Intensive Intermediate Fondant and Piping Course

Intermediate Fondant and Piping Course – 32 hours

This course follows on from the beginner’s course (either novelty or wedding cake course) and is suitable for people with a basic understanding of fondant and piping work.

  • Basics of cake design and drawing your cakes and designing a cake to a customer’s specifications.
  • Flooding and drop-in flooding, pressure piping, piping a tiara or basket
  • Writing with royal icing, cross-stitch piping and layered piping
  • Use of stencils and how to use the airbrushing
  • Use of texturing and embossing
  • Draping, bows, quilling
  • Covering Mini-cakes with Plastic Icing and Royal Icing
  • Quilting effect and crimping
  • Advanced chocolate work
  • Pastillage and painting cakes
  • Broiderie Anglaise, applique, frills, smocking
  • Business and food safety
  • Basics of building structures for support in large and unusual shaped cakes
  • Topsy-turvy cake construction
  • Extreme elements
  • A project of your choice

Equipment included in cost

Syllabus

Class 1

Practical:        Flooding and drop-in flooding

Pressure piping

Piping a tiara or basket

Writing with royal icing

Cross-stitch piping

Layered piping

Theory:           Design

Basics of cake design

Drawing your cakes

Cake design to a client’s specifications

Class 2

Practical:        Learn to use stencils

Airbrushing (operation and care)

Textured effects using rolling pins, texture mats and airbrushing 

Embossing

Making Petal Paste Decorations

Draping

Bows (two types)

Quilling

Class 3

Practical:        Covering mini-cakes (round)

Covering cakes with royal icing (square)

Marbling

Criss-cross and shaped quilting effect

Crimping

Class 4

Practical:        Porcupine quills

Two-tone curls

Chocolate fans

Chocolate arum lilies

Collars on mini cakes including squiggly collars

Chocolate tiles

Shiny/smooth ganache

Class 5

Practical:        Heart shaped box (practice embossing and crimping) OR tea cup

Broiderie Anglaise

Applique effect

Frills

Inlays

Smocking

Painting

Theory:           Business and food safety

Class 6

Practical:        Topsy-turvy cake construction

Theory:           Building stable structures and use of suitable material, cakes and fillings

Cutting shaped cakes out of round and square shapes

Extreme elements

Cake spacers and supports

Class 7

Practical:        Start your own project

Class 8

Practical:        Finish off your project and present to your classmates