Saturday, August 24, 2024 to Saturday, August 31, 2024 | 9:00AM - 4:00PM* (includes lunch each day)

Course Fee $3,000.00 (Includes Professional Tool Kit- details below)

Course Deposit $500.00 ($2,500 Balance due by July 20, 2024- see below for installment information.)

Course dates will be confirmed 6 weeks in advance or when all students have enrolled. Space is limited due to social distancing requirements. A $500 refundable* deposit (Full course fee is $3,000.00 and balance is due by July 20, 2024) is required to reserve your place. Due to the intense nature of this course, we are limiting space to only 6 students to ensure each student receives individual, hands-on attention. A project outline questionnaire will be sent out for completion and return prior to course starting.

Discover your creative flair and learn a variety of skills to take your baking and decorating to the next level. Students will be supplied with the Professional Tool Kit (see full list below) which will be theirs to keep at the end of the course.

Are there specific requirements for joining?

This course is suited to complete beginners and those wishing to improve their baking and sugar-craft skills.

Course Aims

Learn the skills needed to professionally cover and embellish wedding and celebration cakes, cookies, cupcakes and cake truffles using different techniques of royal icing, buttercream, ganache, fondant, modeling chocolate, sugar florist paste, and sugar lace. Skills you will learn include:

• Baking success principles including weighing, measuring, scaling, converting and costing recipes

• How to bake, level, torte, dam, fill and cover a sponge cake

• Covering ‘Dummy’ (Styrofoam Tiers) cakes with fondant (for display and portfolio use)

• Using roll out and paneling methods for covering regular and double barrel cakes to obtain sharp edges and cover with fondant

• Creating Cake Lace from scratch, using commercial mixes and alternative methods

• Dowling, stacking and packaging for successful transportation

• Creating and decorating Cupcakes, Cake Truffles, French Macarons and Sugar Cookies to compliment your celebration cakes

• Royal Icing techniques including stencilling, embellishing with piping work, brush embroidery & gilding;

• Pulling design elements together successfully including dusting, painting, and coloring;

• Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for all your course projects)

• Marketing, advertising, and finding the right clients

• Costing, pricing, and profitability- how to get paid what you deserve!

• Setting up for success- contracts, deposits, insurance, licenses, etc.

Students will be supplied with the Professional Tool Kit (see full list below) which will be theirs to keep at the end of the course.

*If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.

Balance of course fee is due four weeks (July 20th, 2024) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all six spots are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.

If you would like to implement a payment plan, please email Angela at info@fabbaker.com after you have paid your initial deposit and a payment plan will be set up for you. Alternatively, gift vouchers can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.

If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.

Will there be additional costs?

Many students already own some of the basic tools required, we will discuss any additional items we’d recommend in addition to the Professional Cake Decorator’s tool kit during the first week.

A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.

Materials/Ingredients

Professional Tool Kit (included in course fee) Equipment from Ateco/PME/JEM

• ATECO Stainless Steel Bench/Side Scraper

• ATECO 14” Cake Knife

• ATECO Cake Tester

• PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife

• PME Wire Cutter

• PME Needle Nose Pliers

• PME Non-stick Rolling Out/Veining Board

• PME Piping Tip No. 2 Writer

• PME Cake Smoother

• PME White & Blue Flower Forming Pads (2)

• PME Stainless Steel Shaker

• PME 9” Offset Palette Knife

• PME Tall Side Scraper

• JEM No. 12 Veiner/Friller Scallop Tool

• JEM No. 4 Dresden & Veining Tool

• Crafts 21 Piece Clay Extruder

• PME 9” Silicone Rolling Pin

• 20” Silicone Rolling Pin

• PME Craft Brush Set

• PME Sugar Florist Paste

• Florida Academy of Baking apron, pen/pencil, document sleeves, and binder

• Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Dummies, floral wires, piping bags, cake boards, cake boxes.)