| Medium of Instruction:
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Cantonese
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| Pre-requisites:
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Completion of the “Cake Decorating Techniques - Buttercream Decorations”
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| Course Fee:
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Macao Resident:
Non-Macao Resident:
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| Certificate:
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Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM. The passing grade of the course is 50.
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| Course Code | Sub Code | Course Start Date | Course End Date | Class Schedule |
| CA124 | 1901 | 2019/11/11 | 2019/11/27 | View |
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| Objective:
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Upon completion of the course, students will be able to:
• Identify common tools and materials used in making sugar paste decoration for cakes
• Understand the basic production techniques related to sugar paste decoration for cakes
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| Outline:
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• Introduction to the required tools and materials used
• Sugar paste production, use and storage
• Techniques on:
- Sugar paste colouring and colour-matching
- Cutting and modelling of undecorated cakes to achieve the basic shape needed for the final products
- Covering a cake with sugar paste
- Production of different texture decorations for cakes
- Production of basic sugar paste figures and flowers
- Decoration of cupcakes, cartoon-character cakes and wedding cakes
• Key points in production techniques
• Demonstrations
• Class practice
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| Teacher:
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Ms. Ip Sio Kuan
2003年以平面設計學士學位，畢業於澳門理工藝術學院，於大型機構擔任高級平面設計師多年。2011年修讀完成整個<The Wilton Method of Cake Decorating>的專業課程。同年開設了《愛•天使(firis.handmade)創意工作室》，為客戶創作和度身製作獨一無二的各式造型蛋糕。2014年開辦了<Enjoy Deli>泰式咖啡店，致力製作健康、樸實的自然風美食和甜品。2016年通過了由韓國裱花協會認可的<Flower Decoration Master Level 1 & Level 2>及<Special Advanced Korean Flower Cake Art>等專業資格。
作品瀏覽：https://m.facebook.com/firis.handmade/?tsid=0.5975611589383334&source=result
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