MODULE 1BUTTERCREAM PIPING

12 HOURS

The 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- Grape Clusters, Sweet Pea Clusters, Shells,

Curved Shells, Shells with Flutes, Ruffles and Swags, Bows, Basket WeaveBasic Floral Piping Skills- Leaves,

Rosebud, Half Rose, Full Rose, Half Blown Rose

MODULE 2ROLLED FONDANT &

HAND MODELLING SKILLS24 HOURS

Covering and finishing Board in Rolled Fondant

Advanced Rolled Fondant –Ruffling, Classical and Freehand Drapery,

Smocking, Crimping, Tassels, Ribbon Bouquet

The Art of Writing –Alphabetic Practice utilising Various Mediums, Greetings on

Cakes, Greetings on Sugar plaques made out 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 Arum Lily, 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 HOURSTo Graduate Each student will be

responsible for presenting and displayingthree (3) projects:

Three - tier cake (styrofoam) Iced in RolledFondant and beautifully decorated in a

Classical or Contemporary styleFloral Spray

(made up of a variety of sugar flowers)Gum-paste Plaque with a beautiful

handwriting greeting"Our love affair with food requires greater

technical skill and knowledge. We havecreated an outstanding facility, with

rigorous curriculum, taught by trainedchef 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 designs of cake decorating using mediums including fondant,

gum-paste and buttercream. During more than 90 hours 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 Cake Artist 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 courses with several local cake decorating instructors, whose

professional expertise involved the use of fondant and gum paste.

From 2012-2014 Candice taught at the Trinidad & Tobago Hospitality and Tourism Institute, where students were introduced to various skills and

techniques in cake decorating to the fundamentals of building show pieces. Here she found that she loved

teaching and demonstrating just as much as the craft itself.

Having completed numerous workshops, Candice brings 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 to rival that of any international culinary and

baking academy.

Cost

Includes chef jacket, all textbooks and learning materials plus a complete Professional Cake

Decorator's Kit and ingredients

Tuition $21,500.00Payment in full less 5% $ 20,425.00

4 Monthly Payments: $5,357.00Non Refundable

Registration Fee of $850.00Applied to Tuition Fees

Sat 9th Oct - Sat 26th Feb 2022Every Saturday

9am-2pmA PRIVATE CULINARY EXPERIENCE