Professional Classes

BASIC BAKING TWO

Olga Chayka — Wed, 20 Jul 2016 02:27:37 +0000

An extension to Basic Baking One. Kay takes you to a more in depth understanding of ingredient usage. Student will make Croissants, Coffee Cakes & Breads, Puff Pastry with a savory twist, Cream Brule and Salted Caramel Chocolate Cake.
This course is hands on.
All products made in the class will be taken home to be enjoyed!

Duration: 3 days

Tools Required: None

The post BASIC BAKING TWO appeared first on .

BASIC BAKING ONE

monika1974 — Tue, 19 Jul 2016 22:11:50 +0000

This intensive baking course with Kay Wong will take you through the basics of mixing, baking and finishing a variety of baked goods.

Course includes lessons in making cakes, cookies, pies, icings and fillings. Understand the why, when and how to use various different ingredients.

The course is hands on! All products made in the class will be taken home to be enjoyed!

Delight and surprise your family and friends. Meet fellow bakers and have fun.

Duration: 3 days

Tools Required: None

The post BASIC BAKING ONE appeared first on .

ADVANCED WEDDING CAKES (3 DAYS)

monika1974 — Tue, 19 Jul 2016 19:52:48 +0000

Do you enjoy making wedding cakes?

Do you want to learn more about working with rolled fondant? How about the latest gum paste modelling and molding cake decorating techniques and trends? Sign up for three fun filled days. Try out the newest tools, cutters, colours, molds and finishes available. Cake designing will be discussed on the first day of class.
Duration: 3 days
Tools Required: Non-stick 9″ rolling pin, non-stick board, 8″ palette knife, 12″ piping bag, tips, scissors, dress makers tape or 12″ ruler, dish cloth and a pencil.
Prerequisite: McCall’s Wedding Cakes or a strong working knowledge of piping, fondant and wedding cakes is required.

The post ADVANCED WEDDING CAKES (3 DAYS) appeared first on .

ADVANCED SWISS CHOCOLATE TECHNIQUES

monika1974 — Mon, 18 Jul 2016 22:35:01 +0000

For those who have mastered tempering chocolate. This advanced course shows various ways to make chocolate fillings using a food processor, microwave and marble slab. Colored cocoa butter and chocolate transfer techniques are also covered. Learn to make Jellies and Nougat. Create your own showpiece! Everything made is taken home.

In all McCall’s Professional Courses, the student will be shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. Our classes are designed to benefit the beginner as well as the professional.

Prerequisite: Working knowledge of tempering chocolate

Duration: 3 days

Tools Required: None

The post ADVANCED SWISS CHOCOLATE TECHNIQUES appeared first on .

PROFESSIONAL ADVANCED TECHNIQUES

monika1974 — Mon, 18 Jul 2016 22:16:07 +0000

At long last, for those students wishing to enhance their Cake Decorating skills on a full time basis, this is the course for you. You will learn Advanced Techniques including Flood work, Pastillage, Cocoa Painting, Figure Piping and Gum Paste Flowers. In all McCall’s Professional Courses, the student will be shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. Our classes are designed to benefit the beginner as well as the professional.

Duration:

5 days

Prerequisite:

Strong working knowledge of sugar paste and piping skills

Tools Required:

2226 – Ball Tool, #5560 – Ruffling Stick, #6972 – Embroidery Scissors, #2230 – X-Acto Knife (Pointed blade), #2018 – Non-Stick Rolling Pin & Board, #4142 – Palette Tray, #8600 – Firm Foam Former, Scissors (Regular), Needle Nose Pliers, #2880 – Veining Mat (Cream One), #2224 – Dog Bone Tool, Flower Veiner / Petal Veiner Tool, Knife & Scriber Tool

Tips required:

One of each of the following #0, #1S or #261, #1, #2, #3, #7, #8, #9, #10, #11, #12, #13

Cutters required:

Pansy Cutter Set / Astromeria Cutter, Rose Cutter Set, Ivy Leaves Cutter Set, Calyx, 3 Mini heart shape cutters not more than 1″, Mylar 3mm, Medium Strip Cutter, Multi Ribbon Cutter, Pizza Cutter, Paring Knife, 2 or 3 Ping bags with coupler

Brushes required:

1 of each, not nylon. #5/0, #3/0, #1/0, #1, #2, #3, #3 Flat

The post PROFESSIONAL ADVANCED TECHNIQUES appeared first on .

