Class Enrolment Form

Class Schedule

Enrollment Agreement

OFF TO OUR HONEYMOON!

Create a different wedding cake. Forget the normal 3, 4, 5 or even 6 tier towering cake you so often see. What's the one thing that happens after the wedding? The honeymoon of course! Why not create a cake for the foot loose & fancy free couple.....Surely every wedding couple looks forward eagerly to leaving everything behind and going off on a romantic honeymoon!

 

Design a luggage cake, and learn to hand mold a bride and groom figurine sitting on the luggage, eagerly waiting to go off on their long awaited honeymoon!

Please note that this is NOT a Baking Class. This is Strictly a Decorating Class.

Due to time contraint, students will only make a one-tier cake for the class.

Photo also only approximates cake design. Final cake design may be different. Flowers & gift tag will not be covered in this class.

Chef Instructor Nicholas Ang

A graduate from the prestigious culinary arts school, Le Cordon Bleu in Ottawa Canada, Pastry Chef Nicholas Ang is the Creative Chef at 1-Caramel and leads the team at 1-Caramel for customized cake designs. Some of his past creations include the mega 1m x 1m cake replica of Singapore’s Central Business District skyline created for the nation’s birthday in 2009. . Nicholas' cakes have been featured frequently in magazines and  newspapers, and he has created edible works of art that have graced the tables of celebrities and countless other guests.

 

Class Details:

Fee: S$202.00

Class Duration:  5 hours

Minimum Class Size: 6 students

Pre-requisite: This is an intermediate level class, not for beginners. Students must have basic experience in covering a cake with sugarpaste, as you will need to prepare from home and bring a sugarpaste covered cake to class.. No experience in sugarpaste modeling required.

 

Students will receive a B-I-Y-Certificate upon completion

 

 

Students are required to bring the following items for the class:

(items with ** may be purchased at the Store)

 

w Square Butter Cake ready covered with white sugarpaste / rolled fondant - minimum diameter 6", maximum  8", at least 4” height, (preferably 5"). An acceptable alternative is a dummy cake of the same dimension, ready covered with white sugarpaste.

w ** small angula spatula

w ** Dedicated paintbrush for food use – extra fine tipped brush for delicate paint work & small regular brush

w ** Small piping bags

w ** Piping Tip # 2 – Qty 1

w Apron

w Toothpicks

w Wooden skewers (satay sticks)

w Small straight edged knife

w a pair of small scissors

w penknife

w 12" clean ruler

w ziplog bags (to store coloured sugarpaste before use)

w at least 2 rags / cleaning cloth (for washing up)

w camera (optional)

 

(We recommend that all items brought to class be labeled to prevent loss. We are not responsible for lost items)