The French Pastry School
Incredible Cakes by Flora Aghababyan
Date: Apr 28 - May 01, 2014 (1:00 pm - 8:00 pm)
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Flora Aghababyan, chief cake designer of the Wynn Las Vegas and Encore, will be coming to The French Pastry School to share her unique style and techniques with fellow professionals in the food industry.

In this four-day, hands-on course at The French Pastry School, Chef Flora will teach you to decorate a styrofoam cake dummy to keep on display with the following techniques:

  • Rolled Fondant
  • Modeling Chocolate
  • Gum Paste
  • Edible Flower
  • Piping
  • Airbrushing
  • Painting

Chef Flora's plentiful experience in high volume environments gives her special insight into what it takes to create works of edible art efficiently in fast-paced workplaces.  While teaching you her stylish techniques, she will also share with you the tips and tricks that have seen her through years of cake design for a myriad of clients.

As chief cake designer for Wynn Las Vegas and Encore, Flora Aghababyan upholds the Wynn standard of excellence through her whimsical and unique cake creations. Since joining the resort in 2007 as a cake artist, Aghababyan brings her sharp talent and a keen imagination to all of her designs.

Growing up in Armenia, Aghababyan began baking as a child, and her hobby quickly revealed itself as a passion. As her interest in pastry arts grew, she focused on learning everything she could to produce edible, dream-like cakes. She went on to refine her skills in several Russian and Armenian bakeries.

In 2000, Aghababyan came to the United States to work as a pastry chef at Chalet Pastry in Hollywood. Shortly thereafter, she joined the Bellagio Las Vegas as chief cake designer where she catered to celebrity clientele and showcased her talents by creating multi-dimensional cakes and pastries.

In August 2007, Aghababyan joined Wynn Las Vegas, where she prepares and adorns cakes for weddings and special events held at the resort. She enjoys transforming cakes into elaborate works of art, contrasting her intricate sugar work with simple flavor combinations, such as vanilla cream with assorted berries. Her pastries have been showcased in competitions such as “Food Network Challenge,” and her cakes and pastries have been featured in People, Star, Wedding Stiye and Brides magazines. Most recently, she was named one of the Top Ten Cake Artists in North America by Pastry Professional Magazine.  she was awarded the World Grand Prize in the Grand National Wedding Cake Competition in Tulsa, Oklahoma.

This course is accredited by the American Culinary Federation (ACF) for 28 Continuing Education Hours (CEHs).