Amy Malone will demonstrate how to make a firm meringue and pipe it into shapes that include mushroom caps and stems assembled with chocolate. Also, snowmen filled with chocolate mousse, daisies with lemon curd centers, and peppermint flavored spiraled candy canes. Recipes and patterns included.
Supplies
Required
none
Provided
All supplies will be provided by instructor. Recipes and patterns included.
In this class, you will learn how to sculpt a cake into a fashionable purse. Techniques will include using an impression mat, stencilling, and painting. A gumpaste flower will be included to add the finishing touch.
In this class you'll learn to use poured sugar, molds, and gumpaste to create beautiful jewels to adorn your cake. NOTE: You will be working with HOT sugar!
Supplies
Required
Cotton gloves (2 pair), plastic gloves (latex or non-latex), box for completed jewels, ten 12" parchment triangles, 4-5oz. gumpaste, silver and/or gold luster dust, #1 and #3 paint brushes (or #0-3 paint brush set).
In this class, you will learn how to take simple fondant and create fantastic dimensional faces showing expression. Some fondant experience is preferred.
Supplies
Required
2 lbs. flesh colored fondant, 1 lb. white fondant, toothpicks, covered round or square 12" x 1/2" foam board (or cardboard), gumpaste modelling tool set, notebook, pen, paper towels, blue, black, brown and white petal dusts (or white food color), lemon extract or alcohol, small paint brushes (#2 or #3), large paint brush (similar to a cosmetic blush brush), 1 lb. buttercream, box for completed project. All other supplies will be included by instructor (styrofoam form, etc)
Provided
All other supplies will be included by instructor (styrofoam. form, etc)
Learn to sculpt a relief style dragon using two rounds or a half sheet cake. Ice it (with ease) and cover it with fondant. Learn to sculpt the fondant and transform the cake into a fire-breathing mythical creature. Finish it with airbrushing techniques to bring it to life. All welcome, from beginner to advanced.
Supplies
Required
Bring imagination and an apron, and bring a 1/2 sheet box to take your cake home to amaze the neighbors!
With so many airbrush guns on the market we will explain what gun to use when, how to clean and fix your guns, what you can and can't shoot through one, and tricks with your airbrush to turn cakes into masterpieces. Learn the rules and how to break them.
Learn to create a plethora of animals quickly and with ease. Use them for baby showers, birthdays, and as cake toppers. Learn techniques that you can walk away with and make anything on the Ark. We will make bears, monkeys, pigs, penguins, sheep, and many more. We will use fondant, marzipan and modeling chocolate! You will bring home your very own edible zoo.
Supplies
Required
Apron and 12x12 box to bring your zoo home in.
Provided
Supplies provided by instructor.
Available
none
BW-103
Contemporary Cake Designs Using Traditional Techniques FULL
Learn how to create cake top decorations using freehand modeling (gum paste/fondant).
Supplies
Required
6 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton gumpaste.), 4 oz. Fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matt i.e. not a shimmer), PVC Rolling pin plus rolling out board, gumpaste modeling tools (Not Wilton brand), small ball tool, veining tool, Side scraper (straight plastic blade spatula), small pallet knife (4 inch blade), small parchment piping bags (no less than 5), small pair of scissors (suitable for cutting paper), seamless tips (not Wilton orAteco, suggest PME No. 0,1,2), tip cleaning brush, plastic drinking straw, toothpicks, couple of small ziptop bags, PME mini quilting wheel (optional), 8-inch round cake board already covered with fondant or royal icing (color of you choice, but suggest pastel shade), two 6- inch round cake boards already covered with fondant or royal icing (color of you choice, but suggest pastel shade), Box to carry items home in. Edible Glue Recipe - ¼ teaspoon of Tylose powder, 2 tablespoons of cold water. Place the water in a small jar, sprinkle the tylose powder on top of the water, screw the lid on the jar, shake the jar and let stand for 24 hours before using.
Line work, piped embroidery, piping an inscription, and broiderie anglaise with color insert.
