The Wilton School

2014 Course Catalog

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advanced decorating classes Perfect techniques the pros know! You will bring a new level of sophistication to your cake designs. Note that some classes require a prerequisite before registering. CAKE DECORATING Enhance your cake decorating skills with these classes! Exploring Foreign Methods Feb. 10-12 (9 a.m. – 4 p.m.) Enhance your Master Course skills by learning two beautiful, new decorating styles! •English Nirvana Style: Architectural method features cakes that resemble intricate miniature monuments with panels in brilliant run sugar designs •Australian Method: Delicate lace extensions and dainty free-hand embroidery define this exquisite style •Prerequisite: Previous decorating experience •Take home your display cakes to enjoy Tuition: $525 Registration Fee: $75 Professional Cake Decorating With Colette Peters April 28-May 2 (8:30 a.m. – 4:30 p.m.) Colette will teach students to hand-shape flowers that rival nature along with techniques that showcase them beautifully on the cake. •Create lifelike peonies, orchids and lilies in gum paste •Add elegant icing embroidery and dramatic airbrush effects on fondant •Take home a magnificent 3-tiered fondant-covered cake to enjoy Tuition: $800 Registration Fee: $150 Advanced Sugar Blowing Advanced Workshop With Colette Peters May 4-6 (9 a.m. – 4 p.m.) Build on skills gained in Professional Cake Decorating With Colette Peters for cakes featuring her unique signature style. •Choose your project from fantasy, trompe l'oeil and all-white designs •Cake sculpting demonstration includes Colette's famous "crooked cake look" •Airbrush and painting techniques, fantasy flowers and more •Prerequisite: Completion of Professional Cake Decorating With Colette Peters Tuition: $525 Registration Fee: $75 Lambeth & Australian Methods Lambeth & Australian Methods July 21-25 (8 a.m. – 5 p.m.) In this five-day course you will discover the Old World Joseph Lambeth Method of using intricate, dimensional overpiping of borders on a fondant-covered cake. •Overpipe scrolls, scallops and stringwork, plus other decorations for the characteristic layer-upon-layer look of Lambeth •Learn the art of detailed extension and curtain work on a fondant cake, which signifies the Australian method •Create daisies, pansies and ring designs •Explore scallops and ribbon insertion •Prerequisite: A fundamental background in cake decorating is required •Take home two sample cakes to enjoy Tuition: $525 Registration Fee: $100 ISOMALT® & SUGAR Exquisite and delicious, learn how to take your sugar artistry to the next level. Note that you must be at least 18 years old to enroll in the following courses. Also, some classes require a prerequisite before registering. Advanced Sugar Blowing April 12-14; Sept. 3-5 (8 a.m. – 3 p.m.) Fascinating blown sugar shapes make any cake a marvel. You will be amazed at the artistry you can achieve in this class! •Blown sugar and Isomalt® are transformed into transparent bubbles and lifelike fruits •Finish with an advanced sugar project •Receive a Wilton certificate upon class completion •Take home your creations to enjoy •Prerequisite: Introduction to Sugar Artistry or Isomalt® Design. Tuition: $575 Registration Fee: $100 Exploring Foreign Methods Advanced Workshop With Colette Peters Lambeth Methods ENROLL TODAY! - Online: www.school.wilton.com Phone: Call 800-772-7111, ext. 2888 11

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