Royal Icing Flowers & Basketweave in Buttercream.
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In this course you will learn how to make 2 kinds of icing, Buttercream and Royal Icing, and learn how to change the consistencies depending on the application. You'll learn bag positions and pressure control. Students will also be taught how to use it for the technique of Brush Embroidery. Royal Icing is the ideal medium to construct gingerbread houses because it dries quickly. It can be piped directly onto fondant for a very finished look. You will learn color principles so that your desserts are very complimentary. We will create cornelli lace, brush embroidery, petals, and blossoms, including rosebuds, half roses, and the full rose. Stems. leaves, violet leaves, pansies, vioelts, lilies, and poinsettas will also be shown. Royal icing flowers can be made in advance and stored for several months until you are ready to use them. We will talk about the principles of floral cake design relating to proportion, form, and balance. In the last class, you will design a cake incorporating the beautiful art of basketweave in addition to adding your own royal icing flowers.
Please note, as of August 16, 2021, the Chelmsford School District Superintendent's office is requiring the use of masks for all people - vaccinated or unvaccinated - when inside any of our school buildings, so please remember to bring a mask to class with you.
Instructor: Mary Napoli
About Our Instructor: Mary Napoli is a former Wilton Method Instructor in cake decorating. She has taught various courses for many years showing techniques in buttercream, royal icing, fondant, and wired gum paste flowers. She also teaches decorative cookies. In addition to cake decorating, she has a BFA degree in jewelry making with a minor in ceramics from Massachusetts College of Art. She was also a mobility and special student at Rhode Island School of Design where she completed eight courses. She loves to work in color and in fine detail. In both schools, her love of jewelry making was in the techniques of cloisonne, champleve and plique a jour enameling. She also enjoys pen and ink, watercolor, designing greeting cards and creating 2-D artwork. She truly loves teaching. Her goal in the classroom is to help students be confident and not be afraid to experiment and be creative.
List of Supplies:
- Wilton student decorating kit with lesson book:https://www.amazon.com/Wilton-Student-Decorating-Book-Course/dp/B00KMCPAD8/ref=mp_s_a_1_3?dchild=1&keywords=wilton+cake+decorating+course+2+kit&qid=1628857527&sr=8-3
- 8-10 un-iced cupcakes
- 6 large cookies
- Wilton Decorator Icing (MEDIUM consistency) 16 oz. size ONLY
- Package of cake boards (size should be 2" bigger than layer cake pans)
- Wilton Flower Lifter
- Wilton GEL Colors– one should be green for leaves – (Juniper or Moss) – one bright yellow for flower centers and brown for sunflowers. Other colors of your choice for flowers, etc. Wilton has nice gel color sets.
- Cake Turntable – recommended, but optional
- Toothpicks
- Roll of WHITE parchment paper (can find at grocery store)
- Small bottle of water (squeeze type recommended)
- Rubber or silicone spatulas for mixing icing
- A few metal spoons from home
- Table cover such as a folded towel or plastic tablecloth
- Airtight Pyrex or Tupperware containers for icing and some medium disposable plastic cups
- Aluminum foil
- Paper Towels
- Scissors
- Scotch Tape
- Sharpie Marker
- Any plastic bag for dirty spatulas, etc.
- Any tips you might have at home that you'd like to experiment with
- Small notebook and pen to take notes
- Wilton products can be found on Amazon, Michaels, JoAnn Fabrics, Walmart etc.
Products Needed at Home:
- A mixer (preferably a stand mixer)
- 2 round layer cake pans (8 or 10 inch)
- Cooling rack
- Crisco solid vegetable shortening
- Wilton Clear Vanilla Extract
- Wilton Meringue Powder
- Several boxes of Domino Confectioner’s Sugar - 1 lb