Class Description:
With this invaluable course, students can put their basic decorating skills (borders, writing, roses, flowers) to work on real tiered cakes! Learn techniques for special occasion cakes, assembling and transporting large or tiered cakes, icings and fillings, rolled fondant and flowers not covered in The Master Course. Recipes provided. No in-class baking,but real cakes are used. Not recommended as a substitute for The Master Course. Final projects will be a 10" fondant cake and a 3-tied wedding cake.
Sessions Offered
| Date |
Hours |
Fees |
Registration |
| Feb. 8-10, 2010 |
9 am - 4 pm
|
| Registration: | $75.00 |
| Tuition: | $525.00 |
|
|