Supplies
Required
Side scraper (straight plastic blade spatula), small pallet knife (4 inch blade), artist pallet knife, small Parchment piping bags (no less than 10), small pair of scissors (suitable for cutting paper), sable Paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), seamless piping tips (i.e. not Wilton orAteco suggest PME No. 0,1,2), tip cleaning brush, two 6-inch round cake boards already covered with fondant or royal icing, two 6-inch round cake boards covered with food grade covering paper (not tin foil, available at Michaels), 4 oz. of fondant, small container of powdered sugar (2oz.), rolling pin (no less than 8 inches in length), petal matte dust in yellow, blue, small paint brush No. 0, an 8-inch square piece of plexiglass 1/8th to 1/4 inch thick, piping bag holder or damp cloth, a couple of small ziptop bags, box to carry items home in.
You will make a pair of gum paste babies booties, plus a free hand modeled bear and gifts.
Supplies
Required
8 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton gumpaste), 8 oz Fondant (for the bear/parcels), Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, regular pallet knife (4 inch blade), side scraper (straight plastic spatula), sable Paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matte i.e. not a shimmer), PVC Rolling pin plus rolling out board, modeling tools (Not Wilton brand) small ball tool, veining tool, toothpicks, cotton balls (no less than 4), a couple of small ziptop bags, PME mini quit wheel (optional), textured rolling pin/Patchwork cutter mini quilt/embossers (optional), Jem Baby bootie cutter (if you can t find the cutter I will supply a cardboard template, in which case bring a pair of scissors), 8-inch round cake board already covered with fondant (color of you choice, but suggest pastel shade), box to carry item home in.
Create a cake top decoration for your next Christening cake.
Supplies
Required
8 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton brand), 4 oz fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors (optional), artist pallet knife, regular pallet knife (4 inch blade), side scraper (straight plastic spatula), sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), pale pink petal dust and small dusting brush (dust must be matte i.e. not a shimmer), PVC Rolling pin plus rolling out board, modeling tools (Not Wilton brand) small ball tool, veining tool, tooth picks, a couple of small zip top bags, textured rolling pin (optional), 8-inch round cake board already covered with fondant or royal icing (color of you choice, but suggest pastel shade), box to carry item home in. Edible Glue - . 1/4 teaspoon of Tylose powder, 2 tablespoons of cold water. Place the water in a small jar, sprinkle the tylose powder on top of the water, screw the lid on the jar, shake the jar, and let stand for 24 hours before using.
Freehand model a cake top decoration of shopping and shoes.
Supplies
Required
6 oz Gum paste (suggest Satin Ice or make your own using Nicolas Lodge's recipe. Do not bring Wilton brand), 4 oz Fondant, Tylose powder (approx 2 teaspoons), cornstarch in a muslin bag, edible glue plus brush, small amount of shortening, paste/gel food colors, artist pallet knife, sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), petal dust and small dusting brushes (must include silver), small stars cutters ¼ inch to ½ inch, PVC Rolling pin plus rolling out board Modeling tools (Not Wilton brand) small ball tool, veining tool, toothpicks, a couple of small ziptop bags, 8-inch round or square cake board already covered with fondant or royal icing, box to carry item home in.
Side scraper (straight plastic spatula), small pallet knife (4 inch blade), small Parchment piping bags (no less than 10), small pair of scissors (suitable for cutting paper), sable paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), food colors, seamless piping tips (not Wilton or Ateco suggest PME two of each No. 0,1,2, tip cleaning brush, one 8-inch round cake board already covered with fondant or royal icing, piping bag holder or damp cloth, box to carry item home in.
In this class, you will hand-model a fairy and flowers out of gumpaste.
Supplies
Required
1lb. gumpaste, paste colors: ivory, violet, pink, yellow, powdered colors (dusts): violet pearl, fairy dust, gum glue (3 tsp.), brushes: 1, 4, 6, small scissors, rolling pin, toothpicks, styrofoam (6x6x1), box cutter, box for project, round dummy (6x2), 1lb. fondant. To make gum glue: dilute tylose powder in water until you get a heavy liquid consistency
In this class, you will hand model two types of princesses.
