10 GREAT WEEKENDS OF Professional Courses On Cakes & More...

UNWANA EVENTS

PRESENTS

10 GREAT WEEKENDS OF PROFESSIONAL COURSES FOR ENTREPRENEURS ON;

(1) CERTIFIED EVENT PLANNING & EVENT DECORATIONS CLASS

>Wedding planning
>Event management
>Site selection
>Event budgeting
>Event marketing
>Event decoration
>Flower design with papers
>Floral design with fabrics

Learn the secret techniques, and the ins and outs of these skills and become your own boss in the field as knowledgeable instructors take you from being unemployed to self-employed and empowered"

(2) ADVANCED CAKE BAKING CLASS

Participants will master all the items in their level before advancing to the next level.
>introduction class
>identification of baking items & equipment
>Prepare single-layer cake
>Red velvet cake with cream cheese frosting
>funfetti cup cakes
>Hot milk sponge
>Rich chocolate cake with chocolate frosting
>Rich fruit cake
>Marble cake
>Angel food cake
>Ice cream cake
>Cut cakes for serving using different methods

FROSTING THE CAKE
>Achieve proper consistency of icing for frosting the cake.
>Frost a smooth cake for decorating

(3) PROFESSIONAL CAKE DECORATIONS CLASS

>introduction class
>identification of cake decorating items & equipment
>cake trimming technique
>cake decoration with sugar paste (fondant)
Recipe & preparation
Covering a dummy with sugar paste (fondant)
Coloring fondant icing
Techniques of covering a cake with fondant icing
Techniques
Marbling
Embossing
Bow making
Ribbon making
Patchwork cutting
Fondant icing flowers (quick and easy roses)

ICINGS;
Achieve the proper consistency for making the following:

BUTTERCREAM ICING
Recipe & method of preparation
Preparing the bag for decorating
Bag positioning
Pressure control

TECHNIQUES;
Stars
Leaves
Borders
Flowers
Combination borders
Making of star design
Dot making
Writing
Decorating a character cake
Leaf making

ROYAL ICING;
Recipe & method of preparation
Preparing the bag for decorating
Frosting and combing
Bag positioning
Pressure control

TECHNIQUES;
Making of star design
Dot making
Writing
Decorating a character cake
Leaf making
Flowers

COLORING TECHNIQUE;
Basic color blending
Brush striping
Spatula striping
Deep color effects
Painting

BORDERS AND SIDE DECORATION
Rosette
Dots
"C" Motion
Zigzag
Leaf
Ribbon
Basket Weave
Patchwork cutting

(4) ARTISTIC SUGAR CRAFTING CLASS

>Introduction class
>Identification of sugar craft items & equipment
>Tylose gum paste making
>Pastillage paste making
>Flower making (rose, peony, daisy)
>Animal making (Teddy, Birds, Beatles, Mickey Mouse)
>Hand Bag making
>Ladies stiletto shoe making
>Fruits/ vegetables making (apple, cashew, orange, carrot, kola-nuts, watermelon, grapes, banana )

(5) PROFESSIONAL MAKEUP ARTISTRY CLASS

>Introduction class
>Identification of sugar craft items & equipment
>base theory and application
>bridal makeup application
>white wedding makeup looks - modern, classic, elegant and trendy
>traditional /engagement wedding makeup looks - classic, trendy
>bridal hair styling - classic, modern, and sophisticated
>gele- single, large and pleated gele
>building your bridal makeup business
>skin care (different skin identification and what to use for each), and lots more.

(6) PROFESSIONAL PASTRY CLASS

The program instructs professionals in the nuances of commercial pastry manufacture.

>introduction class
>identification of pastry items & equipment
Production of;
>Italian pizza
>Arabian shawarma
>chicken spring rolls
>beef samosa
>American doughnuts

(7) ADVANCED ICE CREAM & COCKTAIL DRINKS CLASS

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "cow to cone" ...Our cocktail making class is the perfect combination of a team activity while learning something fun. We provide all the requirements for you to arrive and start learning how to make cocktails. This is a great program for team building activities, hens parties, birthdays, social events and more.
>introduction class
>identification of Ice cream and cocktail items & equipment
>vanilla ice cream
>strawberry ice cream
>chocolate ice cream
>cosmopolitan
>Pina colada
>whiskey sour
>frozen strawberry
>chapman
>sunset
>blue cocktail
>minty fruity
>Tropicana sunset
>lychee martini
>tequila sunrise
>long island iced tea
>chapman


*WHAT YOU GET*

> 10 GREAT WEEKENDS HANDS-ON TRAINING

>COURSE MATERIALS (HANDOUTS and FREE RECIPE BOOKLET)

>INSTRUCTIONS FROM SEASONED EXPERTS

>FREE LUNCH SERVICE

>INTENSIVE DURING THE WEEK PROJECTS

>CERTIFICATES FOR PARTICIPANTS

FIRST EDITION:  Feb 18th,  Feb 25th,  Mar 4th,  Mar 11th,  Mar18th,  

SECOND EDITION:  Mar 25th,  Apr 1st,  Apr 8th,  Apr15th,  Apr 22nd,  2017.

