The French Pastry School
Bronwen Weber's Incredible Sculpted Cakes
Date: Jan 11 - Jan 13, 2010 (7:00 am - 3:00 pm)
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We are honored to have Chef Bronwen Weber return to The French Pastry School teaching new cake sculptures. Bronwen Weber’s signature cake carving and fondant modeling techniques will be the highlight of this three-day hands-on class. Each student will create two finished showpiece projects; a standing old fashioned teddy bear and a bull dog face. Many techniques will be taught in this class including: stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, chocolate modeling, sculpting, and painting and airbrush techniques. Recipes and information will be provided for the best types of cake to use for sculpting, carving, and working with rolled fondant and modeling chocolate. Each student will take home their masterpieces at the end of the class.

This course is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours (CEHs). Bronwen Weber is known for creating incredible cake masterpieces. The 2005 Grand Prize of the Wedding Cake Division of the Oklahoma Cake and Sugar Art Show and the most medaled competitor of the Food Network Challenge series are among her major accomplishments. As the Executive Pastry Chef at Frosted Art Bakery in Dallas, Texas, Bronwen is consistently commissioned to make her edible works of art even bigger and more over-the-top for her clientele in the Dallas area. Bronwen has taught classes nationally and internationally. Bronwen’s infectious enthusiasm and vast techniques and knowledge enable her students to create their own masterpieces in class, and then have the knowledge, techniques and methods to apply to their future cake creations.