Professional Classes

BASIC BAKING TWO

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An extension to Basic Baking One. Kay takes you to a more in depth understanding of ingredient usage. Student will make Croissants, Coffee Cakes & Breads, Puff Pastry with a savory twist, Cream Brule and Salted Caramel Chocolate Cake. This …Continue reading →

BASIC BAKING ONE

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Learn how to bake

This intensive baking course with Kay Wong will take you through the basics of  mixing, baking and finishing a variety of baked goods. Course includes lessons in making cakes, cookies, pies, icings and fillings. Understand the why, when and how to use …Continue reading →

ADVANCED WEDDING CAKES (3 DAYS)

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Do you enjoy making wedding cakes? Do you want to learn more about working with rolled fondant?  How about the latest gum paste modelling and molding cake decorating techniques and trends? Sign up for three fun filled days. Try out the newest …Continue reading →

ADVANCED SWISS CHOCOLATE TECHNIQUES

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advanced chocolate techniques 3 day workshop

For those who have mastered tempering chocolate. This advanced course shows various ways to make chocolate fillings using a food processor, microwave and marble slab. Colored cocoa butter and chocolate transfer techniques are also covered. Learn to make Jellies and …Continue reading →

PROFESSIONAL ADVANCED TECHNIQUES

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advanced-techniques

At long last, for those students wishing to enhance their Cake Decorating skills on a full time basis, this is the course for you. You will learn Advanced Techniques including Flood work, Pastillage, Cocoa Painting, Figure Piping and Gum Paste …Continue reading →

PME MODULE I – ROYAL ICING & PIPING (4 DAYS)

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This course is suited for the beginner decorating enthusiasts as well as the professional cake decorator. Kay Wong a registered and approved PME Instructor and enjoys sharing her skills with new and seasoned decorators alike ,  In this course Kay …Continue reading →

PME MODULE II – SUGAR PASTE (4 DAYS)

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PME-2

This course taught by Kay Wong a registered and approved PME Instructor, is suited for the beginner, the enthusiasts as well as the professional. In this course Kay will teach you how easy it is to use rolled fondant also …Continue reading →

PME MODULE III – SUGAR FLOWERS (4 DAYS)

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PME Module III: Sugar Flowers – This course taught by Kay Wong a registered and approved PME Instructor, is suited for the beginner, the enthusiasts as well as the professional. In this course Kay will teach you how to capture …Continue reading →

SWISS CHOCOLATES TECHNIQUES

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Learn to make Swiss Chocolates 5 day course

Learn to make SWISS CHOCOLATES with Kay Wong Master the art of tempering of pure chocolate, During this 5 day course you will learn to make Swiss Chocolates using techniques such as hand dipping, cooking fondant and corn starch moulding. Make delicious centers from nougats, …Continue reading →