Cake Decorating Training Courses
Cake Decorating Training Courses: (new courses starting in July 2012)
Our cake decorating training courses are designed for the novice and the more advanced. As in all off our courses, we teach proper working techniques and using only the best ingredients and utensils. Our courses are designed to cover all the aspects of cake decorating to give our students the knowledge and skills to continue their cake decoration journey onward. Each course covers one specific topic; let it be rolled fondant, gum paste, sugar work or marzipan. It is not required, but recommended, to take the courses in succession or simply pick and choose the course / topic you like to learn. For more information’s please browse through each course description or simple call or email us.
- Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating
- Cake Decorating Training Course 2 – The Chocolate Wedding Cake
- Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake
- Cake Decorating Training Course 4 – The Marzipan Modeling (Fruits & Roses) Wedding Cake
- Cake Decorating Training Course 5 – The Gum Paste Flower Wedding Cake
- Cake Decorating Training Course 6 – The Three Dimensional City Cake
- Cake Decorating Training Course 7 – The Pulled Sugar Art Wedding Cake
- Cake Decorating Training Course 8 – The Blown & Ribbon Sugar Art Wedding Cake
Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating
Price: $195.00 (+tax)
The Fundamentals of Baking & Decorating
Course outline:
During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required.
Pastry Aspect:
During this 8 hour course (4h +4h) students will learn how to properly make & bake a lemon butter cake; these cakes will be filled with Italian (Lemon flavour) Butter Crème and a Lemon Custard. Proper icing techniques, splitting and crumb coating of the cakes will be practised.
Day 1 Agenda:
- Baking of the Lemon Butter Cake (8”)
- Lemon Custard
- Italian Butter Creme (lemon flavour)
- Rolled Fondant
- Levelling and splitting of the Butter Cakes
- Icing and filling of the cakes with the butter crème & custard
- Proper Icing & crumb coating technique
- Simple roll-out flowers made from the Rolled Fondant
Day 2 Agenda:
- Coating of the Butter Cakes with the Rolled Fondant
- How to make a bow & ribbon out off Rolled Fondant
- How to make Ribbon Roses out off Rolled Fondant
- How to make green foliage & leafs out off Rolled Fondant
- Royal icing and how to pipe elegant border piping with it
- How to pipe letters with Royal icing
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Chef & Owner Marco Ropke will be your Instructor for all Cake Decorating Courses.
Cake Decorating Training Course 2 – The Chocolate Wedding Cake
Price: $195.00 (+tax)
The Chocolate Wedding Cake:
Course outline:
During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required.
Pastry Aspect:
During this 8 hour course (4h +4h) students will learn how to properly make & bake a Devils Chocolate Food Cake. During this course we will work on a two-tiered cake, an 8” and a 5” to learn how to properly stack and how to make multiple tiered cakes. These cakes will be filled with a chocolate Ganache and be coated with a chocolate rolled fondant. Proper icing techniques, splitting and crumb coating of the cakes will also be practised. Majority of the decorations for this class will be made out of chocolate modeling paste.
Day 1 Agenda:
- Baking of the Devils Chocolate Cake
- Chocolate Ganache filling
- Chocolate Rolled Fondant
- Levelling and splitting of the Butter Cakes
- Icing and filling of the cakes with the Ganache filling
- Proper Icing & crumb coating technique
- Dark Chocolate Modeling Paste
- White Chocolate Modeling Paste (demonstration only)
Day 2 Agenda:
- Coating of the Chocolate Cakes with the Chocolate Rolled Fondant
- Stacking of cakes with dowels
- Decorating the cake with drapes made from Chocolate Rolled Fondant
- How to make Roses & Leafs out off Modeling Chocolate
- How to make decorations out off dark chocolate (no tempering of chocolate required)
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Chef & Owner Marco Ropke will be your Instructor for all Cake Decorating Training Courses.
Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake
Price: $195.00
The Pastillage (Gelatin Sugar) & Royal Icing Cake:
Course outline:
During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a small Chapel out off Pastillage gelatin Sugar which will be assembled and decorated with Royal icing. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended.
