Cake Decorating Class Beginners

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Creatividades Latinas Winter 2012 214 S. Brand Bl vd. San Fernando, CA: Inside Marth a's Salon 818-492-6390 Register TODAY at: 214 Brand Blvd. San Fernando 818-492-6390 Cake Decorating Class Beginners Class1. Learn to make the cake by scratch and baking tips Class2. Learn to use palate knife and color formulas Class3. Decorate a Character or Butterfly cake Class4. Lear to work in two cakes and piped flowers and leaves Class 1 Class 2 Class3 Class4 Buttercream Recipe Vanilla Buttercream Ingredients 1 cup sugar 1/2 cup water 4 egg whites (about 1/2 cup) 1 teaspoon vanilla 2 cups butter, cut up

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    Creatividades Latinas Winter 2012

    214 S. Brand Blvd. San Fernando, CA: Inside Martha's Salon 818-492-6390

    Register TODAY at: 214 Brand Blvd. San Fernando 818-492-6390

    Cake Decorating ClassBeginners

    Class1. Learn to make the cake by scratch and baking tips

    Class2. Learn to use palate knife and color formulas

    Class3. Decorate a Character or Butterfly cake

    Class4. Lear to work in two cakes and piped flowers and leaves

    Class 1 Class 2 Class3 Class4

    Buttercream RecipeVanilla Buttercream

    Ingredients

    1 cup sugar

    1/2 cup water

    4 egg whites (about 1/2 cup)

    1 teaspoon vanilla

    2 cups butter, cut up

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    DirectionsIn a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, makean X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage(235 degrees F.)

    Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar isat the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla,until incorporated and then cooled.

    Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor andconsistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).

    Keep at room temperature while frosting the cake

    French Buttercream Frosting

    "This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you

    have to let it come to room temperature before serving. You cannot make flowers with this recipe. Iuse this recipe every time I make birthday cakes for my family."

    Ingredients:

    1 cup unsalted butter

    1/2 cup shortening

    2 cups confectioners' sugar

    1 teaspoon vanilla extract

    1/4 teaspoon butter flavored extract

    1/2 cup heavy whipping cream

    4 tablespoons all-purpose flour

    Directions:

    1. Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 secondson high. Set aside to cool.

    2. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butterextract.

    3. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8minutes.

    4. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. (Mixture will appear soupy at first, but will become fluffy.)

    Wedding Cake Frosting

    "Buttercream icing for wedding cakes."

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    Ingredients:

    1 cup butter

    1 cup shortening

    1/2 cup milk

    2 teaspoons clear imitation vanilla extract

    8 cups confectioners' sugar

    Directions:

    1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, andvanilla extract. Mix until smooth.

    Cake Decoration - Class SuppliesCreatividades Latinas

    818-399-7708

    STUDENT COLOR KIT

    CAKE CADDY

    Black Handles Spatulas:

    Straight Blade: 9in,

    Angle Blade: 9in.4.79, 15 in.

    CAKE SCRAPER

    10 DISPOSABLE BAGS 12" 3.50

    TIPS SET BOX

    CAKE TESTER

    MEASURING SPOON/CUP

    PLASTIC SPATULA

    Kitchen scissors

    VASO PLASTICO

    COOPLERS Set 4

    DENTAL FLOSS

    8X3 ROUND PAN

    CARTON 10"

    DOILIES 10"

    TURNABLE TABLE

    TIP BRUSH

    BROCHA

    **You need to: meringue Powder, Butter cream, filling

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    PRICE in store see Evelia: 818 492-6390