TG100a and TG100bLambeth Ring Design Cake – Part 1 and Part 2 (participants must attend both sessions)
Spaces left 16
PresenterToba Garrett
MediumOther
Room202
Level Type Time Fee
Advanced Hands-On Friday and Saturday 8am – 12pm $240.00
Description Students will learn one of Lambeth’s most exquisite designs, coupled with a modern twist and taught by a modern expert in this area. In the first part of the class, students will be taught how to pipe the “rings”, pipe and flood beautiful collars, make small blossoms and attach the rings to the top shoulder of the cake with a shell border. In the second part of the class, students will attach blossoms, pipe “stringwork” around the rings, starting near the top center of the cake and followed through to the outside edge of the rings. Students will then overpipe the rings and then pipe beautiful trellis work under the rings. Students will attach the flooded collars to the bottom of the cake board and pipe dimensional pipework, which creates a three-dimensional affect on the collars. A not to be missed class.
Supplies
Required Students will need to bring: an 8” x 4” round Styrofoam dummy covered in rolled fondant or royal icing. The dummy should be attached to a 12” round drum, also iced in fondant or royal icing. Students will need 10 to 12 oz of egg white royal icing*, 4 ounces of “flood” icing**, PME “0” tip, #3 and #5 round tips and #18 star tip. Students also would need a pastry bag with a coupler, ½ dozen paper cones, 2, 12 inch square cardboard, covered in plastic wrap or wax paper and taped tightly with masking tape, an angular tweezers, 1 ounce of gumpaste (blue or pink pastel tone), a ball tool, a cell pad a small rolling pin, and a small plunger blossom cutter. Students may also bring a tilting turntable or objects to place under the cake for piping at steep angles.

*Egg-White Royal Icing
Ingredients:
3 oz fresh egg whites or pasteurized egg whites, room temperature
1 lb 10x confectioners’ sugar, sifted (same type found in grocery stores)½ tsp lemon extract
Lightly whip the egg whites on MEDIUM speed, using a paddle until the whites are frothy (or soft peaks). This takes about 3 minutes. Lower the speed and gradually add the sugar 1 cup at a time. Add lemon extract and beat on MEDIUM-HIGH speed for 5 to 8 minutes, or until the icing forms medium to stiff peaks. Cover the icing with plastic wrap until it’s ready to use.
Store icing in a glass container and use within one day or place plastic wrap directly over the icing and store in the refrigerator for up to 3 days.
** Flood icing will be made in class using the egg white royal icing.

Egg White Royal Icing will also be available for purchase at Cake Camp.

Provided None
Available None