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: PBS
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. Your Instructor will lead you every step to create amazing hand shaped flowers. Discover one of the most breathtaking ways to decorate a cake—with pulled & blown sugar structures. Your Instructor will lead you every step to create life-like objects. You’ll be amazed at the artistic quality you can achieve as you craft swans & wedding cakes.
As a professional you would like to excel so that your cakes are always the party discussion so that people ask you to decorate cakes for their celebrations? You shall learn tips and techniques of professional bakers & advance your skills.
Theory, Tips & Techniques
| Course No. | Name of Course | Credit hrs |
| Monday-through-Friday | ||
| PBS- 101 | Pulled & Blown Sugar Art & Celebration Cakes | 5(1-1-3)* |
| Cake Decorating: What is Sugar Sculpture/Sugar Art, What is pulled and blown sugar, Fundamentals of sugar/caramel cooking, What are cake decorating embellishments Fundamentals of cake design, What are Geometric, elementary & 3-D cake designs, What are tiered wedding cakes, What are stacked cakes, How are cakes for special occasions prepared.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:
Pulled & Blown Sugar Art: Fundamentals of sugar / caramel cooking, Casting of sugar piece (to be used as cake topper), How to make rock sugar, How to pull sugar flowers, How to pull sugar leafs & foliage, Assembly of cake & pulled flowers, How to pull a colorful ribbon & bow out of pulled sugar, Assembly of cake & sugar items.
Prepare cooking of sugar ( clear & green), Fundamentals of blown sugar, Blowing of various sized balls (plain & crystallized), Cooking of opaque sugar base, Blowing of a pair of swans & decorated with pulled sugar wings, Assembly of blown sugar cake topper.
Level 3:
Wedding Cakes: Stack dummy Cakes and have them coated with rolled fondant, Attach ribbon and pipe royal icing border piping, Filigree, Celebration cake designs, Blossoms, Gerber Daisies, Sweet Peas, Ivy Leaves, Lily Leaves, Briar Rose, Stargazer Lily, Stephanotis & Blossoms.
Tiered Wedding Cakes, Stacked Wedding Cakes, Stared Wedding Cakes, wedding cake toppers.
