5 Days Basic To Advance Fondant & Wedding Cake Course

This is a 5 days intensive programme on only fondant work. We will be teaching students to enhance and develop their skills in Fondant Cakes. This course is for beginners too who are looking forward to develop their skills.

Syllabus (click on this for the pdf file): SYLLABUS FOR FONDANT ( 5 DAYS COURSE)

Day 1
Introduction to Wedding cakes
Making all components
• Marzipan
• Sugar syrup to coat cakes.
• Edible glue
• Fondant
• Gum paste
• Tuile (edible lace)
• Royal icing
• Petal dust
Theory part: Proportions, flavor variations, Concepts- Measuring, Coating, stacking, Dowelling,
Draping, Frilling, crimping,Q & A

Day 2
Introduction to flowers
Components of flowers- buds, leaves, stem, calyx, petals
Tools: tape, cutters, wires, stamens, vieners, wire cutter
Wired, non wired
Making buds- of all flowers ( daisy 2, roses- 2 , Calla Lily- 1 big , 1 small, 10 per student, 3 Mexican
hat lillies, peoni- 2 per student, poinsettia- 8 per student, tiger lilly – I middle stem and 5 small )
Making roses, daisies, filler flowers, leaves, calla lily, hydrangeas
Making Leaves and fillers
Cutting petals of Peonis, poisetta and Tiger lily
Flowers covered
• Daisies- 3 each student
• Roses- 1 bud and 1 full rose per student
• Calla lily- 1 small and 1 big per student
• Hydrangeas- 10 small per student
• Filler flowers- plunger and Mexican hat lillies – 3 per student
• Leaves- 6 rose leaves , 6 lily leaves
• Peoni- 1 flower between 2 students
• Poinsettias- 1 flower between 2 students
• Tiger lily – 1 flower each student
Spray painting the Tuiles gold

Day 3
Petal cutting of flowers pending.
Assemble Daisies, Calla lily, Hydrangeas, fillers
Eggless Rum cake recipe and practice , Baking individual cakes to coat
Figurines- Human basic shape, 2 animals (students choice), 1 template based, rainbow
Dusting of flowers, painting.

Day 4
Assembling and finishing flowers (If raining will assemble on the last day)
Practice of individual cakes (coating and paneling), Measuring, Draping, frilling and crimping and
ruffles on cake
Stacking and Dowelling
Theory and prep for next day.

Day 5
Marbling effect on a cake with fondant
Coating tier with sugar crystals and glitter
Final touches and assembling sprays on the cake
Assembling the wedding cake and decoration, Q and A

NOTE FOR STUDENTS IN STUDIO:

• STUDENTS ONCE REGISTERED, PLEASE CALL OR WHATSAPP US ON 9004686405 OR 9769214090 ABOUT BLOCKING THE SEAT IN THE STUDIO
• THERE ARE ONLY 7 SEATS AVAILABLE AT THE STUDIO
• APRONS AND THE PASTRY KIT WILL BE PROVIDED IN THE CLASS.
• WRITTEN RECIPES WILL BE PROVIDED TO YOU IN CLASS.
• STUDENTS WILL BE MAKING ALONG ALL THE ITEMS.
• CLASS WILL BE CONDUCTED ONLY ON THE GIVEN DATES.

NOTE FOR ONLINE STUDENTS:

1. We will be providing a fondant kit and the aprons
2. Certificate will be provided to you. 
3. Costing, Budgeting, Layout, Packaging and Marketing will be taught in detail.
4. All the recipes are egg free and vegetarian.
5. This is a bake along course. Students are requested to bake with us for the best outcome. 
6. Written Recipes will be provided. 
7. We will be taking complete advance payment.  

Fees for Physical Classes (IN STUDIO) : Rs. 17,700 plus applicable tax. 

REGISTER BEFORE 12th April AND AVAIL A FLAT 25% OFF 

Fees for Online Classes: Rs. 12,500 plus applicable tax

REGISTER BEFORE 10th April AND AVAIL A FLAT 25% OFF 

DATES : 12th June to 17th June’23

TIMING: 12:30pm to 5:30pm

PAYTM & GPAY : 9004686405