We are going back to the basics in how to cover a board, then your cake in almond paste and then covering it with a layer of icing - starting from scratch for those who haven’t done it before or just need a refresher. Finishing off the beginners class with royal icing piped around your cake & then adding the finishing touches with some Chrissie flowers to make it in time to be the centre piece on your Christmas dinner table.
Requirements for October 18th’s workshop
* Fruitcake 8inch or what size you want
* sugar syrup
* smoothers
* Almond icing
* Pastry Brush
* Pettinice icing
* Large nonstick mat and rolling pin for rolling out icing
* Non-stick board to put cake on to work with
* Greaseproof paper
* Silver board at least 2-3inches than the size of your cake for your finished product
* Red modeling paste
* Holley cutters
* Rose cutters
* Green Modeling paste
* Fine yellow stamens
* Green stemex
* Small nonstick rolling pin
* Balling tool
* Nonstick mat
* Frilling tool
* Petal pad
* 28 white gage wire
* Foam for bobbing on
* Basic kit - Please feel free to contact Lyn if you wish to know what this is in more detail.
*** If you want almond or Pettinice Lyn will supply this only if ordered from Lyn before the workshop
******Due to popular demand, Lyn will be making up modeling paste on the day
Please call me if you need any help Lyn would be happy to explain requirements in more detail.
Lynette at lmrattle@bigpond.net.au
Welcome to the website of the Casey Branch
Wednesday, September 3, 2008
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