Friday Hands-on Classes

HANDS ON CLASSES (Friday, November 14, 2014) ($60 PER PERSON + ADMISSION INTO THE SHOW + TOOLS)

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9:00am to 11:30am

Instructor: Professional Chef, Mark Dowling

"MARZIPAN AND MORE"

TOOLS NEEDED: 

10 piece Fondant and Gum Paste Tool Set; Stock # 1907-1650 from Wilton Industries, Woodridge Il. $30.00 www.wilton.com/store/  & 1 plastic rolling pin

In this practical class, Chef Mark Dowling will do a great show, tell and YOU-do.  Coming up on the holidays we will concentrate on traditional fruit styled marzipan molds but will work with some alternatives such as peanut marzipan, animal shapes & maps.


12:30pm-3:00pm

Instructor: Professional Chef, Pili Rios

“FONDANT PLAY”

TOOLS NEEDED: 

Course 3 Wilton Gum Paste and Fondant student kit

Roll-N-Cut Mat
White Ready –To-Use Rolled Fondant
Ready-to-Use Gum Paste
20 in Fondant Roller with Guiding Rings
Ribbon Cutter/Embosser with pieces needed to cut 1 ¼ in strips
Tapered Spatula
Angled Spatula
Ready-to-Use Fondant Multi Pack (Neon and/or Primary) to tint Gum Paste
Yellow colored Sugar
Green Leaf Pearl Dust
Gum Paste Carnation Bases
Gum Paste Rose Bases
Wilton Leaf Cut-Outs
9 in. Fondant Roller with Guide Rings
Cookie Cutter or Fondant Cutter- two sizes of the same shape

PLUS

Squeeze bottle filled with water
1 Tablespoon Corn Starch
1 Tablespoon Powdered Sugar
Empty bowl for gum glue adhesive
Vegetable shortening
Food-safe scissors
Reusable cloth wipes
Corsage pins/tooth picks
Plastic wrap
2 or 3 gallon size food storage bags
2 or 3 quart size food storage bags
Foam and plastic cups
Paper Napkins

Chef Rios will work with you to develop skills used by pastry chefs using fondant.  Welcome to the fun of Gum Paste and Fondant!   You are about to discover one of the most exciting ways to decorate a cake. Chef Rios will lead you as you create hand -shaped flowers and bold accents using these easy to shape icings. Now it’s time to start the fun!


6:00pm-8:30pm

Instructor: Professional Chef, Charlene Kaufman

"BRUSH EMBROIDERY ON SUGAR COOKIES"

TOOLS NEEDED:

Small offset spatula
Pastry bag, small
3-Couplers
Plain tips # 1, #2, #3, #4
Paint brushes 2 small, 2 medium
Small grocery kit of 4 icing colors

In this practical class, Chef Kaufman will work with Royal Icing using brush techniques to produce embroidery.  Realistic looking assorted flowers and leaves will have your cookies jumping off the sales counter.  This is just in time for Thanksgiving and Christmas you can use these techniques at home or in your business.


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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