Time: 10:00am - 4:00pm

Registration Fee: 10,000

Course Fee : 45000

PAY COURSE FEES AT LEAST ONE WEEK BEFORE COMMENCEMENT OF CLASS
.
FREEBIES: COMBINATION OF FIVE OR MORE COURSES ATTRACTS A DISCOUNT OF 20%.

HURRY NOW!... LIMITED SPACES AVAILABLE.

Venue: North Gate Hotel, by Fidelity Bank, Nyanya Mararaba Police Checkpoint F.C.T, Abuja.

For more info: 08051691464, 07069478009, 08185316277

SUGAR CRAFTS

Best Vanilla Bean Ice Cream

 

Best Vanilla  Ice Cream

Yield: 1 quart

Prep Time: 9 hours

Total Time: 9 hours 30 minutes

Ingredients:

1 cup whole milk

¾ cup granulated sugar

2 cups heavy cream, divided

Pinch of salt

1 vanilla bean, split in half lengthwise

6 egg yolks

¾ teaspoon vanilla extract

Directions:

1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.

2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.

3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

4. Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and store in the freezer.

(Recipe adapted from  The perfect scoop)

CAKE CLINIC

LIVING THE DREAM EVERYDAY

10 GREAT WEEKENDS OF Professional Courses On Cakes & More...

UNWANA EVENTS

PRESENTS

10 GREAT WEEKENDS OF PROFESSIONAL COURSES FOR ENTREPRENEURS ON;

(1) CERTIFIED EVENT PLANNING & EVENT DECORATIONS CLASS

>Wedding planning
>Event management
>Site selection
>Event budgeting
>Event marketing
>Event decoration
>Flower design with papers
>Floral design with fabrics

Learn the secret techniques, and the ins and outs of these skills and become your own boss in the field as knowledgeable instructors take you from being unemployed to self-employed and empowered"

(2) ADVANCED CAKE BAKING CLASS

Participants will master all the items in their level before advancing to the next level.
>introduction class
>identification of baking items & equipment
>Prepare single-layer cake
>Red velvet cake with cream cheese frosting
>funfetti cup cakes
>Hot milk sponge
>Rich chocolate cake with chocolate frosting
>Rich fruit cake
>Marble cake
>Angel food cake
>Ice cream cake
>Cut cakes for serving using different methods

FROSTING THE CAKE
>Achieve proper consistency of icing for frosting the cake.
>Frost a smooth cake for decorating

(3) PROFESSIONAL CAKE DECORATIONS CLASS

>introduction class
>identification of cake decorating items & equipment
>cake trimming technique
>cake decoration with sugar paste (fondant)
Recipe & preparation
Covering a dummy with sugar paste (fondant)
Coloring fondant icing
Techniques of covering a cake with fondant icing
Techniques
Marbling
Embossing
Bow making
Ribbon making
Patchwork cutting
Fondant icing flowers (quick and easy roses)

ICINGS;
Achieve the proper consistency for making the following:

BUTTERCREAM ICING
Recipe & method of preparation
Preparing the bag for decorating
Bag positioning
Pressure control

TECHNIQUES;
Stars
Leaves
Borders
Flowers
Combination borders
Making of star design
Dot making
Writing
Decorating a character cake
Leaf making

ROYAL ICING;
Recipe & method of preparation
Preparing the bag for decorating
Frosting and combing
Bag positioning
Pressure control

TECHNIQUES;
Making of star design
Dot making
Writing
Decorating a character cake
Leaf making
Flowers

COLORING TECHNIQUE;
Basic color blending
Brush striping
Spatula striping
Deep color effects
Painting

BORDERS AND SIDE DECORATION
Rosette
Dots
"C" Motion
Zigzag
Leaf
Ribbon
Basket Weave
Patchwork cutting

(4) ARTISTIC SUGAR CRAFTING CLASS

>Introduction class
>Identification of sugar craft items & equipment
>Tylose gum paste making
>Pastillage paste making
>Flower making (rose, peony, daisy)
>Animal making (Teddy, Birds, Beatles, Mickey Mouse)
>Hand Bag making
>Ladies stiletto shoe making
>Fruits/ vegetables making (apple, cashew, orange, carrot, kola-nuts, watermelon, grapes, banana )

(5) PROFESSIONAL MAKEUP ARTISTRY CLASS

>Introduction class
>Identification of sugar craft items & equipment
>base theory and application
>bridal makeup application
>white wedding makeup looks - modern, classic, elegant and trendy
>traditional /engagement wedding makeup looks - classic, trendy
>bridal hair styling - classic, modern, and sophisticated
>gele- single, large and pleated gele
>building your bridal makeup business
>skin care (different skin identification and what to use for each), and lots more.

