Inverted Chocolate Sail Drip Cake

GST incl.
Course ID CRS-N-0046205


Create your very own “instagram-worthy” and trending chocolate drip cake, topped with an impressive gold covered chocolate sail topper. Do not be intimidated by the various components that make up this whimsical cake as our instructors will guide you through each component of the class in detail.

Experience a full hands-on workshop, from the baking process, to frosting and decorating your very own creation. Various industry tips and tricks that professionals use will be taught in this workshop. Calling all hobbyists and aspiring cake decorators out there! Join us now to avoid disappointment.

Course Summary

By attending this course, you will learn:

One Day Course (8 hours)

Introduction and orientation 

Introduction to Baking Equipment

  1. How to operate equipment
  2. How to measure out ingredients accurately
  3. Explanation on oven temperatures and settings

Hands-on Baking by Participants

  1. Demonstration by instructor on how to bake a basic cake
  2. Full hands-on baking by participants
  3. Work in pairs to bake
    • Measuring of ingredients
    • Mixing of batter and dividing into tins for baking
    • Washing up of equipment and tools used

Frosting Component

  1. Swiss Meringue Buttercream Recipe
  2. Demonstration by instructor
  3. Hands-on frosting experience
    • Cake slicing
    • Cake layering
    • Crumb coating
    • Side piping technique
    • Using bench scraper to achieve straight sides
    • Smoothing and levelling of buttercream
    • Finish off with crisp and sharp edges
    • Watercolour swirls effect

Decorating Component

  1. Demonstration on chocolate tempering technique
    • How to prepare chocolate sails
  2. How to prepare ganache for Dark Chocolate Ganache Drip
    • How to achieve right consistency for a cake drip
  3. Demonstration on how to make meringue cookies
  4. How to achieve the gold splatter effect
  5. Whimsical design: Use of meringues, cookies, chocolate

Summary and conclusion 

  1. Certificate presentation
  2. Photo taking

All materials will be provided.

Class Duration: 1 Day (8 hours)

Class Type: Baking and Decoration

Bring home a 6-inch (3-4 Layers) Inverted Chocolate Sail Drip Cake

Do note that preparation and mixing of ingredients will be done in pairs while assembly of cake will be individual work.

Please read our Terms and Conditions (SKILLSFUTURE) before you proceed to register for the class.

About Justin Hee (Head Instructor)

Justin's love for baking started out in his very own kitchen, as a hobby. Having been a home baker for 5 years, Justin's love for baking grew and he took a huge leap of faith making baking into a career. 

As an instructor in our studio, he strives to not only create a fulfilling and educational experience for our students; he also seeks to bring across the idea that baking breaks conversational barriers and brings people together.

About Theodore Aw

An avid home cook, Theodore loves to re-create traditional dishes to share with his family and friends. His passion for culinary arts has motivated him to pursue his diploma studies at Le Cordon Bleu Taiwan.

As an instructor, Theodore will share his knowledge of baking as he believes that armed with the right knowledge, anyone can be a proficient baker.


About Vivienne Lim

Vivienne’s passion for pastries has given her the drive to pursue diploma studies in Pastry and Baking at At-Sunrice GlobalChef Academy. Through her studies, Vivienne has been inspired to appreciate the science behind pastries and devotes much time to research.

Her previous working stint with BreadTalk and renowned Shangri-la Hotel Singapore has given her many opportunities to improve her skills in terms of baking and decorating various types of cakes and pastries. Believing that desserts are food to the eyes, Vivienne pays special attention to the value of cakes and bread brought forth aesthetically and flavor wise.

As an instructor, she hopes to bring her passion forth through the product she creates and share the joy of learning with students through her skills and knowledge. She also believes that learning goes both ways and looks forward to interacting with like-minded people during class.


About Stanley Ho

Having received training at Le Cordon Bleu in Sydney, Stanley launched his career as a pâtissier and worked at several pastry cafes throughout Australia. Specializing in entremets, chocolate bonbons and petit fours, Stanley loves to explore new and interesting flavours and different presentation techniques.

Stanley’s passion for sharing knowledge sparked as he mentored a few colleagues who had no prior experience in the industry – He realized that sharing skills and knowledge is a great joy in itself.

Stanley strongly believes in baking with love and patience; as it reflects in the end product. As an instructor, he hopes to spread the joy of baking as well as the knowledge and science behind the more technical aspect of baking. Baking can be tiring or even stressful, but the end result is always sweet!