The French Pastry School
Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste
Date: Apr 02 - Apr 04, 2008 (1:00 pm - 8:00 pm)
Chef: Nicholas Lodge , Chef Instructor
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Chef Nicholas Lodge has been sharing his passion and expertise for many years at The French Pastry School. He returns once more in this informative three-day class to focus on creating wedding cakes fashioned from rolled fondant and gumpaste.  Students will learn how to choose cake boards and bases, covering cake boards with fondant, embossing, painting, how to prepare a real cake for fondant application, covering dummy cakes with rolled fondant, textured lace, edible pearls, butterflies, and how to properly stack and dowel a cake.  This course will also include gumpaste roses, stephanotis, mini orchids and ivy.  The completed gumpaste flowers and foliage will be artfully arranged into a wired spray completed with accent ribbons.  This completed arrangement will adorn the top tier of your completed cake. 

The class will go into detail on marketing and how to price your cakes and gumpaste flowers.  This is a great class for any one entering the wedding cake industry. Considering the time of year, Chef Nicholas will be using Spring as inspiration for the cake, flowers and accents.  However, this cake can be adapted to any time of the year by simply changing the colors as needed for the appropriate season. 

NicholasLodge is the owner of International School of Sugar and Confectionary Arts in Atlanta, Georgia, and was inducted into the International Cake Exploration Societé (ICES) Hall of Fame in 2001.  Nicholas has written many books on cake decorating, gingerbread and gumpaste as well as a variety of instructional DVDs and tapes. In addition to the school in Atlanta, Lodge has a sister school in Tokyo, Japan. He spends his year teaching and traveling between the two locations, as well as special classes held at other schools throughout the United States and around the world.