(6) PROFESSIONAL PASTRY CLASS

The program instructs professionals in the nuances of commercial pastry manufacture.

>introduction class
>identification of pastry items & equipment
Production of;
>Italian pizza
>Arabian shawarma
>chicken spring rolls
>beef samosa
>American doughnuts

(7) ADVANCED ICE CREAM & COCKTAIL DRINKS CLASS

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "cow to cone" ...Our cocktail making class is the perfect combination of a team activity while learning something fun. We provide all the requirements for you to arrive and start learning how to make cocktails. This is a great program for team building activities, hens parties, birthdays, social events and more.
>introduction class
>identification of Ice cream and cocktail items & equipment
>vanilla ice cream
>strawberry ice cream
>chocolate ice cream
>cosmopolitan
>Pina colada
>whiskey sour
>frozen strawberry
>chapman
>sunset
>blue cocktail
>minty fruity
>Tropicana sunset
>lychee martini
>tequila sunrise
>long island iced tea
>chapman


*WHAT YOU GET*

> 10 GREAT WEEKENDS HANDS-ON TRAINING

>COURSE MATERIALS (HANDOUTS and FREE RECIPE BOOKLET)

>INSTRUCTIONS FROM SEASONED EXPERTS

>FREE LUNCH SERVICE

>INTENSIVE DURING THE WEEK PROJECTS

>CERTIFICATES FOR PARTICIPANTS

FIRST EDITION:  Feb 18th,  Feb 25th,  Mar 4th,  Mar 11th,  Mar18th, 

SECOND EDITION:  Mar 25th,  Apr 1st,  Apr 8th,  Apr15th,  Apr 22nd,  2017.

Time: 10:00am - 4:00pm

Registration Fee: 10,000

Course Fee : 45000

PAY COURSE FEES AT LEAST ONE WEEK BEFORE COMMENCEMENT OF CLASS
.
FREEBIES: COMBINATION OF FIVE OR MORE COURSES ATTRACTS A DISCOUNT OF 20%.

HURRY NOW!... LIMITED SPACES AVAILABLE.

Venue: North Gate Hotel, by Fidelity Bank, Nyanya Mararaba Police Checkpoint F.C.T, Abuja.

For more info: 08051691464, 07069478009, 08185316277

RICH CHOCOLATE CAKE WITH FROSTING

RICH CHOCOLATE CAKE WITH FROSTING

Prep time    Cook time      Total time

     30 mins     35 mins          1 hr 5 mins

Author: Unwana Events

Serves: 2 – 8”

Ingredients

175g All purpose flour

1 cup sugar

3 table spoons cocoa powder

2 tea spoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter milk

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

6 table spoons hot water or coffee

CHOCOLATE FROSTING:

90g icing sugar

120g semi-sweet chocolate

30g cocoa powder

60g butter

2 table spoons hot water

1 tea spoon vanilla extract

Preheat the oven to 350ºf. Butter two 8” round cake pans. Line with parchment

paper, then butter and flour the pans.

Sift the flour, sugar cocoa powder, baking powder, baking soda and salt into the

bowl of an electric mixer and mix on low speed until combined.

In another bowl combine the vanilla extract, butter milk, vegetable oil, and eggs.

With the mixer on low speed, slowly add the wet ingredients to the dry. With

mixer still on low, add the hot water and stir just to combine. Scraping the

bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 – 40 minutes, until a cake

tester comes out clean.

Cool in the pans for 15 mins, then turn them out onto a cooling rack and cool

completely

.

To make the chocolate frosting:

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering

water.

Stir until just melted and set aside until cooled to room temperature

In the bowl of an electric mixer, beat the butter on high speed until light and

fluffy, add the vanilla and continue to beat.

Turn the mixer to low, gradually add the confectioners’ sugar, then beat at

medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water.

On low speed, add the chocolate and coffee to the butter mixture and mix until

blended.

Spread immediately on the cooled cake.

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