Introduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags.
Introduction 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.
In this delightful culinary experience, you'll learn the art of crafting the perfect Kek Buah Moist, a traditional Malaysian fruitcake that's a beloved treat during festive seasons and special occasions.
Taiwan Speciality Cakes course is offered by Butter and Olive College.
In this delightful culinary experience, you'll embark on a journey into the world of cake decorating, focusing on the exquisite art of crafting stunning chocolate toppers that will elevate your cake creations to a whole new level.
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