Supplies
Required
1 1/2lbs. gumpaste, paste colors: yellow, brown, black, pink, blue, ivory, powdered colors (dusts): gold, pink, yellow, pearl, fairy dust, gum glue, brushes: 1, 4, 8, royal icing, 2 ice cream cones (4" high, 2" wide at bottom), parchment bag, small scissors, two tablespoons, rolling pin, styrofoam (6x6x1), box for project, modeling tools. To make gum glue: dilute tylose powder in water until you get a heavy liquid consistency.
You will make two puppies who are untying a ribbon in a cake.
Supplies
Required
1 1/2lbs. gumpaste, 1lb. fondant, round dummy (6x2), rolling pin, box cutter, gum glue, brushes: #1, 4, 8, paste colors: black, red, yellow, dummy (6x6x1), toothpicks, box to take home project, modeling tools, powdered color: pearl. To make gum glue: dilute tylose powder into water until you get a heavy liquid consistency.
Learn how to make these very easy and cute monsters! You will start with round "bon-bon" candies and make them into funny monsters perfect for Halloween.
Supplies
Required
1 lb. gumpaste, 5 "bon-bon" chocolate candies (suggest Lindt Lindor truffles), paste colors: red, blue, black, pink, brown, green, modeling tools, rolling pin, small scissors, styrofoam (6x6x1), toothpicks, gum glue, brushes; #1 and 6, box to take project home. To make gum glue: dilute tylose powder in water until you get a heavy liquid consistency.
Each student will be given an envelope with some fabric, lace, and other miscellaneous supplies. They will make a three-tiered cake using these designs. Sound like fun? Come and see what you can do!
Class will be 8-12 and 2-4.
Supplies
Required
A 6" and 9" and a 5" round styrofoam (Colette will supply with advanced notice – all need to be 4" high except for the 5", which is 2" high), 12 inch round board, (covered with foil or royal or fondant), Fondant: 3 pounds, Royal icing - Just for decorating and gluing layers together (2-3 cups), Crisco - 1/4 cup, Cornstarch 1/4 cup, Brushes - assorted sizes, large and small Rolling pins, Pattern rolling pins (if you have any), Tips - 1, 3, 4, 6, (and any other sizes you want to bring), Bags - Parchment or plastic (2), couplers -2, Gumpaste -1/2 lb, Lemon Extract – 2 ounces, Small dish for painting, assorted paste colors and toothpicks, Luster dust - (bring a variety of colors if you have them or they will be available for purchase from Colette), Pizza cutter, Gumpaste cutters (bring a variety), Basic ball tool (optional), gumpaste shaping tools, cel pad or similar pad (optional).
Provided
none
Available
Foamcore, brushes and cutters, styrofoam (sizes needed for classes), PME tools, some cutters, luster dust
CP-101
How to Make a Crooked Cake (Includes 2 hr. lunch break)
Learn from the best - how to make a 3-tiered crooked cake!
Class is from 8-12 and 2-4.
Supplies
Required
A 6" and 9" round, and a 5" and 8" wedge of styrofoam (Colette will supply with advanced notice), 12 inch round board, covered with foil (or royal icing, or fondant), Fondant : 4 pounds, Royal icing - Just for decorating and gluing layers together (2-3 cups), Crisco - 1/4 cup, Cornstarch 1/4 cup, Brushes - assorted sizes, large and small Rolling pins, Pattern rolling pins (if you have any), Tips - 1, 3, 4, 6, (and any other sizes you want to bring), Bags - Parchment or plastic (2), Couplers -2, Gumpaste -1/2 lb, lemon Extract - 2 ounces, Small dish for painting, assorted paste colors and toothpicks, Luster dust - (bring a variety of colors if you have them or they will be available for purchase from Colette), Pizza cutter, gumpaste cutters (bring a variety, Basic ball tool (optional), gumpaste shaping tools, cel pad or similar pad (optional).
Provided
none
Available
Foamcore, brushes and cutters, styrofoam (sizes needed for classes), PME tools, some cutters, luster dust
Model this beautiful baby ballerina sugar sculpture with realistic pose and expression. Class times are 7am - 11am, and 12pm-2pm, lunch break 11am-12pm.
Learn how to make this beautiful Circus Train, complete with fun animals and the cutest ringmaster style clown figure model. Learn how to cover with rolled fondant successfully gaining perferctly neat edges.
