Christmas logs/Buche de Noel

Next Available: Tue, 10 Dec 9:00AM
6.5 hours
Book Now (http://weteachme.com/l/ruEfnJxr)


Element performance criteria

  1. Making and baking the sponge 
  2. Making praline cream patissiere
  3. Making diplomate cream  
  4. Making a streusel base 
  5. Making a mango mousse 
  6. Making a coconut cream
  7. Glazing the cake using mirror glaze
  8. Decorating both logs using chocolate.

You will learn all the pastry chef’s techniques for a traditional Christmas log and a modern log, from the start to finish. A skill that you can then transfer to other cakes. A very busy day. But best of all, eating your own product and sharing them with special people will be the cherry on the cake.

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What you will learn
  • Learn all the pastry chef’s techniques, from making the dough to finishing your products
  • Get more confident with working with chocolate and mirror glaze.
What you will get
  • Recipe book and apron will be provided at the beginning of the course, for students to keep.
  • Students will take home their products.
Parking Info

Free parking at the front of the school.

What to bring
  • Just your love for baking (and baked goods!)
What to wear

Wear casual and light clothes, sneakers or shoes with thick sole are recommended. No jewellery please.

Appropriate for

No prerequisite for this course – open to public and trade.


Sweet Artist Academy

Vendor since 2015

Firstly I would like to tell you, “Don’t be put off by all the fancy cakes you will see on this website. On the contrary, be excited!” You won’t make all of them in one go. (Just one bite at a time!)

All our courses are designed on the basis that students don’t know anything about cakes (hence wanting to learn) but are excited about learning – and we will be as patient as you. It is a relatively new style for Australia so don’t worry, in the training you won’t be the only one not knowing where to start.

For all our training courses we only use the best ingredients available.

The courses are designed to be delivered in an intensive one-day block. You do not need to book for a series, all start at “Level 1 – Beginner”. Then it is up to you to continue on later to an advanced level if you choose.

The training you will receive is of a very high standard – equal to European standards (without the cost of flying there!) and you will have the opportunity to learn all about Pastry using the latest equipment and techniques direct from Europe. All the courses are designed for trade and public. Most courses do not require any prerequisite – the only requirement is that you are a food fanatic. Also, all the tools are provided, so you won’t need to buy any tools that you may not use again.

To achieve these high standards whilst catering for individual learning, class sizes will range from 4 students (minimum number to run the course) up to a maximum of 12 students, depending of the course.

Courses can be developed and tailored to suit your needs for both individuals and small groups. Instruction, training and/or demonstrations can be done at our premises or we can come to you if you have a sufficient number of students and adequate facilities.

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Cancellation & Refund Policy

 48 hours notice cancelation required to get a full refund . . (Only on a presentation of a medical certificate, will you have the opportunity to reschedule the course .)

We reserve the right to cancel a class if the minimum attendance number is not reached. (Your fee will be refunded or rescheduled, you will get the choice.

Vouchers can be passed on to another person, but cannot be refunded

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Terms & Conditions

Important Health and Safety Information

  • For safety reasons, you will need to be 16 years or older to attend our courses. !4 
  • Our courses are NOT SUITABLE if you are allergic to NUTS or other food ingredients.
  • For health and safety reasons, enclosed shoes must be worn during training. Long hair must be tied back, and avoid wearing loose bracelets or bangles, keep your rings at home.
  • Casual and light clothes are suitable. As you will stand up for a long period of time, snickers or shoes with thick sole are recommended.

You will get a recipe folder and an apron for you to take home. Video recording is not permitted from either phones or other video devices but you are welcome to take as many photos as you like.


  • For a full day course, you will have a 30 minutes lunch break.
  • A dining room is provided for your breaks. Hot and cold drinks will be available free of charge. You will need to bring your own lunch or organise it from a nearby lunch bar.
  • We have ample free parking space in front of our premises. We are located just a 10 min walk from Joondalup train station, in the business park opposite the shopping center. We encourage you to use public transport, we have a free pick up and drop off at the Joondalup train station, organise it in advance.
  • We will not take your photo without asking for your permission first.
  • Vouchers can be passed on to another person, but cannot be refunded.

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3 Reviews
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1 star

21 March 2016 • Christmas logs/Buche de Noel

I learned a lot from this class, highly recommend, easy to learn and a lot of fun, and yummy food to take home, thanks Patrick for an enjoyable class, def will be back :)


13 February 2016 • Christmas logs/Buche de Noel

Facilities are awesome, Patrick is an amazing teacher. Always happy to help and make sure we get it right. Definately a place to go!!!


31 January 2016 • Christmas logs/Buche de Noel

I attended 4 courses recently, ( Artisan Bread, French Patries, Danish Patries and European Cakes). I thoroughly enjoyed every minute. Patrick was great and very patient. I'm happy to finally master them. Would highly recommend these courses to others. Can't wait to attend the new bread course!!