Fondant Masterclass

 

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?

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!

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.

· 2017年英国国际蛋糕比赛(CAKE INTERNATIONAL)皇室糖霜组金奖
· 2016年香港国际婚礼蛋糕比赛金奖
· 2015亚洲蛋糕展日本 ( JAPAN CAKE SHOW )铜奖
– 2017 England Cake International Royal Icing Gold Medal
– 2016 Hong Kong International Wedding Cake Competition Gold Medal
– 2015 Japan Cake Show Tokyo Bronze Medal

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。
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.

本课程主要针对零基础学员,共8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, 8 days in total. Areas covered include sugar crafting, fondant, English rose wedding cakes etc.


授课时间:9am – 7pm (加班视情况而定)
地点:马来西亚烘焙学院
日期:26/12/2018 – 02/01/2019 (名额有限)
语言:中文授课
Time: 9am – 7pm
Venue: MIB College, New Town Petaling Jaya
Dates: 26/12/2018 – 02/01/2019
Language: Masterclass conducted in Mandarin


课程内容:Masterclass structure:

第一天:
1) 翻糖膏的调制(自己动手制作翻糖膏,可以降低制作成本,调节软硬度。配方独家)
2) 糖霜的调制,独创的糖霜配方,更简单,更实用,更适合各种拉线,掉线等;让零基础学员也能轻松学会,零失败哦。
3) 配方包面
Day 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 softness.
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.
Cake icing and covering.

第二天到第四天:
制作一款糖霜蛋糕,制作这款蛋糕,我们会学到独特的糖霜调制,让你的糖霜更有韧性,干了以后更加牢固,更有利于运输。还可以学习到如何给蛋糕定位;立体镂空爱心的制作;刷秀翅膀的制作;悬空拉线;立体小配件的制作和拼接要领;蛋糕围边的装饰,糖霜蛋糕的各种常见手法。(糖霜蛋糕属于翻糖蛋糕里最独特的一种,也是最唯美的一种。)
Day 2 to 4:
Constructing royal icing cake – learning a specialized royal icing making method, allowing the icing to be sturdy, which lasts longer, enabling an easier moving process. Learn the techniques of various cake decorations, toppers and sugar pulling, like a 3D, hollow webbed heart shape (as pictured), wings, 3D figures and of course the basic, essential methods. (Royal icing cakes are considered the most unique and beautiful category within the sugar crafted cakes.)

第五天到第八天:
学员独立完成一款婚礼蛋糕(大丽花、玫瑰花、牡丹花、奥斯汀玫瑰、3种树叶、五瓣小花(可以演变成为桃花、樱花等等)银叶菊、尤加利、蓝莓、小浆果等等)用这些花独立的完成一款三层的婚礼蛋糕。
Day 5 to 8:
Individually complete a three-tier wedding cake (with dahlia, rose, peony, Austin rose, 3 different leaves, five-petal flower (moldable into peach and cherry blossoms), silverleaf, Eucalyptus, various berries.)


询问详情可联络 :For more information, contact:
+6016 338 7373 (Jess Lee 依频)
+6010 778 5868 (Jeya 洁雅)
+6010 798 2625 (J Loh 婉芬)

名额保留以付款为准!
Register, pay and confirm your limited spot in this exclusive masterclass!

请填表格报名:Sign up here!
https://goo.gl/forms/v79lnk7zoogsUbcq1