Sunday Hands-on Classes

All Classes are Organized and Directed by Gusta Cooking Studio.

All Classes are Three Hours in Length

EARLY BIRD PRICING...PURCHASE BY AUGUST 31, 2019 PAY $190.  PRICE GOES UP TO $230 SEPTEMBER 1ST, 2019

Class Subjects and Instructors are subject to change.

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9:00am-12:00pm:  Sweet Bean Paste Flower "Cone Cake"

Instructor:  Cathy Lei

Over the years, sugar flowers has been seen realized in various edible media.  Sweet and creamy bean paste has gotten popular recently, thanks to its natural, pastel tone.  It is also easier to handle than buttercream, yielding beautiful and consistent results.

Join Cathy in this CBSS workshop to learn how to pipe peony, anemone, hydrangea, wax flower with berries and leaves using sweet bean paste. Cathy will demonstrate the essential piping and colouring techniques. Students will pipe and a bouquet in a waffle cone cake!

Note:

Due to time constraints, pre-baked cupcakes and ice cream cones will be provided

Pre-made sweet bean paste will be made ready for students to pipe

Recipes will be provided


12:15pm-3:15pm:  Back to Basics:  Realistic Gum Paste with Calyx & Leaves

Instructor:  Olivia Yang

In a hands on class format, Olivia will guide you step-by-step through the process of constructing a classic rose. In only three hours, you will learn how to manipulate gum paste to make a sugar flower come to life.

In this class, you will:

Learn the ins and outs of using gum paste as a sugar flower making medium

Master the art of making realistic looking petals, leaves and calyx using different techniques and tools such as: ball tools, celpin, dresden tools, toothpicks, etc.

Walk through the arrangement of rose petals from a rose bud to a full rose

Understand how to use veiners to accentuate the floral characteristics in the petals and leaves

Learn how to make jagged-edged rose leaves without a cutter

Understand how to use petal dust to colour the flower and leaves

Walk through how to assemble the flower and leaves using floral tape and prep them for cake insertion


3:30pm-6:30pm:  Sculpted Ice Cream Sundae Cake

Instructor:  Kristen Eagles

In this 3 hour class, you will learn:

-how to stack and ice your cake 
-carving a 3D cake
-internal support/structure
-how to cover your cake in fondant
-how to use fondant to create an “ice cream” textured effect.
- tips on how to make your cakes more realistic.

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