BUTTERFLY STITCHES
Royal icing cookies with off-piece 3D decorations
You are all welcome to this course on royal icing decorated cookies to learn my simple but effective technique to create very fine 3D butterflies with a realistic texture.
There is no need for extra sugar here, just a fine, thin layer that will allow you to better taste the flavor and full aroma of your cookies.
To this end, together with the more traditional parchment piping bags, I will teach you my particular method to easily make super-sharp no-seam miniature piping bags for excellent movement control and incredible details without using any nozzle.
Together we will also see different techniques to easily and quickly create a realistic wood effect, and we will complete the course by learning how to make delicate miniature roses.
In this course I will not only teach you this specific decorative project, but I will introduce you to several general principles of working with royal icing that will always be very useful, together with practical techniques that you can also apply with other ingredients.
A monographic and technical course at the same time.
Description
ACCESS: this is a REPLAY of a live streaming course that previously took place in a private FB group with exclusive access to enrolled students only.
After enrolling you will be able to access the very same Fb group with the original video recordings and all the complementary resources, such as recipe handouts, patterns, supplies list, discount coupons and further suggestions.
Access to the course will also be possible through Laura Saporiti Pastry and Cake Art Online School platform, even for users without a FB account.
It is understood that access is reserved for paying subscribers only and sharing with external people is absolutely forbidden. The platform checks the access IP addresses of the customers and automatically blocks anomalous traffic.
STRUCTURE: given its REPLAY character the course is mainly demonstrative but allows interaction with the students throughout each of its sections as per the following scheme:
- four preliminary videos:
- royal icing preparation (1 hour and 50 mins)
- techniques to create a realistic wood effect on cookies, both raw and baked, including an effective variation on sugar paste (1 hour)
- how to make traditional parchment paper piping cones (30 mins)
- how to make your own miniature no-seam cellophane piping bags (35 mins)
- full main live class recording about the execution of the decorative part (3 hours)
- final Q&A live session recording where I addressed students further questions and doubts after the main class (about 20 mins)
DURATION: the course has a duration of a little more than 6 hours of video overall.
Course will remain active for three months from the purchase date on Laura Saporiti Pastry and Cake Art Online School platform, meaning that I guarantee I will assist you while you progress along the course for three months, but all videos, resources and discussions in the FB group will remain ALWAYS accessible to all members.
SUPPORT: I will be available in the FB group to answer in writing to further additional questions relating to the program that had not already been addressed, for the entire activation period of the course (three months from the purchase date).
PRICE: the course is currently on sale at a price of 80 Dollars.
By registering to my Newsletter you can get an immediate 10% DISCOUNT CODE.
There is also a special OFFER for the joint purchase of this course together with the parent course LOVE STITCHES, at the promotional price of 110 Dollars for both.
Check out the options below.
What will you learn in this course?
Video 1: royal icing (1 hour and 50 mins)
- basic recipe, variations and ingredients choice
- the correct technical process to prepare basic royal icing for any following derived consistency (with scientific explanations)
- storaging method
Video 2: techniques and variants for a realistic wood effect
- 4 different techniques for creating a wood effect, on both raw and baked cookies, of which two painting variants, one textured with royal icing and a great craquelure effect that can be use on sugar paste or modeling chocolate.
Video 3: how to make paper piping bags
- traditional technique to make parchment piping cones for steel nozzles and reasons of their use
Video 4: how to make no-seam miniature piping bags
- how to make cellophane super-sharp seamless miniature piping bags that do not require steel nozzles for super fine and detailed decoration
Live streaming: decoration
- how to achieve the right royal icing consistency for decorating with miniature piping bags while controlling bubbles presence
- how to tint royal icing and which colorings to choose and why
- step-by-step demonstration of the off-piece transfer technique to create the 3D butterfly with realistic texture
- technique for removing the butterfly from the preparation support and its assembly
- how to pipe miniature roses on toothpicks
- final assembly of the cookie with garland and leaves and dusting for depth emphasizing
Your teacher
I have been teaching cake design and pastry for many years now on a professional level, both in Italy and abroad worldwide.
I always thought there was too much distance between the world of classic pastry on one hand and artistic decoration on the other. A sort of rivalry between the two sectors whereby if you do well in one you cannot do well in the other.
And I also think that modern cake design to be taken more seriously must make a qualitative leap, based on solid technical and scientific foundations.
I hope with my contribution to help people bridge this gap.
Winner of First place
in Julia Usher's
3D Cookie Art Competition
That Takes The Cake Austin 2020
Do not lose your chance to learn from the author of a winning piece judges described as "impeccable" and "exquisite", with exposed cookies "as close to perfect as they get", which "universally impressed them".
-Julia Usher of Cookie Connection, Stephanie Kappel of The Hungry Hippopotamus, Sandra Beltram of You Can Call Me Sweetie-
Testimonials
"Laura is an amazing instructor. I had the pleasure of taking one of her classes and I loved her detailed instructions. One of the best classes I have ever taken!"
-Arlene Chua of Chuacookie
"When creativity marries science and art meets technique, Laura's courses are born"
-Laura De Col of Zia_Ava
"I have taken 2 online classes by Laura and she is a fantastic instructor. She spends a lot of time preparing materials ahead of time so that students can be ready to take the course and her instructions are so detailed and thorough. What I appreciate most about her teaching style is how she is so detail oriented and willing to share her knowledge and feedback"
-Christine Wheaton Williams of Cookies del Mundo
"I have just taken Laura's first online course: I highly recommend her! The explanations are clear and detailed. There is a lot of technique (luckily!) but it is explained in a very clear way and is really accessible to everyone! Super enthusiastic!"
-Sally Mascolo online student
