This course is specially designed for those inclined towards creative sugar art styling & cake decoration as an Amateur or for business. The course incorporates a combination of techniques and creative stylings, with a professional approach.
Icing & Royal Icing
Explanation and introduction to icing cakes, tools and common questions How to torte, level and fill a cake Making Ganache 2 types Correct method of crumb coating a cake How to achieve sharp edges on a cake How to make Royal Icing Various uses and stages of Royal Icing
How to make whipped cream
Covering and designing a cake with whipped cream
Different ways to colour and decorate the icing
How to hold a piping bag for different types of piping Brush technique, stenciling , filigree, flood work and run outs How to make Swiss meringue buttercream/ Ermine Buttercream How to make swirls using SMBC