Piped flower Cake Course
2018 – R700.00
9:30am till 4pm
Piped flower Cake Course
2018 – R700.00
9:30am till 4pm
Course Content:
- how to make butter icing for piped flowers
- butter icing a 15cm or 17cm cake in preparation to cover in flowers
- Learning how to pipe various flowers and leaves to cover a cake
Requirement list:
- 15 – 17cm (6 or 7”) round cake aprox 8-10 cm high
- Cake board 5cm bigger than the cake and box to take home
- Notebook and pen
- Apron
- Tea towel and wet cloth
- Small scissors
- Icing nozzles: drop flower no 34, 1 – 2 each petal noz no 103 and 104, 2 x writing noz no 2, pme leaf noz no 51 or 52, and attachments for each nozzle that you bring
- Nozzle attachments for each nozzle min 5
- Icing nail
- 8 medium disposable icing bags (available for purchase at Kadies)
- 25 x 5cm square pieces of baking paper to pipe flowers on
- 50 x 3x3cm square pieces of baking paper
- A tray to place flowers on after piping so we can place it in the fridge to set and it will keep your flowers separate from others
| Flowers to be piped - Rose bud
- Full rose
- Renunculus
- Tulip
- Pansy
- Blossom
- Hydrangea
- Marigold
| Supplied - Colored butter icng
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| Butter Icing Recipe: 1kg icing sugar 500g softened butter/wooden spoon margarine 2tsp clear vanilla essence | |