Keeping that in mind, subjective merit-based scholarships are awarded to students based on their profile, previous baking experience and other associated achievements.
Connect with our student co-ordinators to get check for eligibility and process.
Whitecaps has a tie-up with many education-loan providing institutions. Our student co-ordinators will help you with the loan processing steps.
Fee (incl. GST) – 1,40,000
The fees includes Course Fee, Ingredients Cost, Personal Toolkit, Uniform and Chef coats, Apron, recipes & 18% GST.
Whitecaps hosts the best industry experienced faculty, comprising renowned chefs who have worked with some of the biggest names in the baking and pastry industry. This includes Chef Arvind Prasad, Chef Lubna Gafoor, Chef Badrinath Choudhary and Chef Richa, each with over several years of experience as Pastry Chefs and Cake Artists
Chef Lubna is a highly renowned Cake Artists who has several accolades and winner of many Cake Art Competitions. Our faculty has worked as Executive Pastry Chefs with ITC Gardenia, Fabelle, JW Marriot, Park Hyatt-Dubai, Grand Chola, The Lalit Ashok, Carnival Cruise and so on. They have also won several prestigious awards including but not limited to, Chef of the Year, Best Chocolate Showpiece-Indian Chocolate Masters, SICA Competition, Cold War, Chocolate Star Competition and so on.