Basic cake preparation : Tools for baking and decorating cakes
Torting and filling cakes
Rolled icing and icing for sculpting recipes
Icing the cake in buttercream
Buttercream iced cakes with texture
Covering a cake with ganache
Covering a cake with rolled fondant
Covering cupcakes with ganache
Covering cupcakes with fondant
Shelf life, storage, and transportation of cakes
Understanding circumference and diameter
Piping techniques : Using pastry bags, tips, and couplers
Fondant and gum paste accents : Pasta machine
Accents with silicone molds
General rolling and cutting instructions for gum paste and fondant pieces
Basic information on flower making
Faux fabric roses and leaves
Dividing and marking the cake for drapes and swags
Basic shapes for hand modeling
Miscellaneous techniques : Adding shimmer and sparkle to cakes
Painting and coloring on fondant