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:
- Pulled & Blown Sugar
- Rules for perfect pulling & blowing of sugar
- Essential elements of decorating cakes with pulled sugar articles
- Fundamentals of cake design & decoration
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 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.
Ingredients for Pulled & Blown Sugar
- Troubleshooting
- Precautions while pulling & blowing sugar
- Fundamentals of caramel cooking
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 paste 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.
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.
Detailed Agenda Agenda is subject to change
Day 1
10:00 a.m. Welcome & Course Introduction
Introduction to Sugar Pulling & Blowing
How to cast a sugar piece to be used as cake topper
Effect of Cooking Sugar
How to make rock sugar.
Preparing Sugar for pulling & blowing
- Mixing & cooking ingredients
- Handling and storing
- Pulling & Blowing
Noon Lunch at your own
Hands-on-workshop:
- Pull Sugar Flowers
- How to pull sugar leaves & foliage
4:00 p.m. Adjourn for the day
Day 2
10:00 a.m. Review
- Change in sugar paste characteristics due to variations in cooking conditions.
Basic Principles of Pulling & Blowing
- Equipments for the above art
- Precautions while performing the above acts
Noon Lunch at your own
Hands-on-workshop:
Assembly of cake & pulled flowers
How to pull a colourful ribbon & bow out of pulled sugar
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 decorator bakers.
Creating Blown Sugar
How to use the reference materials while practising art of blowing sugar.
Noon: Lunch at your own
Hands-on-workshop: Creating blown sugar articles
Blowing of various sized balls
Blowing sugar swan
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
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.
Covering cakes with Sugar Paste
What are the guidelines for cake covering with sugar paste.
How to use dummy cakes for practice
Noon: Lunch at your own
Hands-on-workshop: Sugar paste art
Celebration cake designs
Tiered wedding cakes
Stacked wedding cakes
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m.
- What is filigree cake art
Hands-on-workshop:
Stared wedding cakes
Wedding cake toppers
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
