Taste & Creation

Celebrate. Gift. Share.

Flavour over complexity.

A cake can be perfectly smooth, beautifully decorated… and still disappoint when you taste it.
Dry sponge. Cream that is too heavy or too sweet. Industrial fillings.

No elaborate decoration to distract from a disappointing interior.

With Taste & Creation, we deliberately take the opposite approach.

A soft, melt-in-the-mouth sponge + a light, silky cream + a generous homemade filling.

Less time spent smoothing the outside.
More attention to flavour.

Nothing to hide. Quite the opposite.

When the inside is worth showing, why hide it?

Transparency becomes intentional.
It reveals the layers, the textures, the generosity of the cream and filling — everything that makes you want to take that first bite.
The inside no longer disappears behind the decoration. It becomes part of what makes the dessert desirable.

And depending on the occasion, that indulgence can take different forms.

Celebrate. Gift. Share.

Three occasions. Three formats.

Celebrate — The layer cake

Weddings, birthdays, events… You already make layer cakes, but you want the inside to finally live up to the way they look.

Every recipe taught in Taste & Creation is suitable for layer cakes.
The sponge provides the structure needed for stacking while remaining soft and moist, paired with balanced, indulgent creams and fillings.

Stacking, smoothing and exterior decoration are not part of the programme: those techniques are taught in The Foundations of Cake Design.

The recipes are perfectly suited for your layer cakes.
This course focuses flavour rather than smoothing.

Gift — The Bento by Sweet Design Academy

A birthday. An invitation. A thank-you. A thoughtful gesture. A small celebration.
A bento is the kind of little cake people love to give.

But small and cute isn’t enough.

You want flavour. Quality. Indulgence.
A cake that makes you want to eat it before you even think about photographing it.

That is why the bento has been reimagined at SDA.
A transparent presentation deliberately reveals the best part: the inside.
The sponge, cream, filling, individual layers and all their generosity become an integral part of its presentation.

No smoothing. Nothing to hide. Quite the opposite.
The Bento by SDA was born.

Not just cute. Irresistibly indulgent.

Share — The dessert in a transparent mould

Want to offer your creations in a format other than celebration cakes?

The transparent dessert mould opens up another occasion: sharing.

The individual layers remain visible, immediately showcasing the indulgence inside.
At home, it can be placed in the centre of the table and shared.
In a pastry shop, tea room, café or restaurant, it can be offered as a dessert to share or sold by the slice.

The same compositions can also be adapted into individual dessert cups, particularly for wedding tastings, buffets, receptions and events.

One skill set. More ways to offer it.

Three elements. One priority: flavour.

You don’t need endless preparations to create a dessert people remember.
You learn to build your creations around three essential elements.

Satin Cake Signature

A soft, indulgent, melt-in-the-mouth sponge with enough structure for use in your layer cakes.
Vanilla · Chocolate · Pistachio · Hazelnut · Coconut…

Velvet Cream Signature

A light, smooth and silky cream, designed to bring indulgence without feeling greasy or overly sweet.
Vanilla · Pistachio · Praline…

Homemade fillings

Fruit, ganaches, authentic salted butter caramel…
Fillings that bring flavour, contrast and indulgence, without constantly relying on spreads or industrial products.

Three genuinely delicious elements. No unnecessary complexity.

The foundations stay. The flavours evolve.

Want to offer more flavours without having to learn an entirely new recipe for every creation?

This is where the method makes all the difference.

Once you have mastered your foundations, you learn how to evolve them.

Change the fruit.
Adapt the cream.
Change the flavour of the sponge.
Create a new pairing.

Raspberry can become mango.
Vanilla can become pistachio.
One mastered foundation can open up multiple possibilities.

You no longer have to start from scratch every time you want to introduce a new flavour.

Your flavour repertoire expands.
Your way of working stays simple.

What this course will change for you

By the end of the day, the goal isn’t simply to leave with a few more recipes.

You will have a method to:

• improve the eating quality of your cakes;
• offer a wider range of flavours without unnecessarily multiplying recipes;
• adapt your creations into layer cakes, Bento by SDA and desserts for sharing;
• create more indulgent interiors with homemade fillings;
• adapt your skills to more occasions and more ways of selling your creations.

More possibilities. Without unnecessary complexity.

This course is for you if:

You already make beautiful cakes, but you want the eating experience to finally live up to their appearance.

You want to move beyond the usual Kinder Bueno, Oreo or Nutella combinations, expand your flavour repertoire and create more indulgent desserts without adding unnecessary complexity.

You are a cake designer, work in pastry or food service, and want to use your recipes across different formats and occasions.

Or perhaps you simply bake for pleasure and want to make desserts that are more indulgent, better balanced and genuinely delicious to eat.

What you’ll take home:

A selection of creations made during the day, in a variety of flavours, showcasing the possibilities offered by the foundations taught in Taste & Creation.

The complete recipe booklet for Satin Cake Signature, Velvet Cream Signature and homemade indulgent fillings, including their different variations so you can continue creating after the course.

And above all, a method you can use again and again: the real value of the day isn’t simply leaving with more recipes, but knowing how to evolve them afterwards.

Practical information:

Duration · 1 day — 9:30 am to 5:30 pm · Brussels

1 full day dedicated to flavour and flavour pairings
No prerequisites
All equipment provided
Next session: 6 November 2026
€285 · €125 deposit to reserve your place · Balance payable before the course

Create desserts that tempt you before the first bite — and stay in your memory afterwards.