Pastry Aspect:
During this 8 hour course (4h +4h) students will learn how to properly make square English Style Fruit Cake. During this course we will work on a square cake to learn how to properly coat and work with different shapes. The cake will be coated first with a thin layer of marzipan (almond paste) and then with a marshmallow fondant. Proper baking techniques along with levelling and rolling techniques will be practised during this class. Majority of the decorations for this class will be made out of pastillage (Gelatin Sugar) and Royal icing.
Day 1 Agenda:
- Baking of the English Fruit Cake
- Syrup for soaking of the cake
- Marshmallow Fondant
- How to make Pastillage (Gelatin Sugar)
- Rolling and building of a Chapel made from Pastillage
- Creating of side ornaments out off Pastillage
Day 2 Agenda:
- Coating of the Fruit Cake with Marzipan and Marshmallow Fondant
- Royal Icing (border piping & string work)
- Assembling & decorating of pastillage Chapel with Royal icing
- Piping of Flowers & Leafs out off Royal Icing
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Chef & Owner Marco Ropke will be your Instructor for all Cake Decorating Training Courses.
Cake Decorating Training Course 4 – The Marzipan Modeling (Fruits & Roses) Wedding Cake
Price: $195.00
The Marzipan Modeling (Fruits & Roses) Wedding Cake:
Course outline:
During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a two-tiered cake which will be decorated with marzipan roses and marzipan fruits. During this course we will also explore air-brushing techniques for coloring the marzipan fruits. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended.
Pastry Aspect:
During this 8 hour course (4h +4h) students will prepare a two-tiered banana cake which will get filled with a German Style Butter Creme (Vanilla) and be coated with a yellow tinted rolled fondant. Most of the cake decorating will be focused on marzipan modeling with a small amount of rolled fondant decorations added. Marzipan modeling has a long history in European countries and is a great tasting and easy to work with alternative to the more common Rolled Fondant.
Day 1 Agenda:
- Baking of the Banana Cake
- German Style Butter Creme (Vanilla Flavour)
- Rolled Fondant (yellow & green)
- How to make marzipan (demonstration only)
- Marzipan Roses & Green Leafs
Day 2 Agenda:
- Filling & coating of the with Butter Creme and Rolled Fondant
- Creating of rolled fondant ‘grass’ to border the cakes
- Marzipan Modeling of Apples, Pears, Peaches, Bananas & Lemons
- Air-brushing of fruits
- Decorating of marzipan fruits with royal icing & chocolate
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Chef & Owner Marco Ropke will be your Instructor for all Cake Decorating Training Courses.
Cake Decorating Training Course 5 – The Gum Paste Flower Wedding Cake
Price: $195.00
The Gum Paste Flower Wedding Cake:
Course outline:
During the Gum Paste Wedding cake course we will be working with Styrofoam cake dummies, which will be coated with a colourful rolled fondant in class and then be decorated with our gum paste roses. The theme for this course is to make and to work with gum paste to create beautiful roses for a wedding cake. No baking of cakes or making of a filling in this course and also the rolled fondant will be commercially produced to give us more time decorating time of the cake. This course applies more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended.
Pastry Aspect:
During this 8 hour course (4h +4h) students will work on a two-tiered dummy cake which will get coated with a tinted rolled fondant and decorated with ribbons and a elegant royal icing border piping. Most of the cake decorating will be focused on how to make gum paste and how to make roses and leafs out off gum paste. Basic techniques in gum paste flower making will be covered, which could be applied for various other flowers is well.
Day 1 Agenda:
- How to make Gum Paste
- Stacking of Styrofoam cakes and coating them with tinted rolled fondant
- Ribbon and royal icing border piping
- Rolled fondant decoration for the cake (rings & circles)
- Gum Paste Roses (day 1) – working with gum paste (making of cones & gum glue)
Day 2 Agenda:
- Gum Paste Roses (day 2), leafs & assembly of foliage with flower wire & tape
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Cake Decorating Training Course 6 – The Three Dimensional City Cake
Price: $195.00
The Three Dimensional City Cake:
Course outline:
During this course students will learn how to make real marshmallow from scratch and how to make rice crisp’s which will be used to build a three dimensional ‘city’. Our rice crisp city will be coated in colourful rolled fondant and majority of the course time we will be spending on decorating our edible cake city with rolled fondant. Roofs and tiles, brick work, flower pots, windows and doors and figurines will complete out city. During this course commercially produced rolled fondant will be used to safe time (how to make fondant from scratch is covered during course 1 – 4). This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended.
