1

2

PAN SIZE CONVERSION CHART

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CHOCOLATE TO WHIPPED CREAM GANACHE RATIOS

Semi Sweet Chocolate/ Heavy Whipping Cream:

RATIO 1:1

• Warm for glaze • Warm for dipping and fondues • Room temperature for a light spreadable frosting

2:1 ratio:

• Room temperature for a thick spreadable icing. This will set to a shell for structure • Cool to make truffle centers • Room temperature will whip to make a nice frosting • 2 ½ :1 ratio:

• Room temperature will create a very firm shell for structured/sculpted cakes

1:2 ratio:

• Room temperature and added to SMBC. Whip together for a light silky icing

Milk Chocolate Ganache:

2:1 ratio:

• Warm for a glaze • Warm for dipping and fondues (most prefer this rich sweet flavor over the slightly bitter semi-sweet • Cool for a sweet and creamy spreadable icing

3:1 ratio:

• Room temperature for a thick spreadable. This will set up to a firm shell. • Cool for milk chocolate truffle centers • Whip for a creamy sweet icing

White Chocolate:

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Choose a good quality chocolate. Candy melts will react differently than actual high quality

chocolate

2:1 - 3:1

• Warm for a pourable glaze • Warm for dipping and fondues • Room temperature for spreadable icing • Cool for truffle centers

4:1 ratio:

Room temperature for a thick spreadable icing. When using high quality chocolate, this will set to a

hard shell for structured/sculpted cakes.

***Do not use white candy melts if you want structure as they contain too much fat to solidify

sufficiently.

CONVERSION TABLE

1 tsp 5ml 5 grams

1 tbsp 15ml 14 grams 1/2 ounce

1/4 cup 59 ml 4 tbsp 2 ounces 55 grams

1/2 cup 118 ml 8 tbsp 4 ounces 115 grams

1 cup 236 ml 16 tbsp 8 ounces 225 grams

Ounce 28 grams 30 ml

Pound 16 ounces

Gram 2.5 ml 1000 mg

Kilogram 1000 g 2.25 pounds 8 cups

Litre 1000 ml 4 cups 32 ounces

Millilitre 0.41 grams

5

CAKE SERVING GUIDE

1” X 2” SLICES

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FONDANT QUALITY GUIDE

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CAKE BOARD FONDANT GUIDE

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CAKE PAN/BATTER CHART

Quick method: fill 2" deep pans 1/2 full; all others 2/3 full. Servings listed are based on a 1" by 2" serving size.

Batter capacities will vary depending on recipe type, baking temperatures, and oven type.

SIZE BATTER SERVINGS

3"x2" ½ cup 3

4"x2" 7/8 cup 6

5"x2" 1 3/8 cups 9

6"x2" 2 cups 14

7"x2" 2 5/8 cups 19

8"x2" 3 ½ cups 25

9"x2" 4 3/8 cups 31

10"x2" 5 ½ cups 39

11"x2" 6 5/8 cups 47

12"x2" 7 7/8 cups 56

13"x2" 9 ¼ cups 66

14"x2" 10 5/8 cups 76

15"x2" 12 ¼ cups 88

16"x2" 13 7/8 cups 100

18"x2" 17 5/8 cups 127

3"x3" 1 cup 3

4"x3" 1 ¾ cups 6

5"x3" 2 ¾ cups 9

6"x3" 4 cups 14

7"x3" 5 ¼ cups 19

8"x3" 7 cups 25

9"x3" 8 ¾ cups 31

10"x3" 11 cups 39

11"x3" 13 ¼ cups 47

12"x3" 15 ¾ cups 56

13"x3" 18 ½ cups 66

14"x3" 21 ¼ cups 76

15"x3" 24 ½ cups 88

16"x3" 27 ¾ cups 100

18"x3" 35 ¼ cups 127

4"x4" 2 ¼ cups 6

5"x4" 3 ¾ cups 9

6"x4" 5 ¼ cups 14

7"x4" 7 cups 19

8"x4" 9 ¼ cups 25

9"x4" 11 ¾ cups 31

10"x4" 14 ½ cups 39

11"x4" 17 ½ cups 47

12"x4" 21 cups 56

14"x4" 28 ½ cups 76

16"x4" 37 ¼ cups 100

9

Would You Like To Turn Your Passion For Cake Decorating Into a Full or Part-time Business?

The Professional Cake Designer Certification Program Is Designed To Provide You With Everything You Need For YOUR New Business!

The Five Week Premier Certification Program will run every other month, Monday thru Friday from 9:00am – 4:00pm each day. It offers over 180 hours of hands on experience and training

Curriculum includes but is not limited to:

Food Safety Certification

Baking Primer (Technique and Theory)

Baking for Allergies and Food Sensitivity

Primary Design Application (Techniques and Theory)

Basic Piping and Advanced Icing Skills for Design

Fondant and Modeling Chocolate (Technique and Theory)

Facial Modeling in Chocolate

Gumpaste- Intro and Advanced

Isomalt Basics

Florals – Design and Display

Elegant Display Tables for Wedding and Special Occasions

Wedding Cakes – Design and Display

Special Occasion Cakes and Incidentals

Advanced Stencil and Mold Production and Implementation

Sculpted Cakes (Armature and Structures)

The Business of Cake (How to effectively cost, sell, advertise)

Starting Your Cake Business

Showcasing Your Wares – Food Photography

Face to face time with skilled professionals in fields of expertise

And so much more……. Please keep in mind that this program may not be for everyone. Our classes are extremely small to ensure very personal guidance throughout the process, so we will only accept serious applicants. If you are committed to the idea of starting a business and changing your profession, this is definitely the program for you.