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Intermediate to Advanced Baking: Fondant Cake Basics

Class
Mary G.
Average rating:3.8Number of reviews:(16)
In this class, students will learn the basics of how to decorate a cake using fondant.

Class experience

Intermediate Level
4 lessons//4 Weeks
 Week 1
Lesson 1
Introduction to Fondant Cake Basics
• (class discussion) ingredients, tools, process • (class demonstration) royal icing, crumb coating your cake
 Week 2
Lesson 2
Fondant Décor
• (class discussion) ingredients, tools, process • (class demonstration) coloring fondant, piping borders
 Week 3
Lesson 3
Covering Cake with Fondant
• (class discussion) ingredients, tools, process • (class demonstration) covering cake, smoothing technique
 Week 4
Lesson 4
Finishing and Presentation
• (class discussion) ingredients, tools, process • (class demonstration) coloring royal icing, piping practice, fondant décor
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Homework Offered
Assignments will be given for the first three sessions (refer to the course topic outline).
0 - 1 hours per week outside of class
Assessments Offered
If requested, an informal assessment will be given by the teacher to critique the final product including application of color, visual appeal, technique, and overall presentation.
Grades Offered
Class Preparation
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: cake turn table or ‘lazy susan’ (recommended), cake circles, toothpicks, small bowls or ramekins, small cutting board, fondant rolling pin or a smooth rolling pin, pastry bag, decorating tips and couplers, rubber spatula, spoons, fondant smoother (optional), paring knife or roller cutter, scissors, offset pastry spatula, cake decorating pin tool (optional), cake decorating paint brush (optional), sifter, medium mixing bowl with electric beater or a Kitchen Aid mixer and whisk attachment, dry measuring spoons, dry measuring cups, digital kitchen scale, plastic wrap, ruler, parchment paper, duct tape or masking tape, plastic quart container, disposable kitchen gloves (optional), serving plate, miniature offset pastry spatula, assorted cake cutters (optional), liquid measuring cup, round cookie cutter (optional)

Ingredients: 6 or 8-inch round iced cake, fondant, cornstarch, egg whites or meringue powder, confectioner’s sugar, water, food coloring, cream of tartar

Please note, once enrolled learners will have access to the materials checklist which has details on what to prepare for class demonstration. As a reminder, this class requires a 6 or 8-inch iced cake (Session Three).

Handling sharp or heavy kitchen appliances will require parental supervision and approval.

Learners will be working with ingredients that may contain eggs, wheat, and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Average rating:3.8Number of reviews:(16)
Profile
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking... 
Self-Paced Class

$7

weekly or $28 for all content
4 pre-recorded lessons
4 weeks of teacher support
Choose your start date
1 year of access to the content

Completed by 3 learners
Ages: 11-16

Enroll Now, Start Anytime
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