The Fine Art of Wedding Cake - Work It Out In Fabulous Ways
Details
Duration:
4 days
Entry Requirement:
Must possess basic knowledge & skills of pastry & baking
Certification of Practical Training:
Awarded by Cilantro, an approved education center by City & Guilds with recognition of quality culinary education by Worldchefs (WACS)
Why Choose La Patissier?
- HRDF claimable
- Class conducted by Award-winning Pastry Chefs
- 100% hands-on pastry making
- No assessment / exam
- Class size with no more than 15 students
- Mastering unique and modern approach toward pastry in short time
- Stay competitive and innovative ahead of others in the industry
- Top-notch facilities with advanced and comprehensive equipment
- Professional tools and ingredients will be provided
- Recipes copy to take home
Outline
Day 1: Knowledge and Technique of Fondant, Gum Paste and Royal Icing
- Knowledge of the ingredients requirements and function of mixing.
- Mix variety of different bases using the processes outline.
- Determine doneness for all types mixing, rolling and sheeting for covering.
Day 2: The Technique and Fine Art of Sugar String
- Describe the function of icing sugar and mixing processes.
- The importance and composition of handing royal icing.
- Making the design of royal icing piping.
- Thickness and thinning control for fine piping skill.
- Fine work of touch up to the sugar piping.
- Evaluate and examination for the process including test to measure the fine piping work and smoothness, neatness.
Day 3: Technique of Advance Decorative Skill of Sugar Cross Stitch and Thin Sugar Cutting
- Color mixing method.
- Design of cross stitch.
- Handling of piping with design.
- Technique and skill for working with thin sugar cutting
- Proper storage for drying.
Day 4: Complete the Multitier Real Cake:
- Assembling work for cross stitch.
- Technique of attaching thin cut out sugar design.
- Decoration technique with finishing and touch up of piping for cake.
- Assembling and finishing for the wedding cake.
Speaker/s
Chef Jess Chiam Ko Seen - Executive Pastry Chef
- Chairman of Pastry Alliance Malaysia.
- Awarded Pastry Chef of the year by Chefs Association of Malaysia.
- World Chefs certify Pastry Judge.
- Malaysia Pastry Team for Coupe du Monde de la Patisserie, Lyon France.
- Pastry Lecturer for India, Philippine and Malaysia since 2009.
- Malaysia Team Coach for Mondial des Arts Sucres Paris France.
- Malaysia Team Coach for Asian Pastry Cup, FHA Singapore.
- Malaysia Team Pastry Chef to IKA Culinaire Olympic, Germany
- Malaysia Team Pastry Chef to Luxemburg.
- Malaysia Team Pastry Chef to International Pastry Grand Prix Tokyo Japan.
- Pastry Technician & Consultant Pastry Pro Sdn Bhd 2009 to 2012.
- PME cake decoration training, UK.
- Executive Pastry Chef of Sunway Resort Hotel & SPA.
- Pastry Chef of Maya Hotel KL.
La Patissier is a professional pastry kitchen by Cilantro. This unique, extensive pastry master class are geared towards pastry and baking professionals who want to hone or enhance their skills, or provide training for their teams. Topics explore high levels of expertise in subjects such as sugar artistry, entremets and petit gateaux, chocolate showpieces and candies, and more. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art. Our master classes are designed to maximize the sharing of knowledge and recipes from our chef experts in a short period of time, including hands-on experience. Learn from the master.
Why Choose La Patissier?
- HRDF claimable
- Class conducted by Award-winning Pastry Chefs
- 100% hands-on pastry making
- No assessment / exam
- Class size with no more than 16 students
- Mastering unique and modern approach toward pastry in short time
- Stay competitive and innovative ahead of others in the industry
- Top-notch facilities with advanced and comprehensive equipment ...
