Meeting Times

• Tuesday 5:30 PM - 8:00 PM

Description

Prerequisite: Some experience piping with buttercream icing

Come and learn how to handle fondant icing. It has many exciting uses. Celebrate the first day of Fall with a beautiful cake in seasonal colors!

Bring a 8” or 9” double layer cake. Place it on a sturdy 12” cake board or plate. Cover it with buttercream icing in the color of your choice at home.  Bring it to class in a cake-taker, for safe transport. You will cover it with fondant during class, then decorate it with buttercream borders. You can also make fondant decorations which can be added to your design.

 You will also need to bring to class:

        -A 24oz box of white (or tinted) fondant

       -5 cups of buttercream frosting (store-bought or homemade). Tint ½ cup leaf green. The  remaining icing is for piping borders and flowers (or other fall designs)

      -A package of gel food colors (4 or more). I suggest fall yellow, gold, orange, tan, brown, red & green.

      -A small jar of piping gel (Hobby Lobby carries it)

Now the equipment you will need:

A large fondant rolling pin, a large plastic mat to roll out your fondant, a package of 12” disposable decorating bags & bag ties, decorating tips #2D or #1M or a larger star tip, Tip#352 or #366 for leaves, Tip # 104, several disposable bowls to mix colors, a spoon, a 9” metal spatula (straight or angled), a small knife, scissors, paper towels, a cleanup cloth, a plastic bag for trash, and an apron.