This course, taught by Johra Salmin, a professional Cake Designer, is suited for the beginner, the enthusiasts as well as the professional. In this course Johra will teach you how to capture the botanical look of life like flowers. The different techniques used with wired and unwired flowers and sprays. Roses, gerbera daisies, calla lilies, and blossoms will be taught followed by the more complex line of flowers, the carnations, a variety of orchids, sweet peas, hibiscus , petunias and sunflowers. Additional topics that will be discussed is how to enhance the use of sugar flowers in arrangements and bouquets, cake knives and stands, the use of sugar flowers vs the use of silk or fresh flowers, costing and pricing.Student will receive and keep a kit that includes the following tools: Carnation cutter – set of 3 Honeysuckle cutter – set of 3 Calyx cutter – 2 ¼” / 60mm Cattleya orchid flower cutter – set of 3 Cybidium orchid flower cutter medium – set of 2 Calyx cutter small – ¾” / 23mm Freesia cutter Five petal cutter – 2 ¾” / 70mm Veined lily plunger medium – set of 2 Veined ivy leaf plunger cutter large Veined rose leaf plunger cutter large Veined sunflower daisy gerbera large Flower blossom plunger cutter small Ball modelling tool Flower leaf modelling tool Taper cones 5/6 star modelling tool White plastic rolling pin 2 piece foam former pads A Diploma will be awarded after the completion of the Royal Icing and Piping Module.
Tools Required: A student kit with a chef jacket, towel, Apron, Tools and materials needed for the course will be provided. Optional : Gum Paste Ridged Board
Student brings a pen and a notepad
Please register 7 days prior to starting date to allow for instructor’s preparation of this 5 day class.