Your Complete Guide to Cake Mastery. An intensive 3 week program in collaboration with Reema Siraj.
Embark on a transformative journey into the world of cake artistry with Cake Maestro, a comprehensive 3-week program at Richemont Masterbaker. Designed for aspiring cake artists, professionals, and passionate bakers, this course offers an in-depth exploration of cake design, from foundational techniques to advanced decorative skills.
We’re proud to collaborate with Reema Siraj, an internationally recognized cake designer and sugar flower artist based in Dubai. Originally from Sri Lanka, Reema has mentored over 1,000 students globally and is celebrated for her intricate sugar flowers and signature life-sized wedding dress cake. She has been a finalist for Best Sugar Flower Artist at both the Cake Masters Awards UK (2024) and the International Cake Awards India (2025), where she also won the Best Wedding Cake award. Her dedication to craft and teaching makes her an exceptional guide for aspiring cake artists.
Course Structure
Week 1: Foundation – Building the Basics
• Core Baking Skills: Classic vanilla and rich chocolate sponges
• Fillings & Frostings: Swiss meringue buttercream, chocolate ganache, fruit compotes
• Layering Techniques: Single and double-tier stacking, crumb coating, achieving sharp edges with buttercream and fondant
• Decorative Elements: Vintage-style piping, fondant texturing, silicone mold work, basic fondant figure modeling, wafer paper styling, edible pearl application, chocolate sails and shards, isomalt structures, metallic painting
Week 2: Intermediate – Enhancing Creativity
• Artistic Techniques: Buttercream palette knife painting, fondant ruffle construction, draping and layering for modern designs, edible lace application
• Floral Skills: Introduction to sugar flowers (daisy, lavender, lilac), basic foliage and leaves, floral arrangement and balance
• Structural Techniques: Working with cake dummies, carving and height balance, internal stacking for tall designs
Week 3: Advanced – Mastering the Craft
• Advanced Decorating: Buttercream floral piping (roses, cherry blossoms), sculpted fondant draping, external decorative structures, floating-tier design, textural techniques (lace, shimmer, bas-relief)
• Sugar Flower Mastery: Full bloom rose, anemone, hydrangea, cherry blossoms, ivy leaves, rose leaves, edible berries; advanced wiring, dusting, and realistic finishing
• Complex Structures: Building tall and heavy cakes with proper supports, advanced stacking and doweling, floating tier construction, extended multi-day project planning
Included Recipes
• Cakes: Vanilla, chocolate, coffee, lemon
• Fillings & Creams: Swiss and Italian meringue buttercream, chocolate ganache, cherry compote, almond praline, orange marmalade, mango passion jelly, cream cheese frosting
Join us at Richemont Masterbaker for this unparalleled opportunity to elevate your cake artistry under the guidance of Reema Siraj.
