Fondant

What an exciting and sore second week! I can barely type properly after all the royal icing piping and colouring fondant. I wonder how these professional do this?...they must have really toned hands and arms.

Our new instructor Jaqlyn Douglas taught the basics of cake decorating and getting familiar with all the essential tools needed for specific techniques.

It was all about fondant, gum paste, basic royal icing piping skills and 50/50. An array of food colouring including edible silver and even some edible 24karat gold dust...what girl wouldn't be excited...

Cakes and more Cakes!

It has been two very busy weeks for me. I was not able to even come on the computer to check my emails. Thanks to blackberry I was able to browse through some of my emails during the day.

The first week being July 5- July 9 was all about baking cakes. I learned the proper techniques and tricks to the perfect cake from an amazing pastry chef Charmaine Baan. We made all our cakes to be used in the following weeks to decorate. She also taught us to make jams, jellies and perserves that can be used as fillings with buttercream in our cakes...and of coarse buttercreams and ganache....ohh and this was so delicious!!

The friday of the week we met another pastry chef Maxine Knight who taught us gluten, dairy and egg free cakes. I must say this was a very interesting class and it really opened a new door into making cakes the nontraditional way.