No live meetings
Over 4 weeks
learners per class
per learner - per week
How does a “Flexible Schedule” course 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 TimesPacific Time
Don't see a time that works for you?
This cake decorating/flower making course, starts out with making a patented buttercream icing that not only looks great, tastes great but also withstands the heat well. I made the flower cake you see in the class description with this beautiful icing. I’ll send you this icing recipe attached to your welcome letter when you register for the course. Learners will need to make 4 and possibly 5 batches of this icing in order to be able to practice all 20 flowers and 9 leaves as well as pipe...
The students will be able make buttercream frosting from scratch. They will be able to make 20 different flowers and 9 different filler flowers. To finish off their cake they will be able to make an even basket weave pattern, rope border and arrange flowers on a cake.
PREPARING FOR CLASS 1: You’ll need to have most of your ingredients measured out. We will be learning 2 different ways to separate eggs so if you don’t know how you’ll be able to do that during class time. You’ll need to have your butter cut up in 1 inch or so pieces and chilled. PREPARING FOR CLASS 2: Choose, color and mix icing for the listed flowers and prepare your pastry bags. You can be creative as to what colors you prefer for each flower. You will probably need to change out tips and possibly clean them for the various flowers between flowers. Several dozen 3x3 inch wax paper squares PREPARING FOR CLASS 3: Mix and color icing for the listed flowers and prepare your pastry bags. You can be creative as to what colors you prefer. If you are out of icing then you will need to make more before this class. PREPARING FOR CLASS 4: Make more icing, if you need to. We will practice piping basket weaving and the rope border. (The color doesn’t matter to practice.) Mix three different colors of green (dark, medium and light) and fill one bag half way full. Do not mix them together in the bag. Just glop them in and leave them like that. Also, put in a glob of white into the same bag. We are looking for variegated colors in the leaves. PREPARING FOR CLASS 5: Bake, level and crumb frost the cake. Make enough icing to cover the entire cake sides with basket weave, a border and a thin layer of frosting on the top. Make a plan for how you want to arrange your flowers and make more flowers, and freeze them, if you haven’t made enough. Decide how you will display your cake
CLASS 1: CAKE DECORATING SUPPLIES: All cake decorating tip numbers are for the brand “Wilton”. You can use them as reference so that you get these exact tips or even similar ones by another company since supplies may be low during this time in the world. Tips: #102, (2)#104, #1, #3, #352 #70 or #67 (for piping on even more leaves),#67 (sunflower and hydrangea) #101, #81, #5, #16, #14, #233/grass tip Drop flower tip suggestions: (there are many different types on the market to choose from) I chose a set of these four by Wilton #225, #129, #109, #190 Basket weave tip: #44, 45, 46 or 47 will work Decorators pastry bags disposable or reusable are fine. We will also be learning how to make small parchment bags Several couplers and rings are necessary, not just one. We will be interchanging the same tip with many different colors Set of paste food colors for making various leaves and flowers. Wilton 8 pack is fine. Small tip cleaning brush is very useful CLASS 1: FROM YOUR KITCHEN Parchment paper Wax paper Scissors Tape Spatula Bowl Kitchen digital thermometer Kitchen scale (with metrics since the recipe is in metrics) Electric mixer and beaters Large bowl to mix the frosting in Ingredients for icing all at specified temperatures Measuring cups Toothpicks Paper towel Saucepan Water Access to the stove and freezer CLASS 2: CAKE DECORATING SUPPLIES NEEDED: All cake decorating tips listed for the class Pastry bags Couplers and rings Medium and large flower nails (Students do need these) CLASS 2: SUPPLIES FROM YOUR KITCHEN: Parchment paper Tape Wax paper Scissors Several small bowls with lids for your different icing colors. Cookie sheet/cutting board or something to dry flowers on Wax Paper Small 3x3 inch wax paper squares. Lots of them for making flowers CLASS 3: CAKE DECORATING SUPPLIES NEEDED: All cake tips listed for the class Pastry bags Couplers and rings Cake Decorating Tips Small, medium and large flower nails CLASS 3: SUPPLIES FROM YOUR KITCHEN: Parchment paper Tape Scissors Cookie sheet/cutting board or something to sit the flowers on Wax Paper Small 3x3 inch wax paper squares. Lots of them for making flowers CLASS 4 CAKE DECORATING SUPPLIES NEEDED: Three colors of green and also white in one pastry bag. Tip #102, 233, 3, 59 1 pastry bag with any color medium consistency icing for practicing basketweave and the rope border. Tips #16 or #18 for the border Specialty basket weave (Tip suggestions: #44, 45, 47 or 48) CLASS 4 SUPPLIES FROM YOUR KITCHEN: Wax paper or parchment paper to practice on Cookie sheet or something to put the leaves on CLASS 5 CAKE DECORATING SUPPLIES Cake frosting spatula (I suggest a small "offset/angled" one. The students are having issues maneuvering the large ones on such a small cake) Pastry bag with coupler and ring Basket weave tip #44, 45, 46, or 47 will work Star tip: #18 or #21 Cake turntable or lazy susan is super helpful to have CLASS 5 SUPPLIES FROM YOUR KITCHEN Toothpicks to keep flowers on the side of the cake if you want them on the side
We will be sharing photos and doing show and tell as we work each class.
No live meetings, and an estimated 4+ hours per week outside of class.
***Your student may need assistance with using the oven while baking their cake before day 5. We will not be making a cake together during class. ***They may also need assistance while operating an electric stand or hand mixer while pouring in the hot syrup. ***You may also need to assist with measuring out ingredients properly in grams. I will not be covering this aspect in this class. NOTE: I will be sending the icing recipe as a PDF file attached to the welcome you’ll receive from me upon registration. We will make this together during class time on the first day. These are advanced piping techniques so depending on the learner's dexterity and age they may need some help and guidance from an in person adult.
Lisa O.Learn to Love to Learn!
105 total reviews
218 completed classes
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...