Decorating for Beginners on Holiday and Special Event Cakes 
September 9 - 11, 2008 (4pm - 9pm)
$525
Laura Ragano
This three-day hands-on class is a beginner’s guide to creating holiday and special event cakes using gum paste, fondant and royal icing techniques with The French Pastry School’s Chef Instructor, Laura Ragano (bio). She will guide you through creating a holiday themed posy of gumpaste flowers to decorate a small cake covered in rolled fondant. You will also learn a variety of basic royal icing piping skills as well as rolled fondant decorations, all of which you’ll take home to enjoy with your friends and family. If you are looking for the fundamentals in cake decorating, join Chef Ragano for this great opportunity. |
 |
 |
 |
 |
|
Chef Laura Ragano, an alumni of the L’Art de la Pâtisserie program of The French Pastry School, began her pastry instructor career in 2005. She was offered the rare teaching position after Chefs Jacquy Pfeiffer (bio) and Sébastien Canonne, M.O.F. (bio) recognized her chef instructor talents. Known for having a calm demeanor, Ragano inspires her students with her attention to detail and her team-focused attitude. Leading the School’s wedding cake and gum paste portion of the 24-week program, Laura continues to demonstrate her passion for the pastry arts.
Denotes classes suited not only for the professional, but for the food enthusiast.
