This is the curriculum for the class:
Class #1- Building the Foundation
- baking the cake
- cooling the cake
- leveling the cake
- filling and crumb coating the cake
- Homework: bake, fill and crumb coat your own cake and bring it to class.
Class #2- Working with Fondant
- coloring fondant
- rolling out fondant
- covering the cake
- making fondant decorations
- Homework: bake, fill, and crumb coat your own 8” and 6” cakes and bring them to class.
Class #3- Tiered Cakes
- covering the cakes with fondant (more practice)
- stacking the cakes
- decorating the cakes (additional techniques)
- Q&A- Whatever else you want to learn!
Class #4- Practice
- bring a cake and we’ll practice anything you want.
Materials List:
8” and 6” cake pans
Rotating cake stand
9” angled spatula
Pastry wheel
Small paint brush
Non-stick Rolling pin
Fondant smoother (2 is best)
8” and 6” Cake circles
12” disposable decorating bags
Large cake leveler or Ultimate cake leveler (folds)
8” lollipop sticks
baker’s blade
Wilton tip 1M
Powdered sugar shaker
