Novelty Cake Course 2

Novelty Cake course 2 – 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
• 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, applique
• Working with mini cakes
• Mirror glaze
• Quilting effect and crimping
• Advanced chocolate work
• Pastillage and painting cakes
• Working with wafer paper and isomalt
• 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


Class 1
Day 1

Practical:        Cookies

Flooding and drop-in flooding

Pressure piping

Writing with royal icing

Cross-stitch piping

Piping a tiara or basket or swan

Layered piping

Mini cakes

Covering mini-cakes (round)


Mirror glaze

Quilted effect


Collars on mini cakes including squiggly collars

Porcupine quills and feathers

Theory:           Design

Basics of cake design

Drawing your cakes

Cake design to a client’s specifications

Day 2

Practical:        Ballerina cake

Textured effects using rolling pins, texture mats


Making Petal Paste Decorations


Bows (two types)


Pastillage and 2D applique effects



Day 3

Practical:        Mermaid cake

Learn to use stencils

Working with butter icing

Working with wafer paper

Isomalt and chocolate sails

Theory:           Business and food safety

Day 4

Practical:        Apple for the teacher cake (presented by Kerry-Anne Molema)

Airbrushing (operation and care)

Shaping cake and building stable structures

Chalkboard effect

Day 5

Practical:        Topsy-turvy cake construction project of  your choice

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