PROFESSIONAL ADVANCED TECHNIQUES

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At long last, for those students wishing to enhance their Cake Decorating skills on a full time basis, this is the course for you. You will learn Advanced Techniques including Flood work, Pastillage, Cocoa Painting, Figure Piping and Gum Paste Flowers. In all McCall’s Professional Courses, the student will be shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. Our classes are designed to benefit the beginner as well as the professional.

Duration:

5 days

Prerequisite:

Strong working knowledge of sugar paste and piping skills

Tools Required:

2226 – Ball Tool, #5560 – Ruffling Stick, #6972 – Embroidery Scissors, #2230 – X-Acto Knife (Pointed blade), #2018 – Non-Stick Rolling Pin & Board, #4142 – Palette Tray, #8600 – Firm Foam Former, Scissors (Regular), Needle Nose Pliers, #2880 – Veining Mat (Cream One), #2224 – Dog Bone Tool, Flower Veiner / Petal Veiner Tool, Knife & Scriber Tool

Tips required:

One of each of the following #0, #1S or #261, #1, #2, #3, #7, #8, #9, #10, #11, #12, #13

Cutters required:

Pansy Cutter Set / Astromeria Cutter, Rose Cutter Set, Ivy Leaves Cutter Set, Calyx, 3 Mini heart shape cutters not more than 1″, Mylar 3mm, Medium Strip Cutter, Multi Ribbon Cutter, Pizza Cutter, Paring Knife, 2 or 3 Ping bags with coupler

Brushes required:

1 of each, not nylon. #5/0, #3/0, #1/0, #1, #2, #3, #3 Flat

Register for McCall's School of Cake Decoration45

This post was written by , posted on July 18, 2016 Monday at 10:16 pm

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