從新手到蛋糕裝飾大佬！ 10-14歲以上（視訊課程）
初學者蛋糕裝飾師將從一個絕對的初學者轉變為創造性地裝飾他們的分層蛋糕。
Lisa O.
平均評分：
4.9
評論數量：(117)
包含什麼
4 預錄課程
4 週
教師的支持1 年訪問權
到內容作業
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評估
Students will show off their work in the group and also making a final cake to show off.我們無法翻譯此文，請刷新頁面並再試一次。
課堂經歷
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 this class will not include any fondant instruction. ✨🍰✨🎂✨🧁✨🍰✨🎂✨🧁✨🍰✨🎂✨🧁✨ ***All new updated videos!*** WHAT WE'LL BE LEARNING IN JUST 5 LESSONS: CLASS 1 (video length 01:47:33): We’ll learn: 1. How to make a quick, simple, pure white, peppermint flavored icing, with various consistencies 2. How to separate and color the icing into four different colors 3. How to properly store the icing 4. How to prepare a pastry bag and fill it with the icing 5. How to hold and squeeze the bag properly while piping borders 6. How to pipe 3 different borders 7. How to change and clean tips CLASS 2 (video length 01:01:53). We’ll learn: How to make leaves, stems and vines How to write words on a cake How to make rose buds How to make half roses How to make a rose How to make a half carnation How to make a carnation CLASS 3 (video length 00:58:18): We’ll learn: How to make a quick and easy chocolate cake from scratch How to prepare the pans How to flip out and cool the cake (We will bake it in class but their cakes probably won’t be cool enough to frost until after class but they will learn how to do everything before the next class. Bring a notebook) How to prepare a surface for your cake How to stack the 8 inch layered cake How to crumb frost the cake How to store the cake CLASS 4 (video length 00:41:11) How to crown the cake How to smooth frost the cake How to plan the cake How to store the cake How to make two more rippled borders if time permits CLASS 5 (video length 00:56:13): We will be decorating the final cake in the proper order How to place flowers on the cake How to pipe leaves, stems directly on the cake How to easily pipe words on the cake. How to pipe borders directly on the cake How to store the cake Photos and “Show n Tell” Eat it! ✨🧁✨🍰✨🎂✨🧁✨🍰✨🎂✨🧁✨🍰✨🎂✨🧁✨ #creative
學習目標
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.
教學大綱
4 課程
超過 4 週課 1:
Classes 1 and 2
Making beginner frosting, filling the pastry bag and piping a few simple borders. Piping flowers, leaves and learning to write letters. 課 2:
Class 3
Baking and assembling the cake. 課 3:
Class 4
Learning to final frost the cake so it's smooth. 課 4:
Class 5
Creatively decorating the cake. 其他詳情
父母的引導和規範
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.
供應清單
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外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
教師專業知識和證書
學士學位 在 音樂或戲劇或藝術 從 Bob Jones University
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 and frustration sometimes follow but are usually just an outburst of fear and a ploy for me to let them give up.
Because of my years of one-on-one teaching experiences, as a teacher (and the mother of two), I feel I’ve mastered the crucial teaching finesse of helping learners through their learning fears.
As a seasoned learner and educator (and never a brick and mortar teacher) my super power is creating a fun, patient, loving and safe atmosphere for students of all ages.
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Because of my passion for learning, home education and teaching, I committed and took the ultimate plunge and educated my own two children (son and daughter) at home from the time they were born (they were never in day care) until they both started in an early middle college.
Early middle college is where students take a high school along with a combined schedule with real college classes all on a technical college campus. Both started taking real college classes at age 14, both finished a bachelor degree by age 21 and graduated with honors.
At age 16, I was hired for my first official job, at my local music store to teach private piano lessons. I taught many students in my two years there and then I went on to earn my B.S. in Music Education. Since then, I've taught private piano lessons over the years to folks from ages 4-84.
For 3.5 years I was with VIPKid and taught 5,922 one on one, twenty five minute, online, immersion English lessons to 1680 different Chinese children ages 3-16.
For 4 semesters, I was one of around 150 elite teachers, hand picked out of over 160,000 teachers to be allowed to teach classrooms full of rural Chinese students in a live online session. That was super fun!
Currently, I’m a “Master” piano and voice instructor at my local Music & Arts store and at a booming dance and music studio, as well as teaching lessons in my own home.
I'm extremely busy 56 year old and in high demand, teaching all of my talents and hobbies.
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.
Classically trained pianist
Black belt in Tae-kwon-do
Adobe Photoshop artist
Seamstress
Cake decorator
…are just some of my hobbies.
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Thank you for enrolling in any of my courses and for all of the heart warming public feedback. Your words keep me motivated and encouraged.
Parents, please understand that teachers keep less than 50% of the actual listed price here on Outschool after their -30% fee on ALL of our income is taken out as well, as our self employment taxes, supplies, internet connection etc. etc. etc.
My prices are set according to the time, attention, energy, love and patience that I bring every single minute while teaching or messaging your learner.
Learn to Love to Learn!
Lisa O.
