Oct 27, 2020  
2011-2013 Catalog 
    
2011-2013 Catalog [ARCHIVED CATALOG]

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CA 138 - Gum Paste, Rolled Fondant and Royal Icing

(2/2)
Prerequisites: CA 135  and CA 136  or permission of the instructor – Recommended: A hands-on introduction to current cake finoshing techniques using the decorating media of gum paste and rolled fondant. The student will establish familiarity with the tools and equipment particular to this skilled environment. Production of royal icing centerpieces and rolled fondant cakes will be required. Instruction in the creation of fl oral centerpieces with the use of natural and artificial materials, along with the use of the airbrush for color accents will be explored. Accent techniques such as overpiping, brush embroidery, filigree, painting, crimping and embossing will be introduced.



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