Cake Decoration 2
(Fondant & Gum Paste Flower)

Do you want your cake to look like it just stepped out of a Cake book? Or maybe you would like to be confident enough to send your cake picture to a Design Source Magazine. Then Cake 'n' Candy is the place to come.

Price: =N= 40,000 | Duration: 2 Weeks
Course Date: 28th Aug 2017 (Monday, Wednesday & Thursday)
Time:
10am - 1pm
Click to Register

OUTLINE

  • How to make Fondant icing
  • How to make Flowerpaste
  • How to make Sugar glue
  • Covering cakes with Fondant icing –
    1. Achieving smooth edges
    2. Achieving sharp edges
  • Techniques to decorate fondant cakes
    1. Stenciling - dabbing method
    2. Royal icing method
  • Onlay techniques
  • Creative cut outs with shape cutters
  • Accentuating your cake with mold pieces
  • Elegant techniques –
    1. Ombre designs
    2. Fantasy flowers
    3. Quilting
  • Creating life like flowers –
    1. Rose
    2. Stephanotis
    3. Calla lily
    4. peonies
    5. Foliage
  • Creating a bouquet of flowers
  • How to tier cakes

REQUIREMENTS

  • Smoothers
  • Rolling pins – big and small
  • Pizza cutter
  • Ball tool
  • Florist wires 18g, 26g, 28g
  • Frilling pad
  • Small polythene or zip lock bags
  • Florist tape
  • Straight frill cutters
  • Scissors
  • Toothpicks
  • Sugarpaste flower kit
  • Toothpicks
  • Embossed rolling pin
  • Sugar paste flower kit
  • Dry oasis or Styrofoam
  • Single sheet stencils
  • Onlay mold
  • Round, square, etc cutters
  • Brooch, lace, bead etc molds
  • Jem tool set
  • Egg
  • Flat brushes
  • Corn flour
  • Shortening
  • CMC or Gum Trag
  • Glucose syrup
  • 1 egg
  • Gelatine
  • Paste colours
  • Confectioners glaze and edible spirit
  • Dust colours – moss green, yellow, pink, red
  • 6 pkts icing sugar
  • lustre dust- pearl white, pearl ivory
  • NOTE:
    It is important to ensure that all the aforementioned items are obtained before the commencement of the course.

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