Beginner to Cake Decorating Boss! Ages 5-9 (Video Course)
Lisa O.
Average rating:4.9Number of reviews:(116)
Beginner cake decorators will go from being an absolute beginner to creatively decorating their layered cake.
Class experience
In this beginner cake decorating crash course, learners will learn step by step how to making a beautifully decorated layered cake, using their own creativity to decorate it! There is 5.25 hours of video content in this course. On the first day, I’ll upload two lesson videos and then one each week after that. Hopefully, students will be sharing photos and videos of their work as they complete it. I'm always happy to answer any and every question learners have. *Please note, that...
4 lessons//4 Weeks
Week 1Lesson 1Class 1 and 2Making beginner frosting, filling the pastry bag and piping a few simple borders. Piping flowers, leaves and learning to write letters.Week 2Lesson 2Class 3Baking and assembling the cake.Week 3Lesson 3Class 4Learning to final frost the cake so it's smooth.Week 4Lesson 4Class 5Creatively decorating the cake.
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.
Homework Offered
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 container4+ hours per week outside of class
Assessments Offered
Students will show off their work to the group and also make a final cake to show off.Grades Offered
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 spactual 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
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.
The students will be using Google Forms to take simple, fun quizzes. They will also need to take photos or videos of their work
Nothing more rewarding, as an educator, than to see faces light up with joy after accomplishing something they thought was much too difficult to accomplish! Sometimes, a learner needs to be gently nudged beyond what they think they can do. Tears...
Self-Paced Class
$17
weekly or $67 for all content4 pre-recorded lessons
4 weeks of teacher feedback
Choose your start date
1 year of access to the content
Completed by 30 learners
Ages: 5-9
