fbpx

与糖霜世界冠军~唐佳丽老师有约! Learn from World Champion Chef Tang!

谁是唐佳丽?外面糖霜课程那么多,我为何要选择唐佳丽老师的课程?

So who is this Chef Tang? With the large number of sugar crafting and fondant workshops out there, why do we recommend Chef Tang’s?

唐佳丽,她是中国知名翻糖师,擅长:皇室糖霜、英式糖花、翻糖人偶。

Tang Jia Li’s name is well-known and spread within China. Her expertise includes: Royal icing sugar crafting, English roses, and fondant figure modeling.

经历:从事烘焙、翻糖行业7年,在长时间的专研,制作和教学过程中创造了自己的纯手工翻糖技法和装饰风格。师龄已有5年。

· 2017年英国国际蛋糕比赛室糖霜组金奖
· 2016年香港国际婚礼蛋糕比赛金奖
· 2015亚洲蛋糕展日本铜奖

Experience: Involved in baking and sugar craft industry for 7 years. Developed personal decorating style and sugar crafting techniques through continued research. Possesses 5 years of teaching experience.

– 2017 England Cake International Royal Icing Gold Medal
– 2016 Hong Kong International Wedding Cake Competition Gold Medal
– 2015 Japan Cake Show Tokyo Bronze Medal

本课程主要针对零基础学员,共15天,包括翻糖·糖霜·英式糖花婚礼蛋糕。
This masterclass specially targets beginners, enabling you to learn from scratch, 15 days in total. Areas covered include sugar crafting, fondant, English rose wedding cakes etc.

我们没有权力回答你为何要选择唐佳丽老师的课程,我们只是把机会放在你面前,让你多一个选择可以跟着世界冠军学习的机会。

We cannot tell you how to make your own decisions, but what we will do is present this fantastic opportunity to you – to personally learn from one of the best sugar crafting chefs in the world!

询问详情可联络 :For more information, contact:

+6016 338 7373 (Jess Lee 依频)
+6010 778 5868 (Jeya 洁雅)

完成品视频 Promo Video

课程选择 Workshop Offerings

课程内容 Masterclass Structure

Time: 9am to 7pm (till finish)

 

Date: 2 to 16 Dec 2019

 

Venue: New Wing, MIB College

1) Learning how to make royal icing and flowing icing, and learning how to make icing cookies

 

2) The basic piping techniques of applying icing: dots, lines, folding, etc; transfer patterns; filling techniques, icing coloring techniques, and mini roses, brush embroidery, cross stitch, etc.

Day 3:

1) The making of fondant, Chef’s personal recipe (learn to create fondant by yourself from scratch, effectively lowering the cost of production and having the ability to control the consistency.

2) The making of royal icing, Chef’s personal recipe, easy, practical and suitable for all kinds of sugar pulling; suitable for beginners, 100% success rate.

3) Cake icing and covering.

4) Technique to work with different royal icing consistency & methods to store.


Day 4 to 5:

In this module we will learn the unique icing consistency, how to make royal icing, the method and different consistencies, it will make your icing more tough, and it will be stronger and more convenient for transportation after drying.

 

You will be also learning various techniques of frosting; string work, freehand swirls, shell edge, c-shaped techniques, lace, bow, Ferris wheel depiction and assembly, etc.) Each student completes a 6-inch icing frost wheel cake. (Royal icing cakes are considered the most unique and beautiful category among the sugar crafted cake.

Day 6 to 9:

Fondant Figures: Make a 6-inch doll cake

Learn to make a cartoon character, freehand techniques of face & organ, without using a silicone mold, hair, hand-painted face makeup, make clothes and shoes for the cartoon character, and small decorations on the 6-inch cake.

Gum Paste flower: making 3-Tier wedding cake

1) Methods of storing the flowers, leaves, petals (Gum paste), the dyeing of petals and leaves, brushing, techniques of mixing colour and other techniques.

2) Simulation of fondant flowers (Camellia, succulents, gardenia, hydrangea, eustoma, pea flower, frangipani, hypericum and three types of leaves

3) Sugar paper flowers: roses and eucalyptus leaves.

4) Complete 3-tier wedding cake with these flowers.

询问详情 More Information

询问详情可联络 :

For more information, contact:

 

+6016 338 7373 (Jess Lee 依频)
+6010 778 5868 (Jeya 洁雅)

报名单 Registration Form