The program is chosen for commercial requirement as well as domestic hobby healthy homemakers needs. You shall be taught to prepare above mentioned products yourself in the institute. Classroom theory and demonstrations shall be followed by the IIB sessions.
The course will enable you to understand the importance of:
- Royal Icing
- Rules for preparing perfect icing
- Essential elements of decorating cakes
- Fundamentals of cake design & decoration
- Preparing royal icing
You will learn the technical details of cake production in morning lecture sessions. Then get hands-on experience in IIB’s lab during afternoon workshops. Participants also receive a comprehensive course booklet/DVD for future reference.
The program provides participants with the elements of art and principles of design while decorating a cake.
In the programme, you will know about:
Cake Decorating: What are Frostings, Icings & Glazes, What are the rules for preparing perfect frostings, How to match frostings and cakes, What are the main types of icings, Opportunities in cake decorating, Fundamentals of cake decorating, Fundamentals of cake design, Essential elements of decorating cakes with sugar royal icing, Guidelines for decorating a cake, What are cake decorating embellishments, Briefing of Creativity, Proportion & perspective.
- Ingredients for royal icings
- How to match frostings and cakes
- What are the main types of royal icings
- The opportunities in cake decoration
- Guidelines for cake decorating
- Troubleshooting
You’ll recognize troubles in decoration and devise strategies for elegance in cake decoration. In the lab you would attempt decoration of cakes with different types of sugar pasteroyal icings:
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of cake decoration – new decoration personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students.
Detailed Agenda Agenda is subject to change
Day 1
10:00 a.m. Welcome & Course Introduction
Introduction to Royal Icings
Royal Icing ingredients
Effect of Colouring Icing
How to tint the Royal icing.
Essentials of Cake Decorating
- Icing consistency
- Bag position
- Pressure control
Noon Lunch at your own
Hands-on-workshop:
- Preparing a decorating bag
- Filling a decorating bag
- Attaching decorating tip
- Using the quick twist decorating coupler
4:00 p.m. Adjourn for the day
Day 2
10:00 a.m. Review
- Change in cake decoration characteristics due to variations in pressure, consistency and angle of the bag.
Noon Lunch at your own
Hands-on-workshop:
Preparing royal icing
Using decorating tips.
Creating rose bud, half rose, rose
Using the above techniques decorate cakes
4:00 p.m. Adjourn for the day
Day 3
10:00 a.m. Review Previous day activities and Troubleshooting
Discuss previous day activities and the trouble shooting guide for bakers.
Noon: Lunch at your own
Hands-on-workshop: Creating decorating designs
Create stems, leaves, violets
Create pansy & violet
4:00 p.m. Adjourn for the day
Day 4
10:00 a.m. Review
Discuss the details of the techniques learned on the previous day
Cake Design Guidelines
What are the guidelines for elementary cake design.
Elements of Art & Principles of Design
How to use the elements of art and principles of design while decorating a cake.
Noon: Lunch at your own
Hands-on-workshop: Lily & Poinsettia
Create lily & poinsettia
Create basket weave
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Hands-on-workshop:
Creating Reverse shell & Rope
Creating classic ruffle
Noon: Lunch at your own
Discussions on the five days activities and clearing of doubts.
Distribution of certificates
4:00 p.m. Adjourn for the day
