The French Pastry School
New Trends in Rolled Fondant Wedding Cakes & Gumpaste Flowers with Chef Nicholas Lodge
Date: Apr 16 - Apr 19, 2018 (11:00 am - 6:00 pm)
Chef: Nicholas Lodge , Master Cake Artist /Chef Instructor
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Join world-renowned inspirational cake artist, Chef Nicholas Lodge, for this four-day professional course at The French Pastry School. You'll begin the course with two days of rolled fondant and gumpaste techniques, focusing on classic approaches and current trends. With Chef Nicholas as your guide, you'll create a multi-tiered wedding cake utilizing more than 15 different applications. Chef Nicholas will also discuss rustic-inspired themes, metallics, trending colors and more. During the final two days, you'll shift your attention to modern trends of focal flowers as you create one main focal flower, an oriental peony, a dahlia, a succulent and an avalanche rose. Join Chef Nicholas Lodge and The French Pastry School for this comprehensive, hands-on workshop!

Course Detail:

  • One, multi-tiered sampler wedding cake
  • Classic and modern rolling techniques
  • Discussion of rustic themes, metallics, trending colors and more
  • Modern trends in focal flowers


Techniques

  • Pearls
  • Ombre
  • Ruffles
  • Billowed Pillows
  • Lace & Cake Lace
  • Appliqué
  • Ruffled Flowers
  • Geometric Design
  • Molded Feathers

 

Flowers

  • One focal flower
  • Oriental Peony
  • Dahlia
  • Succulent
  • Avalanche Rose

 

Chef Nicholas Lodge has been at the forefront of cake artistry and design for over 35 years. Born in Essex, England, he attended The National Bakery School of England, then worked at two esteemed sugar arts schools. He wrote his first book at the age of 18, and since, has authored and co-authored over a dozen more on cake decorating, gumpaste and gingerbread, as well as a variety of instructional DVDs and tapes. In 1991 he moved from England to Atlanta, Georgia, and a year later, co-founded The International Sugar Art Collection, which also has a sister school in Tokyo, Japan. He is a master cake artist, who, to this day, spends his time teaching classes and judging pastry competitions around the world.

This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.