How to use wilton cake decorating tips

how to use wilton cake decorating tips

Wilton Cake Decorating Certificate

Become a Wilton Certified Cake Decorator in 4 courses!

Upon completion of the course students will learn the following:

·          Preparing cake pans

·          Mixing cake batter

·          Filling cake pans

·          Testing cakes for doneness

·          Removing cakes from pan

·          Leveling a cake

·          Filling cakes

·          Preparing the buttercream icing used for class

·          Icing the cake using a spatula and cake icer tip

·          The correct icing consistency to use for different applications

·          Preparing and filling icing bags

·          Making drop flowers, leaves, filling cupcakes, zigzags, dots, rosettes, shell, pompom flower, shaggy mum, elongated dots, ribbon roses and writing with the various tips provided in the kit.

·          Students in the final session will decorate their own cake

Upon completion of the course students will have learned:

·          Basic principles of floral cake design

·          Difference between gumpaste and fondant, how to handle and store them, when to use each one, how to color them

·          How to make royal icing

·          Making a parchment bag

·          Gumpaste flowers: button and pansy

·

         Royal icing flowers: Wilton roses, apple blossom, primrose, rosebuds, daffodil, violet, lily, piped stems

·          The following techniques in buttercream: reverse shell and basketweave

·          Complete a cake during the final session using the techniques the students have learned

Upon completion of this course students will learn the following:

·          Bow loops

·          Gumpaste/fondant flowers: mums, roses, carnations, calla lilies, rosebuds, calyxes for flowers, leaves, and daisies

·          Covering a cake board with fondant

·          Creating geometric designs using cut outs with cutters

·          Covering a cake with fondant

·          The following borders: embellished rope, eyelet and ruffle, and ball

·          Basic principles of floral cake design

Upon completion of the course students will learn the following:

·          Gumpaste fundamentals- storing, tinting and gum glue

·          How to use florist wire and what gauges

·          Wraping floral wire with floral tape

·          Making gumpaste flowers of the following: blossom, gerbera daisy, sweet pea, ivy leaves, lily leaves, briar rose, stargazer lilies stephanotis buds and stephanotises

·          calyxes for the flowers covered

·          dusting flowers with color dusts

·          completing your flower arrangement using flowers covered in class

Source: www.tcl.edu

Category: Taxes

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