Pastry Aspect:
During this 8 hour course (4h +4h) students will prepare a deep large tray of rice crisp which will be cut into individual pieces to resemble a city skyline. Multiple coloured rolled fondants will be used to cover our rice crisp blocks. Most of the cake decorating will be focused on rolled fondant including how to create figurines.
Day 1 Agenda:
- How to make marshmallow
- Rice Crisp squares
- Rolled Fondant (various colors)
- How to make rolled fondant figurines
Day 2 Agenda:
- Cutting of the rice crisp and coating with rolled fondant
- Creating of roofs & brick work
- Creating of doors, windows and flower pots
- General rolled fondant work
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Cake Decorating Training Course 7 – The Pulled Sugar Art Wedding Cake
Price: $195.00
The Pulled Sugar Art Wedding Cake:
Course outline:
Course outline:
During the Pulled Sugar Wedding cake course we will be working with Styrofoam cake dummies, which will be coated with a rolled fondant in class and then be decorated with our pulled sugar roses. This is a very advanced techniques course as students will learn not only how to cook sugar / caramel correctly but also how to do casting sugar pieces, rock sugar and pulled sugar roses and leafs. During this course commercially produced rolled fondant will be used to safe time (how to make fondant from scratch is covered during course 1 – 4). This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended.
Pastry Aspect:
Main aspect during this course is to learn the amazing techniques and possibilities the art of sugar pulling has to offer. Expect to have slightly sore fingers after the second day from pulling and working with the warm / hot caramel. As always we will be working on a two-tiered dummy cake, coated with rolled fondant, simple royal icing border piping and decorated with a sugar cake topper and additional sugar roses & leafs.
Day 1 Agenda:
- Stack Styrofoam Cakes and have them coated with rolled fondant
- Attach ribbon and pipe royal icing border piping
- Fundamentals of sugar / caramel cooking
- Casting of sugar piece (to be used as cake topper)
- Prep cooking of various colors
Day 2 Agenda:
- How to make rock sugar
- How to pull sugar flowers
- How to pull sugar leafs & foliage
- Assembly of cake & flowers
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Cake Decorating Training Course 8 – The Blown Sugar & Ribbon Wedding Cake
Price: $195.00
The Blown Sugar & Ribbon Wedding Cake:
Course outline:
During the Blown Sugar Wedding Cake course we will be working with Styrofoam cake dummies, which will be coated with a rolled fondant in class and then be decorated with our blown sugar balls and blown sugar cake toppers. This is a very technical course and is to be seen as an advanced course to the Pulled Sugar Wedding Cake course which would be mandatory to attend prior in joining this course 8. During course 8 students will learn the art of blowing sugar and we will create blown sugar balls to decorate our cakes together with a blown sugar swan cake topper decorated with pulled sugar ribbons. Attendance of course 1 & 7 is mandatory for attending course 8, that way we can spend more time practising our blown sugar techniques and have to spend less time on the fundamentals of sugar boiling as this is covered extensively in course 7.
Pastry Aspect:
Main aspect during this course is to learn the amazing techniques and possibilities the art of sugar blowing has to offer. Expect to have slightly sore fingers after the second day from pulling, blowing and working with the warm / hot caramel. As always we will be working on a two-tiered dummy cake, coated with rolled fondant, simple royal icing border piping and decorated with a blown sugar cake topper and additional blown sugar balls.
Day 1 Agenda:
- Stack Styrofoam Cakes and have them coated with rolled fondant
- Attach ribbon and pipe royal icing border piping
- Prep cooking of sugar ( clear & green)
- Fundamentals of blown sugar
- Blowing of various sized balls (plain & crystallized)
Day 2 Agenda:
- Cooking of opaque sugar base
- Blowing of a pair of swans & decorated with pulled sugar wings
- Assembly of blown sugar cake topper
- How to pull a colourful ribbon & bow out of pulled sugar
- Assembly of cake & sugar items
As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Course outline:
Course Dates
Monday, February.13.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2- Day 1 (Blown Sugar Techniques) SOLD OUT!!!
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Tuesday, February.14.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques) SOLD OUT!!!
