Beginner Wedding Cakes – 32 hours
This is an excellent introduction to all the basics of cake decorating and includes:
- Basics of piping and some more advanced piping techniques such as lace and embroidery
- Making sugar flowers (roses, leaves, blossoms, daisies etc) and using these to make a simple bouquet
- Covering cakes in fondant/sugarpaste
- Basic chocolate work, including chocolate roses, leaves, chocolate collars and working with ganache
- Working with butter icing, naked cakes, drip cakes and decorating with fresh flowers
- Basics of business, costings, marketing and running a cake decorating business
- A project of your choice
Equipment included in the cost
Syllabus
Class 1
Practical: Make royal icing
Basics of piping including borders
Make a display board
Class 2
Practical: Make sugar roses
Theory: Tools and ingredients needed
Suppliers
Recipes (vanilla, red velvet, moist chocolate, carrot cake etc)
Fruit cakes (recipe and how to cover)
Alternate fillings eg mousse etc with recipes
Class 3
Practical: Cover cakes with fondant (dummy)
Theory: Meeting with your couple
Initial meeting, understanding their needs, and designing your cake
Dealing with difficult clients
Keeping records of discussions
Class 4
Practical: Make chocolate ganache
Chocolate collars
Piping with chocolate
Sharp corner ganache method
Chocolate modelling paste
Chocolate leaves
Class 5
Practical: Finish off roses
Filler flowers, leaves and making of bouquet
Simple fondant decorating (eg bows)
Theory: Roleplaying exercise
Class 6
Practical: More advanced piping (including drop lines, embroidery etc)
Theory: Marketing
Establishing your target market
Trend spotting
Building your portfolio
Assembling wedding cakes and delivering
Dealing with industry suppliers (Wedding planners, florists, venues and photographers)
Creating a contract
Class 7
Practical: Naked cakes, drip cakes and working with fresh flowers
Working with butter icing
Piped butter icing effects and flowers
Preparation for project cakes (your design)
Theory: Charging for your services
Class 8
Practical: Setting up, and supporting a tiered cake
Project day and graduation