VCC — Baking & Pastry Arts
Decorating Wedding and Special Occasion Cakes (CUIS 1117) Learn how to use rolled fondant for covering cakes. Techniques from crimping to ribbon insertion and flowers will be practiced. Recipes included. 12.5 hours (Pudar) $190 5 eve – We. Apr 13, 18:30-21:00 – CC CRN 20186
Sugar Craft and Display Pieces for Dessert Tables (CUIS 1115) Learn the skill of cooking of sugar, sugar casting and sugar pulling. Make special occasion cake toppers from casting sugar, pulled sugar flowers and a pulled sugar basket with flowers. Learn how to put display pieces together efficiently to impress your guests! 12.5 hours (Dauke) $190 5 eve – Tu. Apr 12, 18:30-21:00 – CC CRN 20184
Chocolate Tempering and Making of Chocolates/Marzipan (CUIS 1118) Learn the various tempering techniques and modern methods to make a variety of chocolate pralines. Includes making figurines, using animal, flower and seasonal moulds to make a variety of chocolates including mocha, marzipan, raspberry, hazelnut and orange using Belgium chocolate. Recipes included. 12.5 hours (Pohl) $190 5 eve – We. Apr 13, 18:30-21:00 – CC CRN 20185
All looks interesting.. which one should I try?