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Wednesday, March.14.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 1 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work Course attendance maximum 6 people. Introduction course into the art of sugar work. Day one we will focus on creating a base structure out of pastillage (gelatin sugar), how to cook sugar properly and how to pour sugar. Very hands-on course with all students working individual on a small sugar show piece to take home after day 2
Thursday, March.15.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 2 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work. Course attendance maximum 6 people. Introduction course into the art of sugar work. Day two will focus on pulled and blown sugar techniques, we will work with both – sugar cooked from scratch and also isomalt (an sugar alternative). Simple flowers, roses and leafs, ribbons and balls blown from sugar.
Wednesday, March.21.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2- Day 1 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Thursday, March.22.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Monday, May.7.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 1 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work Course attendance maximum 6 people. Introduction course into the art of sugar work. Day one we will focus on creating a base structure out of pastillage (gelatin sugar), how to cook sugar properly and how to pour sugar. Very hands-on course with all students working individual on a small sugar show piece to take home after day 2
Tuesday, May.8.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 2 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work. Course attendance maximum 6 people. Introduction course into the art of sugar work. Day two will focus on pulled and blown sugar techniques, we will work with both – sugar cooked from scratch and also isomalt (an sugar alternative). Simple flowers, roses and leafs, ribbons and balls blown from sugar.
Monday, May.14.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2- Day 1 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Tuesday, May.15.2012 - ( 10:00am – 2:00pm )
»Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Wednesday, June.13.2012 - ( 5:30pm – 9:30pm )
»Sugar Art – Day 1 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work Course attendance maximum 6 people. Introduction course into the art of sugar work. Day one we will focus on creating a base structure out of pastillage (gelatin sugar), how to cook sugar properly and how to pour sugar. Very hands-on course with all students working individual on a small sugar show piece to take home after day 2
Thursday, June.14.2012 - ( 5:30pm – 9:30pm )
»Sugar Art – Day 2 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work. Course attendance maximum 6 people. Introduction course into the art of sugar work. Day two will focus on pulled and blown sugar techniques, we will work with both – sugar cooked from scratch and also isomalt (an sugar alternative). Simple flowers, roses and leafs, ribbons and balls blown from sugar.
Wednesday, June.20.2012 - ( 5:30pm – 9:30pm )
»Sugar Art / Course 2- Day 1 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Thursday, June.21.2012 - ( 5:30pm – 9:30pm )
»Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques)
245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course).
Monday, July.9.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating (Day 1)
The Fundamentals of Baking & Decorating / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make & bake a lemon butter cake; these cakes will be filled with Italian (Lemon flavour) Butter Crème and a Lemon Custard. Proper icing techniques, splitting and crumb coating of the cakes will be practised. Day 1 Agenda: •Baking of the Lemon Butter Cake (8”) •Lemon Custard •Italian Butter Creme (lemon flavour) •Rolled Fondant •Levelling and splitting of the Butter Cakes •Icing and filling of the cakes with the butter crème & custard •Proper Icing & crumb coating technique •Simple roll-out flowers made from the Rolled Fondant Day 2 Agenda: •Coating of the Butter Cakes with the Rolled Fondant •How to make a bow & ribbon out off Rolled Fondant •How to make Ribbon Roses out off Rolled Fondant •How to make green foliage & leafs out off Rolled Fondant •Royal icing and how to pipe elegant border piping with it •How to pipe letters with Royal icing As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, July.10.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating (Day 2)
second day of a two day course
Monday, July.16.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 2 – The Chocolate Wedding Cake Course (Day 1)
The Chocolate Wedding Cake Course / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make & bake a Devils Chocolate Food Cake. During this course we will work on a two-tiered cake, an 8” and a 5” to learn how to properly stack and how to make multiple tiered cakes. These cakes will be filled with a chocolate Ganache and be coated with a chocolate rolled fondant. Proper icing techniques, splitting and crumb coating of the cakes will also be practised. Majority of the decorations for this class will be made out of chocolate modeling paste. Day 1 Agenda: •Baking of the Devils Chocolate Cake •Chocolate Ganache filling •Chocolate Rolled Fondant •Levelling and splitting of the Butter Cakes •Icing and filling of the cakes with the Ganache filling •Proper Icing & crumb coating technique •Dark Chocolate Modeling Paste •White Chocolate Modeling Paste (demonstration only) Day 2 Agenda: •Coating of the Chocolate Cakes with the Chocolate Rolled Fondant •Stacking of cakes with dowels •Decorating the cake with drapes made from Chocolate Rolled Fondant •How to make Roses & Leafs out off Modeling Chocolate •How to make decorations out off dark chocolate (no tempering of chocolate required) As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, July.17.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 2 – The Chocolate Wedding Cake Course (Day 2)
