The French Pastry School
Competition Cakes with Chef Courtney Clark
Date: Mar 06 - Mar 09, 2017 (1:00 pm - 8:00 pm)
Chef: Courtney Clark, Pastry Chef Instructor
Cost: $1,150.00
Course level: Professional ♦♦♦
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Take your cake decorating to the next level in this new course designed for competitions and high level customer requests.  Chef Courtney Clark’s signature cake-carving and fondant modeling methods will be the highlight of this professional class in which each student will create two finished showpiece projects.  Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting.  Each student will take home their masterpieces at the end of the class.  Now this course really takes the cake!


Fairy Garden

Learn to Use:

Aluminum wire

Metal pipes/flanges

Rice Krispies



Skills Learned:

Small Figure work with armature

Texture galore

How to build a strong internal structure

Creating clean finished pieces


Flapper Bust

Learn to Use:

Modeling chocolate

Wafer paper

Texture mats/rolling pins



Skills Learned:

Large Figure work

Hair texture

Fine details that will win/lose a competition



All of your creations will be yours to take home to enjoy with your family, friends and colleagues.


This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).