Stenciled Finish with Blush Sugar Spray (2 DAY Masterclass by The Cake Botanist!)

Naomi Lee (Guest Instructor)ProfessionalGuest Instructor ClassesUpper Thomson
$680.00
26 Aug 2017 (Sat)
10.00 am - 5.00 pm

2 DAY MASTERCLASS Two-Tiered Stenciled Finish with Blush Sugar Spray BY THE CAKE BOTANIST

*Price is inclusive of the 2 days

Day 1: 26 Aug, Saturday, 10am-5pm

Day 2: 27 Aug, Sunday, 10am-5pm

Elegance. That is what this cake is described as, with a delicate modern feel. Join The Cake Botanist in this 2 day Master class and learn how to make this 2 tier cake fit for a wedding, anniversary or celebration cake! From making wired sugarflower Freesias, to learning how to work with acetate stencils on cakes, this class will be packed with loads of techniques. This course is meant for students who are looking to expand their skills whether as a hobby or cake business. It is aimed at an intermediate level. The Cake botanist will demonstrate every technique and give you the cake confidence you need to go further and create more show stopping cakes!


About the Course

By attending this course, you will learn:

  • Learn how to work with dummy cakes and cover them with fondant and achieve sharp edges.
  • How to work with Sugar Florist Paste and its unique properties from sugar paste and other pastes
  • How to work with various cutters and sugar flower modelling tools to shape flowers and give them a delicate finish
  • Learn how to make a wired sugar flower anemone, freesias spray, sugar roses and buds perfect for weddings and celebrations
  • Learn how to make wired foliage; eucalyptus and rose leaves and take them together to form a cluster
  • How to tape and put together a wired flowers, sprays and bouquets ready for a wedding cake or celebration cake
  • How to work with Edible tints and dust sugar flowers to give them a striking professional touch
  • Learn how to work acetate stencils and royal icing to create beautiful designs on cakes • Learn how to work with royal icing to over pipe details on top of stencil designs
  • Learn how to adjust royal icing consistencies to pipe perfect round pearl balls
  • Learn how to work with Naomi's brand new product, Safety Seal that can be used to cover both flower wires and fresh flowers to stick directly into a cake
  • Learn how to assemble a large wired sugar flower spray safely onto a cake without it falling over

Plus a lot of skills and advice given to you that you can’t find online and of course everything you have made in the class is for you to take back home!

Complete the class by bringing home a 2 Tiered Stenciled Finish with Blush Sugar Spray

All materials will be provided.

Please note that the class will use all dummy cakes and will be individual work.

Class Duration: Over 2 days, 7 hours each day.

Class Type: Decoration

Please read our Terms and Conditions before you proceed to register for the class.

  1. Duration of class might be extended instead of the stipulated timings.
  2. Cleaning/Washing will be part of the baking experience.
  3. Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.
  4. Once your booking is confirmed, no refunds or transfers to another class will be given.
  5. Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.
  6. In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Naomi Lee (Guest Instructor)

Born in the UK and raised in Singapore, Naomi Lee is a professionally trained Pastry Chef.  She graduated from Le Cordon Bleu, Paris, and then went on to work with the world famous Pierre Hermé, Paris specialising in French Patisserie. She also trained at the Valrhona Chocolate School in Tokyo and UFM International Baking School, Bangkok.

 

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About Naomi Lee (Guest Instructor)

Born in the UK and raised in Singapore, Naomi Lee is a professionally trained Pastry Chef.  She graduated from Le Cordon Bleu, Paris, and then went on to work with the world famous Pierre Hermé, Paris specialising in French Patisserie. She also trained at the Valrhona Chocolate School in Tokyo and UFM International Baking School, Bangkok.

 

Naomi then spent the next four and a half years working at Peggy Porschen Cakes in London where she rose to Senior Cake Decorator and Tutor at the Academy, specialising in Sugar Flowers and Chocolate work. She also played a key role in the production of Peggy Porschen’s award winning Sugar Flower book Cakes In Bloom.

 

She has since set up The Cake Botanist – and offers her services to several Cake Schools in the U.K and across the world. Through her Cake designs and classes Naomi hopes to show the world that Sugarcraft and Cake Decorating is more than just culinary science, it is an art form.

 

Naomi is a warm, engaging and patient tutor, who takes great pride and enjoyment in sharing her wealth of expert knowledge. Her precision, attention to detail and unique style ensures that students are instilled with “Cake Confidence”.

 

When Naomi is not busy creating new designs or teaching, she enjoys cycling, photography and travelling to new destinations to explore the local cuisine.