second day of the two day course
Monday, July.23.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake (Day 1)
The Pastillage (Gelatin Sugar) & Royal Icing Cake / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a small Chapel out off Pastillage gelatin Sugar which will be assembled and decorated with Royal icing. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make square English Style Fruit Cake. During this course we will work on a square cake to learn how to properly coat and work with different shapes. The cake will be coated first with a thin layer of marzipan (almond paste) and then with a marshmallow fondant. Proper baking techniques along with levelling and rolling techniques will be practised during this class. Majority of the decorations for this class will be made out of pastillage (Gelatin Sugar) and Royal icing. Day 1 Agenda: •Baking of the English Fruit Cake •Syrup for soaking of the cake •Marshmallow Fondant •How to make Pastillage (Gelatin Sugar) •Rolling and building of a Chapel made from Pastillage •Creating of side ornaments out off Pastillage Day 2 Agenda: •Coating of the Fruit Cake with Marzipan and Marshmallow Fondant •Royal Icing (border piping & string work) •Assembling & decorating of pastillage Chapel with Royal icing •Piping of Flowers & Leafs out off Royal Icing As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, July.24.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake (Day 1)
second day of the two day course
Monday, July.30.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 4 – The Marzipan Modeling Wedding Cake (Fruits & Roses) (Day 1)
The Marzipan Modeling Wedding Cake (Fruits & Roses) / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a two-tiered cake which will be decorated with marzipan roses and marzipan fruits. During this course we will also explore air-brushing techniques for coloring the marzipan fruits. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will prepare a two-tiered banana cake which will get filled with a German Style Butter Creme (Vanilla) and be coated with a yellow tinted rolled fondant. Most of the cake decorating will be focused on marzipan modeling with a small amount of rolled fondant decorations added. Marzipan modeling has a long history in European countries and is a great tasting and easy to work with alternative to the more common Rolled Fondant. Day 1 Agenda: •Baking of the Banana Cake •German Style Butter Creme (Vanilla Flavour) •Rolled Fondant (yellow & green) •How to make marzipan (demonstration only) •Marzipan Roses & Green Leafs Day 2 Agenda: •Filling & coating of the with Butter Creme and Rolled Fondant •Creating of rolled fondant ‘grass’ to border the cakes •Marzipan Modeling of Apples, Pears, Peaches, Bananas & Lemons •Air-brushing of fruits •Decorating of marzipan fruits with royal icing & chocolate As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, July.31.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 4 – The Marzipan Modeling Wedding Cake (Fruits & Roses) (Day 1)
second day of the two day course
Monday, August.6.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 5 – The Gum Paste Wedding Cake (Day 1)
The Gum Paste Wedding Cake / 195$ (+tax) for both days Course outline: During the Gum Paste Wedding cake course we will be working with Styrofoam cake dummies, which will be coated with a colourful rolled fondant in class and then be decorated with our gum paste roses. The theme for this course is to make and to work with gum paste to create beautiful roses for a wedding cake. No baking of cakes or making of a filling in this course and also the rolled fondant will be commercially produced to give us more time decorating time of the cake. This course applies more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will work on a two-tiered dummy cake which will get coated with a tinted rolled fondant and decorated with ribbons and a elegant royal icing border piping. Most of the cake decorating will be focused on how to make gum paste and how to make roses and leafs out off gum paste. Basic techniques in gum paste flower making will be covered, which could be applied for various other flowers is well. Day 1 Agenda: •How to make Gum Paste •Stacking of Styrofoam cakes and coating them with tinted rolled fondant •Ribbon and royal icing border piping •Rolled fondant decoration for the cake (rings & circles) •Gum Paste Roses (day 1) – working with gum paste (making of cones & gum glue) Day 2 Agenda: •Gum Paste Roses (day 2), leafs & assembly of foliage with flower wire & tape As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, August.7.2012 - ( 5:30pm – 9:30pm )
»Cake Decorating Training Course 5 – The Gum Paste Wedding Cake (Day 2)
second day of the two day course
Monday, August.27.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 1 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work Course attendance maximum 6 people. Introduction course into the art of sugar work. Day one we will focus on creating a base structure out of pastillage (gelatin sugar), how to cook sugar properly and how to pour sugar. Very hands-on course with all students working individual on a small sugar show piece to take home after day 2
Tuesday, August.28.2012 - ( 10:00am – 2:00pm )
»Sugar Art – Day 2 (Casting & Pulled Sugar Techniques)
245 plus tax for two days of sugar work. Course attendance maximum 6 people. Introduction course into the art of sugar work. Day two will focus on pulled and blown sugar techniques, we will work with both – sugar cooked from scratch and also isomalt (an sugar alternative). Simple flowers, roses and leafs, ribbons and balls blown from sugar.
