That Takes The Cake!

Diamonds, Pearls, and Fantasy Birds

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Class info:

Date: Saturday, Feb 28 2009
Time: 10:30 - 1:30 (3 hours)

Price: $90.00
Description: The students will cover an 8" dummy in fondant. They will use diamond markers to impress patterns on the sides of the cake. Pearl accents will be added using royal icing. The cake will be trimmed with pearls made using a pearl mold. The fantasy birds will be hand molded using a gumpaste/fondant mixture. Feathers will be either cut out and individually veined using a leaf cutter or molded using various leaf molds. The birds will be placed on top of the cake.
Supply List:

• Rolling pin and mat
• 8" dummy secured to a 12" board
• Piping bag with #2 round tip
• Small paint brush
• Fondant smoother
• Small paring knife*
• PME cutting wheel tool*
• Two in One Tool*
• Diamond Quilter*
• Wilton leaf cutter*
• Super pearl luster dust
• Lemon Extract
• Leaf or petal veiner

* These items will be offered in a student kit that can be preordered and prepaid for the amount of $25. (We retail these items for $33)
Class Type: Hands on

Instructor: Two Sweet Sisters

Bio: Born and raised on their Grandfather's hundred acre sugar cane farm on the outskirts of St. Martinville, Louisiana, on historic Bayou Teche in the heart of Cajun Country, sisters Martha and Becky have at last followed their blessing and passion. Having raised their children and retired as educators, they converted the old barn house on the farm into a professional kitchen, and turned their love of baking into a business - and Two Sweet Sisters was born in 2004. Martha and Becky, born just over a year apart, have been part of each other's lives since childhood. They have been next door neighbors most of their married lives and raised their children together. As graduates of the University of Louisiana at Lafayette, the sisters hold Bachelor of Science degrees in Vocational Home Economics Education while Martha earned another in Elementary Education and Becky, a Masters in Education. Their spirituality and deep faith in God has always been the corner stone of their lives which combined with their passion for baking and sugar-art has attributed to the success of Two Sweet Sisters. They treat every cake as creating a work of art, and consider every one of their creations as one of their children. Passion is important. Faith is important. Love is important. And a cake baked with passion, faith and love, is not only beautiful, but delicious! Their philosophy is to treat a wedding cake as an integral part of the ceremony; after all, a cake is the first thing that two people eat together as a married couple. So, they spend a considerable amount of time interviewing their clients to make sure their creation resonates something special from their clients lives, be it an embellishment which resembles the bride's gown or her grandmother's precious lace, to even the groom's tool set. They believe, when created and baked with artistry, passion and an unyielding attention to every detail, a cake can become as important as the wedding rings to the ceremony. Martha and Becky are active members of the Retail Bakers Association, and the International Cake Exploration Society (ICES), and regularly conduct cake design and construction courses across the nation.

Gumpaste Bunny Baby

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Class info:

Date: Saturday, Feb 28 2009
Time: 11:00 - 1:00 (2 hours)

Price: $60.00
Description: Students will learn to use a mold to create a baby face, to paint it and to freehand model 2 holiday bunny costumes for the baby.
Supply List: All supplies will be included.
Class Type: Hands on

Instructor: Ruth Rickey

Bio: Ruth began as a self-taught decorator, then took the basic Wilton courses. She has since studied with a veritable Who's Who of sugar artists including: Eleanor Rielander, Betty VanNorstrand, Margaret Braun, Alan Dunn, Steve Benison, Margaret Ford, Rosa Viacava de Ortega, Kim Morrison, Glenda Galvez and JoEllen Simon. Ruth has demonstrated at numerous cake shows and events and is the instructor at the Oklahoma Sugar Art Academy. First known for her comical hand modeled figures, Ruth is now widely recognized for her realistic gumpaste dolls, her numerous sugar painting techniques and her lifelike flowers. Ruth has been honored by being the subject of television, magazine and newspaper articles on her switch from law to cakes. Her cakes have appeared in publications across the U.S., as well as overseas. She has won well over 150 awards for decorating excellence at competitions across the U.S., including a Gold Medal in the National Wedding Competition at the Oklahoma State Sugar Art Show. Numerous people flock to the Hobbies, Arts & Crafts building each year during the Oklahoma State Fair to see her entries there, where she has won Best of Show six times.