PME MODULE I – ROYAL ICING & PIPING (4 DAYS)

monika1974 — Mon, 18 Jul 2016 22:09:23 +0000

This course is suited for the beginner decorating enthusiasts as well as the professional cake decorator. Kay Wong a registered and approved PME Instructor and enjoys sharing her skills with new and seasoned decorators alike , In this course Kay will teach you how important it is to get this traditional skill of piping mastered. Students will learn the fundamentals of cake decorating, icings, assembly, balance, presentation, portion sizing and transportation. You will learn the techniques of coating cakes, cake templates, basic and advanced piping techniques, piped flowers, inscriptions techniques, colour flow and run-outs borders techniques, collar and extension borders, lace patterns techniques, Australian string-work and again the all important control of the piping bag.

The PME Professional Diploma Courses has been developed by Knightsbridge PME of the United Kingdom, one of the world’s leaders in the manufacturing of top quality cake decorating tools and equipment for both the enthusiast and the professional.

Duration: 4 days

A PME Certificate will be awarded after the completion of the Royal Icing and Piping Module. Upon completion of all 3 modules a PME Professional Master Certificate will be awarded.

The post PME MODULE I – ROYAL ICING & PIPING (4 DAYS) appeared first on .

PME MODULE II – SUGAR PASTE (4 DAYS)

monika1974 — Mon, 18 Jul 2016 22:06:40 +0000

This course taught by Kay Wong a registered and approved PME Instructor, is suited for the beginner, the enthusiasts as well as the professional. In this course Kay will teach you how easy it is to use rolled fondant also known as sugar paste as a decorating tool by creating incredible decorations for your cake. Learn the techniques needed to cover a cake with rolled fondant, how to colour rolled fondant, crimping, embossing, fabric effects, textured drapes, frill ribbon and bows, modeling fun figures, smocking, inlays, and appliques. You will also be shown the various ways of stacking and supporting multi-tiered cakes. The easy way to use rolled fondant for cupcakes. Additional topics that will be discusses are: colour balance and presentation, cake portions, pricing guidelines, taking cake orders, rentals, deposits and payments, copyright and license agreements.

Duration: 4 days

A PME Certificate will be awarded after the completion of the Royal Icing and Piping Module. Upon completion of all 3 modules a PME Professional Master Certificate will be awarded.

The post PME MODULE II – SUGAR PASTE (4 DAYS) appeared first on .

PME MODULE III – SUGAR FLOWERS (4 DAYS)

monika1974 — Mon, 18 Jul 2016 22:05:44 +0000

PME Module III: Sugar Flowers – This course taught by Kay Wong a registered and approved PME Instructor, is suited for the beginner, the enthusiasts as well as the professional. In this course Kay will teach you how to capture the botanical look of life like flowers. The different techniques used with wired and unwired flowers and sprays. Roses, gerbera daisies, calla lilies, and blossoms will be taught followed by the more complex line of flowers, the carnations, a variety of orchids, sweet peas, hibiscus , petunias and sunflowers. Additional topics that will be discussed are: how to enhance the use of sugar flowers in arrangements and bouquets, cake knives and stands, the use of sugar flowers vs the use of silk or fresh flowers, costing and pricing.

Duration: 4 days

A PME Certificate will be awarded after the completion of the Royal Icing and Piping Module. Upon completion of all 3 modules a PME Professional Master Certificate will be awarded.

The post PME MODULE III – SUGAR FLOWERS (4 DAYS) appeared first on .

SWISS CHOCOLATES TECHNIQUES

monika1974 — Mon, 18 Jul 2016 21:56:26 +0000

Learn to make SWISS CHOCOLATES with Kay Wong

Master the art of tempering of pure chocolate, During this 5 day course you will learn to make Swiss Chocolates using techniques such as hand dipping, cooking fondant and corn starch moulding. Make delicious centers from nougats, nuts, marzipan and fondant. Liqueur chocolates, and creamy ganache filled truffles. Hollow moulding of small and large pieces are also taught. In addition, you will cut-out and form your own chocolate box out of flat poured chocolate pieces. Finish and decorate using a variety of skills including modelling paste and chocolate piping to decorate. Be prepared to take home some delicious creations. All recipes, ingredients and patterns are provided and included.

This is a PROFESSIONAL Chocolate making course. Students are shown practical and speedy techniques needed to meet the demands of a small restaurant, resort, caterer, bakery, chocolate and or cake shop. This course is designed to benefit the beginner chocolatier as well as the professional baker.

Duration: 5 days, from 9 am to 4 pm daily

Tools Required: Some basic tools required.

The post SWISS CHOCOLATES TECHNIQUES appeared first on .