BAKING FUNDAMENTALS WORKSHOP
Baking, Layering & Icing Cakes for Cake Decorating
ESTIMATED CLASS DURATION: 5 to 8 Academic hours* of instruction (Broken down in 2 sessions)
CLASS FORMAT: Live ​one-on-one, Online Instruction
INVESTMENT: Between $375.00 and $600.00 ($75.00 per hour)
*Academic Hour: Approximately 45 minutes of instruction. Includes 5-15 minute break.
WORKSHOP INCLUDES: 
  1. Customized instruction with Ileana, designed to fit your personal interests and level.
  2. Live and/or Video Demo Discussions showcasing case studies from real orders.
  3. Workshop handout with all recipes covered in class. 
  4. Itemized ​list of preferred ingredients, materials, online shops and other resources.
  5. Automatic membership to Sugar Realm's Mentorship Program​.

MODULE 1. 
​Understanding the Baking Process

LECTURE
​* Evaluating ideal cakes for cake decorating: 
  • Butter based cakes
  • Oil based cakes
  • Dairy based cakes
  • Egg White based cakes
* Considerations: From scratch vs. Boxed mix baking.
* Measuring Ingredients. Own your technique!
* Miss en Place. Make ahead techniques. Always be ready-to-bake!
* Preservation of your baked cakes.
* Storage guidelines.

VIDEO DEMO DISCUSSION:
(Choose from list below)
​* Master recipes:
  • Easy master Vanilla cake
  • All American Chocolate cake
* Master recipe variations:
  • Almond Cake
  • Orange Cake, Lemon and Lime cakes
* Seasonal Cake Recipes:
  • Banana Cake
  • Carrot Cake
  • Coffee Cake

MODULE 2.
All about Buttercreams
​

LECTURE
* Type of Buttercreams to choose from for cake decorating: 
  • American buttercream
  • Swiss meringue buttercream
  • Sugar Realm's Signature Mousseline (Italian Buttercream)
* Icing alternatives:
  • Chocolate Ganache
* The importance of Pasteurization of ingredients,  and stability of Buttercreams.
* Using Fresh vs. Dehydrated egg whites
* Creative flavor combinations and variations for Buttercreams:
  • Chocolate
  • Fruit
  • Nuts
  • Other delicious combinations
* Storage and Preservation of finished Buttercreams.

VIDEO DEMO DISCUSSION:
​​(Choose from list below)
  • Swiss meringue buttercream (beginner/intermediate)
  • ​Sugar Realm's Signature Mousseline Italian buttercream (advanced)
  • Chocolate Ganache

MODULE 3.
Layering Cakes for Cake Decorating

LECTURE
* Construction of layered cakes: Professional method for
Layering, Filling & Icings cakes.
* Recommended Materials and Tools for layering cakes: Must haves vs. Nice-to-haves.
* Syrups and Fillings. Preferred methods for even distribution.

VIDEO DEMO DISCUSSION:
​* Master Recipes:
  • Signature techniques for Simple syrups and its flavoring variations.
* Techniques for leveling and splitting even cake layers.
​* Signature Techniques for filling, stacking professional looking even layers.

MODULE 4:
The Art of Icing Smooth Cakes

MODULE 5 (BONUS*):
Buttercream: Finishes & Textures
LECTURE
* Tools and Materials necessary to ice perfectly smooth cakes.
* Buttercream type selection criteria.
* Buttercream consistency and temperature overview.
* Signature techniques for smoothly iced cakes.
* Storage and preservation of iced cakes.
* Important tips to avoid condensation.

VIDEO DEMO DISCUSSION:
(Choose from list below)
​
* Quick method for frosting perfectly smooth mini cakes.
* Frosting a perfectly smooth Sweet Heart cake (2-Flavor combinations in one tier; e.g. Half Banana Dulce de Leche and Half Chocolate Hazelnut)
* Signature method for professional looking iced cake tiers.
LECTURE
* Considerations: Naked cakes vs. Buttercream iced cakes. Evaluation of weather and cake display conditions.
* Coloring Buttercream considerations.
* Textured Buttercream Finishes.
* Simple and beautiful buttercream piped decorations.
* Impactful add-ons. Edible decorations. Showcasing quality ingredients.