Cute Gumpaste Critters

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Class info:

Date: Saturday, Feb 28 2009
Time: 11:00 - 12:00 (1 hour)

Price: $65.00
Description: Quick and easy gumpaste animals perfect for small decorations on birthday or baby shower cakes.
Supply List: Small paint brush, gum glue of your choice. Water will work fine. All other supplies will be provided.
Class Type: Hands on

Instructor: Michele Foster

Bio: Michele began decorating in 1995 as a hobby. This ballooned into a small business. She started entering competitions the same year and was hooked. Michele is best known for her incredibly thin gumpaste flowers. Her heart-shaped bouquet of white chocolate gumpaste flowers has been shown on the Food Network multiple times over the past 7 years. She is also known for her delicate stringwork.

Small Chocolate Showpieces

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Class info:

Date: Saturday, Feb 28 2009
Time: 11:00 - 1:00 (2 hours)

Price: $30.00
Description: Learn to assemble small chocolate sculptures, tempering chocolate, hollow tubes, flowers, spheres and more!
Supply List: None. This is a demo only.
Class Type: Demonstration

Instructor: Todd Champagne

Bio: Todd Champagne is an award winning pastry chef for the Renaissance Hotel who creates extraordinary wedding cakes and desserts.

3D Gelatin Desserts Calendula and Mum

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Class info:

Date: Saturday, Feb 28 2009
Time: 12:30 - 1:30 (1 hour)

Price: $60.00
Description: Students will make two different flowers encased in gelatin in single molds (included).
Supply List: Gelatins and other suplies are included. Students can optionally buy the set of 8 tools at $18.
Class Type: Hands on

Instructor: LOURDES REYES

Bio: I live in Mexico City. I own a store where we sell all kind of baking and cake decorating items. I impart many different courses as Candy (chocolate), artistic and real chocolate, Wilton Method Cake Decorating, Sugarpaste/Fondant, Gum Paste, Gingerbread Cookies and Houses, Three Dimensional Gelatin Desserts, etc. For more than ten years, I have practiced and developed this innovatory technique for 3-D floral gelatin desserts. My current catalogue includes more than sixty different flowers and other designs / figures and I also improved the procedures and tools to make it easier. I have taught hundreds of direct and personalized courses on this technique. I have demonstrated at the Oklahoma Sugar Art Show (2003),and I also participated in the Wedding Contest in 2006 winning silver. I have demonstrated at ICES 2004, 2005, 2006, 2008 as well as I imparted courses at a cake decorating school in Peru in August 2004. Also I have participated at the most important TV shows, Culinary Fairs, Expositions, Gastronomic Festivals of Mexico and in monthly national bakery and gelatine desserts specialized publications. I also won the First Place in the National Gelatins Contest. I have imparted courses in many cities of my country, as well as in some cities of the USA .

Using Royal Icing to Create Henna Designs for Cakes

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Class info:

Date: Saturday, Feb 28 2009
Time: 2:00 - 4:00 (2 hours)

Price: $65.00
Description: Learn the history and cultural significance of henna painting. Learn how to plan a pattern & complete your design. Learn how to incorporate this technique into unique monogram styles.
Supply List:

• 6 inch cake dummy, covered in fondant
• Pastry bag
• Tips: 0, 1, 2, 3, 5, 6, 16
• Small paintbrush
• Small offset spatula

Instructor will supply:

