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INTRODUCTION TO BUTTER CREAM PIPING

40 hours

The course will instruct how to prepare several different types of buttercream as well as prepare all types of piped borders and flowers. Through repetition and practice the student will build their skills and develop confidence. Icing cakes, pressure control piping and learning food color applications are a few of the key elements to compliment butter cream use.

Course Highlights:

• Preparing and using buttercream icings
• Pressure control piping, cornet preparation
• Basic cake borders - shells, star flowers, ballooning, zigzag, reverse shells, fleur-de-lis, garlands and rope
• Intermediate buttercream piping - grape clusters, sweet pea clusters, E shells, curved shells, shells with flutes, ruffles and swags, bows, basket weave
• Basic floral piping skills - leaves, rose bud, half rose, full blown roses

INTRODUCTION TO ROYAL ICING, ROLLED FONDANT AND PASTILLAGE

60 hours

This course will introduce students to all aspects of Royal Icing, from elementary flooding techniques, flowers and lace to advanced techniques such as brush embroidery and string work. The intricacies of the advanced techniques require precision and steadiness that students will develop with time and practice. Students will also be introduced to working with rolled fondant and using it to cover a styrofoam cake and boards. They will also be introduced to different methods for preparing pastillage and use these to create plaques.

Course Highlights:

• Outlining and flooding techniques
• Royal icing flowers such as cherry blossoms, forget-me-nots, primroses, violets, and daisies
• Royal icing pipe work including Swiss dots, Cornelli lace and oval borders
• Advanced royal icing techniques such as brush embroidery, drop, Oriental and Australian string work, Lambeth pipework, freehand embroidery, and intricate filigree lace

ADVANCED ROLLED FONDANT AND HAND MODELING

40 hours

This course will introduce students to the more advanced techniques of rolled fondant including ruffling, drapery and ribbons. Students will also utilize hand skills to practice different writing techniques and marzipan modeling.

Course Highlights:

• Advanced rolled fondant techniques for ruffling, drapery, smocking, crimping and tassels
• The art of writing: alphabetic practice utilizing various mediums as well as greetings on cakes and sugar plaques made out of pastillage and gum paste
• Hand modeling using marzipan and chocolate
• Preparation and finishing of upscale decorated cupcakes and cookies

SUGAR PASTE FLOWERS AND AIRBRUSHING

60 hours

This course covers all aspects of preparing a wide assortment of sugar paste flowers. Students will be introduced to the basic equipment needed, coloring techniques, petal dusting and floral arrangement. Basic airbrush designs and airbrushing techniques for basic flowers will also be covered.

Course Highlights:

• Gum paste blossoms, buds and foliage as well as gum paste flowers, including roses, carnations, daisies, lilies and cymbidium orchids
• Airbrush techniques

CONTEMPORARY CAKES

40 hours

In the final course of the program, students will focus on hand-sculpted cakes and novelty cake preparation, which will round out their skills as advanced cake decorators and allow them to utilize all of the elements and techniques covered throughout the course. The students will also complete their final project: creating and presenting a grand finale of cakes and sugar artistry.

Each student will be responsible for four (4) projects:

• Three-tier cake (Styrofoam) iced in royal icing or rolled fondant and beautifully decorated in a classical or contemporary style
• Floral spray (made up of a variety of sugar flowers)
• Pastillage card or plaque with a handwriting greeting
• Six decorated cookies or cupcakes