Course description listed under calendar of events.

WEDDING AND SPECIALTY CAKE COURSE - 5 Day Course
$655.00 - Jan 7th-11th / March 10th-14th / Aug 04th-08th
This intensive course takes you through all aspects of rolled fondant, from efficiently covering cakes, to making swags and bows, drapes, lace, embossing, crimping, decorative borders, ruffles and frills. Bas Relief techniques, quick flowers, and embroidery. Fondant work to be done on both dummies and baked cakes. We will include the stacking and transportation of rolled fondant cakes. Marketing and pricing. Tricks of the trade that guarantee success with efficiency and flair. You will also learn a variety of elegant, but quick and simple cake designs for the busy bakery, whilst maintaining high standards of work. Master the "professionals' touch!"
New techniques included:

*Please provide 2 x 10"x 4” round dummies attached to 12" boards and your own 6" and 10" baked cakes with 5lbs buttercream to frost cakes. This is to determine that your cakes and buttercream work efficiently with fondant.
Please advise if you require us to provide these at an additional cost $8.00 for both dummies and $12.00 for cake and b/cream.

ROLLED FONDANT “QUICK START MASTERY” – 3 day course- 1st-3rd Apr / 7th-9th Oct.  $395.00
This course will take you through the fundamentals of working with rolled fondant.  Quick and easy techniques to get you started.  Covering cakes simply and efficiently.  Ruffles, frills, swags and bows.  Embossing and drapes, crimping and dimensional designs.  You’ll leave this class with the confidence and expertise to immediately offer rolled fondant cakes to your customers.

SUGARVEIL, THE NEW SUGAR ART – 2 day course – 7th-8th May $325.00
Work with this amazing product.  Sugarveil allows confectionery artists to create spectacular decorations and cake adornments; a definite enhancement to your wedding and special occasion cakes, desserts and tortes. Effortlessly create amazing bows, flowers, ribbons, pearls, monograms, lace, and so much more!  Adorn your wedding cakes with sensational bridal trains to match the bridal gown, effortlessly made in Sugarveil!

EDIBLE LIFE LIKE SUGAR FLOWERS AND PASTILLAGE CAKE DECORATIONS - 5 day course - $625.00   February 25th-29th / August 25th-29th  For the enthusiast, learn to make pulled and cut flowers using simplified techniques to speed up the art of creating edible flowers. Take home a bouquet of roses, carnations, calla lilies, filler flowers, stargazer lilies, leaves, foliage and more. Airbrush and colour dust to bring these flowers to life.
Master the techniques to set your cakes ahead of your competitors!  Personalise your customer's cakes with artful pastillage decorations, 3’d borders, invitations, cradles and more. These decorations are to be made with a special recipe of sturdy pastillage, guaranteed to stand the test of time.

3D SCULPTED NOVELTY CAKES - $675.00 - 4 day course April 22nd-25th / Nov 7th-10th
Customers love 3D sculpted cakes, a true display of creative cake art.  Learn to create 3D sculpted cakes with stable supports and tricks of the trade to engineer three dimensional cakes to withstand delivery and presentation.  Create a Car, Tractor, Frog, Teddy Bear, Armchair, Golf ball, and Beer-Mug. 

BLOWN AND PULLED SUGAR I & II – 5 day intensive course – 2nd-6th June $725.00
Master the ancient art of blown and pulled sugar. Create masterpieces. Enhance your decorating skills with silky ribbons and blown sugar creations. A fascinating and skilled art!  Take your blown and pulled sugar skills steps further to create large display pieces. Make crystal clear sugar flowers, animals and figurines that look like Venetian glass, animals and figurines.

FANCY LETTERING AND BORDERS - HAND MOULDED FIGURES - CUP CAKE FIGURE PIPING IN BUTTERCREAM – 3 day course - $385.00 March 4th-6th / Sep 5th-7th - Focusing on fashionable colours and designs.   Enhance your cakes with Oriental string work, filigree and lace. Built-up and graduated line piping, trellis piping, raised decorated lettering and monograms. Decorative piped borders, over-piping, dual piping, and pressure piping. Take your piping techniques to a new level.
Enhance your modelling skills for novelty cakes.  Create a new collection of humorous and sporty figures and an animal lover’s menagerie.  Techniques to please the man of the house and a fun approach to children’s cakes.
Quick and easy techniques with buttercream to create comical dimensional pressure piped figures that will work with any theme or scene.  These artistic creations will delight customers of all ages.  An edible art that is fun and creative and quick.