Monday, September.10.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating (Day 1)
The Fundamentals of Baking & Decorating / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make & bake a lemon butter cake; these cakes will be filled with Italian (Lemon flavour) Butter Crème and a Lemon Custard. Proper icing techniques, splitting and crumb coating of the cakes will be practised. Day 1 Agenda: •Baking of the Lemon Butter Cake (8”) •Lemon Custard •Italian Butter Creme (lemon flavour) •Rolled Fondant •Levelling and splitting of the Butter Cakes •Icing and filling of the cakes with the butter crème & custard •Proper Icing & crumb coating technique •Simple roll-out flowers made from the Rolled Fondant Day 2 Agenda: •Coating of the Butter Cakes with the Rolled Fondant •How to make a bow & ribbon out off Rolled Fondant •How to make Ribbon Roses out off Rolled Fondant •How to make green foliage & leafs out off Rolled Fondant •Royal icing and how to pipe elegant border piping with it •How to pipe letters with Royal icing As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, September.11.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 1 – The Fundamentals of Baking & Decorating (Day 2)
second day of a two day course
Monday, September.17.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 2 – The Chocolate Wedding Cake Course (Day 1)
The Chocolate Wedding Cake Course / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a good tasting cake to conclude the course with. This course is very suitable for the beginners to cake decorating. No prior experience in either pastry baking is cake decorating is required. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make & bake a Devils Chocolate Food Cake. During this course we will work on a two-tiered cake, an 8” and a 5” to learn how to properly stack and how to make multiple tiered cakes. These cakes will be filled with a chocolate Ganache and be coated with a chocolate rolled fondant. Proper icing techniques, splitting and crumb coating of the cakes will also be practised. Majority of the decorations for this class will be made out of chocolate modeling paste. Day 1 Agenda: •Baking of the Devils Chocolate Cake •Chocolate Ganache filling •Chocolate Rolled Fondant •Levelling and splitting of the Butter Cakes •Icing and filling of the cakes with the Ganache filling •Proper Icing & crumb coating technique •Dark Chocolate Modeling Paste •White Chocolate Modeling Paste (demonstration only) Day 2 Agenda: •Coating of the Chocolate Cakes with the Chocolate Rolled Fondant •Stacking of cakes with dowels •Decorating the cake with drapes made from Chocolate Rolled Fondant •How to make Roses & Leafs out off Modeling Chocolate •How to make decorations out off dark chocolate (no tempering of chocolate required) As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, September.18.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 2 – The Chocolate Wedding Cake Course (Day 2)
second day of the two day course
Monday, September.24.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake (Day 1)
The Pastillage (Gelatin Sugar) & Royal Icing Cake / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a small Chapel out off Pastillage gelatin Sugar which will be assembled and decorated with Royal icing. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will learn how to properly make square English Style Fruit Cake. During this course we will work on a square cake to learn how to properly coat and work with different shapes. The cake will be coated first with a thin layer of marzipan (almond paste) and then with a marshmallow fondant. Proper baking techniques along with levelling and rolling techniques will be practised during this class. Majority of the decorations for this class will be made out of pastillage (Gelatin Sugar) and Royal icing. Day 1 Agenda: •Baking of the English Fruit Cake •Syrup for soaking of the cake •Marshmallow Fondant •How to make Pastillage (Gelatin Sugar) •Rolling and building of a Chapel made from Pastillage •Creating of side ornaments out off Pastillage Day 2 Agenda: •Coating of the Fruit Cake with Marzipan and Marshmallow Fondant •Royal Icing (border piping & string work) •Assembling & decorating of pastillage Chapel with Royal icing •Piping of Flowers & Leafs out off Royal Icing As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, September.25.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 3 – The Pastillage (Gelatin Sugar) & Royal Icing Cake (Day 1)
second day of the two day course
Monday, October.1.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 4 – The Marzipan Modeling Wedding Cake (Fruits & Roses) (Day 1)
