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