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SATIN ICE – BASIC ROLLED FONDANT CLASS SCHEDULE
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8:30 AM – Start:
• Arrival, coffee
• Introduction to instructor
• Introduction to participants (Name, shop, location, experience)
8:45 AM – Discuss:
Intro to rolled fondant, Satin Ice (History, trends, elegance, creativity, profitability, preferred choice, overall benefits to using Satin Ice, review brochure
• Preparing the cake – Cake type, filling, even top & side, prep coating, support structure
• Professional working environment, the right tools, working area, lighting, temperature/humidity
• Working with rolled fondant – Importance of kneading, correct storage, the Satin Ice advantage
9:00 AM Demonstrate/Hands on:
• Demonstrate out of the pail kneading fondant and the importance of elasticity.
• Demonstrate coloring/mixing, matching and blending fondant pre-dyed colors
• Applying fondant: knead, roll, covering the cake, covering the cake board.
• Demonstrate rolling to 1/8” for covering and rolling very thin for drapes, swags, etc
• Creative decorative boarders, using crimpers, ropes, clay gun for different effects
• Press out cutters, stamped out lettering for on top and side of cakes
• Demonstrate using scrapbooking punches, scissors, and stamps
• Demonstrating flexible molds, and embossing tools and mats
• Marbling white and chocolate rolled fondant
• Demonstrate basic application with water – cut outs, placement, measuring;
• Demonstrate crimping and scoring option/ideas, use of clay gun/border;
Lunch 12:00 PM
12.30 - 1pm
• Demonstrate gum paste and /fondant 50/50 mix, make assorted bow types;
• Demonstrate ruffles
• Demonstrate swags/fabric effects/textured rolling pins;
• Demonstrate covering cookies using cookie cutters.
• Demonstrate basic flowers (modern rose, basic rose, and carnation)
• Hands on flower making
• Sculpting figures, animals, and people
• Painting and dusting with powders and colors
3:00 PM
• Hands – on covering a second individualized display cake, using techniques learned
4:00 PM Discuss
• Rolled fondant tips: refrigeration, freezing condensation, cracking, bubbling kneading, cake preparation, support structure, rolling thickness/thinness
• Product costing, pricing the cake, and profitability
• Rolled fondant novelty and special occasion cakes
• The sit down appointment with the bride (1/2 hour is sufficient)
• Artistic flare, sketching out the customer wants. (Noting detail’s, colors, and complexity)
• Filling out the wedding cake questionnaire with the bride to be
• Contacts, delivery appointment, and set up of cakes
• Promoting and marketing rolled fondant cakes (Attending bridal shows, advertising)
5:00 PM
• Review all techniques
• Review SFF website
• Question and answer session
• Goodbyes
For more information, please call:
Satin Fine Foods, Inc.
(845) 469.1034
contact@satinfinefoods.com
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