DESCRIPTIONS & SUPPLIES
BASIC CAKE DECORATING: Introduction to the tools and how to use them. Icing cakes without crumbs. Learn writing, stars, shells, scrolls, swags, leaves, drop flowers, ribbons, french lace, basketweave, figure piping, transfering patterns, rosebuds and intro to roses.
Supplies to bring:
*10"or 12" pastry bag small scissors
*tips 3, 18, 67,104 (or close) wax paper-scotch tape
*icing spatula pad/pen for notes
*flower nail clean-up towel/baggie
*food coloring *ONE BATCH OF DECORATOR ICING
(*Available to purchase at our store if you don't have them already.)
Note: you can bring a cake to practice on, however, practice sheets are provided.
ICING RECIPE:
1 cup Crisco; 1/4 cup warm water with a pinch of salt - add half of water to shortening, mix on high speed 3-5 min. Slowly add to mixture with remaining water: 1 tsp flour; 3 tsp corn starch; 1 lb powdered sugar. Mix until smooth. Makes one batch.
(less water for thicker icing, more for softer.)
One batch will ice a cake, another batch will decorate it.
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FONDANT CLASS: Basic introduction to fondant. Complete a small cake or using different techniques. Fondant and cake provided.
Bring: non-stick mat, powdered sugar, rolling pin, small knife, plastic bag, food color, pizza cutter & towel.