• Royal icing
• crimpers
• templates

Class Type: Hands on

Instructor: Mark Seaman

Bio: Mark's inspiration to become a baker began when he was a small child. He is following in the footsteps of his grandfather who owned and operated the Ideal Bakery in Sharon, PA for forty years. His grandfather's old-style recipes provided a foundation for a unique array of products. Mark later honed his culinary skills in the Baking and Pastry Arts program at the Cooking and Hospitality Institute of Chicago where he added contemporary techniques to his repertoire. Mark developed his expertise in special occasion and wedding cake design through intensive training at the Wilton School of cake Decorating, the International Sugar Art Collection School of Confectionary Art, and The French Pastry School. He has trained with leading cake decorators from around the world including Colette Peters, Nicholas Lodge, and Rose Viacava de Ortega. The Marked for Dessert cake studio is a 2000-square foot professional kitchen situated in a creative arts building on Chicago's North Side. As an educator, Mark is an instructor at the Wilton School of Cake Decorating where he teaches gum paste flower making and a Faculty member at Chicago's renowned Kendall College where he teaches the art of wedding cake design. Mark also conducts live, interactive demonstrations through Chicago. Watch Mark demonstrate at the Adler Planetarium, the Chicago Children's Museum, the Peggy Notebaert Nature Museum, the Museum of Contemporary Art, and the Field Museum.

Whimsy Cakes-Flowers and Bows

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Class info:

Date: Saturday, Feb 28 2009
Time: 2:00 - 5:00 (3 hours)

Price: $90.00
Description: A wonderfully whacky whimsical cake decked out with flowers and bows.
Supply List:

• Gumpaste in bright colors
• luster dusts in bright colors
• textured rolling pins
• tracing wheel
• gum glue
• royal icing
• pizza cutter
• plastic wrap
• 2 tier crooked dummy cake covered with fondant

Class Type: Hands on

Instructor: Carrie Biggers

Bio: Carrie is the owner of Carrie's Cakes, an upscale custom wedding cakery in Sandy, Utah. Carrie enjoys traveling to demonstrate and teach the art of cake decorating to fellow sugar art enthusiasts. She has recently opened a school of cake design at her Sandy location. Her students have traveled from all over the United States and Canada, even as far away as Kuwait and Dominican Republic, in order to attend her classes.

Carrie has discovered a way to combine her love of fabrics and lace as a wedding gown seamstress, by carrying that talent over into the creation of cakes adorned with lace, flowers, and bows made entirely of sugar.
Featuring her extraordinary edible art creations, Carrie has published two photographic coffee table books; Portfolio I and II. In addition, she has also produced two instructional DVD's "Making Fabulous Fondant" and "Chocolate Modeling Clay & Gumpaste Techniques".

Mrs. Biggers has appeared on local television programs including Good Things Utah, Utah Brides.com, and Studio 5. Her cakes have been featured in many national publications including; People, In Style Weddings, and Southern Weddings. She is a member of ICES (International Cake Exploration Societe), currently serving as State Representative in the Utah Chapter.

Fancy Borders with Basic Tips Class

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Class info:

Date: Saturday, Feb 28 2009
Time: 3:00 - 5:00 (2 hour)

Price: $55.00
Description: Students learn a variety of attractive top, bottom, and side borders for wedding cakes and sheet cakes.
Supply List:

• Practice board
• 2 greaseproof-covered 1/4 sheet boards for borders after practice
• decorating bags
• 2 small spatulas
• 1 recipe buttercream icing (approx. 6 cups)
• two 2-cup containers
• pink paste food color
• scissors
• dry paper towels
• damp Handi-Wipes
• small trash bag
• boxes (1/4 sheet) for finished boards
• tips assorted round, two #16, two #18, two #104, #102, #67, #88 (or L88*), and #199
*L88 available for purchase from instructor.
Class Type: Hands on

Instructor: Marsha Winbeckler




Bio: Marsha J. Winbeckler, resident of Redding, California, was the editor of the "Winbeckler's Cake and Candy Chronicle" newsletter for 17 years and was the ICES Newsletter Editor for over 13 years. She has been decorating for 29 years and teaching for 28. Marsha is also the author of several cake decorating books and a candy video. She has taught or demonstrated throughout the US and in Australia, Jamaica and Canada.

