Chocolate Drip Cake Workshop x The Cake Botanist

Naomi Lee (Guest Instructor)NoviceGuest Instructor ClassesUpper Thomson
$298.00
GST incl.
04 Feb 2017 (Sat)
10.00 am - 4.30 pm

Want to learn what is trending? Come join The Cake Botanist in this jam-packed one day class filled with plenty of new recipes and techniques to get you making this stylish Drip Cake!

From Baking some super moist Chocolate sponges to perfecting the Swiss Meringue Buttercream and not forgetting how to make a simple tempered chocolate cone from Bubble Wrap!

The Cake Botanist will also throw in a demo to show to you how to make her mirror glaze that will keep that shine when it comes to giving your cakes those yummy drips!


About the Course

On this course you will learn:

  • How to bake a simple, luscious chocolate sponge cake and how to divide and layered them up
  • Make and prepare the filling of raspberry Swiss Meringue Buttercream
  • Learn how to mask a layered cake and use a acrylic ganaching plates and achieve sharp edges even with buttercream
  • How to work with chocolate Ganache to create streaks and textures on buttercream
  • Working with tempered chocolate to create chocolate decorations – Bubble Wrap cone
  • Learn how to make Chocolate Mirror Glaze and how to get that flawless drip effect on your finished cake
  • Choose a “Happy Birthday” acrylic Cake topper to take home to complete that fashionable style

The Cake Botanist will also throw in a bonus demo at the end using a brand new product she will be launching in Singapore called “Safety Seal”, which is an innovative product that enables you to coat items in a food safe material. So for example allowing you to stick fresh flowers directly into cakes or any wooden or metal objects, you will no longer need to use flower picks.

And of course tips and tricks from The Cake Botanist that you will not normally find online!

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.

 

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.