CA 135 - Cake Decorating Basics

(2/2)

A hands-on study in decorating and finoshing techniques for baked products with specific instruction on buttercream borders, flowers, flower sprays, writing styles, garland, figure piping and string work. Exposure to the industry uses of image transferring machines and air brushing will be given. Instruction will also be given in the production of icing and filling layer cakes and sheet cakes. Exposure to the industry’s current accessories, novelties, tools, equipment and packaging will be provided.