3 Workshops with the Cake Botanist    (Naomi Lee from London)

Die Kurse werden in englisch gehalten. Carmen ist jedoch anwesend und wird übersetzen. Braucht keine guten englisch Kenntnisse!

About the Tutor

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”.

 

www.the-cake-botanist.com

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Sugarflower Pansy and Rosebud Cupcakes

Freitag, 9. September 2016 von 18 bis 21 Uhr

CHF 139

Come join this short workshop and make these beautiful floral toppers for cupcakes and cakes! The Cake Botanist will teach you two very popular sugarflowers for all occasions.

This course is aimed at beginner level for those students who would like a taste of Cake Decorating and working with modelling tools and florist paste.

You will learn the difference between sugarpaste and florist paste, how to make sugar flowers with and with cutters. You will also learn how to dust and paint a sugar pansy to give it that realistic finish!

On this course you will learn:

About the Course

  • 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 work with sugar flower tints and dust sugar flowers to make them have that professional finish

  • How to make sugar rosebuds using just your fingers, without any cutters or tools

    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

Kurs

Nr

Tag Datum

Zeit

Kursbeschrieb

Ort und Kursleitung

Freie

Plätze

 NA-09.09

 FR 09. Sept 16  18 - 21 Uhr

 Sugarflower Pansy

and Rosebud Cupcakes 

Naomi Lee & Carmen

in Meggen

3

 


Pastel Watercolour Cake with Sarah Bernhardt Peony

Sonntag, 11. September 2016 von 10 bis 16 Uhr

CHF 395

The Cake Botanist will take you through the basics to icing a dummy cake, achieving crisp edges, using edible colours to create watercolour textures and mastering the techniques to making this stunning Sarah Bernhardt Sugar flower Peony and bud spray.

This course is aimed at students of an intermediate level or has 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.

 

On this course you will learn:

  • 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 dummy 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 tape together your sugar flower peony to create and amazing wired floral spray

  • 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

     

Kurs

Nr

Tag Datum

Zeit

Kursbeschrieb

Ort und Kursleitung

Freie

Plätze

 NA-11.09

 SO 11. Sept 16  10 - 16 Uhr

Watercolour Cake

 

 

Naomi Lee & Carmen

in Meggen

2

 



Petit Fondant Favours

Samstag, 10. September 2016 von 10 bis 16 Uhr

CHF 395

Ever wanted to learn how to make these sweet little cakes inspired by traditional Petit Fours and Mr Kipling French Fancies, come join The Cake Botanist for a day and master making your very own!

 

The Cake Botanist will give you the opportunity to learn the techniques and skills finishing off a delicious sponge, glazing it with Fondant Patisserie and giving it that beautiful finish!

About the Course

On this course you will learn:

·       How to prepare your sponge cake with a Jam filling and Marzipan layer, cutting sponges to ensure even sizes

·       How to prepare and colour up Fondant Patisserie for dipping to give the sponge that clean and glossy finish

·       Learn how to box

·       How to work with silicon moulds to create stunning push-out roses and flowers

·       Working with Sugar Flower paste to create delicate hydrangea flowers and five petal blossoms

·       Basic piping techniques using a piping bag with royal icing to give your Fondant Favours that sophisticated look

·       How to use edible tints, get it to a perfect consistency to brush onto fondant and other cakes in general

·       Learn many different options to decorate your fancies and give them that magical touch

 

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

 

Kurs

Nr

Tag Datum

Zeit

Kursbeschrieb

Ort und Kursleitung

Freie

Plätze

 NA-10.09

 SA 10. Sept 16  10 - 16 Uhr

Petit Fondant Favours

Ausgebucht!

 

 

 

Naomi Lee & Carmen

in Meggen

0