“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.” – Buddy Valastro
Last week I went to a wonderful cake decorating workshop at Cakes and Bakes. I was invited to join my super talented baker friend Lamia. This workshop was created specially to teach the students how to decorate their own cake using fondant, icing, piping techniques in simple easy step by step methods.
The workshop was held at her studio in 5th Avenue (Busaiteen Road), where they pour their hearts into every cake they bake. From the design concept to the very last decoration, every detail is handled with love.
The very talented Lamia
The studio has a very positive vibe, it’s peaceful, cozzy & bright and a true reflection of Lamia’s passion and artistry.
The glass shelves of the shop are filled with finished cakes ready to be picked up. For the visitor looking for a quick snack, pastry carts are always filled with sweet delights.
Croquembouche
The very cheerful staff, Jenny. She was so happy to take some of my pictures
Most of the participating students at the workshop were first-timers except for a couple of them. I was a first-timer myself, as I was covering a cake making event for the first time.
The instructors for the workshop were Lamia herself and Chef Prasad (who by the way makes all my cakes). They are magnificent cake decorators, they can cover a cake in five minutes flat with no rips, no flaws and no swear words. I have no idea whether they are magicians, ninjas, or just purely brilliant decorators, but all I know is that I’m not one of them 😀
The workshop started with an introduction session where the lovely participants introduced themselves. It was such an interesting set of people- we had school-going students, a couple of food professionals, college students, some home-bakers, bloggers, and also someone who was there to make a cake for her brother’s birthday.
The instructors Chef Prasad and Lamia with the participants
The first step demonstrated was making of homemade fondant from scratch. Buying fondant can be expensive and sometimes you never get enough to cover your cake.
Students were given access to the kitchen of the studio where the instructors taught them to make the perfect fondant for their respective cakes.
The Kitchen
INGREDIENTS used to make the fondant:
Gelatin
Water
Glucose
Glycerine
Shortening
Powdered Sugar
Covering a cake in fondant can be a bit tricky if one is new to this. The students followed the tips very well, it took a little trial and error, but eventually we achieved the look we wanted!
After covering the cake in fondant, the next step demonstrated was making of fondant ribbons and fondant flowers.
Adding the coloring
Using a rolling pin to roll out fondant ribbon
Rolling out and cutting fondant with mini fondant cutter
Creating fun design and patterns on the ribbon
Gluing the fondant ribbon
A fun way to add pizzazz to your cake is by adding a fondant ribbon or a fondant bow. A ribbon adds a touch of cuteness and is actually quite versatile to use. The participants were instructed to colour the paste to the shade that they wanted. They were also given the alternative to play around and create fun design and patterns on the ribbon.
Once the ribbon was done, it was time to try our hands on some flower stunts. These fondant flowers are whimsical, modern and fun — in addition to being fast and easy to create! They’ll wow your friends, family and clients.
MATERIALS used to make the fondant flower:
- Fondant color
- Ball tool
- Fondant roller
- Foam board
- Circle cutters in various sizes
- Rose flower cutters in various sizes
- Luster dust
- Paint pallet
- Plastic Gloves
Using fondant decorating modelling tool to shape fondant flower
Fondant flowers bring a fresh and beautiful feel to cakes for any occasion, from a birthday bash to a wedding. Not just that, they also add a sudden elegance to your cake.
Fondant cut outs
Using fondant flower cutters
Here the participants made sure they know which cutters they plan to use. For the flowers, they were instructed on making three petals.
When all of the petals were finished, they were left to dry for just a few minutes. They are easier to work with if you wait a few minutes. Once they had dried slightly, they were stacked from largest to smallest using a small drop of water.
Piping Techniques
After the flowers were done, Chef Prasad took over and demonstrated Piping Techniques to the students and how to pipe dots and beads using royal icing.
Royal Icing for Piping
Make a piping cone out of Parchment Paper
Once again students were were given the way out to pipe in their choice of colour.
Printable Practice Sheet
Each participant was given a printable practice sheet to practice the piping pattern of their choice that would go on their respective cakes.
The practice went on for some other minutes and then the most dreaded moment came. As most of them were piping for the first time, piping on the real cake was the real deal. They were hesitant to perform any tests on the cake. For those who were more hesitant, to ease the situation, Lamia had to step forward. With her humor and a little bit of guidance, she was able to help them break free from hesitation, fear, and self-doubt.
We could finally see some designs on the surface of the cakes 🙂
The workshop started at 9.00 and finished spot on 13.00hrs. At the end of the workshop all participants were awarded with Certificates of Attendance and they also got to take home the cakes they made at the workshop.
The Workshop ended with light refreshments
Materials provided during the workshop:
- Round Chocolate Cake
- Fondant
- Fondant Color
- Cake Decorating Supplies
- Waxed paper
- Long metal ruler, pencil, craft knife or scalpel and cutting mat
- Rolling pin
- Plastic fondant smoother
- Flexible fondant smoothers
- Sharp knife and/or scalpel
- Pizza cutter/wheel
- Pin or acupuncture needle – For removing air bubbles
- Setup boards
- Paintbrushes
- Grippy/non slip mat
- Paper piping bag
- Piping design
- Apron
Fondant Color
SK Professional Colour Kit
Fondant & Gumpaste Cutters
Rolling pin
More about the workshop
DURATION:
4 hours
The workshop included:
- Covering a chocolate cake with fondant
- Basic piping skills
- Fondant flower decoration
Upcoming Workshops by Cakes and Bakes – will be updated soon (keep following this space)
Cakes & Bakes Locations
Shop No. 252-252A
5th Avenue (Busaiteen Road)
Area 222
Muharraq
Phone: 39333466/7704-0477
Instagram: cakesandbakes_bhr
Facebook: facebook.com/Cakes&Bakes
Twitter: twitter.com/@Cakes&Bakes
Cake they made for me
Our Anniversary Cake
My anniversary cake, our daughter’s rice eating ceremony cake, her half birthday cake, and the many cupcakes we ordered for many different special occasions, were so beautiful we made it the centrepiece of the events! It was not only a true work of art, but absolutely delicious.
Our baby’s half birthday cake
The Rice eating ceremony cake
We are cake lovers and these were one of the best we’ve had yet!”
Thank you for never saying NO to any of our last minute changes! And hope to be a part of many more such classes and workshops..
XoXo
~Sanchali
Photography By Sanchali 