Marzipan, with its translucency lends itself perfectly to making realistic faces. Learn how to make expressive faces with different features and expressions.
Supplies
Required
none
Provided
Instructor will provide all supplies.
Available
Books
DG-100
Quick Life-Like Orchid and Violets Arrangement FULL
Learn to make a life-like gumpaste orchid and violets using the Quick Method. Time permitting, we will cover greenery. Your flowers will be arranged on a Mexican paste plaque.
Supplies
Required
Dusting brushes (1/4 inch), small scissors, cel foam pad, 8 inch box to take project home in.
Provided
Gumpaste, cutter, and dusting colors used in class.
Available
Gumpaste, cutter, and dusting colors used in class.
DG-101
Quilling Designs and Techniques - Flower Arrangement
A paper art made from gumpaste that will give your cakes a new dramatic look. You will learn basic quilling shapes and combine them to make a flower arrangement on a Mexican paste plaque.
Supplies
Required
A #1 brush, small paper cup, 10-inch cake board, 10-inch cake box.
Make a unique 3D carousel horse from Mexican paste and decorated with gumpaste designs. The horse is on a Mexican paste stand. This carousel horse creates a dramatic cake topper, or can be used as a stand-alone decoration.
You will create a miniature flower arrangement in a wire basket. Miniature flowers are great for garden cakes and have many possibilities for special designs. Basket is included in price.
Supplies
Required
8-inch box, small scissors, small dusting brushes.
The tree (combination of gum paste and pastillage) will be demonstrated along with the trimmings on the tree, presents (painting on miniature presents will be taught), teddy bear and bunny decorating the tree with carrots, berries, candy canes, bird with hat and berry in mouth atop the tree. The 'cross section of log' is pastillage formed on a styro-foam base. Explanation of highlights and means to create the woodgraining is given in order to form a realistic-looking wood effect.
Supplies
Required
none
Provided
Instructor will provide supplies.
Available
Curved Ended Tool with a sharp point at opposite end,$5;Wire Brush for woodgraining,$7;Rope Roller for Baby Blanket,$5.
Students will cover their cakes in rolled fondant and use tools to create impression designs on a rolled fondant cake. Tools include wooden rollers with different sizes and shapes of stripes (vertical stripes and curved designs) and oval shaped tool cutters to form each petal of a flower will be demonstrated and then used by the students to create their own 8" cake. These tool cutters come in several sizes. Diane's innovated "Puffed Embroidery" technique, using the foot tool, will be used to create the puffed effect on the rolled fondant cake. An impression butterfly will be the main focal point for this satin-look, rolled fondant covered cake.
Supplies
Required
Large roller used for rolling out fondant and pie crusts; small roller used for rolling out gum paste; Super Pearl White or similar for the over-all cake covering to give the "satin look"; about 1/8-1/4" flat-edged artist brush(s) for tinting the impressions; petal dusts of color choice (suggestion: Basically, bring what you have on hand); Foot Tool (Will be available for sale); fondant smoother; 3-4, 12" corrugated boards glued together and covered with foil (color of choice to compliment the cake colors); mat to roll out fondant.
Provided
Teacher will supply the dummy, fondant and the rest of the supplies. Students receive a diploma
Available
Foot Tool; Different sizes of Oval Impression Tool Cutters; Butterfly Impression Plate, Impression Wooden Rollers, Mats.
Keepsake Cakes are "keepsakes" to treasure for many years to come. These may be displayed and sold to go onto a regular cake or a regular sized cake may be incorporated into a design using the Keepsake Cake desired. Students will learn and experiment with different tools of Diane's to come up with a design for his/ her "keepsakes". The "fill-in method" is shown in the Santa Cake pictured and will be taught. A Bridal/ Wedding/ Anniversary/ Love Cake will also be a choice. Students will have the opportunity to make 2 or 3 cakes in the time allotted.
Supplies
Required
Large roller used for rolling out fondant and pie crusts; small roller used for rolling out gum paste; Super Pearl White or similar for the over-all cake covering to give the "satin look"; about 1/8-1/4" flat-edged artist brush(s) for tinting the impressions; petal dusts of color choice (suggestion: Basically, bring what you have on hand); Foot Tool (Will be available for sale); Two types of wooden tools (will be available for sale); fondant smoother; 3-3, 8" corrugated boards glued together and covered with foil (color of choice to compliment the cake colors).
