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COURSE DETAIL

Tuition:
$540

Techniques of Cake Decorating 1

Techniques of Cake Decorating 1

This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Each course consists of five 5-hour classes. Courses in this series must be taken in sequence. Cake Decorating 1: Pastry bag and other decorating tool techniques; development of visual awareness and creativity in design; border design; decorative writing; pressure and control piping; chocolate molding; and making marzipan fruit.

Course Lessons

  • Lesson 1 - SWISS MERINGUE & PIPING EXERCISES

    Swiss meringue buttercream icing; making of paper cornets; and piping exercises. Students learn how to pipe star flowers; small and large shells; and zigzag variations.

  • Lesson 2 - BUTTERCREAM ICING & PIPING

    Decorator’s buttercream icing and Introduction to food coloring. Students learn how to pipe rosettes; reverse shells; fleur-de-lis; rope; garland variations; and rosebuds.

  • Lesson 3 - COLORING OF ICING AND ROSEWORK

    Decorator’s buttercream icing and coloring of icing. Students learn how to pipe full roses; half roses; ruffles; swags; bows; basketweave with leaves; and writing.

  • Lesson 4 - MARZIPAN

    Marzipan; and preparation of dark modeling chocolate. Students learn how to: color marzipan and making the following fruits and veggies: orange; apple; lemon; pear; peach; carrot; banana; strawberry; raspberry; and pumpkin.

  • Lesson 5 - CHOCOLATE MODELING & CAKE FINISHING

    Students learn how to: make hand-shaped roses, leaves and a ribbon with streamers from dark modeling chocolate. Students also learn how to split, fill, ice and decorate cake.

Techniques of Cake Decorating 1

Course ID: CD1 Duration: 4.00 hour(s)

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