Cake Decorating: Foundation Class 1
Royal Icing, Cake Decoration with Ribbon Roses, Piped Leaves and Borders
Chef: Kok Pei Shuen
Date: 2 October 2011
Time: 3.00pm - 5.00pm (2 hours)
Type: Hands-on
Price: $108 (ToTT Members will receive 10% refund off class fee)
Location: ToTT Cooking Studio 2
Difficulty: Novice
Envious of the beautifully decorated cakes with intricate designs that you see at a friend's wedding or birthday party? Join Chef Pei Shuen as she brings you through an introductory class of cake decoration to pick up a few tricks of the trade. First up, she takes you through the basics of making Royal Icing to Pipe Leaves and Borders to your cake. Then, get busy with fondant- a sugar icing-like substance that is responsible for the sculpting of Ribbon Roses. At the end of this 2 hour session, you will bring home your very own masterpiece to be appreciated and enjoyed by your family and friends.
Date: 2 October 2011
Time: 3.00pm - 5.00pm (2 hours)
Type: Hands-on
Price: $108 (ToTT Members will receive 10% refund off class fee)
Location: ToTT Cooking Studio 2
Difficulty: Novice
Envious of the beautifully decorated cakes with intricate designs that you see at a friend's wedding or birthday party? Join Chef Pei Shuen as she brings you through an introductory class of cake decoration to pick up a few tricks of the trade. First up, she takes you through the basics of making Royal Icing to Pipe Leaves and Borders to your cake. Then, get busy with fondant- a sugar icing-like substance that is responsible for the sculpting of Ribbon Roses. At the end of this 2 hour session, you will bring home your very own masterpiece to be appreciated and enjoyed by your family and friends.
Class structure:
Registration closes four working days prior to date of class or when maximum number of participants is reached, whichever comes first. Bookings should be made in advance to avoid disappointment.
- Introduction to chef and class
- Royal Icing(demo by Chef Pei Shuen, followed by hands-on session by participants)
- Introduction to ingredients
- Preparation of royal icing
- Presentation
- Cake Decoration with Ribbon Roses (demo by Chef Pei Shuen, followed by hands-on session by participants)
- Introduction to ingredients
- Technique of applying rolled fondant onto cake
- Tinting and colouring fondant
- Technique of shaping ribbon roses
- Presentation
- Piped Leaves and Borders (demo by Chef Pei Shuen, followed by hands-on session by participants)
- Introduction to ingredients
- Preparation of piping cream
- Techniques of handling the piping bag
- Techniques of shaping leaves
- Presentation
Registration closes four working days prior to date of class or when maximum number of participants is reached, whichever comes first. Bookings should be made in advance to avoid disappointment.