VIDEO DEMO DISCUSSION:
​
​* Signature techniques for Coloring Buttercreams and Icing dreamy colorful cakes.
*NOTE: ​BONUS modules will be covered  time permitting.

CAKE DECORATING FUNDAMENTALS WORKSHOP
Designs, Textures, and Basic Techniques for Cake Decorating
ESTIMATED CLASS DURATION: 5 to 8 Academic hours* of instruction (Broken down in 2 sessions)
CLASS FORMAT: Live ​one-on-one, Online Instruction
INVESTMENT: Between $375.00 and $600.00 ($75.00 per hour)
*Academic Hour: Approximately 45 minutes of instruction. Includes 5-15 minute break.
WORKSHOP INCLUDES: 
  1. Customized instruction with Ileana, designed to fit your personal interests and level.
  2. Live and/or Video Demo Discussions showcasing case studies from real orders.
  3. Workshop handout with all recipes covered in class. 
  4. Itemized ​list of preferred ingredients, materials, online shops and other resources.
  5. Automatic membership to Sugar Realm's Mentorship Program​.

MODULE 1. 
Design Considerations

LECTURE
​*Before you jump in: Let's collect Inspirational Images!
* Mapping design ideas for understanding the overtake. The importance of sketching your ideas.
* Evaluating design expressions. Hierarchy in pieces and parts vs. the whole.
* Choosing make ahead techniques for an enjoyable process.

DEMO DISCUSSION:
​* Cake Configuration templates.
* Creation of a detailed project road map.
​

MODULE 4.
Textures, Appliqués, and Other decorative techniques

LECTURE
* CUT OUT APPLIQUÉS: Fondant, Gum paste, 50/50, chocolate pieces and appliqués. 
* LAYERED APPLIQUÉS:  Icing sheets, Edible prints, Wafer and Rice paper techniques overview.
* TEXTURES: Tools and equipment for texturing. Free hand texturing techniques. Differences between Texturing Fondant vs. Rolled chocolate.

LIVE DISCUSSION:
* Evaluating examples of the finishes used in real past orders.

MODULE 2.
Color Palettes: Effects & Painting techniques​

LECTURE
​*Edible colors overview. Understanding the color wheel.
* Selecting color families, and matching color swatches.
* Coloring techniques: From solids to marblings.
* Coloring finishes: From satin to metallics.
* Color application methods: Dry, wet and airbrushed color applications.

LIVE DEMO DISCUSSION:
​* Evaluating techniques: Create your own Sugar Swatches Library.
​

MODULE 5. (BONUS)
Stress FreeTiered Cakes Construction

LECTURE
* Structure and construction methods for tiered cakes
* Storing and preservation of tiered cakes
* Transporting decorated cakes

LIVE or VIDEO DEMO DISCUSSION:
​* Video Demo Discussion: Signature method for assembling tiered cakes.
NOTE: ​BONUS modules will be covered  time permitting.

MODULE 3.
A world of Icings: Selecting the right icing for the right occasion

LECTURE
​* Weather considerations when choosing Icings:
  • Buttercream
  • Fondant
  • Rolled chocolate
  • Chocolate Ganache
​* From scratch vs. store bought products.
* Sugar Realm's signature icing: Rolled Chocolate Icing overview.
* Benefits of Rolled Chocolate Panelling for cake decorating.

VIDEO DEMO DISCUSSION:
​*  Make Sugar Realm's signature Rolled Chocolate Recipe.
* ​Signature method for enrobing flawless looking cake tiers with Rolled Chocolate Panels.

