VINTAGE PIPING Jump on the trend: vintage piping is back in full style!

Have you always been fascinated like me by those intricated and opulent overpiped borders that ornate cakes in the past and wish to learn how to make them? Then look no further because this is the right class for you. 

Laura will teach you the basic movements to build up any combination of borders you like and you will see that what may look complicated at first is actually easy once cut down to its single components, so that your creativity will be set free. We will address what are the most suitable consistencies to use depending on the size and motion of the decoration and which nozzle to choose, along with understanding the differences between a piping bag and a parchment cone and when to use them.

Working on a pre-covered fondant dummy cake, we will be using royal icing as our medium in order for you to keep your model in time, but movements learned can be applied with any pipeable icing of choice, like buttercream or whipped ganache.

Class is most suited for students at an intermediate level, but open to anybody who wishes to try. Included in the class there is a brochure with general basic knowledge directions on royal icing, like the recipe and storing directions, along with access to online pre-recorded video resources.

Techniques:
- Methods for measuring and dividing the cake surface
- Execution of the lower, upper and top borders with overpiping basic movements: shell border, C-scroll, rope, swags, vertical shells, stringwork, pearls, fleur de lys
- Off-piece piping of the miniature swirl roses
- Leaves and roses assembly 

All supplies included in cost of the class