Pastel Watercolour Cake with David Austin Rose x The Cake Botanist (NEW)

Naomi Lee (Guest Instructor)NoviceGuest Instructor ClassesUpper Thomson
$328.00
GST incl.
11 Feb 2017 (Sat)
10.00 am - 4.30 pm

The Cake Botanist will take you through the basics to icing a cake, achieving crisp edges, using edible colours to create watercolour textures and mastering the techniques to making this stunning David Austin Sugar flower rose.

This course is aimed at students of who have done some cake decorating before, although beginners are more than welcome to come and learn too. The Cake botanist will demonstrate every technique and give you the cake confidence you need to go further and create more show stopping cakes!

You will learn the difference between sugarpaste and florist paste, how to blend colours on cakes, how to make large statement sugar flowers that can be used for any occasion.


About the Course

On this course you will learn:

  • Learn how to mask a layered cake and use a acrylic ganaching plates and achieve sharp edges even with ganache
  • How to work with Sugar Florist Paste and its unique properties from sugarpaste and other pastes
  • How to work with various cutters and sugar flower modeling tools to shape flowers and give them a delicate finish
  • How to sugarpaste sponge cakes and give them sharper edges
  • How to work with sugar flower tints and dust sugar flowers to make them have that professional finish
  • How to use edible tints to brush, blend and create watercolour effects on cakes
  • How to assemble and style your flowers onto a cake to make it stand out

 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

 

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.