Provided
Instructor will provide remaining supplies.
Available
Foot Tool,$5;Wooden Impression roller for side designs,$10.
Learn how to make a two-tier cake with a little black dress on a hangar. The cake is decorated with dots and is very French!
Supplies
Required
18-in rolling pin, 2 cups powdered sugar, 1/8 cup piping gel, 1/8 cup cornstarch, black and fuchsia food colors, 9 inch round cake board, round plunger cutter (available for purchse), small paint brush, sanding paper, x-acto knife, palette knife, bowl to mix icing, plastic wrap, 9-inch box for finished cake.
You will create string work in different styles and colors.
Supplies
Required
Two 8-inch round dummies covered in fondant, one 6-inch round dummy (not covered), parchment triangles, Bekenal Piping Tips (#1, 1.5, 2 - available for purchase), food colors (your choice), two 10-inch round boards (do not attach), small paintbrush, two 10-inch cake boxes.
The student will make a full delicate rose and leaves from a single cutter.
Supplies
Required
Non-stick rolling pin (about 8-inch) and board (12x8 or smaller), cel pad or firm foam, petal dust: delicate colors such as pinks, yellows, orange, paint brushes, ball tool.
Learn how to make a flower arrangement and corsage for use on the top and side of a cake using flowers and foliage from previous classes. (Students may bring previously made flowers and/or flowers made at Cake Camp.)
Supplies
Required
Light green floral tape, tweezers, scissors to cut wire, tape shredder (if you have one), and any flowers made from previous classes.
The student will make from edible flower paste, large leaves, verigated ivy eucalyptus, and wired twists and hoops, which enhance any flower spray.
Supplies
Required
Non-stick rolling pin (about 8-inch) and board (12x8 or smaller), cel pad or firm foam, petal dust: green, yellow, brown, red, paint brushes, light green and brown floral tape, scissors for cutting wire.
Kathy has developed some beautiful realistic and shell molds. This class gives you insight on how to use the molds and tips in creating beautiful cakes. She will also show you quick and easy coloring techniques with what we think is magical. Butterflies will also be included in this session.
Supplies
Required
(4) ¼ sheet boards (or bring a round dummy on a board), spatula, cornstarch in a stocking, decorating bags, leaf tip, scissors, plastic placemat, 2 Ziploc bags.
Provided
Teacher will provide fondant, icing, chocolate molds to use in class, handouts and certificates.
One of the newest and most popular designs now are the scrolls, lily of the valley, and cormelli lace. How many times have you started on one side to realize when you meet back together your design has changed? Kathy has found a way to eliminate this and make every design perfect! She will also include quilting and tailored swags. Let her show you how to make your cakes look perfect but with a lot less stress.
Supplies
Required
Supplies needed by student - An 8 round dummy secured on a board or ¼ sheet board, box for your project, tips 2, 4, 13, 18, decorating bags and spatula.
Provided
Teacher will provide icing, tools to use in class, ¼ sheet boards, handouts and certificates.
Learn how to make a beautiful purse, hat and gloves. These are great for bridal luncheons, Mother s day or a special ladies birthday. Fast and fun, but very elegant. Kathy will show an exciting way to use the pearl mat and diamond markers. Also, she will be showing a glove mold that really accents this cake. Learn a fast way to attach pearls.
Students will have hands on experience on how many bow types are formed. As an added bonus, Kathy will demonstrate how to handle those corners on a square cake and the placement of bows.
Supplies
Required
Supplies needed by student - Apron, rolling pin, cornstarch in a stocking, plastic placemat, pizza cutter, scissors, ruler, 2 Ziploc bogs, and container for your bow parts (approx. 10 x 15 box).
Provided
Teacher will provide fondant, icing, bow hangers, handouts and certificates.
