Master Sweet Treats & Dessert Baking
Learn to bake beyond the basic sponge. From creamy cheesecakes to intricate hand-painted marzipan, my workshops get you hands-on with the sweet treats you actually want to master.
A satisfying look at the finishing touches on my mini Biscoff cheesecakes. In this class, you'll learn to make a creamy baked cheesecake and top it with delicious spreads and garnishes.
A fun and furry mini Labubu monster cake. This design is made using creative piping techniques to create the "fur" texture, a skill you can learn in my buttercream workshops.
See how I make my popular Labubu cupcakes. This video shows the process of adding the character face and then piping the colorful, furry hoods around them.
A close-up of a hand-painted Easter egg made from homemade cashew marzipan, featuring a beautiful yellow lily.
This marzipan Easter egg is decorated with delicate, freehand-painted bougainvillea flowers.
A vibrant marigold design hand-painted onto an edible marzipan Easter egg.
This edible egg features a lovely blue pea flower vine, painted by hand with edible colors.
About this collection
I don't believe in teaching with plastic props. In these sessions, you will handle real, freshly baked cheesecakes and homemade marzipan, because the only way to master the texture of a ganache drip or the tension of fondant is by actually working with it.
My kitchen is set up for those who want to move past recipe videos and get into the real science of baking. Whether you are curious about my Biscoff cheesecake techniques or want to master the art of hand-painted marzipan, my workshops are designed to get your hands dirty.
What You Will Learn
- Cheesecakes: We go beyond the basics. You will learn the water bath method for that perfect, crack-free finish, and experiment with spreads and garnishes to build distinct flavor profiles.
- Hand-Painted Marzipan: This is a signature part of my studio. I teach you how to prepare my homemade cashew nut marzipan from scratch. You will learn the freehand painting techniques I use to create everything from marigolds to bougainvillea on edible surfaces.
- Trendy Piping: For designs like my Labubu-style cupcakes, we focus on structural piping. I show you how to control icing consistency to create texture—like the 'fur' effect—that holds its shape.
The Studio Experience
I keep my batch sizes small, typically 1 to 3 students. This isn't a lecture. You will be measuring, mixing, and piping alongside me. If a ganache splits or a marzipan figure cracks, we fix it together. That is where the real learning happens. You are here to build intuition, not just follow a list of instructions. By the time you leave, you will have the technical confidence to recreate these treats at home with whatever tools you already have in your kitchen.
Bomberry Bakes
I'm Prerana, and my kitchen is where the magic happens. I don't believe in just watching; I believe in getting your hands dirty so you walk away with real skills, not just a certificate.
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