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Beginner to Cake Decorating Boss! Ages 10-14 (FLEX Class)

Beginner cake decorators will go from being an absolute beginner to creatively decorating their layered cake.
Lisa O.
105 total reviews for this teacher
1 review for this class
Completed by 21 learners
Class
No live meetings
Over 4 weeks
10-14
year olds
1-13
learners per class
per learner - per week

How does aFlexible Schedulecourse work?

No scheduled live video chats
Discussions via classroom forum and private messages with the teacher
Great if your learner prefers independent pacing or is uncomfortable with live video chat

Available Times

Pacific Time

Fri Aug 19

Aug 19 - Sep 16 (4 weeks)
Flexible Time
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Sat Aug 20

Aug 20 - Sep 17 (4 weeks)
Flexible Time
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Sun Aug 21

Aug 21 - Sep 18 (4 weeks)
Flexible Time
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Mon Aug 22

Aug 22 - Sep 19 (4 weeks)
Flexible Time
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Tue Aug 23

Aug 23 - Sep 20 (4 weeks)
Flexible Time
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Wed Aug 24

Aug 24 - Sep 21 (4 weeks)
Flexible Time
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Thu Aug 25

Aug 25 - Sep 22 (4 weeks)
Flexible Time
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Fri Aug 26

Aug 26 - Sep 23 (4 weeks)
Flexible Time
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Sat Aug 27

Aug 27 - Sep 24 (4 weeks)
Flexible Time
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Sun Aug 28

Aug 28 - Sep 25 (4 weeks)
Flexible Time
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Mon Aug 29

Aug 29 - Sep 26 (4 weeks)
Flexible Time
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Tue Aug 30

Aug 30 - Sep 27 (4 weeks)
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Thu Sep 1

Sep 1 - Sep 29 (4 weeks)
Flexible Time
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Description

Class Experience

In this class each student will learn the proper way to bake a cake for decorating, how to make icing, how to smooth frost a cake,  how to pipe borders, leaves and flowers and how to write words and so much more!   They will design and decorate their own cake on the last day.
Before Class 1:
Make sure you have all of your supplies out and ready to go for this class, since the class will be fast paced. 

Before the Class 2: 
1. Practice piping borders a few times
2. Prepare and half fill one pastry bag with medium stiff icing for flower color and put on tip #102, #103, or #104 
3.  Prepare and half fill one pastry bag with thin consistency icing for leaves and vines and put on tip #70 (Wilton brand) 
      We’ll use this same leaf color for practicing words with tip #4, #5, or #7 during this class. 
3. Cut up wax paper into 2.5 inch by 2.5 inch squares.  You’ll need 10-20 so you have plenty to practice with. 
4.  Gather your supplies so they are ready for the next class and clean up your work space. 
 
Before Class 3: 
1. Make some roses and carnations for your final cake.  You can also pre-make leaves if you would like. 
2. Practice writing words for final cake
3. Get cake recipe supplies together and measured out. 
4. Gather your supplies, from the supply list,  so that you’re ready for the next class and clean   up your work space. 
3. Make 2 batches of white icing.  We’ll use some to crumb frost the cake in this class and some to final frost the cake in class 4. 


Before Class 4: 
1.   Gather together your supplies, from the supply list, so they are ready for next class and also clean up your work space. 
2.   Make sure you have enough frosting to completely cover the top and sides of the cake.  If you’ve used some of it for practice you may not have enough.  This cake will takes 4-5 batches of icing in total.  


