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MODULE 1BUTTERCREAM PIPING
12 HOURS
Certificate in Cake Artistry
Preparing and using Buttercream icingsPressure Control Piping, Cornet
PreparationBasic Cake Border Shells, Star Flowers,
Ballooning, Zigzag, Reverse Shells, Fleur -De- Lis, Garlands and Rope
Intermediate Buttercream Piping- GrapeClusters, Sweet Pea Clusters, Shells,
Curved Shells, Shells with Flutes, Rufflesand Swags, Bows, Basket WeaveBasic Floral Piping Skills- Leaves,
Rosebud, Half Rose, Full Rose, HalfBlown Rose
MODULE 2ROLLED FONDANT &
HAND MODELLING SKILLS24 HOURS
Covering and finishing Board in RolledFondant
Advanced Rolled Fondant –Ruffling,Classical and Freehand Drapery,
Smocking, Crimping, Tassels, RibbonBouquet
The Art of Writing –Alphabetic Practiceutilising Various Mediums, Greetings on
Cakes, Greetings on Sugar plaques madeout of Gum-paste
Finishing upscale decorated cupcakes,cakes and cookies
Covering Styrofoam in Rolled Fondant;Round or Square
MODULE 3SUGAR FLOWERS
24 HOURS
Equipment
Gum-paste flowers –Roses, Carnations,Closed Tulips, Azaleas, Daisies, Tiger
Lilies, Hibiscus, Anthurium Lily and ArumLily, Cymbidium Orchid, Gardenia
Corsage, BouquetSpiral Design, floral Taping and Ribbon
Work
Gum Paste PreparationReview of Tools and Flower Preparation
Gum-paste Blossoms, Buds, Foliage
Petal dusting flowers
MODULE 4GRAND FINALE - GRADUATION CAKE
18 HOURS
To Graduate Each student will beresponsible for presenting and displaying
three (3) projects:
Three - tier cake (styrofoam) Iced inRolled
Fondant and beautifully decorated in aClassical or Contemporary style
Floral Spray (made up of a variety ofsugar flowers)
Gum-paste Plaque with a beautifulhandwriting greeting
"Our love affair with food requires greatertechnical skill and knowledge. We have
created an outstanding facility, withrigorous curriculum, taught by trained
chef instructors.""Come...bring your passion!"
The Certificate in Cake Artistry and
Design 44 MURRAY STREET
WOODBROOK/TRINIDAD/W.IT / + 868 628 5928
E / info@thebakingacademytt.comW / www.thebakingacademytt.com
The cake decorating course covers the basic designsof cake decorating using mediums including fondant,
gum-paste and buttercream. During more than 90hours of tuition, students will train in various methods
of contemporary cake decorating.At the end students will present a grand showcase of
the work.
Meet Our Cake Artist
Cake Artist Candice Eligon is a professional CakeArtist from Trinidad & Tobago.
She started decorating cakes at the age of fifteen,after completing a beginners class in the preparation
and application of royal icing at the YMCA.
In the years following, Candice completed courseswith several local cake decorating instructors, whose
professional expertise involved the use of fondantand gum paste.
From 2012-2014 Candice taught at the Trinidad &Tobago Hospitality and Tourism Institute, wherestudents were introduced to various skills and
techniques in cake decorating to the fundamentals ofbuilding show pieces. Here she found that she loved
teaching and demonstrating just as much as the craftitself.
Having completed numerous workshops, Candicebrings to us her skills and techniques in cake carving,
cake construction and much more.
CANDICE ELIGON
Our Classroom
We assure you the finest culinary experience torival that of any international culinary and
baking academy.
Cost
Includes chef jacket, all textbooks and learningmaterials plus a complete Professional Cake
Decorator's Kit and ingredients
Tuition $22,500.00
Payment in full less 5% $21,375.00 4 Monthly Payments: $5,625.00
Non Refundable Registration Fee of $850.00Applied to Tuition Fees
JANUARY 2021
Every Saturday 9am-3pm
A PRIVATE BAKING EXPERIENCE
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