SUGAR FLOWERS FUNDAMENTALS WORKSHOP
Cut Out edible flowers, Wafer Paper & Sugar Paste flowers overview
ESTIMATED CLASS DURATION: 5 to 8 Academic hours* of instruction (Broken down in 2 sessions)
CLASS FORMAT: Live ​one-on-one, Online Instruction
INVESTMENT: Between $375.00 and $600.00 ($75.00 per hour)
*Academic Hour: Approximately 45 minutes of instruction. Includes 5-15 minute break.
WORKSHOP INCLUDES: 
  1. Customized instruction with Ileana, designed to fit your personal interests and level.
  2. Live and/or Video Demo Discussions showcasing case studies from real orders.
  3. Workshop handout with all recipes covered in class. 
  4. Itemized ​list of preferred ingredients, materials, online shops and other resources.
  5. Automatic membership to Sugar Realm's Mentorship Program​.

MODULE 1. 
Sugar flowers overview

LECTURE
* Before you jump in. Definition of the "Character & Mood" of your project.
* Reference images. Creating a Flower's reference library.
* Type of sugar flowers. Understanding the overtake.
* Time management: Make ahead techniques for an enjoyable process.
* Inventory of materials and Ingredients necessary for sugar flower making.

LIVE DISCUSSION:
​* Evaluation of sugar flowers collection.

MODULE 4. 
Sugar Paste flowers (Gum paste)

LECTURE
* Must-have tools and materials for sugar flower making.
* From scratch recipe vs. store bought Sugar Paste (gum paste).
* Sugar Realm's modified Gum paste recipe.
* Understanding your weather conditions.
* Storage and preservation of your sugar paste.

VIDEO DEMO DISCUSSION:
​* Making our Modified Sugar Paste Recipe.
* Sugar flower techniques Overview:
  1. Hooked technique
  2. Wrap around technique
  3. Wired petals technique
* Sugar Realm's signature wild flowers
* Base techniques for intermediate flowers. (Choose from list below):
  1. Basic Roses and Rose buds
  2. Closed Peonies
  3. Ranunculus
  4. Tulips
  5. Common leaves
* Base techniques for advanced flowers: Complex roses (Choose from list below):
  1. Complex Roses
  2. Anemones,
  3. Open Peonies,
  4. Poppies

MODULE 2.
Cut out flowers for consumption

LECTURE
* Cutout flowers intended to be consumed.
*  Sugar paste decorations not intended to be eaten.
*  Additional embellishments for cut out flower accents:
  • Sugar Crystals
  • Edible glitter
  • Sugar drageés
  • Other embellishments

LIVE DISCUSSION:
​* Mapping cut out decorations for correct estimation of quantity needed.

MODULE 5. (BONUS)
Arranging sugar flowers

LECTURE
* Composition theory.
* Structuring sugar flower arrangements and bouquets.
* Best cake delivery practices for sugar flower embellished cakes.

VIDEO DEMO DISCUSSION:
*Arranging and inserting sugar flower bouquets on a real wedding cake order.
*NOTE: ​BONUS modules will be covered  time permitting.

MODULE 3. 
Wafer Paper flowers

LECTURE
* Understanding wafer paper.
* Coloring wafer paper. Edible printings vs. dry dusting.
* Petal cutting:  Methodologies for efficient work flow. Tools to speed up process.
* Flower construction: Open vs. closed flower structure.
* Make ahead techniques: Creative and customized centers. Types and materials to choose from.
* Flower library: Understanding patterns for popular flowers (Roses, Peonies, Ranunculus, Poppies and common leaves)
* Assembling flowers: Choosing the right edible glue for each project.
* Advanced techniques: Conditioning wafer paper for free shape forming.
* Final touches: Steaming wafer paper.

VIDEO DEMO DISCUSSION:
(Choose from the list below)
​* Assembly of a closed spiral layered flower. Adding optional textured centers.
* Construction and Texturing of wired petals and leaves
* Brief Demo of Advanced techniques for textural petals.