cake artistry 2020
TRANSCRIPT
MODULE 1BUTTERCREAM PIPING
12 HOURS
The Certificate in Cake Artistry
Preparing and using Buttercream icingsPressure Control Piping, Cornet
PreparationBasic Cake Border Shells, Star Flowers,
Ballooning, Zigzag, Reverse Shells, Fleur - De- Lis, Garlands and Rope
Intermediate Buttercream Piping- Grape Clusters, Sweet Pea Clusters, Shells,
Curved Shells, Shells with Flutes, Ruffles and Swags, Bows, Basket WeaveBasic Floral Piping Skills- Leaves,
Rosebud, Half Rose, Full Rose, Half Blown Rose
MODULE 2ROLLED FONDANT &
HAND MODELLING SKILLS24 HOURS
Covering and finishing Board in Rolled Fondant
Advanced Rolled Fondant –Ruffling, Classical and Freehand Drapery,
Smocking, Crimping, Tassels, Ribbon Bouquet
The Art of Writing –Alphabetic Practice utilising Various Mediums, Greetings on
Cakes, Greetings on Sugar plaques made out of Gum-paste
Finishing upscale decorated cupcakes, cakes and cookies
Covering Styrofoam in Rolled Fondant; Round or Square
MODULE 3SUGAR FLOWERS
24 HOURS
Equipment
Gum-paste flowers –Roses, Carnations, Closed Tulips, Azaleas, Daisies, Tiger
Lilies, Hibiscus, Anthurium Lily and Arum Lily, Cymbidium Orchid, Gardenia
Corsage, BouquetSpiral Design, floral Taping and Ribbon
Work
Gum Paste PreparationReview of Tools and Flower Preparation
Gum-paste Blossoms, Buds, Foliage
Petal dusting flowers
MODULE 4GRAND FINALE - GRADUATION CAKE
18 HOURSTo Graduate Each student will be
responsible for presenting and displayingthree (3) projects:
Three - tier cake (styrofoam) Iced in RolledFondant and beautifully decorated in a
Classical or Contemporary styleFloral Spray
(made up of a variety of sugar flowers)Gum-paste Plaque with a beautiful
handwriting greeting"Our love affair with food requires greater
technical skill and knowledge. We havecreated an outstanding facility, with
rigorous curriculum, taught by trainedchef instructors."
"Come...bring your passion!"
The Certificate in Cake Artistry and
Design 44 MURRAY STREET
WOODBROOK/TRINIDAD/W.IT / + 868 628 5928
E / [email protected] / www.thebakingacademytt.com
The cake decorating course covers the basic designs of cake decorating using mediums including fondant,
gum-paste and buttercream. During more than 90 hours of tuition, students will train in various methods
of contemporary cake decorating.At the end students will present a grand showcase of
the work.
Meet Our Cake Artist
Cake Artist Candice Eligon is a professional Cake Artist from Trinidad & Tobago.
She started decorating cakes at the age of fifteen, after completing a beginners class in the preparation
and application of royal icing at the YMCA.
In the years following, Candice completed courses with several local cake decorating instructors, whose
professional expertise involved the use of fondant and gum paste.
From 2012-2014 Candice taught at the Trinidad & Tobago Hospitality and Tourism Institute, where students were introduced to various skills and
techniques in cake decorating to the fundamentals of building show pieces. Here she found that she loved
teaching and demonstrating just as much as the craft itself.
Having completed numerous workshops, Candice brings to us her skills and techniques in cake carving,
cake construction and much more.
CANDICE ELIGON
Our Classroom
We assure you the finest culinary experience to rival that of any international culinary and
baking academy.
Cost
Includes chef jacket, all textbooks and learning materials plus a complete Professional Cake
Decorator's Kit and ingredients
Tuition $21,500.00Payment in full less 5% $ 20,425.00
4 Monthly Payments: $5,357.00Non Refundable
Registration Fee of $850.00Applied to Tuition Fees
Sat 9th Oct - Sat 26th Feb 2022Every Saturday
9am-2pmA PRIVATE CULINARY EXPERIENCE