Instructor: Priyanka Dani

Post class support: 3 Months ( work hours) from the date of finish of the live class. 

Syllabus:

A perfect class to suit all the bakers who are constantly demanded for- no fondant please.

In this class, learn to create exquisite, beautiful, and super neat, tiered cakes- all with zero fondant. Learn to perfect your Buttercream skills, while also playing with a lot of color and fun modern decorating techniques.

We shall teach you the method of gauging which frostings to use, how to sketch a cake- matching colors as per different mediums, making wafer paper flowers, decorating the cakes considering refrigeration and production timeline, finally, stacking of such delicate cakes and the complete cake logistics shebang.

3 tiered cakes

Each cake- different flavours

We shall sketch, plan, frost, decorate, make wafer paper flowers, stack and flawlessly finish the cake. 

Decoration techniques:

Stenciling

Edible Lace from scratch

Creative ways of working with Edible prints

Edible homemade Shimmer

Airbrushing

Non fondant bas relief

Surface textures

Working with dragees and ornamental confetti/ sprinkles

Inlay work

Buttercream Wrap technique

Chocolate pieces decor

Working with Isomalt-

o -Isomalt sails

o Geode

o Spheres

o Texture

o decorations

Frosting techniques

* Super sharp edges

* Concrete effect

* Marbling

* Ombre

* super dark colors, pastel colors

* Combed textures

* Geometric & freehand Inlays

* Rustic finish

Wafer paper textures:

* Flexible crinoline

* Wafer paper sails

* Ruffles

Recipes provided:

* Eggless vanilla sponge

* Eggless Chocolate sponge

* With egg vanilla sponge

* With egg chocolate sponge

* Eggless American buttercream

* Eggless Swiss Meringue Buttercream

* Eggless Ermine Buttercream

* With Egg Swiss Meringue Buttercream

* Flavours to buttercream

* Sugar Lace

* Edible Shimmer

* Edible Glue

* Isomalt Tempering

* Modelling Chocolate

* Wafer paper texture paste