The French Pastry School
Cake Decorating & Cupcake Boot Camp with Chef Alissa Wallers
Date: Jun 25 - Jun 29, 2018 (8:00 am - 1:00 pm)
Chef: Alissa Wallers, Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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This five-day pastry camp is your chance to explore all that the world of cake decorating has to offer! Chef Alissa Wallers of The French Pastry School will teach you the foundations of designing a visually engaging cake that tastes as wonderful as it looks. You'll learn popular cake decorating skills using mediums like fondant, gumpaste, royal icing, buttercream, and sugar components. Chef Wallers will guide you through each technique step-by-step until you’re able to make beautiful and original designs. She'll demonstrate classic cake recipes that are perfect for weddings, birthdays and special occasions while teaching you mixing and baking techniques that will translate to all your home cooking projects.
Course Detail:
  • Rolled fondant application
  • Scratch-made gumpaste and techniques
  • Traditional royal icing techniques
  • Classic buttercream
  • Sugar decoration
  • Cake sculpting 101
  • Lemon almond cupcakes
  • Decadent dark chocolate cupcakes
  • Almond, berry and rose-scented cupcakes
  • Red velvet cupcakes with cream cheese frosting
Alissa Wallers is a full-time chef instructor at The French Pastry School. Following her culinary graduation in 2005, she moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as assistant pastry chef at the Sofitel Water Tower Hotel then led the pastry department in the opening of Chicago’s Five Diamond-rated Elysian Hotel, now the Waldorf Astoria. After five years as a pastry chef in the finest kitchens in Chicago, she went on to become the lead chef at Parties That Cook, teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry Callebaut.
This program is approved for 25 continuing education hours toward the initial or recertification application for American Culinary Federation certification.