Cake decoration - improvers

Course Content:
This course is very practical and will consist mainly of demonstrations by the tutor, followed by an opportunity for you to practice, with as much individual support as necessary, to achieve success. You will have the opportunity to try out a range of techniques and equipment. You will be learning how to use sugar paste, modelling paste, petal paste and royal icing. You will begin to apply you own design ideas to a mini cake collection in either a contemporary or traditional style.
Weekly Plan
1. Introductions. Funky sugarpaste fantasy flowers including embossed, fabric effects and ribbon roses.
2. Revise and assess piping skills including embroidery designs. Cover and emboss plaque for use next week with brush embroidery. Fill out IEP’s
3. Brush embroidery. Make edible ribbon pieces
4. Patchwork sampler – smocking and crimper work with ribbon insertion
5. Piping skills –snails trail, shells and simple over-piping. Small royal iced stencil motifs for sampler.
6. Sugar paste patterns and broiderie anglaise for sampler
7. Run-out flowers and butterflies. Piped lacework pieces
8. Garrett frill with lace border. Drapes and fabric effects
9. Bows,swags and edible ribbons. Design and bake minicakes at home
10. Mini cake collection –cut, cover and decorate 4 mini cakes, including a 2 tier, using techniques learned.

This weekly plan can be adapted as necessary after discussion with students

Assessment Methods:
You will make an individual learning plan, including personal targets, with guidance from the tutor at the beginning of the course. There is one assigned task to complete during the course, as detailed above. There will be a brief planning and evaluation sheet to complete for this assignment. The tutor will review your achievement with you at the end of the course and next steps can be discussed.