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GOURMET CAKE DECORATING
CU-4000
Course Description:
It's time to get fancy and add the "gourmet-touch" to all of your cakes. Whether you are looking to decorate the cake with nuts, crumbs or fondant icing, this class teaches you to be creative in your presentation and style and challenges you to exceed your current skill set. This course also promotes individual study and projects and the instructor will work with each student to customize their objectives and learning experience.
Topics:
- Review/Practice Existing Techniques
- Decorating with Nuts & Crumbs (and other edible items)
- Chocolate and Designs
- The Art of Crystallizing Flowers
- How to Maximize Portion Control
- How to Make Scrumptious Fillings
- The New Icing -- Fondant
- Adding Flavors to Buttercream and Whipped Cream
Prerequisites: CU-3000, Advanced Cake Decorating
Price: $150 per person**
**Supplies are not included - the attendee will be required to purchase and bring certain specified materials (a list is distributed during the registration process) including all cake layers and icings (recipes will be provided).
Certificate: At the end of each course offering, each student will receive a Certificate of Completion.
Course Outline:
Day 1:
Lesson 1 - Review and Practice Existing Techniques
Lesson 2 - Learn to Make Stiff, Stable Whip Cream
Lesson 3 - Review Buttercream Tips and Techniques
Lesson 4 - All About Flavoring Icings - It's Not Just Extracts Anymore
Lesson 5 - Inventive Ways to Decorate with Cake Crumbs
Interactive Assignment - Let's Practice Those Swags, Shells and Ruffles…
Day 2:
Lesson 6 - The Art of Crystallizing Flowers
Lesson 7 - How to Make and Work with Poured Fondant Icing
Interactive Assignment - Your First Fondant Cake…
Day 3:
Lesson 8 - Fillings Made Easy and are Fast/Scrumptious
Lesson 9 - Working with Rolled Fondant
Lesson 10 - Fondant Flowers
Interactive Assignment - Your Second Fondant Cake…
Day 4:
Lesson 11 - More Work with Whip Cream
Lesson 12 - Learn Portion Control (For Your Guests Not You)
Lesson 13 - Decorating to the Appropriate Size and Portions
Lesson 14 - Working with Nuts (fine, chopped and whole)
Interactive Assignment - Let's Cut the Cake…
Day 5:
Lesson 15 - Chocolate Cake Anyone
Lesson 16 - The Best Chocolate Icing
Lesson 17 - The Best Chocolate Mousse
Lesson 18 - Other Chocolate Designs
Interactive Assignment - The Ultimate Chocolate Cake…
