*Please make sure that you enter the coupon code PRIOR to making any payment. No refunds will be processed. Promotion ends 13th July 2018 6pm Australian Eastern Standard Time. View all course HERE.
After months of hard work, the DTC Online School officially launched on October 31st, 2017 with three initial courses: the Concrete Buttercream Cake Course; the DTC Chocolate Cake Course & the Chocolate Sail Decorations Course. New courses were added in May 2018 including the Two-tier Watercolour Buttercream Cake Course and DTC Salted Caramel Course. To view all available courses, please click here.
The school aims to provide students across the globe with a platform from which they can learn, interact and be inspired by anything cake & design related. There are currently over 2.400 enrolled students from every country you can think of: the USA, UK, Philippines, Malaysia, Russia, Brazil, Singapore, New Zealand, Australia etc. Despite the geographical and time zone differences, DTC students all have one thing in common: passion for contemporary cake design.
All DTC Online Courses are designed for effective self-paced learning, complete with straight forward, comprehensive videos & written materials. Once purchased, students have access to the course materials for life so they can take as long as they need. There are comment sections in every module allowing students to directly interact with Thao and each other.
What our online students say
"Oh my goodness, Thao! This recipe and technique are amazing! I was scared the whole time that I was going to mess it up, but it turned out awesome! Thank you!" - Summer Anderson, USA.
"One word WOW!! Made my DTC buttercream today it was so delicious I can eat it all. And the sharp edges is the easiest ever im so into it and perfecting my skills bit by bit. Thank you for this amazing online class" - Abiola Babalola, Nigeria.
"At first I found the buttercream intimidating because it seemed pretty similar to Italian buttercream but when I tried it it was much simpler than I thought! I was also hesitant on how it would hold up with our warm climate but I was so amazed at how it turned out. It was fluffy and silky and just amazing! Thanks so much for sharing your recipes and techniques!" - Michelle Tan, Phillipines.