Cutting cake layers

• How to cut even cake layers with a serrated knife and 2 books or dvds

Glazes

• Neutral mirror glaze (nappage neutre) for cakes and tarts

Icing and coating with chocolate

• Using a simple chocolate (cocoa) icing and dessicated coconut to cover a cake
• Filling and covering a genoise cake with coffee buttercream icing.
• Tempering chocolate

Marzipan

• How to cover fruitcakes with a layer of marzipan
• How to make homemade marzipan
• How to make marzipan roses and leaves

Mousse cake techniques

• Lining a cake ring or tin with an acetate strip for a smooth edge

Toppings or extra decorations

• Making chocolate bark/shavings, tempered
• Tempering chocolate
• Tips on making dried/dehydrated pineapple flowers