This course takes place over 5 lessons of 5-6 hours each lesson running either on a Saturday or Monday Mornings starting at 9am to 3pm. Mostly it runs 5 consecutive weeks but sometimes due to public holidays and prior arrangement we will skip a week in-between some classes.
Cost R4500 inclusive of all cakes, icing and dummies used in class, also includes your own tool kit, class manual, notes and templates.
This course dates is as follow
Saturdays from 10am to 4pm, 28 September, 5 October, skip 12, then 19 and 26 October skip 2 November, then last class 9 November 2019
Royal Icing and Piping module
LESSON 1
Overview of what we will be covering in this module
Professional Business Approach
- The principles of Piping techniques and their uses within a business consept
- The principles of cover a marzipan covered cake with royal icing. Pg 39 Cake and Sugar fowers book
Flat Ice 7” round 10cm deep cake with butter icing
- This cake is to be used to display your icing and piping skills for your diploma
- Demonstrate the use of side scrapers and icing ruler
- This cake is to be used to present piping skills for your diploma
Piping techniques first on plastic sheet and practice board (then on 7” round cake)
- Bulbs, rope borders, straight lines, shells, C & S scrolls
- These same technique’s needs to be done in royal icing and presented on sample board
- Always precede sample piping on board with nozzle number
Roll out and cut plaques for next lesson - inscriptions
Lesson 2
Professional Business Approach
- The importance of inscriptions
- Balance and assembly of a multitiered cake
Demonstration of how to make Royal Icing and discuss how to cover a cake with royal icing
- Two ways to make and store royal icing a] by hand mixing or b] electric mixer
- Royal icing recipe: 100g egg white to 486g icing sugar, beat 4 min for flooding and 8 min for piping scrolls ets
Brush Embroidery
- Roll out plaque and emboss motif on plaque
- Practice brush embroidery on plastic sheet
Piped Flowers pg 116 -118 Cake Decorating Book
- Chrysanthemum Wisteria Sweet-pea
- Rose Side rose Daisy/blossom
- Pansy Carnation
Inscriptions on plaques
- Pipe assorted themed messages on practice sheet
- Create a nice inscription plaque using techniques taught so far
Lesson 3
Professional Business Approach
- Cutting of a cake
- Cake portions
Run-out’s or colour flow techniques
- How to prepare a board to do a runout
- Discuss various options of paper for runouts
- Remember to cut a cross in middle of runout borders to relieve pressure on design
- Demonstrate top collar runout making sure no borders show
- Demonstrate various ways to fill spaces in runout designs
i.e. trellis work(criss cross design), filigreepg 42 Art of Cake decoratind, cornelli work
- Chose a runout to do and complete
- Create runout top collar and or border for one of your cakes
- Create letters and numbers in runouts
- Make swan or any other runout for top of cake
Lesson 4
Professional Business Approach
- Boxes and packaging for cakes
- Transporting cakes
Students to bring hexagonal dummy covered in fondant
Extension and bridge work (on two sides of cake)
- How to measure design for cake
- Always add a little tylose
- Piping bridge work to take on extension work design
- Do new technique per side of cake
Lace and lace borders
- Practice various lace designs
- Make sufficient lace to use on your cake
Side embroidery designs and broidery anglaise
- Create side embroidery design and pipe on two sides of cake
- Create broidery anglaise design and pipe on last two sides of cake
LESSON 5
Professional Business Approach
- Delivery to venue
- Delivery charges
- Assembly and presentation of cake at venue
Students to bring 6”round dummy cake on 8”round board covered all in one for oriental string work
Students to bring 6”round dummy cake loose with 9”round covered board
Advanced piped borders like oriental string work
- The art of cake decorating pg 24 &25
Assembly of run-out onto 6” cake placed on top of decorated 9” board
Finalizing all projects for presentation
Presentation of certificates