Colette Peters has been the owner of Colette's Cakes, a specialty cake company in New York City, for more than 20 years. She has written 5 books and teaches and demonstrates around the world. Colette won the Wedding Cake and Mystery Cake Challenges and has appeared as a judge for other challenges on the Food Network. She was also a feature presenter on the CCC Inaugural Cake Cruise in 2005.
Each student will be given an envelope with some fabric, lace, and other miscellaneous supplies. They will make a three-tiered cake using these designs. Sound like fun? Come and see what you can do!
Class will be 8-12 and 2-4.
Supplies
Required
A 6" and 9" and a 5" round styrofoam (Colette will supply with advanced notice – all need to be 4" high except for the 5", which is 2" high), 12 inch round board, (covered with foil or royal or fondant), Fondant: 3 pounds, Royal icing - Just for decorating and gluing layers together (2-3 cups), Crisco - 1/4 cup, Cornstarch 1/4 cup, Brushes - assorted sizes, large and small Rolling pins, Pattern rolling pins (if you have any), Tips - 1, 3, 4, 6, (and any other sizes you want to bring), Bags - Parchment or plastic (2), couplers -2, Gumpaste -1/2 lb, Lemon Extract – 2 ounces, Small dish for painting, assorted paste colors and toothpicks, Luster dust - (bring a variety of colors if you have them or they will be available for purchase from Colette), Pizza cutter, Gumpaste cutters (bring a variety), Basic ball tool (optional), gumpaste shaping tools, cel pad or similar pad (optional).
Provided
none
Available
Foamcore, brushes and cutters, styrofoam (Email Colette at cakecolet@yahoo.com to pre-order), PME tools, some cutters, luster dust
CP-101
How to Make a Crooked Cake (Includes 2 hr. lunch break) Full
Learn from the best - how to make a 3-tiered crooked cake!
Class is from 8-12 and 2-4.
Supplies
Required
A 6" and 9" round, and a 5" and 8" wedge of styrofoam (Colette will supply with advanced notice), 12 inch round board, covered with foil (or royal icing, or fondant), Fondant : 4 pounds, Royal icing - Just for decorating and gluing layers together (2-3 cups), Crisco - 1/4 cup, Cornstarch 1/4 cup, Brushes - assorted sizes, large and small Rolling pins, Pattern rolling pins (if you have any), Tips - 1, 3, 4, 6, (and any other sizes you want to bring), Bags - Parchment or plastic (2), Couplers -2, Gumpaste -1/2 lb, lemon Extract - 2 ounces, Small dish for painting, assorted paste colors and toothpicks, Luster dust - (bring a variety of colors if you have them or they will be available for purchase from Colette), Pizza cutter, gumpaste cutters (bring a variety, Basic ball tool (optional), gumpaste shaping tools, cel pad or similar pad (optional).
Provided
none
Available
Foamcore, brushes and cutters, styrofoam (Email Colette at cakecolet@yahoo.com to pre-order), PME tools, some cutters, luster dust
