Duration
6 hours
Schedule
Please refer to date tab
Please note enrolment cut off is two days prior to the course commencement
What You Learn
Understanding the function of ingredients
Essential piping and professional finishing skills
Key components to successful cake decorating
What You Get
Certificate of attendance
Class notes
Hands on training
Materials to Bring
Carry bag and containers to goods made in class home
Pen for note taking
Dress Code
Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Turn your cake into a work of art! Learn to professionally decorate your cakes for all occasions.
This hands-on course will teach you traditional and fundamental fondant and buttercream flower skills.
In this class you will create a variety of fondant and buttercream flowers, including leaves, plus a tiffany bow, butterflies and love hearts.
Please note that, due to the variety of flowers created, participants will work on pre prepared cakes; there is no baking in this class.
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you produce in class
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 9606 2168 or email ShortCourses@angliss.edu.au
All images are for representation purposes only