Fondant Wedding Cakes - 2 Day Workshop

Fondant Wedding Cakes – Introduction Workshop

Description:

This 2-Day Wedding cake course is designed for decorators with minimal or no experience in fondant. During this workshop, the instructor will guide students on proper handling of fondant and demonstrate how to cover the cakes smoothly utilizing this form of sugar paste. Students will learn draping techniques, how to make gum paste roses, and will each put together a stacked, two tier cake to take home. Techniques learned in this class can be applied to any occasion cake and are not limited to weddings.

All tools and materials are provided.

During this 2-day workshop students will:

• Cover real and faux cakes with fondant.
• Work with different sugar pastes to achieve light and elegant drapery.
• Make gum paste roses without the use of molds.
• Learn how to pipe Royal icings swags.
• Cover cake boards for a finished look.
• Learn the importance of stacking.
• Learn tips for safe transportation of stacked cakes.

Friday 8/06 09:30 am - 05:30 pm (half hour break)

Saturday 8/07  09:30 am - 03:30 pm (half hour break)

Take Home:

Students will take home their two-tier stacked cake.

Age Requirements:

The minimum age for this class is 16 years old.

Breaks:

Students will be given a 30 minute break halfway through the class. We encourage students to bring their own lunch, as local restaurants can get busy.

Cost: $350

INSTRUCTOR:  Fabiola Vidal

A native of San Juan, Puerto Rico, Fabiola is a talented cake artist with an admirable passion for all things cake! Her first encounter with baking was when she volunteered to make her best friend’s wedding cake and after spending 14 hours on it, she fell completely in love with the art of cake decorating.

Inspired by this experience she enrolled in Le Cordon Bleu College of Culinary Arts in Orlando, from which she graduated with Honors in the pastry and baking program. Her hunger for more knowledge led her to continue her studies at The Notter School of Pastry Arts. Here she was taught by world class chefs and artists including Cake Artists Marina Sousa and Colette Peters, and Sugar Artist & Master Chocolatier Ewald Notter.

Upon graduation she was quickly hired by Ritz Carlton of Orlando where she dove right into the world of pastry arts. She moved onto her dream job; making wedding cakes for Disney World at the Grand Floridian where remains currently. Here she is the Chef Assistant overseeing the production of all cakes in the celebration department.

She is excited to join the eclectic and talented group of instructors at The Confectionery Academy and share her skills and love of cake art.

To view some of her beautiful work please visit her Instagram page @powderedbuns_cakes.