Butter Icing

 

Butter Icing     2013

Course Content:

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Decorating
cupcakes with butter icing, piping gel and chocolate ganache.

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Basic techniques
with different icing nozzles e.g. basket weave, rosettes, leaves, and petals

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Crumb coating

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Feathering

Requirement list:

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Notebook and pen

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Apron

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Tea towel

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Non-serrated
knife or small metal spatula (available for purchase at Kadies)

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Cling wrap

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Small pair of
scissors

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Icing nozzles: star
no. 35 or 36 and no. 18, writing no. 3, basket weave no. 47, petal no. 104, grass
nozzle no. 133.

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2 attachments ( available for purchase at Kadies)

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8 medium disposable
icing bags ( available for purchase at Kadies)

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At least 12 LARGE
cupcakes (Kadies can supply these if they are ordered in advance).

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Container to take
cupcakes home in.

Provided for you by Kadies:

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Chocolate

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Cream

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Piping Gel

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Butter icing

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