Do you want to hide when someone asks, Do you make Petit Fours? Well, hide no more. Kathy has developed an easy and profitable way to make petit fours. These are absolutely breathtaking and will be the hit of your next party. They look very complicated, but with a few tools, you will look like a pro. Kathy will demonstrate how the basic petit four is made and then each student will be able to design and decorate some to carry home.
Supplies
Required
Supplies needed by student - Apron, rolling pin, cornstarch in a stocking, plastic placemat, pizza cutter, scissors, ruler, 2 Ziploc bags, small box for your project.
Provided
Teacher will provide fondant, icing, molds for use in class, chocolate, handouts, and certificates.
Everyone loves the miniature wedding cake. Come and learn a fast way to make the tiers, decorate and market these little marvels. Presenting exclusive molds and cutters that will cut your pre-time to a minimum. No more struggling to ice these little tiers. Tiny beautifully designed molds will make decorating these little cakes simple. Each student will take home a decorated 3 tier wedding cake.
Supplies
Required
Supplies needed by student - A small box for your miniature wedding cake, apron, rolling pin, cornstarch in a stocking, plastic placemat, pizza cutter, scissors, ruler, 2 Ziploc bags, decorating bag.
Provided
Teacher will provide fondant, icing, molds for use in class, cake, boards, chocolate, handouts and certificates.
As you know the title Commercial Australian is an oxymoron. Australian stringwork, embroidery and curtain work is fine; and special type decorating techniques but very time consuming. Kathy has realized through her bakery that most customers really love the technique without her having to use 00 and 0 tips. She has developed some tools to speed up the process. This is a great class for those wanting to make these special, looking cakes or wanting to learn about this type decorating. Curtain, stringwork and embroidery will be covered in this session.
Supplies
Required
Supplies needed by student - An 8 round dummy secured on a board and covered with fondant. PME tips 1.5 and 2 (These can be purchased in the class.) tips 2, 4, 13, decorating bags, paintbrush, small (very clean) container with lid for your royal icing and spatula, box for your project.
Provided
Teacher will provide icing, tools to use in class, royal icing, and certificates.
Is the Topsy Turvey cake confusing for you? Let Kathy show you an easy way to make these cakes. She will show solid layers and fill layers. She will use real cake and also demonstrate how to use this method for regular Birthday cakes.
Afraid to try rolled fondant? Well now is the time! Learn to use pre-made rolled fondant to cove a cake dummy. Linda will show you the basics of covering your cake, crimping, making a rope border, and a fondant rose. The use of lace molds and other molding techniques will be demonstrated. Linda will also go over the use of dusting powders that are so popular now.
Learn easy fudge - no cook, no fail! Includes rocky road, oreo cookie fudge, pumpkin pie fudge, RMRO (rocky mountain rip-off), and cranberry-walnut slab.
Students will learn to pipe tulips, daisies, fuschias, carnations, peonies, and more as time permits. Learn to pipe flowers directly on the cake or pipe them on a skewer and add directly to the cake.
Supplies
Required
9 x 13 practice board, tips# 102 or 103, 104, 124, 352 or cut leaf, parchment paper triangles, decorating bag with coupler, spatula, small pair of scissors, damp cloth, pen or pencil.
Learn to pipe sunflowers, Iris, water lily, stalk flowers, hibiscus and more as time permits. Learn to pipe flowers directly on the cake or pipe them on a skewer and add directly to the cake.
Supplies
Required
9 x 13 practice board, tips# 102 or 103, 104, 124 or 127, 3 or 4, 352 or cut leaf, parchment paper triangles, decorating bag with coupler, spatula, small pair of scissors, damp cloth, pen or pencil.
Hand model a beautiful sleeping fairy using quick and easy techniques.
Supplies
Required
8 round board covered in green foil, batch of gumpaste (1/2lb.), ball tool or bone tool, gumpaste roller, water brush, mat to roll out on, black fine point food pen, small amount of Crisco and cornstarch, small sharp knife or exacto, dusting powders and brushes, damp cloth, pen or pencil.
Learn to pipe figures for several holidays throughout the year. Figures will include; bunnies holding baskets for Easter; ghosts and pumpkins, witches, and mummies for Halloween; turkeys for Thanksgiving; sledding snowman and a wreath with a Christmas mouse for Christmas. More as time permits.
