Become a Master Cake Decorator
in Your Own Home Kitchen

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Focus on cake baking science and decorating at the highest standards
100% online with personalized instructor support and grading
80 Hours | 20 Units | 280+ Tasks | 80 recipes
Certificate of Completion upon graduating within six months
Over 150 technique-focused instructional videos
LIfetime access
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Course Details

  • sample videos
  • curriculum
  • reviews
  • student work

Curriculum

180 Days | 20 Units | 280+ Tasks | Over 150 Videos

Welcome to your Cake Baking & Decorating Arts Course
Program framework
Course expectations
Cake decorating principles

Basics of Baking and Baking Skills
Basics of sanitation
Basics of the baking process

Prepare your Cake Decorating Studio
Rearrange your cake decorating kitchen and pantry
Cake decorating and gum paste flower tools
The basics of piping



Cornerstone Ingredients
General baking principles
What is sugar?
The basics of eggs
Butter and fats
Basics of milk and cream
Sponges
Cake decorating principles: Sponges
Introduction to hot process sponge
Introduction to cold process sponge
Introduction to American-style sponge
Fillings & Frostings
Types of fillings
Traditional granaches
Types of buttercream and frostings
How to flavor buttercream
Whole carmelized nuts
Buttercream Piping
Basic piping with buttercream
Using a cornet
Introduction to buttercream piped flowers
Making a piping practice board
Building a Buttercream Cake
Building a buttercream cake

Rolled Fondant Making & Covering a Cake
Rolled fondant making
Cover a cake and cake board in fondant
Make rolled fondant
Royal icing floodwork
Butter & vanilla shortbread cookies
Royal icing for decorated cookies
Flood Work on Cakes
Applying royal icing flood work on cakes


Advanced Royal Icing Piping
Advanced royal icing piping
Royal icing string work


Gum Paste: Making & Simple Decorations
Making gum paste & modified gum paste
Edible glue
50/50 paste
Bows
Simple rose
Gum Paste Decorations
Advanced Sugar Paste Decorations
Advanced sugar paste decorations


Beginner Gum Paste Flowers
Beginner gum paste flowers

Advanced Gum Paste Flowers
Advanced gum paste flowers

Packaging, Cutting, and Serving Cake
Packaging, cutting, and serving cake
Modeling Chocolate Figurines

Modeling Chocolate


Intro to Sculpted Cakes - Preparing the Components
Sculpted cottage cake preparation - Preparing the components
Capstone - Making a Sculpted Cottage Cake
Preparations for the sculpted cottage cake

 

 

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 Recognized by the American Culinary Federation Education Foundation
as an Approved Program for 80 Continuing Education Hours

Meet your lead instructors

The Introduction to Pastry Arts Program was developed in collaboration with the founders of The French Pastry School, Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, who are both recipients of the French Legion of Honour Award. This course was developed with a focus on both knowledge and competency-based learning and includes dozens of assessment activities, including production activities that will be evaluated by your chef instructors.

Founded in 1995 by Chef Canonne and Chef Pfeiffer, The French Pastry School is the only major culinary school in North America dedicated to all things sweet and baked.
Sébastien Canonne, M.O.F.
Jacquy Pfeiffer

What Our Students Are Saying

I am so thankful to have had the opportunity to take this course. The instructors are incredible, a great resource, and really want you to succeed. I was able to work it around my schedule, and still take a couple of trips during the timeframe of the course, and be able to complete it on time. I spent a good deal of time on it during the week but I looked forward to that time every day and feel that this was the next best thing to actually attending the school in person.
Michelle D.
It was a great course and I am super happy I did it! It feels like a great accomplishment. Thank you so much for everything. All the feedback, the recipes, the information, and the time. It has been a wonderful experience.
Lisa T. 
Rouxbe has online education dialed in, the course materials and videos are top-notch. The learning model is as good as it can get for a remote class model. I have also done the professional cook certification program and this course was just as well designed. I really enjoyed the entire experience.
 Michael T.

What you need to know about your course

All courses are 100% online and available 24/7
Learn at your own pace, on your schedule with any internet-connected device with a camera for assessments. 
Your chef instructors have 125+ years of culinary experience
Your chef instructors are here to support, answer your questions, and provide feedback on assessments.
Plan to spend
about 12-15 hours per week
You will get the most out of this course if you take the time to bake and practice every week. 
Our active online community is here for you
With over 700,000 students worldwide, our exclusive online community is ready to support your journey during and after class
Set yourself up for success
You will get the most out of this course if you take the time to bake and practice every week.
How to graduate
Complete your course in 6 months with a grade of 75% or higher and you will earn your Certificate of Completion.
Your course is industry-recognized
This course is approved across the industry for continuing education hours with the ACFEF.
We'll keep you engaged along the way
Ongoing chef instructor support, interactive quizzes and live online seminars keep our students going strong.

Welcome to Class

ENROLL NOW
Learn from anywhere,
on your schedule

Available 24/7 and streamed on any device, this course was designed to fit your schedule.
We'll keep you engaged
along the way
Ongoing chef support, interactive quizzes and live online seminars keep our students going strong.
Join our active online community

With over 600,000 students worldwide, enjoy an engaged online community that supports your journey during and after class.