In the Advanced Cake Decorating class, you can expect to learn how properly prepare and cover a cake with fondant as well as several great fondant decorating techniques - such as creating watercolor and marbling effects, making flowers and modeling various shapes with fondant.
- 4 Week Class
- August 15th -September 5th
- 6:00 – 7:30 PM
- Gilruth Center - Inspiration Room
- $55 - Early Registration (through August 2nd)
- $65 – Late Registration (August 3rd-15th)
- Fondant, homemade (recipe below) or purchased
- White, decorating frosting, preferably made to the Wilton decorating frosting recipe (below), or purchased ready-made (or in a box) from Wilton or a Wilton supplier.
- Fondant paddle or smoother
- Rolling pin
- Cookie cutters or other tools to cut out fondant shapes
- A small knife to cut fondant or a pizza cutter
- A small paint brush
- Edible adhesive such as Wilton Dab-n-Hold or gum glue
- Edible food coloring (gel or paste, not liquid)
- Homemade or purchased fondant (see recipe below)
- Homemade or purchased buttercream frosting (recipe below)
- A cake dummy or a baked cake to decorate
- Small amount of shortening
- Parchment paper or frosting bags
- Small container to hold fondant and buttercream
- Small containers to mix colors and frosting
HOMEMADE FONDANT RECIPE– makes about 1 Kg. Fondant
- Non-dairy liquid creamer of fresh whipping cream – 60 ml / ¼ cup
- Gelatin – 1½ cup
- Meringue powder – ½ cup
- Light corn syrup or glucose syrup – 120 ml / ½ cup
- Unsalted butter or vegetable shortening – 3 Tbsp.
- Glycerin – 1½ Tbsp.
- Salt – ½ tsp.
- Vanilla – 2 tsp (or other flavoring
- Powdered Sugar – 600-900 grams / 2 lbs.
Mixing – (have all ingredients ready and accessible before starting)
- Dry ingredients:
- Stir together in mixer or bowl: 600 grams powdered sugar, meringue powder and salt. Set aside.
- Liquid Ingredients:
- In separate microwave safe bowl, add cream. Sprinkle gelatin over cream and let bloom for 2 minutes.
- Microwave on high at 30 second intervals until all gelatin is dissolved.
- Stir in corn syrup, glycerin and vanilla – combine well; microwave for additional 10 seconds if needed.
- Add gel coloring for desired color.
- Make a hollow area in the center of the powdered sugar mixture.
- Add in liquid ingredients.
- Start mixing from the center outwards.
- Make sure to get all sugar mixed well and incorporated before adding more powdered sugar.
- Add butter or shortening in while kneading.
- Once you have enough dough formed, transfer to a flat surface and continue kneading.
- If mixture seems too dry, add butter or shortening to your hands and continue kneading.
- Do not add more powdered sugar at this point; it will stiffen with the gelatin.
- Divide into 2 or 4 portions and place each in separate zip lock bag. Seal well.
- Leave in refrigerator overnight to rest.
WILTON RECIPE FOR DECORATOR FROSTING
- 1 Teaspoon Pure Vanilla Extract 4 oz.
- 1/2 Cup Solid Vegetable Shortening
- 1/2 Cup (1 stick) Softened Butter or Margarine
- 4 Cups Sifted Confectioner's Sugar (approx. 1 lb.)
- 2 Tablespoons Milk
- In large bowl, beat shortening and butter with electric mixer until light and fluffy.
- Beat in Vanilla
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk or water, beat at medium speed until light and fluffy.
THIS IS STIFF CONSISTENCY BUTTERCREAM - EXCELLENT FOR PIPING DECPORATIONS LIKE FLOWERS. WILL NEED TO BE THINNED FOR ICING CAKES AND BORDERS.
FOR PURE WHITE ICING, OMIT BUTTER AND ADD ADDITIONAL CUP OF SHORTENING.
NOTE: Artificial flavorings are ok to use for this class. Also, it is best to sift the confectioner’s sugar before mixing to achieve a smooth consistency.