Classes at BCakes
Learn from Certified Master Sugar Artist B. Keith Ryder
Full-day classes, all supplies included. $150 per student
Classes scheduled from 9:00 am to 5:00 pm with a 1-hour lunch break (pack your own)
Classes listed below are held in Falls Church, VA
After you register, you will be sent an email with directions and other pertinent information.
May 12, 2012
|Modern Cake Decorating Foundations
Mother's Day Theme
Register by May 10, 2012
June 16, 2012
|Introduction to Pulled and Blown Sugar
Register by June 14, 2012
June 30, 2012
|Gum Paste Flowers I
Register by June 28, 2012
Modern Cake Decorating Foundations
Learn to work with the tools of today’s cake masters, using real cake, cooked buttercream icing, rolled fondant, modeling chocolate, and more. Students will take home their elegant creations, perfect for a party or special event.
Cake Sculpting Basics
Students will complete two projects in real cake while learning the fundamentals of cake sculpting and internal support.
Gum Paste Flowers I
Students with little or no gum paste experience and those wanting a refresher course will begin with the fundamentals of handling gum paste and related tools, and will walk away with their own finished sprays including roses, orchids, stephanotis, jasmine, and foliage. Class will cover not only forming the flowers, but also the foundations of coloring and arranging.
Gum Paste Flowers II
Picking up where Gum Paste Flowers I leaves off, students will make lilies, irises, sweet peas, more foliage, and accents to create a stunning cake topper. Class will include further instruction on coloring and arranging.
Introduction to Pulled and Blown Sugar
Learn the basics of cooking, coloring, flavoring, and working with sugar and Isomalt to form flowers, ribbons, and simple blown shapes. Safe handling, storage, and practical applications will be covered.
Pulled and Blown Sugar Showpiece
Build on your sugar skills to create a small showpiece. Learn structure and composition of s showpiece as well as additional hot sugar techniques to expand your repertoire. Themes vary by season and include: marine, birds & animals, and holidays.
Chocolates and Confections
Learn chocolate tempering, candy making, decorating with chocolate, and much more. Students will create and decorate a chocolate box and fill it with truffles and other goodies. Perfect to share with your sweetheart or keep all to yourself!
Flavor Profiles in Cakes
Break out of the box! Explore new flavor territory and get the most out of your cakes, fillings, and frostings. Make "wow" the new normal.
Needlework in Sugar
Learn to recreate needlework techniques with rolled fondant and royal icing. Techniques include brush embroidery, tube embroidery, smocking, broderie anglaise, counted cross-stitch, and filet crochet. Students will complete a “sampler” cake incorporating all techniques.