Friday Hands-on Classes

HANDS ON CLASSES (Friday, November 15, 2013) ($60 PER PERSON + ADMISSION INTO THE SHOW + TOOLS)

Click HERE to purchase your tickets

*****PLEASE NOTE THAT FONDANT WILL BE PROVIDED COMPLIMENTARY*****


8:30am - 11:00am

Instructor: Professional Chef, Jean Stephenson, CWPC

"GUMPASTE FLOWERS”…

TOOLS NEEDED:

1.  Plastic Container with Lid (eg. Tupperware) to bring product home

2.  Any gumpaste tools you may already have

In this practical class, watch as Le Cordon Bleu Certified Working Pastry Chef Jean Stephenson demonstrates proper techniques of gumpaste flower making. Then, try your hand at the time-honored techniques from Le Cordon Bleu that are sure to make your next pastry creation a work of art! Discover the breathtaking possibilities of sugar artistry in this hands-on class as you learn the proper technique of creating petals, leaves, and building the flowers as well as elements such as using luster dust, painting details and bunching finished flowers! Once you master these techniques, you will never look at flowers the same way again!


11:45am - 2:15pm

Instructor: Professional Chef, Jean Stephenson, CWPC

“MARZIPAN MOULDING”…

TOOLS NEEDED:

1.  Plastic Container with Lid (eg. Tupperware) to bring product home

In this practical class, Le Cordon Bleu Chef Jean Stephenson will show classic French techniques of working with marzipan as a sculptural medium. Sometimes known as “edible clay”, marzipan is a fun way to show your creativity in pastry. Follow along as Chef Karyn Hobfoll shapes marzipan entirely by hand – no tools needed! Learn the techniques of making beautiful and delicious sculptures and cake decorations, including roses, leaves, animals and fruit in this hands-on interactive session.


6:15pm – 8:45pm

Instructor: Professional Chef, Jean Stephenson, CWPC

“FUN WITH FONDANT”…

TOOLS NEEDED:

1.  a few zip loc bags

2.  A cake sized container (tupperware) to bring home your creation

In this practical class, watch as Le Cordon Bleu pastry Chef Jean Stephenson demonstrates proper professional techniques to use for rolled fondant.  Then, try your hand at these decorating your very own dummy cake! Discover your pastry potential in this hands-on interactive class as Chef Karyn Hobfoll leads the class through a decoration experience, including how to roll fondant over a cake, fondant roses, borders, and stripes. Let your imagination run wild as you experiment with these decorative elements


Reservations for Hands-On Classes are based on first come-first served. Price per class $60.00 / person + entry to show.

 

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