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:
- Icings
- Rules for preparing perfect icings
- Essential elements of decorating cakes
- Fundamentals of cake design & decoration
- Techniques to transfer images & gel patterns on to the cakes
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 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.
- Ingredients for icings
- How to match frostings and cakes
- What are the main types of 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 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 Butter cream Icing
Icing ingredients
Effect of Colouring Icing
How to tint the 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 & couplers
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:
Using decorating tips.
Creating star, rosette, wavy lines
Creating loop, 1M rosette, 1M swirl
Filling & icing a cup cake
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: Preparing the cake for decoration
Levelling and Torting the cake
Filling between layers
Smoothing the icing
How to transfer patterns
Learn techniques to add texture to your icing
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: Borders & Flowers
Create borders like zigzag, easy ruffle & shells
How to use beads, leaves & grass to create borders
Crete star drop flower, swirl drop flower, daisy, sunflower, zinnia etc.
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Hands-on-workshop:
Printing and writing
Creating ribbon rose
Guidelines for creating your cake
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
