Wedding season is upon us and while Mom said that beauty is only skin deep, it sure helps to have something nice to look at. The same thing goes for cake. You may bake delicious treats but you also want to make them look like something your guests can't wait to eat. Learn how to create the ooh and aah factor from the bottom-up with National Pastry Champion, Chef Scott Green in this three-day, hands-on course from The French Pastry School in Chicago.
Learn the fundamentals of rolled fondant on a tiered cake; create a colorful bouquet of gumpaste flowers; and finally, embellish the design with royal icing and basic airbrushing skills. If there aren't any weddings in your near future, remind your grandma that it's tough being a single lady these days, then use the same techniques for decorating cupcakes, cookies, and birthday cakes.
Fundamentals of Cake Decorating and Airbrushing
May 8 - May 10, 2012 (4:00 pm - 9:00 pm)
Enthusiast - $575.00
Scott Green, Pastry Chef Instructor, 2011 National Pastry Champion
The French Pastry School
226 West Jackson Blvd. Chicago, IL, 60606, USA
www.frenchpastryschool.com