The Marzipan Modeling Wedding Cake (Fruits & Roses) / 195$ (+tax) for both days Course outline: During these courses all cakes which we will work on will be made from scratch during the class, including all the fillings & icings. This is to ensure that we will not only have a beautiful cake but also a great tasting cake to conclude the course with. During this course we will build a two-tiered cake which will be decorated with marzipan roses and marzipan fruits. During this course we will also explore air-brushing techniques for coloring the marzipan fruits. This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will prepare a two-tiered banana cake which will get filled with a German Style Butter Creme (Vanilla) and be coated with a yellow tinted rolled fondant. Most of the cake decorating will be focused on marzipan modeling with a small amount of rolled fondant decorations added. Marzipan modeling has a long history in European countries and is a great tasting and easy to work with alternative to the more common Rolled Fondant. Day 1 Agenda: •Baking of the Banana Cake •German Style Butter Creme (Vanilla Flavour) •Rolled Fondant (yellow & green) •How to make marzipan (demonstration only) •Marzipan Roses & Green Leafs Day 2 Agenda: •Filling & coating of the with Butter Creme and Rolled Fondant •Creating of rolled fondant ‘grass’ to border the cakes •Marzipan Modeling of Apples, Pears, Peaches, Bananas & Lemons •Air-brushing of fruits •Decorating of marzipan fruits with royal icing & chocolate As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, October.2.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 4 – The Marzipan Modeling Wedding Cake (Fruits & Roses) (Day 1)
second day of the two day course
Monday, October.15.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 5 – The Gum Paste Wedding Cake (Day 1)
The Gum Paste Wedding Cake / 195$ (+tax) for both days Course outline: During the Gum Paste Wedding cake course we will be working with Styrofoam cake dummies, which will be coated with a colourful rolled fondant in class and then be decorated with our gum paste roses. The theme for this course is to make and to work with gum paste to create beautiful roses for a wedding cake. No baking of cakes or making of a filling in this course and also the rolled fondant will be commercially produced to give us more time decorating time of the cake. This course applies more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will work on a two-tiered dummy cake which will get coated with a tinted rolled fondant and decorated with ribbons and a elegant royal icing border piping. Most of the cake decorating will be focused on how to make gum paste and how to make roses and leafs out off gum paste. Basic techniques in gum paste flower making will be covered, which could be applied for various other flowers is well. Day 1 Agenda: •How to make Gum Paste •Stacking of Styrofoam cakes and coating them with tinted rolled fondant •Ribbon and royal icing border piping •Rolled fondant decoration for the cake (rings & circles) •Gum Paste Roses (day 1) – working with gum paste (making of cones & gum glue) Day 2 Agenda: •Gum Paste Roses (day 2), leafs & assembly of foliage with flower wire & tape As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, October.16.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 5 – The Gum Paste Wedding Cake (Day 2)
second day of the two day course
Monday, October.22.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 6 – The Three Dimensional City Cake (Day 1)
The Three Dimensional City Cake / 195$ (+tax) for both days Course outline: During this course students will learn how to make real marshmallow from scratch and how to make rice crisp’s which will be used to build a three dimensional ‘city’. Our rice crisp city will be coated in colourful rolled fondant and majority of the course time we will be spending on decorating our edible cake city with rolled fondant. Roofs and tiles, brick work, flower pots, windows and doors and figurines will complete out city. During this course commercially produced rolled fondant will be used to safe time (how to make fondant from scratch is covered during course 1 – 4). This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: During this 8 hour course (4h +4h) students will prepare a deep large tray of rice crisp which will be cut into individual pieces to resemble a city skyline. Multiple coloured rolled fondants will be used to cover our rice crisp blocks. Most of the cake decorating will be focused on rolled fondant including how to create figurines. Day 1 Agenda: •How to make marshmallow •Rice Crisp squares •Rolled Fondant (various colors) •How to make rolled fondant figurines Day 2 Agenda: •Cutting of the rice crisp and coating with rolled fondant •Creating of roofs & brick work •Creating of doors, windows and flower pots •General rolled fondant work As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, October.23.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 6 – The Three Dimensional City Cake (Day 2)
