Duration: 13-15 august Timings: 2pm- 7pm 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