This course takes place over 5 lessons of 5-6 hours each lesson running either on a Saturdays form 10am to 4pm or Monday Mornings starting at 9.00am to 3.00pm. Mostly it runs 5 consecutive weeks but sometimes due to public holidays and prior arrangement we will skip a week in-between some classes.
This course dates is as followes
Saturday - 18 & 25 April, skip 2 May, 9 & 16 May, skip 23 May and finish 30 May
PME Sugar Paste Icing Module R5 100.00 (includes a toolkit to keep and all cakes, dummies and icing used in class
Lesson 1
Theory - Color, quantities of paste needed to cover cakes
1. Covering a fruit cake with persipan and plastic icing (to be used in lesson 4)
2. Covering of cake boards and use of impression mats or rollers
3. Use of Crimper
4. Quilting (criss cross paterning) on side of cake
5. Fabric flowers and creative plaque idea’s
Lesson 2
Theory - Health and Hygiene in kitchen, taking of cake orders, deposits and payments
1. Covering a large deep cake (Dummy) with fondant
2. Making rice crispy treat and covering it in fondant
3. Make modelling chocolate
4. Basic modeling
Lesson 3
Theory - cake costings and pricing, cake portioning, basic recipes
1. Assorted bows and ribbons
2. Assorted Frills and it uses
3. Broidery Anglaise
Lesson 4
Theory - taking cake orders, good prictice and disclaimers and the hiring or renting of equipment
1. Preparing an 8" round 4 inch deep sponge cake with buttercream to cover in fondant
2. Cover round cake and board all in
3. Fabric swags and drapes
Lesson 5
Theory - Copy right and licensed designs
Bring all projects from previous classes
1. Stacking of cakes
2. Assorted fondant decorations
3. Make assorted sugar decorations
Finalize all projects for grading
Graduation