Apr 19, 2024  
2014-2015 Catalog-EXPIRED 
    
2014-2015 Catalog-EXPIRED [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 – A grade of a ‘C’ or better is required to pass this class. A grade of a ‘C’ or better is required on the final practical exam to pass this class. A hands-on introduction to current cake finishing 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 floral 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 over-piping, brush embroidery, filigree, painting, crimping and embossing will be introduced. 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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