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Mini gateaux

Mini Gateaux 5

Petit fours are bite sized treats that are perfect for high tea, tastings, buffets, dessert platters, catering and cake shops. The recipes provided in this class are designed so that students can use them after class as either petit four sized cakes or larger sized cakes. 
Students are introduced to a vast variety of skills and techniques, covering 16 different recipe components. This class is an excellent opportunity for students to build and refine their existing skills.  

What you will learn: 

  • how to make different types of jacondes, sponges, biscuits and sables
  • how to make a variety of buttercreams, ganaches, cremeux, curds and meringues
  • how to make a variety of chocolate and fruit based creams and mousses 
  • how to make crunchy and soft elements to add different textures 
  • how to make a variety of glazes: fruit, chocolate, with and without condense milk or chocolate 
  • how to make chocolate garnishes
  • how to assemble, glaze, finish and garnish your mini gateaux selection 

Each student makes and takes home 4 different types of mini gateaux, around 8-10 pieces per variety. 

  • Strawberry and litchi opera
  • Lemon and lime tart
  • “Noisette” as a tartlette, 100% hazelnut
  • Sicilian dream (Doucur De Sicile)

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.

Please ensure to familiarise yourself with our terms & conditions.


If you have the relevant foundation skills needed then you are welcome to join us for any of our intermediate level courses. 

Recommended prior courses for enthusiasts are: Chocolate Foundation skills, innovative tarts & tartelettes foundation skills, any of our entremets foundation skills classes.




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