[SCCS]1/10/2018: 新增课程：蛋糕/饼干裱花　New course: Cake/Cookie Icing and Decorating

Time: 2018-01-12 22:47:21 -- Number: 273

学校非常高兴请到了蛋糕裱花老师Anna Chen来学校开设“蛋糕/饼干裱花”课程。下面是课程介绍，如果打算注册，请发ｅｍａｉｌ和我联系。

蛋糕/饼干裱花

课程主要教授学生蛋糕/饼干裱花基础知识。学生除了学会运用糖霜裱花之外，课程还会教授学生怎样配制各种糖霜。最后还会讲述基本的翻糖糖花技术。

整个课程一共分为三个分课，共计11次课程。因为下面的分课会广泛用到前面分课所学的知识，因此建议学生按部就班参加学习。前面学过的内容，在后面分课运用中不会再次重复。

分课1（三次课程）：奶油糖霜的运用

课程首先介绍大家怎样配制奶油糖霜，以及糖霜合适的软硬调节。介绍糖霜裱花使用的基本工具。指导运用正确的手法使用糖霜裱花袋。教授如何把蛋糕裱糖霜，如何裱花边，花朵等技术。课程结束时，学生能够运用所学到的技术来裱蛋糕。运用不同的花嘴裱出自己喜爱的蛋糕装饰。

分课2（四次课程）：无油糖霜/流体糖霜的运用

这个课程会介绍给大家很多裱糖花的技巧。除了上一分课的奶油糖霜，更多的会是使用无油糖霜和流体糖霜。因此，这个分课需要上一次分课所学到的许多基本知识，比如如何正确使用裱花袋，以及辨别花嘴等。课程结束，学生运用所学的裱花技术来制作各种花卉，用每次课程所做的花卉来装饰最后的作业。

分课3（四次课程）：翻糖

翻糖的运用与裱花是截然不同的技术。翻糖很容易上手，但做出一件上好的作品却不简单。翻糖多用于结婚蛋糕的装点，属于较为高档的蛋糕装饰。在这个课程里，会教大家如何用翻糖覆盖蛋糕，如何制作翻糖糖花。课程结业将制作最后一个亮丽的作业。学生需要运用所学技术制作无油糖花或翻糖糖花，最后装饰在翻糖覆盖的蛋糕上来展示所学的成绩。

课程教师简介

Anna Chen，曾于2008~2010年期间在Middletown和Milford两个地方的Micheal's艺术品商店教授Wilton蛋糕裱花课程。她热衷于蛋糕裱花，烘培和烹饪，是个十足的吃货。鉴于自己的喜爱，会不时制作糕点让朋友和家人感到欢欣。有共同爱好的朋友，欢迎加入蛋糕课程的学习，她不光会给你带来技术，还带来欢乐。

时间：3:30-4:15, 4:25-5:10 (两个课时)，总共１１周

教室：B027A

费用：学费$200.00／学期。（总共３个分课，为了方便一些有基础或只想学部分技巧的同学，可以单独选听分课，任选一个分课：学费$80）

（本课程不设试课，最少注册人数：4；不足４人，学校取消本课程）

Cake / Cookie Icing and Decorating

The class mainly teaches the fundamental skills of cake and cookie decorating. Students will learn how to make and use butter cream icing, royal icing, and flow icing. Also it will teach basic fondant decorating skills. 

The entire class consists of three individual courses with a total of eleven class meets. Students are encouraged to take the class step-by-step from lower to upper courses. Skills introduced in the lower course will not be duplicated in the upper course.

Course Description

Sub-Course I (3 meets): Butter Cream Icing 

The course will start with teaching how to make butter cream icing and icing consistency. Basic tools needed for cake decorating will be introduced. Students will learn the correct way of piping, how to ice a cake, how to pipe laces, flowers, and etc. At the end of the course, students are required to decorate his/her own cake with skills learned from the course.

Course II (4 meets): Royal Icing / Flow Icing

The majority of piping skills will be introduced in this class. The class will use not only butter cream icing, but also royal icing and flow icing. Students in this class are required to have basic skills of managing piping bags and recognizing piping tips. At the end of the course, students will learn how to pipe a variety of flowers and use the skills to decorate a nice cake or cookie.

Sub-Course III (4 meets): Fondant and Gum Paste

Fondant is totally different from icing. It's easy to work with but difficult to turn into a perfect project. Fondant is mostly used to cover and decorate wedding cakes. Students in this course will learn how to cover a cake with fondant, how to make fondant / gum paste flowers. By the end of the course, students will use previous skills to ice a cake, and cover it with fondant. Royal icing flowers and fondant / gum paste flowers are used to decorate it as the class finale.

Introduction of the class instructor

Anna Chen is a passionate former Wilton cake decorating instructor. She taught Wilton Cake Decorating classes at the Michaels Stores in Middletown and Milford during 2008 ~ 2010. She's a foodie who loves baking and cooking. Cake decorating is one of her hobbies. With these skills, she cheers up friends and family members with beautiful birthday cakes. Please join her for fun and learning arts and crafts.

Time: 3:30-4:15 and 4:25-5:10 (total 11 weeks)

Room: B027A

Fee: $200.00/semester (to provide options for these who knew some techniques, you can choose any one sub-course or combination of them. $80/sub-course)

(The course will be canceled if minimum 4 students cannot be reached).