Beyond Masters: Building and Decorating Real Tiered Cakes

Class Description:

This class was formerly named Cakes for Catering.

For students with basic decorating skills (borders, writing, roses, some flowers). Learn techniques for special occasion cakes, assembling and transporting large or tiered cakes, icing/filling selection, rolled fondant and flowers not covered in the Master Course. Recipes provided. (No in-class baking, but real cakes used). Not recommended as a substitute for the Master Course. Two-tiered fondant cake available to take home.

No sessions are available at this time.

Agenda:

Day 1

  • Decorating review, special tips, large cake borders, writing

Day 2

  • Flower workshop: hibiscus, primroses, poppy and morning glory

Day 3

  • Sheet cakes, cake patterns, rolled fondant

Day 4

  • Icing workshop: rolled fondant, French buttercream, Italian meringue, boiled icing, petits fours, crumb coat, wedding cake, Q&A

Day 5

  • Wedding cake construction, transportation and decoration