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Cake Decorating

© Terry E. Mullin, MS, MBA, EdD-ABD terry.mullin@heartland.edu

A five day class for the Youth Enrichment Program, Heartland Community College, Normal, IL

HCC Student Starter Kit:

#4 Writing

#12 Balloons

#16 Small Shell

#22 Regular Shell

#104 Flowers

#352 Leaves

• Flower Nail

Coupler

14 “ Decorating Bag

Cardboard 12X18

waxed (practice board)

Day 1

Hand out supplies listed above.

Define different types of frosting:

Royal Icing (dries hard to the touch):

Ingredients:

6 tablespoons warm water

4 cups powdered sugar

3 tablespoons meringue powder

Instructions:

1. Whip until a meringue frosting

2

Boiled frosting (7 minute):

Ingredients:

3 tablespoons Meringue Powder

1/2 cup cold water

2 cups granulated sugar

1/4 cup corn syrup

1/2 cup water

Instructions:

1. Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.

2. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes).

3. Remove from microwave and let mixture cool slightly (1-2 minutes).

4. Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy.

5. For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above

Terry’s Butter Cream:

Ingredients:

1 stick butter

2 cups shortening

1 T. vanilla

3 # powdered sugar (10X)

½ cup evaporated milk

Instructions:

1. Whip until light and fluffy 2. Note: you can add ½ to 1 cup of cocoa

powder to make this recipe a chocolate butter cream. Delicious!

Cut piping bags to fit couplers. (caution: don’t cut too much)

Shell border, Reverse Shell with #22 and #16

Wilton Recipe @ http://www.wilton.com/recipes/

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Day 2

Practice Shell border, reverse shell again!

Script writing:

ABCDEFGHIJKLMNOPQRSTUVWXYZ

ABCDEFGHIJKLMNOPQRSTUVWXYZ

ABCDEFGHIJKLMNOPQRSTUVWXYZ

Scroll border with tips #4 and #16

Shell border with 104 enhancement

for double shell border

Frosting Sides of a Cake using

special bag and tip

Cake Baking Tips – Crowning and

falling, freshness, etc.

Discuss Assembling Wedding Cakes

Balloons #4, #12

Clowns #4, #22

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Day 3

Streamers (#4)

70’s Daisies (#12) (include perspectives)

Christmas Presents* (#4,#22)

Christmas Trees (#22 or #16)

including snow flakes

Air Brushing

Side Borders:

o Puff w/ string work (#4,#22)

o Scroll (#4, #16)

o Drop Garland (#104, #16, #4)

*see teddy bear cake on page 7

Day 4

Roses, ½ Roses #104

Daisies w/ Flower Nail

Leaves #352

Sweet peas #104

(Double and Triple Sweet Peas)

Full flower spray

with ferns #352

5

How to make a Rose:

Step 1 Step 2

Step 3 Step 4

Step 5 Step 6

Step 7 Step 8

Day 5

Practice Roses again

Working with Colors: Liquids, Jells and Paste

Bring cake to class and decorate or decorate boards.

Demo gels for sky, dirt (brown sugar), Grass #233 Tonka

toys.

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Cake Decorating Ideas including butter cream, royal

frostings and fondant cakes:

7

Terry’s Cakes

Notes:__________________________________________

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Supplies from Home:

Tubs for frosting with lids

Turntable

Cake pans to practice

decorating sides of cake

Pallet knives

Parchment Triangles

Colors

Clown Heads

Extra Tips

Artist brushes to stripe bags

Bag and tip for decoration

sides of cakes

Supplies at Heartland:

Scissors

Spatulas

Bowls to mix frosting

Towels to clean with

Dish Soap

Handouts of this course

Can opener

Grocery Store per 15 adult student classes: (Double for Youth Classes)

Sprinkles, 1 bottle beads

3 pounds butter

Vanilla, 1 bottle

15 – 2# bags 10X sugar

3 – 3# cans Crisco

4 cans evaporated milk

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Miscellaneous Ideas:

Daisies…..

Sunflowers