Getting Creative in Culinary Crafts

Move over, Cake Boss! Participants and volunteers had their own cake decorating competition at Culinary Crafts. During the first week of the program, participants/volunteers planned out their dream cake. The pairs brainstormed and then drew/colored the model for their perfect cake on paper. They also practiced piping and making designs with icing.

During week 2, participants and volunteers created fruit spring rolls and practiced fondant decoration.

Fondant is delicate, so participants and volunteers got to warm up by making a sweet treat! To make the spring rolls, they dipped  rice paper in water and placed it on a plate. Then, they added fruit and fixings to the middle of the spring roll. After that, they rolled it up like a burrito to enjoy.

To practice fondant decoration, participants and volunteers looked at picture examples of beautiful cakes with fancy fondant designs. Then, using their model from week 1, they began to sculpt their fondant designs using rolling pins, cookie cutters, and other sculpting tools. Participants and volunteers were able to choose multiple fondant colors (red, orange, blue, purple) from which to make their designs.

Finally, during week 3, participants and volunteers decorated their cakes! They each went through a frosting station, a fondant station, and a sprinkles/decorating station. Drivers judged their cakes, and they were awarded best frosting, best in show, most original, best fondant work, and Group’s choice. Finally, everyone got to take their tasty creations home!