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: FCD
Duration: One Week
Timing: 10.30am to 4,00pm
Course 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 shall demonstrate and teach you to create flowers such as pansies, lilies and Rose. In Flowers and Cake Design, you’ll explore sophisticated ways to bring your cakes and desserts to life!
Theory, Tips & Techniques
| Course No. | Name of Course | Credit hrs |
| Monday-through-Friday | ||
| CFD- 101 | Creating Flowers & Cake Designs | 5(1-1-3)* |
| 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 with emphasis on royal icing. Opportunities in cake decorating. Fundamentals of cake decorating. Fundamentals of cake design. Essential elements of decorating cakes with royal 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-practise 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:
Higher Level Cream Skills: French Style Butter Cream (Banana Flavour),Textures with cream over cakes, Caramel cream and butterscotch making, decoration and creativity, fruit filling and glazes for desserts, decoration and creams, Non-dairy cream.
Flowers With Royal Icing: Button Flower, Pansy, Rose, Apple Blossom, Primrose, Rosebud, Daffodil, Violet, Lily, Making Stems, Guidelines for Flower Arrangements, Floral Cake Design, floral and theme decoration, Reverse Shell, Basket weave.
