Isabelle Bambridge Workshops Feb 2016

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I’m delighted to introduce you our new Instructor for the 2016.
Her name is Isabelle Bambridge, Cake artist, owner of The Designer Cake Company based in Newcastle (UK). The Designer Cake Company specializes in creating bespoke wedding and celebration cakes for clients across the UK.
Her designs were featured in as issue of “A Design Source” magazine also she won an award at the UK Wedding Show for being the Best New Exhibitor 2013. Even greater she was listed among the UK’s Top 50 Wedding Cake Designers 2015. All these achievements and her gorgeous portfolio encouraged us to invite her to come to Zürich for the first time and teach us her wonderful technic.
She will come to Zürich in February with a class designed special for Cakedeco.ch. There you will be learning the foundation of all cake designers have to have. In April she will come back with a stunning wedding cake project. In every course we will work in real cakes so you can achieve hands on experience. All you need to learn, to build an elegant and perfect cake.
Therefore we bring the talented Isabelle to Zurich to share with all of us her technic and enable every single one of our students to create beautiful cakes as only she knows to do.
Don’t miss this great opportunity to learn new technics. Cakedeco.ch is always looking for the best professional for you:

She will teach the following projects in TWO DAYS CLASS!!

SHARP EDGE BASICS:
The key to achieving razor sharp edges and perfectly smooth fondant lies in the foundation of your cake, we will focus on the basics, no frills or fuss! Isabelle will teach you how to level, fill and ganache a cake achieving a perfectly smooth foundation for fondant. Your ganache will then need to set overnight before covering so she will teach you how to cover a cake in fondant focusing on a flawless professional finish and super sharp edges. We will then finish the day by adding some detail to your cake using stenciling techniques so you have something pretty to take home with you!

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Flower Workshop.
In this class, you will learn how to make a selection of beautiful sugar flowers including:

  • Traditional large rose
  • Ranunculus
  • Sweet peas
  • Filler flowers
  • Buds
  • Berries
  • and leaves
  • How to mix and add colors to your paste creating realistic tones and shades for your flowers
  • How to dust and glaze your flowers.
  • If there’s any time remaining, we can attach some of the flowers to the cake.

    flowers-class-2

    This time we have prepared a very special and complete program of TWO DAYS CLASS for all these people who would like to start the way in cake decorating world or for a person that is already in the business but would like to improve their skill with a flawless and neat finish in their Designs. In this complete course you will learn the foundation to do a perfect cake for any occasion as a hobby or business, the possibilities are endless after this great course!
    These two days will be distributed in the following way:

    Day 1 morning – ganache techniques
    Day 1 afternoon – start making flowers
    Day 2 morning – finish flowers
    Day 2 afternoon – fondant skills using the ganached cake and work with stencils

    Space is limited to max 8 students for this class which enables Isabelle to give you full attention and guidance. It also enables you to ask as many questions as you like as we go along.

    Date: 6th – 7th February 2016
    Hour: 10:00 a.m – 18:00 p.m (lunch and drinks will be provided)
    Price: 680.00 CHF(Everything you need is provided, including course notes)*
    Place: 8600 Dübendorf.

    We have parking space in case you come by car
    The course will be held in two days class
    The course will be in English.

    Don’t miss out this great opportunity to learn from talented Isabelle Bambridge.

    So make sure to be part and register via mail to info@cakedeco.ch

    *All materials and tools required for the class will be provided for each student and must be returned to Cakedeco.ch at the end of the class.

    Sweet regards,
    Claudia.

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