Duration: 13-15 august
Timings: 2pm- 7pm
Instructor: Priyanka Dani
Post class support: 3 Months ( work hours) from the date of finish of the live class.
Syllabus:
A perfect class to suit all the bakers who are constantly demanded for- no fondant please.
In this class, learn to create exquisite, beautiful, and super neat, tiered cakes- all with zero fondant. Learn to perfect your Buttercream skills, while also playing with a lot of color and fun modern decorating techniques.
We shall teach you the method of gauging which frostings to use, how to sketch a cake- matching colors as per different mediums, making wafer paper flowers, decorating the cakes considering refrigeration and production timeline, finally, stacking of such delicate cakes and the complete cake logistics shebang.
3 tiered cakes
Each cake- different flavours
We shall sketch, plan, frost, decorate, make wafer paper flowers, stack and flawlessly finish the cake.

Decoration techniques:
Stenciling
Edible Lace from scratch
Creative ways of working with Edible prints
Edible homemade Shimmer
Airbrushing
Non fondant bas relief
Surface textures
Working with dragees and ornamental confetti/ sprinkles
Inlay work
Buttercream Wrap technique
Chocolate pieces decor
Working with Isomalt-
o -Isomalt sails
o Geode
o Spheres
o Texture
o decorations
Frosting techniques
* Super sharp edges
* Concrete effect
* Marbling
* Ombre
* super dark colors, pastel colors
* Combed textures
* Geometric & freehand Inlays
* Rustic finish
Wafer paper textures:
* Flexible crinoline
* Wafer paper sails
* Ruffles

Recipes provided:
* Eggless vanilla sponge
* Eggless Chocolate sponge
* With egg vanilla sponge
* With egg chocolate sponge
* Eggless American buttercream
* Eggless Swiss Meringue Buttercream
* Eggless Ermine Buttercream
* With Egg Swiss Meringue Buttercream
* Flavours to buttercream
* Sugar Lace
* Edible Shimmer
* Edible Glue
* Isomalt Tempering
* Modelling Chocolate
* Wafer paper texture paste