PME MODULE 3 - Techniques in Royal Icing / Butter & Piping

PAY COURSE/CLASS FEES AT LEAST ONE WEEK BEFORE COMMENCEMENT OF CLASS AND GET ₦5,000 DISCOUNT.

TAKING SUBSEQUENT SPECIFIC CLASSES IN MIX 'N' BAKE ATTRACTS EXTRA DISCOUNTS AND PRICE CONCESSION.

Course Outline

  • LESSON 1
    • Understanding how to Marzipan a cake for Royal Icing or Buttercream
    • The Preparation & Storage of Royal Icing & Buttercream
    • Coating a Cake with Royal Icing or Buttercream
    • Basic Piping Techniques including Shells, Scrolls, Straight Lines, Bulbs & Rope Borders.
    • Professional Business Approach
      • The Principles of Royal Icing and Piping Techniques and their uses within a Business Concept.
  • LESSON 2
    • Additional Coating Techniques
    • Simple Piped Flowers
    • Brush Embroidery Ideas
    • Inscriptions
    • Professional Business Approach
      • The Importance of Inscriptions
      • Balance & Assembly of a Multi-Tiered Cake
  • LESSON 3
    • Runout or Colourflow Techniques
    • Borders / Collars, Motifs, Lettering & Numbers
    • Professional Business Approach
      • Cutting Cake
      • Cake Portions
  • LESSON 4
    • Advanced Piped Borders
    • Bridges & Extension Border Designs
    • Piped Lace Ideas & Techniques
    • Professional Business Approach
      • Boxes & Packaging for Cakes
      • Transportation Cakes
      • Delivery Charges
  • LESSON 5
    • Side Designs
    • Assembly of Runout or Colourflow Borders
    • Advanced Side Design
      • Professional Business Approach
      • Delivery to Venue
      • Assembly & Presentation of the Cake at the Venue

Course Requirements

  • For all lessons you will require the following basic equipment
    • Palette Knives - small and large
    • Turntable - ideally tilting
    • Food colours - paste & powder
    • Selection of brushes, flat, round & fine
    • Boxes to take work home in
    • Dish Cloth / Disposal Cloth
    • Apron
    • Pen / Pencil, Paper & Scissors
    • Piping Bags, parchment or fabric
    • Piping Tubes Writer 1, 1.5, 2, & 3
    • Rope 42 & 44
  • Lesson 1
    • 8" Round Cake Card
    • 500g (11b) White Sugarpaste
    • 6" Round Cake Dummy
    • 9" or 10" Round Cake Drum
    • Plain Side Scraper
    • Rolling Pin
    • Icing Sugar for dusting
  • Lesson 2
    • 500g (11b) Royal Icing
    • 250g (8ozs) sugarpaste
    • Oval Cutters
    • Cake Board to transport plaques
    • Rolling Pin
    • Icing Sugar for dusting
    • Straight Edge
  • Lesson 3
    • 500 (11b) Royal Icing
    • Cake boards or flat surface for Runouts
    • wax Paper
    • Teflon or Cellophane
    • Sellotape
  • Lesson 4
    • 6" Square cake dummy pre-coated with Sugarpaste and placed on a 9" minimum sized cake board
    • 500g (11b) Royal Icing
  • Lesson 5
    • 6" Round cake dummy (from lesson 1) pre-coated with Royal Icing
    • 500g (11b) Royal Icing
PLEASE NOTE
  • Many required ingredients, cutters, accessories/ Tools available for sale in Mix 'n' bake confectionery.
  • It is important you get required ingredients, Tools/ accessories so as to participate in class!
  • Borrowing from Mix 'n' Bake Confectionery will not be allowed!
  • Enquire from Mix 'n' Bake the right accessories and ingredients to be bought before buying from the market so as to buy the right one because sellers are usually more interested in selling their products to you than you buying the right product.

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