Dusting 101

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Class info:

Date: Sunday, Mar 01 2009
Time: 10:00 - 12:00 (2 hours)

Price: $50.00
Description: Learn to dust flowers and leaves for lifelike realism for the most beautiful flowers.
Supply List: Petals and leaves will be provided. No supplies needed but dusting kits will be available for purchase from ECG if desired.
Class Type: Hands on

Instructor: Ruth Rickey

Bio: Ruth began as a self-taught decorator, then took the basic Wilton courses. She has since studied with a veritable Who's Who of sugar artists including: Eleanor Rielander, Betty VanNorstrand, Margaret Braun, Alan Dunn, Steve Benison, Margaret Ford, Rosa Viacava de Ortega, Kim Morrison, Glenda Galvez and JoEllen Simon. Ruth has demonstrated at numerous cake shows and events and is the instructor at the Oklahoma Sugar Art Academy. First known for her comical hand modeled figures, Ruth is now widely recognized for her realistic gumpaste dolls, her numerous sugar painting techniques and her lifelike flowers. Ruth has been honored by being the subject of television, magazine and newspaper articles on her switch from law to cakes. Her cakes have appeared in publications across the U.S., as well as overseas. She has won well over 150 awards for decorating excellence at competitions across the U.S., including a Gold Medal in the National Wedding Competition at the Oklahoma State Sugar Art Show. Numerous people flock to the Hobbies, Arts & Crafts building each year during the Oklahoma State Fair to see her entries there, where she has won Best of Show six times.

Cowboy Boots Class

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Class info:

Date: Sunday, Mar 01 2009
Time: 10:00 - 12:00 (2 hour)

Price: $100.00
Description: Learn to make a lovely pair of cowboy or cowgirl boots for western baby showers or for birthdays. If time permits also make a variety of baby shoes.
Supply List: Supplies Needed:

• Set of Cutters (included with class registration)
• Styrofoam block 2" high (very Important) to make formers. Note: The size of styrofoam can be bought according to your choice because you will also transport here your finish project.
• Sand paper
• Empty plastic bag (supermarket type)
• Serrated knife or sharp knife
• 1 1/2 Lb. of gum paste Colors for the paste dark brown, black and the color of your choice Stitching wheel
• rolling pin
• Plastic place mat or any surface to work
• Cornstarch for dusting
• Cotton balls or fiber fill
• core of toilet paper
• Gum glue
• Dusting power
• Box to transport finished project and or a piece of Styrofoam from the 2" high
• Toothpicks

Class Type: Hands on

Instructor: Ximena Sempertegui

Bio: Self taught cake designer winner of Gold Medals in cake decorating competitions in New York (Javitz Center) for two consecutive years 2007-2008 and Best Sugar Piece of Salon Award in 2008. Frequent demonstrator and vendor at the ICES conventions. Appeared in various Spanish TV channels showing the art of sugar.

Sugar Details for Wedding Cakes

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Class info:

Date: Sunday, Mar 01 2009
Time: 10:00 - 12:00 (2 hour)

Price: $45.00
Description: In this demonstration class you will learn about sugar work techniques to be able to add exquisite sugar embellishments to your wedding cakes. Basic to advanced sugar techniques will be discussed and demonstrated by Master Pastry Chef, Jacquy Pfeiffer, founder of the French Pastry School in Chicago
Supply List: None. This is a demo only.
Class Type: Demonstration

Instructor: Jacquy Pfeiffer

Bio: Jacquy Pfeiffer is the co-owner of The French Pastry School in Chicago, IL. His pastry chef career has crossed the world. His unequaled palate of sight, taste, and touch has been displayed through his award-winning competitions. At age 17, he earned the coveted title of Best Apprentice of his State. Years later, the masterful artistic sculptures he created afforded him the opportunity to become a member of the U.S. World Pastry Cup Team, and upon winning the bronze medal, Pfeiffer achieved the highest honor awarded to a U.S. Team. In 1995, he became the first person ever to win the National Chocolate Competition, Masters of Chocolate. Competing again in Paris for the World Final, he won first prize in presentation and second prize overall with his sculpture, "The Lore of Flight." In 1996, as Captain of the U.S. World Pastry Cup Team, Pfeiffer led his teammates to a silver medal victory. Chocolatier and Pastry Art & Design magazines named him one of the "Top Ten Pastry Chefs in the United States" in both 1996 and 1997. In 1998, he was one of ten pastry chefs invited to the White House to create a confectionery showpiece for festivities at the White House Easter Egg Roll.

