Thursday, September 30, 2010

Classes in full swing!

Great to be back in action...the school is smelling of vanilla and chocolate as oppossed to paint and wood! We are trying hard to get rid of the long waiting lists-thank you all for your patience. Welcome back to old students and a bigger welcome still to all you new ones....Happy Cakin' & Cooking!

Saturday, June 26, 2010

Coming Soon!

 The Business of Cakes. Are you looking to start or own a baking/cake business? Don't sell your first cake without taking this course! Pricing matrixs, Sourcing, Marketing, Costing and maintaing a professional portfolio are among some of the topics that will be covered. This course is intended to prepare you for the challenges and realities of making and selling cakes and confectionary. Excited? Stay tuned....

Tuesday, April 20, 2010

Renovations and delays!

Drum rolls...we are growing - again! The hot summer months upon us are now going to be even more interesting with added dust and noise....yes our renovations are now in full swing. A short sabbatical for us but CCDS should be up and about soon. All those sending in enquiry/registration forms-you are being put on the waiting list in the order we receive your requests. So soon it should be back to Happy Cakin' & Cookin!

Friday, April 16, 2010

Danish Oatmeal Cookies

We had a Cakes, Cookies & Pies course last of the most unassuming recipies, Danish Oatmeal Cookies, is almost always a top favourite of all students. The texture is very unusal - a cross between an oatmeal cookie and a shortbread cookie. They are light and buttery and freeze well. So make a double batch because they go fast! Happy Cakin' & Cookin'!


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup oatmeal
  • 1 cup chopped pecans/walnuts
  • 1 tablespoon confectioners' sugar, or as needed

1.Preheat an oven to 165 degrees C. Line a baking sheet with parchment paper/non stick baking sheet or just grease well with butter/oil. 

2.In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans/walnuts and lightly mix to a smooth dough.

3.With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Slightly press down with a wet fork (not too much or else they will be too thin.) Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
  • Though it is more common to find oatmeal cookies with raisins, this particular recipe works best with nuts, but if you are a raisin freak-go ahead and indulge.
  • Store in an airtight container. Best served warm (a few seconds in the bad-for-you-microwave does the trick!)

Saturday, April 10, 2010

Chocolates and Truffles Course

If you are or love a serious chocoholic than this course is for you! Learn to make truffles from scratch including how to perfectly temper chocolate using traditional methods. Make rich fillings and ganache and dip your confections in fine chocolate. Students will then learn simple tricks to decorate the chocolates with a professional finish and package them in an attractive presentation.

Students will take home a box of chocolate confections prepared in final class.

Format: Hands-on and Demo
Price: Rs.4500
Dates & Timings: Saturday, April 17th and Sunday, April 18th. 11:00 a.m.-2:00 p.m.
Tools & Equipment: Pen, Notebook and Apron. All other materials will be provided

Saturday, April 3, 2010

What do you have in your Decorating Toolbox?

Do you sometimes just poke around your cake tools or kitchen gadgets? Is'nt that fun? I find it very soothing and uplifting, which got me thinking, what are everyone's can-not-live-without tools? Well for me the list goes as follows:

Kitchen Aid: Need I explain why?

Wilton Professional Turntable: This is gotta be the one item that has been abused and used most in our test/class kitchens. If dropped it can crack your toe (been there, experienced that) but it is rock solid. I have placed huge cakes on this thing and it turns like a charm without groaning, even under a 6 tiered cake too!

CCDS custom made gumpaste tools: These babies win hands down over any of the leading gumpaste tools in the world (at a fraction of the cost!) They are super smooth, strong and give you just the perfect amount of control that you need to create the thinnest, most realistic flowers out of gumpaste.

Wednesday, March 31, 2010

Introduction to Sugar Blossoms

A new batch of Gumpaste Flowers begins next week Tuesday, April 6th and there are 3 seats remaining!

This course introduces the student to one of the most extensively used cake decorating mediums. Basic techniques to establish a methodical grounding in this craft are taught along with the making and colouring of gum paste itself.

Learn popular flowers from start to finish including the rose and in the finale arrange your creations in an artistic bouquet that will look too real to be sugar craft!
Level: Beginner
Prerequisite: None
Format: Demo & Hands-On
Price: Rs.6500
Dates & Times: Tuesdays, April 6th, 13th & 20th           
6 p.m. to 9 p.m.
Tools & Equipment: List available upon registration

Tuesday, March 23, 2010

Calling all foodaholic shoppers!

The retail store located inside CCDS is bursting with new stock of the latest gadgets and kitchen tools! We carry all supplies and designs required for our classes, along with modern and sophisticated designs for the amateur baker and cake designer.

Some of our supplies include basic and advanced cake designs, fondant, gumpaste and luster dusts, truffle moulds and sugarcraft cutters, baking and cake decorating ingredients that are practically impossible to find elsewhere, including Belgian coverture chocolate and pure extracts and flavourings. Other than this ofcourse there is the wide variety of tips, bags, pans and other basic supplies from PME and other local brands.

There is so much, much more – so come and take your time exploring what new gadgets, tools and ingredients you can pick up to enhance your culinary and cake decorating experience. As always, you can order an item not in stock or in our current product range and we will try and have it available just for you. Contact one of our friendly staff members for your specific needs!

Tuesday, March 16, 2010

Free Demo

The Whimsical Cake Course was a great success. Students had lots of fun and  took home  purses, shoes and even a cute little dog-all made from cake!
On Friday, March 19th, we are having a Free Demo of  Full sized Doll Cakes. Sculpting and designing ideas will be discussed and a full doll will be made, from scratch using fondant and butter cream. Email to register as we can accomodate only 15 attendees. Demo begins at 6 p.m. sharp.

Friday, March 12, 2010

Whimsical Cake Course this weekend!

Take the fear out of carving a cake into a toy, a dog, a shoe or anything that you fancy. This course focuses on preparing the student to tackle this advanced art. Students learn how to carve, stabilize and decorate life like sculptures all out of cake! Ideas will be discussed along with practical suggestions to working out even the most complex cake creations.

Level: Intermediate Prerequisite: CD2 or equivalent
Format: Demo & Hands-On
Price: Rs.6000
Dates & Times: Saturday March 13th and Sunday March 14th. Noon-3p.m.
Tools & Equipment: List available upon registration

Sunday, March 7, 2010

Welcome to the CCDS Blog!

At CCDS we are not just good teachers but serious foodies as well. There is always so much to talk about at the School that we just had to start a blog to keep you posted on all the latest news and happenings from CCDs. This blog is intended to serve as an informal platform for us to share ideas, discuss recipes and rant about our pet peeves and joys in the culinary and cake decorating world, not just with students but others out there who are not students, yet. Other than that the blog will be updated with event news, pictures from workshops and classes and discussions on new products.