Before Class 5:
Fill a pastry bag half full with medium stiff border icing color and put on tip #16, #18, #32 or #21
Fill a pastry ¼-/1/2 full with thin consistency icing for leaves and put on  leaf tip #70
Fill a pastry bag ½ full of frosting for writing words with tip #4, #5 or #7
Plan out your cake
Practice piping borders on an edge of a pan or container 
CLASS 1 SUPPLIES: CAKE DECORATING EQUIPMENT TO BUY: 2 Pastry bags with couplers and rings (you’ll need 3-4 for the entire class) 12” or 16” ***I do want them to learn how to prepare a bag with couplers so this is necessary to complete the class. The couplers are necessary so that the tips can be changed out easily. ***I prefer the real pastry bags rather than the disposable ones that blow out easily and are more rigid to handle. Plus, I want to encourage the students to keep decorating and if they throw out all of their bags they won't have any when they need them. Cake decorating tip (Wilton brand): Tips #16, #,18, #32 or #21 (find one that's kind of a star looking shape) ****We will be using 4 different types of tips for this course. It's not necessary to get one of these exact numbers. They are for r reference since I'm not sure what cake decorating supplies are available to everyone right now. 1. for writing words, making vines and stems 2. for making roses and carnations 3. for making leaves 4. for making borders 4 food coloring pastes not liquids. You can find them in the cake decorating supplies section. You’ll need 2 for flower colors, 1 for leaves, 1 for border color Pipe cleaners or a little tip cleaning brush you can buy in cake decorating supply areas FROM YOUR KITCHEN: Vegetable shortening Water Salt Peppermint extract 4 cups confectioners sugar for just one batch of icing (You’ll need 4-5 batches of icing for the entire course) Sifter or whisk Electric mixer and beaters Large mixing bowl Spatula to scrape the bowl Paper towel or kitchen towel to cover the bowl while mixing Wax paper/Parchment paper to pipe borders on Cookie sheet or cutting board to sit the wax paper or parchment on Toothpicks Containers with lids to store and recycle icing Plastic wrap Scissors Spoon or knife for stirring color pastes into frosting Butter knife or cake frosting spatula Notebook for jotting down notes Camera to take photos CLASS 2 SUPPLIES: CAKE DECORATING EQUIPMENT TO BUY: 2 pastry bags, with couplers and rings (3-4 Sets total for the entire camp) 1 pastry bag for roses and (Wilton brand) tip #102, #104 or #103 1 pastry bag for the leaves, vines and tips with tip #70 (Wilton brand) We’ll use this same color for practicing words with tip #4, #5, or #7. Flower nail #7 (Wilton brand). We need a medium sized flower nail, nothing huge. The bigger the rose tip the bigger the nail needs to be. FROM YOUR KITCHEN: Spatula or butter knife Toothpicks 2 clips to close off the ends of the two pastry bags Wax paper squares Tray or halves of a paper towel tube to park the completed flowers in to dry Large ziplock back or air tight container to put the pastry bags with frosting Containers with lids to store and recycle icing Scissors Notebook for jotting down notes Pen and paper to practice writing words for the cake. CLASS 3 SUPPLIES: CAKE DECORATING EQUIPMENT TO BUY: Cake frosting spatula (I suggest a small "offset/angled" one. The students are having issues maneuvering the large ones on such a small cake) Cake turntable or lazy susan if you have one. It’s not required but sure helps! 2 Cake pan insulators. Wilton’s are called “Bake Even Cake Strips” (These will keep cakes from puffing way up when they bake. We want a flat cake and don’t want to have to cut the cake top off and waste it.) (2) 8” round or square cake pans ***Several students in the first camp were disappointed when they used 9 inch round pans (instead the specified 8 inch pans) with this cake recipe. The recipe is for 8 inch round or 8 inch square pans. Always the pan size does matter with a cake recipe, so if you want a bigger cake then you need to make 1.5 batches so you can add more batter to a bigger pan. That may be a little too much as that's for a 10 inch cake but it's easier to calculate. FROM YOUR KITCHEN: Preheated oven 350F/177C Ingredients for making the chocolate cake (will send before camp starts) Electric mixer with beaters Sifter or whisk Coffee pot and water Measuring cups, liquid measuring up and measuring spoons Shortening (for preparing 2 pans) Extra cocoa powder (for preparing pans) Paper towel or hand towel Two cooling racks Toothpicks Cake frosting spatula (you really need this) Two batches of icing. Doesn’t need to be in a pastry bag Wax paper Plastic wrap Foil or nice wrapping paper Round or square sturdy cardboard, cutting board or something to display the cake Scissors Tape to hold the foil or paper on the back of the board CLASS 4 SUPPLIES CAKE DECORATING EQUIPMENT TO BUY: A Cake turntable is super handy to have but not required. Also you’ll be using the cake icing spatula again today FROM YOUR KITCHEN: Paper and pencil The icing left over from the last class Hot water in a glass Cake icing spatula CLASS 5 SUPPLIES: CAKE DECORATING EQUIPMENT TO BUY 3-4 prepared pastry bags with 3-4 different colors of icing and tips to decorate the cake Cake turntable (not required but it's sure handy!) FROM YOUR KITCHEN: Wax paper Pen or pencil Paper to practice words White frosting in case of mistakes Tall cup or glass with hot water for smooth frosting mistakes Clean Scissors for moving flowers that aren’t dried Paper towels or hand towel Toothpicks Camera
Students will show off their work in the group and also making a final cake to show off. 
No live meetings, and maybe some time outside of class.
Your student may need assistance with using the oven while baking their cake and getting it out to cool. 
They may also need assistance while operating an electric stand or hand mixer if they have never used one before. 
They may also need help making the coffee for this cake batter.  
***You may also need to assist with measuring out ingredients properly.  I will not be covering this aspect in this class.  
I will be sending the recipe my chocolate cake with registration.  It does call for all purpose flour which does contain gluten.  Your student can substitute out another cake or gluten free flour if they would like and also the peppermint flavoring but I promise they won't be disappointed with this cake and frosting.   
***The cake and icing don't contain milk, eggs, butter or nuts. 
Each student will need to be able to access Google Forms for the short fun quizzes.  They will also  need to have access to a phone for photos and/or videos. 

Teacher

Lisa O.Learn to Love to Learn!
105 total reviews
220 completed classes

About Me

Over my life, as a curious and hard working "multipotentialite", I've definitely not been afraid to push myself constantly, at every age, to learn new and exciting things.

The list is varied and long!  Here are but a few of my top skills and... 
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