Jacquy Pfeiffer's dedication to culinary excellence and his commitment to French pastry innovation were employed in prestigious pastry establishments throughout his native Alsace, France. In 1980, Pfeiffer served as the Admiral's private Pastry Chef in the Navy and in 1984, at age 23, he accepted the Executive Pastry Chef position to cater to the Royal Family in Riyadh, Saudi Arabia. In 1988, he became the Pastry Chef for His Majesty the Sultan of Brunei, the richest man in the world. At the Sultan's palace, he supervised various centers of production, including the creation of desserts for countless state dinners and lavish banquets. Two years later, he accepted a transfer to the Hyatt Regency in Hong Kong, where he developed a new line of exclusive desserts and fine chocolates. His hotel experience continued when he joined the prestigious Fairmont Hotel in Chicago, Illinois. In 1993, he became the Executive Pastry Chef at the brand-new Sheraton Chicago Hotel and Towers, where his state-of-the-art pastry shop catered for 1200 guestrooms, five restaurants, and the largest ballroom in the Midwest with a capacity of 4000.

Baby Under a Blanket

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Class info:

Date: Sunday, Mar 01 2009
Time: 10:00 - 12:00 (2 hour)

Price: $55.00
Description: During this fun mini-class Nicholas will guide you through the steps in making an adorable baby under a blanket created in gumpaste complete with toys and decorative finishing touches.
Supply List: All supplies included. Tools used in class will be available to purchase after the class.
Class Type: Hands on

Instructor: Nick Lodge

Bio: Nicholas Lodge is one of the top instructors in the current generation of sugarcraft artists. The author of numerous books, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and has introduced sugar art into unlikely places such as India, China and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe.

Tarred and Feathered

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Class info:

Date: Sunday, Mar 01 2009
Time: 1:30 - 3:30 (2 hours)

Price: $65.00
Description: In this 2-hour demonstration you will learn how to make feathers from rice paper as well as the opportunity to make shotgun shells and if time allows, butterflies hands on.
Supply List: Instructor Supplied.
Class Type: Demonstration

Instructor: Earlene Moore

Bio: Over the last 40 +years I have had the privilege of playing and working with the sugar arts. In 1956 my mother allowed me to make a huge mess out of her kitchen. That first attempt to do a fancy cake was right out of a Good Housekeeping magazine. I was very proud of what I had done. The parts that were made from royal icing gathered a lot of dust before they were finally thrown away. My next attempt was several years later in 1964 with my youngest sisters wedding cake. I had been given a Maid of Scandinavia catalog for supplies, pans and etc. There were no classes available at that time, so, trial and error were my teachers. My first roses covered the wide mouth lid of a canning jar - flat. Very sad. In the last 20 years I have written several cake decorating articles and have also had numerous cake pictures published. Ribbons, plaques and awards have been numerous at cake shows. But the ribbons and awards are not what is important. The important thing about cake shows and "Days of Sharing" is the people you meet (for networking) and the information you learn as well as share. We all have learned from other people. No matter the skill level - from beginner to the masters - we all have something we can share with others. A cake idea, a hint, a recipe, a clean up tip, cake kitchen design and on and on. Those are the things in our sugar world that make working in the sugar world easier, faster, taste better, look better or design friendly. I have tried to create an atmosphere of caring and sharing in Lubbock, TX with cake decorators that I come in contact with. I have done custom order wedding and grooms cakes in my home in my second "legal" kitchen for many years (and teach as time permits). The custom order cakes are now being phased out to allow more time for the teaching and attention to the web site.

