Rolled Fondant and Royal Icing Techniques
February 17 - 19, 2010 (1pm - 8pm)
$925 $693.75 (special 25% discount)
Professional
Nicholas Lodge, Celebrity Wedding Cake Visiting Chef
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As an added value, this Professional Continuing Education Course at The French Pastry School will feature a High Tea. Click on the image to view the menu. * High Tea is included in course fee. |
This new master class with Chef Nicholas Lodge will focus on rolled fondant and royal icing techniques. During this three-day hands-on class, you will be taught the finer points of many different rolled fondant and royal icing methods. Chef Lodge will guide you in creating many decorative designs that can be used on wedding and celebration cakes. The class will include how to cover a cake with rolled fondant; making royal icing for fine piping; English style pressure piping; "Wedgewood” figures and designs; and embroidery techniques.
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Other various decorating styles will include string/extension work, lace and filigree work, brush embroidery, run out work, color flow, lettering and calligraphy, as well as Lambeth and English style border work such as scrolls, shells, and more. Chef Lodge will go into many details regarding competition work and the correct methods to employ. You will be working with a dummy cake, so you will be able to take your work home for reference after the class.
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This course is accredited by the American Culinary Federation (ACF) for 21 Continuing Education Hours (CEHs).
Nicholas Lodge is the owner of International School of Sugar and Confectionary Arts in Atlanta, Georgia, and was inducted into the International Cake Exploration Societé (ICES) Hall of Fame in 2001. Nicholas has written many books on cake decorating, gingerbread and gumpaste as well as a variety of instructional DVDs and tapes. In addition to the school in Atlanta, Lodge has a sister school in Tokyo, Japan. He spends his year teaching and traveling between the two locations, as well as special classes held at other schools throughout the United States and around the world.
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Professional - denotes course is designed for professionals and Pastry Chefs |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.
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