Cake Decoration 1
(Royal & Butter Icing)

Learn to ice cakes with a smooth satin finish and pipe with confidence.

Price: =N= 40,000 | Duration: 2 Weeks
Course Date: 1st Aug 2016 (Monday, Wednesday & Thursday)
Time:
10am - 1pm
Click to Register

OUTLINE

  • Identifying your instruments
  • Making disposable piping bags
  • How to prepare different types of Icing:
    1. Butter Icing
    2. Royal Icing
  • Tinting with colours
  • How to cover different shapes of Cakes:
    1. Round Cakes
    2. Square Cakes
    3. Oval Cakes
    4. Hexagon Cakes
    5. Novelty Cakes
  • Using the cake icer tip
  • Piping Techniques and Designs
    1. Round tips (Beadwork, drop strings, cornelli lace, dots)
    2. Star tips (Stars, Ropes, Swirl Waves, Rosettes, Shells)
    3. Leaf tips (Basic leaf and Stand up Leaf)
    4. Petal tips (Ruffles, Bows)
    5. Strip tips (Basket Weave)
  • Flowers (Drop flowers, Apple blossoms, Rose)
  • Lettering, Capital and Fancy
  • Run Outs
  • Stenciling

REQUIREMENTS

  • 10” or 12” piping bag & coupler
  • 16”or 18” piping bag
  • Nozzles nos. 2, 3, 4, 5, 10, 17, 21, 48, 68, 103, 104, 107, 352, 789
  • Straight palette knife
  • Angled palette knife
  • Flowers nails (small & large)
  • Rotating table
  • Foil
  • Waxed paper
  • Icing sugar (6 packs)
  • Eggs
  • Paste Colours
  • Margarine
  • Apron
  • NOTE:
    It is important to ensure that all the aforementioned items are obtained before the commencement of the course.

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