Art Of Cake Decorating – Decorating Basics (1 Week Course)

Art Of Cake Decorating (Course 1): Decorating Basics – Building Buttercream Skills

Course Fee: 10,000 ($200)
Course Code: BBS
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 understand how to bake a great cake, see how to make and colour icing and learn the best way to ice the cake. You will also practice the three fundamentals of decorating, enabling you to approach each technique the right way for great results.

During the course you’ll learn to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and the ribbon rose.

After training and practice you can be one of the best cake maker in the city. Today anywhere in the world one can see a common form of celebration for birthday, wedding & other occasions with a cake. Cakes have reached a long ways from basic pound variety to varieties made with fruits, chocolates or more.

Cakes & frosting weeks shall add to your information about the kinds of procedures, raw-materials involved and creative usage of finished product with basic frosting needs. Also learn the kinds of problems and its remedies in cake production.

Theory, Tips & Techniques

	Full day training
	Lunch at you own
	Classroom theory
	demonstrations
	Hands-on-practice by you
	Certificate
	Dress code
	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, 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:
Piping Flowers: Flowers with butter cream/ Royal-icing , Royal-icing filigree and piping fonts, Caramel cream and butterscotch making, decoration and creativity, fruit filling and glazes for desserts, floral and theme decoration.

Drop Flower, Rosette, Shell, Pompom Flower, Leaves, Printing, Writing, Rose Base, Piping Gel Pattern Transfer, Ribbon Rose, Faces and expression with cream, variation and decoration, Spray painting effects, Edible print on cake concept with different decoration styling.

Level 3:
Cake Baking, Preparing & Decorating: How to Bake a Good Cake, Leveling and Torting the Cake, Cake layering and covering cream, Proper Icing & crumb coating technique, Baking of the moist chocolate cake, Chocolate Butter Crème filling, Leveling and splitting of the chocolate cake, Icing and filling of the cakes with the butter crème filling, Proper icing & crumb coating technique, Icing the Cake, Filling and Icing a Cupcake. Lemon Custard, Italian Butter Crème (lemon flavor), Leveling and splitting of the Butter Cakes, Icing and filling of the cakes with the butter crème & custard, Royal icing and how to pipe elegant border piping with it, Assembly & finishing touches, Textures with cream over cakes.
Decorating cakes using imagination and above learnt piping techniques.