Marsha J. Winbeckler, resident of Redding, California, was the editor of the "Winbeckler's Cake and Candy Chronicle" newsletter for 17 years and was the ICES Newsletter Editor for over 13 years. She has been decorating for 26 years and teaching for 25. Marsha is also the author of several cake decorating books and a candy video. She has taught or demonstrated throughout the US and in Australia, Jamaica and Canada.
Students will learn how to cover a cake with rolled buttercream, how to pipe with it, molding, crimping, embossing, and much more.
Supplies
Required
Small wooden or plastic roller, plastic practice board or plastic place mat, #104 tip, rose nail or wooden skewer stick, scissors, dry paper towels, damp Handi-Wipes, small trash bag, and 5 parchment bags.
Students will create adorable hand-molded marzipan-style figures (we'll use rolled buttercream in class). These cute figures can be used as a decoration on a cake or alone as a display/dessert.
Supplies
Required
1 grease-proof covered 1/4 sheet board, piping gel (1/2 cup), small decorating bag (for piping gel), #2 tip, small spatula, assorted paste colors, corsage pin, #000 art brush, small scissors, set of 5 modeling tools (available from instructor for $5.00), dry paper towels, damp Handi-Wipes, small trash bag, and 8-inch or larger box for finished pieces.
Provided
Rolled buttercream
Available
Modeling tools - $5
MW-102
Back to Basics - for Baking, Frosting, Borders, and Roses
Students will learn how to easily smooth frost a cake, how to create level cakes, how to improve basic borders, and how to create beautiful roses.
Supplies
Required
Practice board, 1 greaseproof-covered 1/4 sheet board for designs after practice, decorating bags, small spatulas, 1 recipe buttercream icing (approx. 6 cups), two 2-cup containers, pink paste food color, scissors, flower nail, dry paper towels, damp Handi-Wipes, small trash bag, box for finished boards (1/4 sheet), and tips #104, #18, and #88 (or L88*). *L88 available from instructor.
Students learn how to make a wafer (rice) paper transfer for use as a cake top or as a guide for other techniques (figure piping, etc.), also wafer paper sugar painting, wafer paper butterflies, easy flower making, and realistic fall leaves.
Supplies
Required
#5 round brush, nontoxic markers or pre-colored food color pens in black, red, brown, and orange, scissors or X-acto knife (if using an X-acto knife, bring a cardboard to cut on to protect tables), large angled spatula, clear piping gel (3/4 cup), wax paper, 4 paper clips, liquid or paste flesh-tone food color, palette tray (optional), dry paper towels, damp Handi-Wipes, small trash bag, and a small box (8-inch or larger) for finished pieces.
Students learn a variety of attractive top, bottom, and side borders for wedding cakes and sheet
cakes.
Supplies
Required
Practice board, 2 greaseproof-covered 1/4 sheet boards for borders after practice, decorating bags, small spatulas, 1 recipe buttercream icing (approx. 6 cups), two 2-cup containers, pink paste food color, scissors, dry paper towels, damp Handi-Wipes, small trash bag, boxes (1/4 sheet) for finished boards, and tips assorted round, two #16, two #18, two #104, #102, #67, #88 (or L88*), and #199. *L88 available from instructor.
The class covers the many facets of cocoa painting, chocolate painting, and cocoa butter painting in colors.
Supplies
Required
1 oz. cocoa butter*, X-acto knife or single-edged razor blade, brush & palette tray set* (contains 5, 3, 1, and various 0 brushes and palette tray), white powdered food color*, paring knife, dry paper towels, damp Handi-Wipes, small trash bag, and a "6" or larger box for finished design. * Available for purchase at class.
Provided
Gumpaste plaques
Available
Cocoa butter - $2, palette tray and brush set - $12, powdered color - $1.50
