Art Of Cake Decorating – Decorating Basics (1 Week Course)
Art Of Cake Decorating (Course 2): Royal Icing-Flowers & Cake Design (1 Week Course).
Art Of Cake Decorating (Course 3): Sugar Paste Skills-Fondant & Gum Paste (1 Week Course)
Art Of Cake Decorating (Course 4): Sugar Paste Skills-Advanced Gum Paste Flowers (1 Week Course)
Course Fee: 10,000 ($200)
Course Code: AGPF
Duration: One Week
Timing: 10.30am to 4,00pm
Courses Details
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. You’ll discover one of the most exciting and satisfying ways to decorate a cake. Your Instructor will lead you step by step to create amazing hand shaped flowers and borders. As you learn each technique – an artful bow, mum, rose, carnation, calla lily, rosebud, daisy, and embellished borders – you’ll be closer to your crowning achievement. The confidence you’ll gain as you decorate with gum paste and fondant will enable you to create cakes that will add excitement to your family celebrations for years to come.
Theory, Tips & Techniques
| Course No. | Name of Course | Credit hrs |
| Monday-through-Friday | ||
| AGPF- 101 | Advanced Gum Paste Flowers | 5(1-1-3)* |
| Cake Decorating: What is Sugar Sculpture/Sugar Art, What are Geometric, elementary & 3-D cake designs, Creating Geometric Designs using Cut-Outs, Overlays, and Inlays, Sugar-paste (Fondant and Gum Paste) Modelling, What are fondant, gum-paste, Pastillage and Marzipan Modelling, What are the fundamentals of sugar/caramel cooking.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 butter cream frosting, Guidelines for decorating a cake, What are cake decorating embellishments, Techniques to transfer images & Gel patterns on to a cake, Briefing of Creativity, Proportion & perspective. | ||
| *Credits Include 1 Part Theory, 1Part Demonstrations & 3 Parts Hands-On-Practice | ||
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Full day training |
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Lunch at your own |
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Classroom theory |
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Demonstrations |
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Hands-on-practice by you |
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Certificate |
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Dress code |
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Weekends off |
Practical Classes
Demonstrations & Hands-On-Practice
Level 1:
Basic Butter cream Skills: Preparing Icings, Colour & colour blending the Icing, Using Decorating Bags and Couplers, Making a Parchment Bag, Cream Consistency, Piping Angle & Piping pressure control, Using the Tips, Stock syrup, flavoured syrup and sugar cooking, Dummy cake covering and decoration styles, Piping jelly.
Icings: Butter Cream Icing, Water icing, Royal Icing, Glace Icing, Truffle cream, Non-dairy cream.
Level 2:
Royal Cream Skills: Textures with cream over cakes, Flowers with butter cream, Royal-icing cream, Royal icing (border piping & string work), Piping of flowers & leafs out of royal icing, Royal-icing flowers and candy characters (Piping Baby Booties, Rabbit, Teddy Bear, Bird, Caterpillar, Dog, Lace), Royal-icing filigree and piping fonts, Caramel cream and butterscotch making, fruit filling and glazes for desserts, decoration and creams, Non-dairy cream, floral and theme decoration.
Level 3:
Advanced Sugar Paste Skills:
Modelled Figures: Beach Ball, Duck, Dog, Teddy Bear, Elephant, Monkey, Choirboy, Clown
Comic Figures: Gentleman, Ballerina.
Flowers: Blossom, Gerbera Daisy, Sweet Pea, Briar Rose, Star Gazer Lily, Stephanotis, Creating Leaves, Petals & Calyxes.
Icings Advanced Level: Gum Paste, Fondant, Marzipan, Pastillage, Modelling Chocolate etc
