Cake Decorating - Advanced

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.  

 

REGISTER HERE 

 

Class Details

  • 4 Week Class
  • Thursdays
  • 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)

 

Supplies Needed:

  • 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
  • Couplers
  • Small container to hold fondant and buttercream
  • Small containers to mix colors and frosting

 

HOMEMADE FONDANT RECIPE– makes about 1 Kg. Fondant

 Ingredients:

  • 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.

Kneading:

  • 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

 

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. 
  2. Beat in Vanilla
  3. 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.
  4. 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.