3rd Year - 2026-27

Our 3rd Year Youth Baking Academy students spent the weekend building their Royal Icing skills and learning just how important consistency is when creating detailed cake designs. Students worked with different Royal Icing consistencies and practiced choosing the right consistency for specific techniques, including piping, accents, and more delicate decorative work. They also created beautiful floating Royal Icing accents — check out those floating hearts! — while learning how patience, control, spacing, and drying time all play a role in successful Royal Icing work. The group also began exploring the basics of overpiping, layering piped details to add depth, texture, and elegance to a cake design. These foundational techniques are an important part of their progression into more advanced wedding cake piping, vintage-style decorating, and intricate Royal Icing work throughout their 3rd Year journey.  They even learning how to pipe rose on the end of toothpicks!!!

I’d probably pair this with a closing line like:

They are officially moving from simply piping designs to building dimension, structure, and artistry with Royal Icing — and this group is off to a beautiful start!