Class Outline

BASIC CAKE DECORATING WEEK 1

No cake will be needed in this class

Getting to know you

Overview of decorating tools

Demonstration on how to make your own buttercream icing

Consistencies of buttercream icing

What each consistency is used for

Bring a tub of 16oz buttercream icing (you may purchase icing from the bakery.  See supply list for cost)

Tinting icing

Striping the bag

Preparing your bag

Filling your bag

How to hold your icing bag/bag position

Pressure control

Begin basic techniques – stars, star fill in, shell, shell border, zig zag, 1M, 1M swirl, rosettes, curvy lines, wavy line, loop, dot, bead border, outlining, printing, writing, leaf, leaf border, ruffle leaf, round tip swirl, petal, drop flower, leaf, specialty tips (230 , 233),

Go over what will be taught in lesson 2

BASIC CAKE DECORATING WEEK 2

Bring your single layer 8” cake to class.  (you may purchase one from the bakery for $15)

Bring at least 5 cups of buttercream icing to class.  (you may purchase your buttercream icing from the bakery.  See supply list for cost.) 3 cups of thin consistency icing.  2 cups of medium consistency icing

Level cake

Torte cake

Fill cake

Crumb coat cake

Frost cake with spatula

Smooth cake with smoother/parchment paper

Adding texture to your frosted cake using teaspoon, tablespoon, fork, and butter knife

Dot, pulled dot, star fill in, elongated shape,

Tips – 12, 18,

Practice

Go over what will be taught in lesson 3

BASIC CAKE DECORATING WEEK 3

Bring your single layer 8” cake to class.  (you may purchase one from the bakery for $15).  Or 8 individual treats of your choice with flat surfaces eg. Cookie, brownie, rice krispies treat, etc.

Bring at least 5 cups of buttercream icing to class.  (you may purchase your buttercream icing from the bakery.  See supply list for cost).  ½ cup of icing tinted green to make leaves.  Place in disposable bag with coupler and tip 352.  2 cups of icing tinted color of choice for borders and grass.  Remaining 21/2 cups of icing tinted colors of choice for flowers and flower centers.

Tip – 12, 16, 18, 104, 21, 3, 352, 233, 2D,

Practice using your tips to decorate your cake- zigzag, east ruffle, shell, bead border, leaves, grass, star drop flower, daisy, sunflower, and zinnia

Practice

Go over what will be taught in lesson 4

BASIC CAKE DECORATING WEEK 4

Bring a 1 layer 8” cake to class.  (you may purchase one from the bakery for $15)

Bring at least 71/2 cups of buttercream icing to class.  (you may purchase your buttercream icing from the bakery.  See supply list for cost.). 31/2 cups thin consistency icing, tinted color of choice for printing, writing and icing final cake.  2 cups of medium consistency icing tinted with color of choice for texture and borders on final cake.  2 cups of stiff consistency icing tinted any color of your choice for final cake flowers

Tip – 3 (writing), 12, 104

Writing, ribbon rose (new flower)

Decorate your cake using knowledge learned the past three weeks

Level cake, torte cake, fill cake, crumb coat, ice, smooth, decorate and write on your cake

Instructor will always be there to assist and answer questions

PRACTICE