second day of the two day course
Monday, October.29.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 7 – The Pulled Sugar Art Wedding Cake (Day 1)
The Pulled Sugar Flower Cake / 195$ (+tax) for both days Course outline: During the Pulled Sugar Wedding cake course we will be working with Styrofoam cake dummies, which will be coated with a rolled fondant in class and then be decorated with our pulled sugar roses. This is a very advanced techniques course as students will learn not only how to cook sugar / caramel correctly but also how to do casting sugar pieces, rock sugar and pulled sugar roses and leafs. During this course commercially produced rolled fondant will be used to safe time (how to make fondant from scratch is covered during course 1 – 4). This course applies little bit more advanced cake decorating techniques and either attending Training course 1 or 2 or previous cake decorating experiences are recommended. Pastry Aspect: Main aspect during this course is to learn the amazing techniques and possibilities the art of sugar pulling has to offer. Expect to have slightly sore fingers after the second day from pulling and working with the warm / hot caramel. As always we will be working on a two-tiered dummy cake, coated with rolled fondant, simple royal icing border piping and decorated with a sugar cake topper and additional sugar roses & leafs. Day 1 Agenda: •Stack Styrofoam Cakes and have them coated with rolled fondant •Attach ribbon and pipe royal icing border piping •Fundamentals of sugar / caramel cooking •Casting of sugar piece (to be used as cake topper) •Prep cooking of various colors Day 2 Agenda: •How to make rock sugar •How to pull sugar flowers •How to pull sugar leafs & foliage •Assembly of cake & flowers As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, October.30.2012 - ( 10:00am – 2:00pm )
»Cake Decorating Training Course 7 – The Pulled Sugar Art Wedding Cake (Day 1)
second day of the two day course
Monday, November.5.2012 - ( 11:00am – 3:00pm )
»Cake Decorating Training Course 8 – The Blown Sugar Art Wedding Cake (Day 1)
The Blown Sugar Art Wedding Cake / 195$ (+tax) for both days Blown Sugar Cake Toppers Course outline: During the Blown Sugar Wedding Cake course we will be working with Styrofoam cake dummies, which will be coated with a rolled fondant in class and then be decorated with our blown sugar balls and blown sugar cake toppers. This is a very technical course and is to be seen as an advanced course to the Pulled Sugar Wedding Cake course which would be mandatory to attend prior in joining this course 8. During course 8 students will learn the art of blowing sugar and we will create blown sugar balls to decorate our cakes together with a blown sugar swan cake topper decorated with pulled sugar ribbons. Attendance of course 1 & 7 is mandatory for attending course 8, that way we can spend more time practising our blown sugar techniques and have to spend less time on the fundamentals of sugar boiling as this is covered extensively in course 7. Pastry Aspect: Main aspect during this course is to learn the amazing techniques and possibilities the art of sugar blowing has to offer. Expect to have slightly sore fingers after the second day from pulling, blowing and working with the warm / hot caramel. As always we will be working on a two-tiered dummy cake, coated with rolled fondant, simple royal icing border piping and decorated with a blown sugar cake topper and additional blown sugar balls. Day 1 Agenda: •Stack Styrofoam Cakes and have them coated with rolled fondant •Attach ribbon and pipe royal icing border piping •Prep cooking of sugar ( clear & green) •Fundamentals of blown sugar •Blowing of various sized balls (plain & crystallized) Day 2 Agenda: •Cooking of opaque sugar base •Blowing of a pair of swans & decorated with pulled sugar wings •Assembly of blown sugar cake topper •How to pull a colourful ribbon & bow out of pulled sugar •Assembly of cake & sugar items As in all off our classes, all tools, utensils & equipments are provided. Approns, recipes, light snacks and beverage are provided. Please dress appropriately for kitchen work with closed toed shoes.
Tuesday, November.6.2012 - ( 11:00am – 3:00pm )
»Cake Decorating Training Course 8 – The Blown Sugar Art Wedding Cake (Day 2)
The Blown Sugar Art Wedding Cake / 195$ (+tax) for both days