THE CREATIVE ART OF AIRBRUSH - 2 day course 5th-6th May   $250.00
Create a masterpiece on an edible canvas of rolled fondant. Use the newest, most innovative equipment on the market to easily create landscapes, ocean scenes, contemporary 3 D patterns, special effects and texturing. Achieve the master's touch in minutes. Allow your creative to flow through the airbrush onto your cakes.
Amaze your customers!

CREATIVE EASTER EGGS - 2 day weekend course - $125.00 - **1.00-6.00 pm- March 1st-2nd 
Work with chocolate to make a variety of chocolate Easter Eggs “with a difference.”  Create lasting Panoramic sugar Easter Eggs with delicate scenes; delightfully edible keepsake.

COCKTAIL PARTY HORS D’OEURVES AND CREATIVE GARNISHING - 2 day weekend course **1.00–6.00 pm.  April 12th-13th / Oct 21st-22nd  $250.00   This is an ideal course for the avid entertainer.  Create eye-appealing party hors d’oeuvres with a difference.  Garnish with fruits and vegetables to enhance your presentation. Make a variety of 12 different hot and cold hors d’oeuvres that are freezer friendly for pre-preparation allowing you to host without hassle.  Present these hors d ‘oeuvres with creative sculpting in fruit and vegetables. 
Your guests will ooh and aah!

PLATED DESSERTS FOR DELECTABLE DINNER PARTIES - 2 day weekend course **1.00 – 6.00 pm. $250.00.  May 17th-18th / Nov 8th-9th A feast for the eyes to tantalise taste buds!  Design and produce professional style solo desserts.  Learn to work with chocolate, cakes, mousses and fruits to create artistic eye appealing delectable desserts.  Launch an artistic flair to your desserts.  Impress your guests with your cuisine expertise.

KIDS FUN CLASSES – BIRTHDAY PARTY NOVELTIES 1.00 – 5.00 pm – July 11h OR 12th $75.00 
Ages 7-9 Tuesday Class – Ages 10-13 Wednesday Class
Children will create edible novelties using candies and chocolates, and ice cream cones.  These fun items are suitable for birthday parties and home-made edible gifts.   This class is suitable for boys and girls.

KIDS CLASS - GINGERBREAD CHRISTMAS HOUSE 1 day class - $75.00
Ages 7-9 – Saturday 6th December 1-5pm
Ages 10-13 – Saturday 10th December **1.00-5.00pm
Create Santa's Workshop in gingerbread, glistening in the North Pole Snow. An edible personalised mansion and perfect keepsake for display over the Holiday Season.  This gingerbread house will be adorned with edible decorated Christmas trees, outside Christmas lights,   Sugar Santa with sacks of toys for the good girls and boys!

Materials and tools for use in class are provided.

*Styrofoam dummies are not provided. Baked cakes will be available for sale. Course fee includes morning and afternoon snack and light luncheon fare

PLEASE DRESS APPROPRIATELY - White shirts and aprons - black pants Please bring pen and notepad. Notes will be provided.

Video cameras and the use of cell phones are not permitted. Camera optional.

---

• The courses are small and personalised with hands-on teaching. Maximum students per course is 12.
• 50% non-refundable deposit guarantees your place on the course
• Full course payment must be made 1 month prior to course date
• Payment method: VISA - MasterCard - Debit Card - Money Order - Cash
• Cheques are accepted 6 weeks prior to course.
• Registration fee is non-refundable for “no-show”
• Cancellations within 30 days from course date is non-refundable, however, another course date will be offered
• Tools and supplies are provided for class. Tools and supplies will be sold at venue.
• Morning and afternoon teas and a lunch will be provided.
• Please call if you need airport and transportation information and assistance.
• We will be happy to provide information on convenient hotel accommodation .

• Fondant and Gum Paste is provided by Satin Fine Foods. Contact Mr. Kevin O' Reilly(845) 469-1034
• Airbrush systems, Spectrum 2000 is provided by Silentaire Technology contact Mr. Max Lieber (800) 972-7668
• Fondant Sheeting Machine provided by Somerset Industries contact Nick Meimaris (978) 667-3355
• Sugarveil is provided by Sugarveil Confectionery Products contact Michele Hester (816) 891-7774

Harrisburg: Bus service to Lancaster. We will arrange to have you collected to and from bus station. Hotel accommodation: We recommend Lancaster Arts Hotel which is at 300 Harrisburg Ave. Lancaster, PA 17603. Discounted rates and complimentary breakfast buffet are offered to our students. Fitness room and swimming pool. Make reservations through Lancaster Arts Hotel Sales Office direct line. (866) 720 2787 ask for Mara Sulton. Lancaster Arts Hotel Website