Creative Culinaire Cooking and Baking School

ADVANCED CAKE DECORATION

In this comprehensive, rewarding and challenging course, advanced skills in cake decoration will be taught in a step-by-step method.

Lesson 1

- Proper techniques in positioning and holding the piping bag in order to achieve maximum control of it.
- Methods of piping Chrysanthemum flowers on a cone and on a flat surface.
- Principles of petal positioning, color mixing to achieve light reflection, thus making the flowers look more alive.
- Piping of 5 petal apple blossoms, large fantasy flowers using technique in petal separation.
- Piping of 3 D sheep

Lesson 2

- Principles of piped leaves e.g. ferns (2 types), Holly leaves, Daffodil leaves, lotus leaves, multipurpose leaves.
- Piping of 3 D frogs
- Piping of 3D elephants
- Piping of Garfield (2 postions)
- Piping of Clown heads
- Piping of Roses : buds, flat noses, full bloom
- Learning to pipe directing onto cake with and without flowernail

Lesson 3

- Revision of Roses
- Learning to pipe Daisies
- How top pipe rabbit heads, ducks
- How to pipe lion and lionesses
- How to pipe bulldogs

Lesson 4

- Test, revision, reinforcement of skills
- Principles of attractive arrangements on surface of special cake
- Students will decorate a dummy cake and required to decorate

a. basketweaved cake with roses/ flowers and 3D covers.
b. ruffles, zigzag garlands and swags on sides of cakes and edging
c. arrangement of 3D piped animal figures

- Students are encouraged to bring their own 10 inch cake to decorate. Alternatively, a sponge cake will be provided at an extra charge of $10

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