The post COOKIE DECORATING 102 appeared first on .
]]>Duration: Two, 3 hour class
Tools Required:
Apron, pen, pencil, large zip-lock bag for dirty tools, 2 dish towels, 8” pallet knife, 8-10 disposable piping bags, 2-3 standard, couplers – optional, decorating tips # 1, 2, 3; #3 flat brush and #3 round brush, parring knife, 6″ ruler, dark colour edible marker,
9″ rolling pin, scissors, food grade artist pallet
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]]>The post DONUTS BAKING WORKSHOP appeared first on .
]]>Duration: One, 3 hour class
Tools Required: Apron, Pen, Pencil
Prerequisite: None
The post DONUTS BAKING WORKSHOP appeared first on .
]]>The post CREAM PUFF AND ECLAIRS appeared first on .
]]>Bringing back a time honored “Choux” pastry tradition. Students will make the Choux Pastry and three different fillings: Salted Caramel, Raspberry and Lime.
Tools Required: All materials for the class are supplied however you may wish to bring an apron and a pen.
Students take home their own baked goods.
Duration: One, 3 hours class.
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]]>The post FESTIVE TRUFFLE TREE appeared first on .
]]>Create a spectacular holiday season centerpiece out of truffles. This class is for anyone who would like to learn the art of making the perfect chocolate truffle and finishing off by creating there very own truffle tree centerpiece to take home. Come alone, with a friend or loved one. This class is a great gift idea or the perfect way to end your dinner or function with something sweet!
Join in our hands-on all day truffle workshop and learn how to make the truffle ganache, how to hand roll truffles and finally dipping your truffle in a fine Belgium chocolate. Work with different truffle recipes to create and take home a finished truffle tree.
All materials for this class is supplied however you may wish to bring an apron and a pen.
A light lunch is provided with this all day chocolate workshop.
Duration: One, 6 1/2 hour class
Prerequsite: None
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]]>The post TWEENS I – BASIC CAKE DECORATING appeared first on .
]]>Learn how to level, torte, fill, mask and cover your cake for decorating using buttercream icing.
Learn how to fill a piping bag correctly, techniques of bag striping with a brush or spatula.
You will pipe numerous different decorations using the same tip.
Using the supplied decorating tips: Star, round, petal, drop flower, leaf and other specialty tubes.
Learn to write on your cake, as well as how to use cookie cutters as templates.
Duration Three, 3 hour classes
Tools Required: Apron, pencil, scissors, and a smile. Everything else is provided.
Prerequisite: None
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]]>The post TWEENS II – FLOWERS AND CAKE DESIGN appeared first on .
]]>Royal icing and sugar paste (fondant) are the ideal mediums to use when creating flowers or decorating your cakes. In this class you will discuss the basic principles of cake design, flower arrangements and colors.
You will discover the core skills required to work with royal icing, fondant, and the best way to display them on your cakes and sweet treats.
You will learn basics of the following flowers : Pansies, Lilies, Apple Blossoms, Daffodil and Violet.
You will learn the piping skill of Cornelli Lace, and Brush Embroidery.
Duration: Three, 3 hour classes
Tools Required: Basic tip kit from Tweens 1, rolling pin with rings #12259, apron, pencil, scissors, and a smile. Everything else is provided.
Prerequisite: McCall’s Cake Decorating for Tweens One
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]]>The post SEASONAL CUPCAKES appeared first on .
]]>Students learn the paring of fillings to the cupcake. You will take home cupcakes to enjoy and share.
Duration:
One, 3 hour class.
Tools Required:
Pastry tips : 1 of each #1M, #2D, #4 plain, #352, #12, #103 or #104,6 disposable bags, small spatula, apron, tea towel, pen/pencil, Ziploc bag
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]]>The post ARTISTIC GELATIN FLOWERS appeared first on .
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Learn how to transform simple ingredients into shimmering, edible 3-D floral designs that will amaze your guests! Create vividly coloured flowers and leaves suspended in clear gelatin.
Duration: One, 3 hour class
Tools Required: apron, tea towel, Ziploc bag, pen/pencil and notebook for notes.
Prerequisite None
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]]>The post AUSTRALIAN LAMBETH appeared first on .
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Bring back the charm of English Piping on your next masterpiece. Join us in this class and master the technique of over-piping, scallops, barrels and stringwork extensions.
Duration: Four, 3 hour classes
Tools Required: #8 or 10″ piping bag with coupler, tips – #101s/261, #1 to #5 plain, #13 to #16, #349, #362, small palette knife, scissors, paring knife, ruler, tape measure, dish towel, #2 round brush.
Prerequisite: McCall’s introduction & Intermediate or a strong working knowledge of piping and rolled fondant work is essential.
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]]>The post HOLIDAY BAKING AND TREATS appeared first on .
]]>Students will be making and taking home a Stolen, Chantile Roll, Gingerbread loaf, an assortment of cookies (Peffernusse, Scottish Shortbread, Mini Cinnamon Roll cookies, Snickerdooles, Petticoat Tails, McCall’s Shortbread and White Chocolate Cranberry Cookies). This class will be perfect for your last minute holiday baking.
A light lunch is provided.
Duration:
One, 7 hour class.
Tools Required:
All materials for the class are supplied however you may wish to bring an apron and a pen.
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