Butter Icing Course
2018 – R450.00
Course Content:
- Decorating cupcakes with butter icing
- Basic techniques with different icing nozzles e.g rosettes, leaves, and petals
Requirement list:
- Notebook and pen
- Apron
- Tea towel
- Non-serrated knife or small metal spatula (available for purchase at Kadies)
- Small pair of scissors
- Icing nozzles: star no. 34 or 35, no. 16 or 17, petal no. 104, grass nozzle no. 133, pastry noz 845 or 846(optional), kitchen craff 9mm open star(optional), PME leaf noz (optional)
- 2 attachments (available for purchase at Kadies)
- 8 medium disposable icing bags (available for purchase at Kadies)
| Attachments for: - Grass nozzle and leaf nozzle
- Rosettes and drop flower
| Cupcake designs: - Short grass with drop flowers and leaves
- Bouquet of roses
- Large piped rose
- Large carnation
- Long grass – Monster
- 3 tone ice-cream swirl
- Large all in one rose
- 3 tone hydrangea
- Ribbon rosette
- Basic rosette
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| Supplied by Kadies: - Butter icing
- Gel colours
- 12 x cupcakes (Kadies cupcake mix)
- Container to take home
- Certificate of attendance
Butter Icing Recipe: 1kg icing sugar 500g softened butter/wooden spoon margarine 2tsp clear vanilla essence - Soften butter till smooth and soft
- Slowly add icing sugar till all blended in
- Colour and use
| Nozzles used: - No 2: Writing nozzle (optional)
- No 16 or 17: Basic Rosettes
- No 33-35: Drop flowers/small all-in-one roses
- No 104: Petals (individual flower/assorted flowers/frill)
- No 133: Grass nozzle
- No 844-846: Big Ice cream swirl
- 9mm open star: Large all-in-one rose
- PME Med or small Leaf Nozzle (optional)
- No 47: Basket Weave (optional)
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