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Fondant & Gum Paste Basics

Brand : Caramel

CSA 100967

QAR550.00

Availability: In stock

Short Description

Duration: 4 Lessons (3 Hours each Lesson – total 12 hours)
Pre-Requisite: Flowers & Cake Design. Recommended for Beginners.


Schedules:
June 10, 13, 17 & 20 (Monday & Thursday) - 9:30 AM to 12:30 PM

Description

Details

In Fondant & Gum Paste Course, you will learn one of the most satisfying ways to decorate sophisticated and professional-looking cakes. Your instructor will guide you through the step-by-step process of creating exciting decorative elements, and most popular: life-like flowers – all of which take your cakes to the next level.

You will learn the techniques required to create the decorative elements: an artful bow, embellished borders and more – and the flowers: chrysanthemum, rose, carnation, calla lily, rosebud, daisy, and before you know it you will creating astounding cakes.


Topics Covered in Fondant & Gum Paste Basics:

  • Bow Loops, Mum Base, Rose Base
  • Carnation Base
  • Assembling a bow
  • Tinting Gum Paste and Fondant
  • Basic Principles of Floral Cake Design
  • Calla Lily
  • Roesebud and Rose
  • Carnation
  • Calyxes and Leaves
  • Assembling the Calla
  • Lily
  • Daisy
  • Mum
  • Covering a cake board with fondant
  • Elements of Fondant Cake Design
  • Eyelet, Ruffle and Ball Borders

We will provide:

  • Fondant & Gum Paste Course Book
  • Fondant & Gum Paste  Course Kit

Course Kit Includes:

  • 5 pcs Step-Saving Rose Cutter Set
  • Straight Scallop Cutter
  • 2 pcs Mum Cutter
  • Calla Lily Cutter
  • Calla Lily Former
  • 9 inches Fondant Roller with Guide Rings
  • Decorator Brush
  • Thick Modelling Tool
  • Ball Tool
  • Veining Tool
  • 3 pcs Round Fondant Cutters
  • Thick Fondant Shaping Foam
  • Thin Fondant Shpaing Foam
  • Practice Board

You will need to Bring for Lesson 1:

  • Apron
  • 1 Kg Ready-to-Use Fondant
  • Gum Paste
  • Roll and Cut Mat
  • Tapered or Angled Spatula
  • Rolling Pin (20” preferred) & Guides
  • Icing Colours
  • Styrofoam Dummy Cake or Cup (8”x3”)
  • Box to take home bow ( at least 8 inches square and 4 inches high)
  • Scissors
  • Small amount of white vegetable shortening (Crisco or Mazola)
  • 1 tablespoon Corn Flour
  • 1 tablespoon Icing Sugar
  • Zip Lock Bags
  • Ruler


Note: The instructor will guide you on the requirements for the other lessons.

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