Toba Garrett is a renowned cake artist, teacher and author for 30+ years. She heads the department of cake decorating and design at the prestigious Institute of Culinary Education in New York City. She has been there for 15 years. She is the author of three books Creative Cookies Delicious Decorating for Any Occasion, The Well-Decorated Cake and Professional Cake Decorating. She is currently working on her 4th book.
Learn simple techniques of how to turn plain cookies into beautiful works of art!
Supplies
Required
1 ½ recipes of glace icing (divided into 6 colors - violet, chocolate brown, lemon yellow, peach, white, leaf green), 6 squeezer bottles (suggest 4-5 inches tall), 3oz. of outline icing (or royal icing), 1 dozen round, square or oval-shaped cookies (3-5" each), several small paper cones, #3 round tip, rounded toothpicks, and a work surface. Click Here for Toba's Recipes
Learn how to hand shape beautiful roses and leaves out of modeling chocolate.
Supplies
Required
Surface to work on (6-10 inches, non-stick mat), X-acto knife, 8 oz dark modeling chocolate, dogbone or ball tool, cell pad, rose leaf press, small non-stick rolling pin, Ziploc bag. Click Here for Toba's Recipes
Create beautiful brush work and fine embroidery piping out of royal icing.
Supplies
Required
#2 and #0 round tips (one each), 4 small paper cones, two 8 round cardboard circles, #1 sable paint brush, 1 oz egg whites, 1 sheet of parchment or see-through paper, #2 pencil
Create beautiful and practical flowers out of royal icing. Floral study will include: cherry, peach, apple and orange blossoms, violets and pansies.
Supplies
Required
One recipe of royal icing divided into 4 colors: peach, yellow, pink and dark violet, 6 disposable pastry bags, extra couplers, three #101 or 102 petal-shape tips, icing nail, rounded toothpicks, 1 ½ pieces of parchment paper, 0 sable paint brush, small paper cones and violet gel food color. Click Here for Toba's Recipes
