Introduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags.
DurationIntroduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags. Crumb coat and how to iced a cake. Making flowers – Normal rose, ribbon rose, David Austin rose, chrysanthemums, carnation, daisies, gerbera daisies, Russian tip flowers, leaf and filler flowers.
Making side design – basketweave. Student will take back the cake. All ingredients provided. Student need to bring apron, lots of tissues, a 11 inch cake board and 11 inch cake box.
Yasmin bt. Sanusi. Located in Kuala Lumpur, Malaysia. Bio : Cake decorator and author of 4 sugarcraft/ cooking books. BSc (Hons) Urban Land Economics, Sheffield, UK. Certificate in Bread & Flour Confectionery, M'sian Inst. of Baking. International Cert in Cake Decorating, Taylor’s College. Professional Diploma in Sugarcraft, Knightsbridge PME. Wilton method cake decorating, ICCA.
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