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Sculpted Celebration Cakes
Date: Mar 19 - Mar 21, 2013 (7:00 am - 3:00 pm)
Chef: Courtney Clark
Course level: Professional ♦♦♦
We are thrilled to have L’Art de la Pâtisserie Alumnus, Chef Courtney Clark of Cake Nouveau, returning to our kitchens to teach a three-day, hands on course on sculpted cakes. Chef Clark’s signature cake-carving and fondant modeling methods will be the highlight of the class in which each student will create two finished projects: a fanciful owl cake and a vintage wedding cake with hand-sculpted toppers. Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and creating unique textures. Each student will take home their masterpieces at the end of the class.
From accessories to cupcakes, owls are everywhere these days - Chef Clark will take you through the process of creating an owl celebration cake, cute enough to eat! Create a strong internal structure and form the owl's body out of cake and buttercream adding embellishments with new, multi-media decorating techniques. Move on to a more traditional but playful wedding cake and sculpt vintage figurines for toppers. Learn to make detailed figures of your own as Chef Courtney teaches you what materials to use, how to make an internal structure, and how to achieve a human likeness.
Courtney Clark began her career with an education in fine art from the Art Institute of Chicago. While a student there, she discovered her passion for pastry and enrolled in The French Pastry School’s L’Art de la Pâtisserie program in 2002 and opened her Ann Arbor bakery, Cake Nouveau in 2006. She has been a frequent competitor in several Food Network Challenges since 2006 and took part in TLC’s Ultimate Cake - Off in June 2009.
This course is accredited by the American Culinary Federation (ACF) for 21 Continuing Education Hours (CEHs).
Professional - denotes course is for professionals and Pastry Chefs.
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.
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