Page 1 of 5 Kathleen Lange Cake Design Artist and Instructor www.confectionarychalet.com Email kathleen@confectionarychalet.com (619) 659-0182 Wedding Cake/Gown Embellishing Techniques Workshop Bridal Gown of Elegance By- Kathleen Lange August 2010 Thank you for registering for Kathleen s Wedding Cake/Gown Embellishing Techniques Workshop. Students in this class will be learning in this class you will learn a technique Kathleen developed in the 90's; during the time she owned and operated her own wedding cake salon. This technique impresses; the most distinguished cake design artist. You will also learn traditional techniques for Brush Embroidery. During class you will learn how to transfer Victorian scrolls or other design work, by making your own embossing pattern/presses; embellishing techniques to make your wedding cakes resemble Bridal Gown design work. We will be using piping gel, edible dusting powders, applying highlights and dimension to your wedding cake designs. All rights reserved. No part of this publication/handout may be reproduced or used for personal classes in any form or by any electronic or mechanical means, including information storage and retrieved systems, without permission in writing from Kathleen Lange.
Page 2 of 5 Wedding Cake/Gown Embellishing Techniques Workshop Supplies Required: Piping Gel with Agar Frank Korinek & Company - Korinek s Piping Gel -Brands vary depending on suppliers *Very Important! Royal Icing Thin to Medium Consistency, add small amount piping gel to thin and for added gloss Luster Dust Pearl, Gold, Silver or any other favorite colors Pixie Dust Assorted Colors Painter s Palette Dish 80 Proof Spirits Vodka, Everclear or comparable Eye dropper Artist brushes; assorted sizes #3, #4, #6 round soft bristle brushes & a few small round or flat firmer brushes, depending on lace design/ technique you are wanting to achieve. Clear Disposable Decorating Bags Couplers Tip #1, #2 & or #3 Smaller the tip, fine detail achieved; Larger the tip, heavier the detail achieved. Gum Paste Flower Cutters, Leaf or Desired Lace Pattern Gum Paste Flowers; dried completely This technique maybe used on cakes frosted with buttercream, whip cream or fondant cakes. After design is completed you may refrigerate, piping gel will not run. When making a quilted look wedding cake; If you do not want to use hard type candy pearls, silver or gold dragees; use this technique to achieve the same look, without the worry of someone biting down on a hard candy piece. Instructions: Step #1: Place small amount of piping gel in a plastic container; using desired Luster/Pearl or Pixie dust, mix until desired color is achieved or for traditional Brush embroidery use Royal Icing, thinned with piping gel. Step #2: Using desired pattern press or makes your own design, from a wedding dress lace using Food Grade Dap or regular (Kathleen will explain) For large designs, outline one section of the design, brush out lines, then continue with the next section, so the icing outline doesn't dry before you're ready. If decorating an entire cake, make sure you imprint your design while fondant is fresh, before starting embellishing or brush embroidery design work. Step #3: For either type design work; start piping with tip #1. Using Royal Icing; thinned slightly with gel until desired consistency is reached or using desired colored gel to match the wedding dress or colors of the wedding. Make floral, swirled scroll embellishments with different decorating techniques; desired to complete your design. Remember what every medium you use; the finer more delicate outlining for brush embroidery; the final result achieved will look more soft and delicate to the eye.
Page 3 of 5 Step #4: Using a damp art brush; usually a firm, but flexible brush. Work in quick, short strokes. Clean brush with water frequently to create distinct lines of icing. If doing a design with multiple layers of brush embroidery, you would start at the outside edge and work in toward the center of your design. Step #5: For large designs, outline one section of the design, brushes out lines, then continue with the next section, so the icing outline doesn't dry before you're ready. If decorating a whole cake, make sure you imprint your design while fondant is fresh, before starting brush embroidery Step #6: If you are want to add more dimension to your designs; pipe veins into your leaves, extra stems, centers or stamens to your flowers. This will give your designs extra character. Remember to use very fine tips and to brush very lightly; you want a very light and delicate design and to be able to see some of the base frosting through your finished design.
Page 4 of 5 Step #7: To Embellish Gel technique; place a small amount of Luster/Pearl or Pixie dust in a painter s palette dish cavity, approximately 1 /2 teaspoon, using an eye dropper, add a few drops of 80 proof spirits/vodka or Everclear, enough to moisten luster dust,; be sure not to mix to thin or too thick; a nice paintable consistency, not to drippy; using an artist brush, holding it on the side, highlight piping/design work lightly tapping and smoothing across the piping gel accents.. If you want the luster to naturally flow to center of design, you may add a little more spirits to make mixture thinner to achieve this effect. Hint: Left over luster dust maybe left in painter s palette dish to dry; once liquid/powdered mixture has dried; mixture will return back to a powder form and can be placed back into the luster dust containers. Step #8: If you would like to add extra sparkle or highlight stitching design work, as found on a wedding dress, mix pixie dust, gold or silver luster dust in a small amount of piping gel, highlight scrolls with colored gel; this step has to be done after pearl essence painting is complete. (Sometimes the pearl finish will not allow you to apply gold or silver highlights on top; until completely dry). Finish off design by painting or highlighting the extra embellishing with pixie dust, gold or silver; same process as in step #7.
Page 5 of 5 For a quick finished design, add a string of pearls for a finishing bottom border on you cakes, 4mm or 6 mm pearls maybe found at a local craft or cake decorating supply store. Always wash pearls in hot sudsy water to clean and rinse well, before applying to cake. This process allows the waxy string to become more pliable when applying the strings of pearls to a whip cream or buttercream cake; prevents pearls from kinking. When applying pearls to base of cake; use a Tip #2 or #3, apply a small amount of clear or pearl piping gel to bottom edge of cake, this will allow you to attach pearls to the base of your cake; this will give a more professional appearance, rather than using frosting. Remember in competition to always use edible elements to finish your designs; you will receive higher marks on your scoring, when everything is edible. "Cake decorating is the art that uses food coloring and frosting as paint, tips for the brushes and cake as the canvas" By - Kathleen Lange It s all in the bag.just squeeze! By - John McNamara There is always room for improvement. By -Betty Newman-May