Writing Made Easy

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Class info:

Date: Sunday, Mar 01 2009
Time: 1:30 - 3:30 (2 hours)

Price: $55.00
Description: Learn to write on cakes like a pro. Learn the basics then do fancy script, Old English, imitation flow-in style, comical writing, etc.

Supply List:

• Round tips # 1, 2, 3 & 7
• decorating bags
• 1 recipe buttercream icing (approx. 6 cups)
• practice board
• 2 greaseproof-covered 1/4 sheet cake boards for writing styles after practice
• red & yellow paste food colors
• 3 containers for icing colors
• small spatulas
• dry paper towels
• damp Handi-Wipes
• small trash bag
• boxes (1/4 sheet) for finished boards
• scissors

Class Type: Hands on

Instructor: Roland Winbeckler

Bio: Roland A. Winbeckler, resident of Redding, California, has won two gold medals at the World Culinary Olympics held in Frankfurt, Germany, is an ICES Hall of Famer, and has made several national TV appearances. Roland has been decorating for 35 years. He is the author of many cake decorating books and videos. He has taught or demonstrated throughout the U.S. and in Canada, Australia and Jamaica.

Stringwork

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Class info:

Date: Sunday, Mar 01 2009
Time: 1:30 - 2:30 (1 hour)

Price: $50.00
Description: The techniques and tricks to bridgeless stingwork.
Supply List: None. This will be a demo but students will be allowed to try their hand at the technique.
Class Type: Demonstration

Instructor: Michele Foster

Bio: Michele began decorating in 1995 as a hobby. This ballooned into a small business. She started entering competitions the same year and was hooked. Michele is best known for her incredibly thin gumpaste flowers. Her heart-shaped bouquet of white chocolate gumpaste flowers has been shown on the Food Network multiple times over the past 7 years. She is also known for her delicate stringwork.

Elegant and Edible Faberge Eggs

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Class info:

Date: Sunday, Mar 01 2009
Time: 2:30 - 4:30 (2 hours)

Price: $65.00
Description: Learn to decorate the beautiful and completely edible faberge style eggs. Piping, molding, flower making and dusting will all be taught in this class. These lovely eggs make wonderful cake toppers and party favors which will impress family and friends alike.
Supply List: All supplies provided by Instructor
Class Type: Hands on

Instructor: Steven Stellingwerf

Bio: Author of "The Gingerbread Book", co-author of "A Little Muffin Cookbook (Perfectly Simple)" and contributor to "The International Book of Sugar Craft, Vol. 3", Steven is without a doubt, an accomplished sugar artist! He has demonstrated and judged all over the country and was on the planning committee for the 2007 ICES Show. Steven has judged at our competition for the past 3 years and we are very pleased that he's agreed to join us once again.
Steven's book, "The Gingerbread Book", sadly out of print, is thought by many to be the definitive book on gingerbread. Steven will be demonstrating gingerbread techniques for the Showcase Demonstration on Sunday. Be sure to sign up!

Seashells

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Class info:

Date: Sunday, Mar 01 2009
Time: 3:00 - 5:00 (2 hours)

Price: $55.00
Description: Learn to make beautiful realistic looking seashells.
Supply List:

• Ball tools (Medium sized)
• Brushes, one for dusting, one for glazing
• Starter petal dust kit
• Seashell Molds
• Mexican paste

Class Type: Hands on

Instructor: Janet Rosebeary

Bio: Janet Rosebeary has been crafting edible art for over ten years. Her interest was originally sparked by the discovery of an old out of print copy of “Cake Decorating Simplified: The Roth Method” by Lawrence Rosenberg, while searching for an old butter crème recipe for her daughter’s birthday cake. Subsequent experimentation led to competing in the state fair, which evolved into competing in the show held in Tulsa, Oklahoma where she had the opportunity to learn from some of the greatest sugar artists in the world as they competed. Since then she has made a point to continue her studies and has studied with many of the legends in sugar crafting, learning new techniques and just how much more there is out there yet to learn. She has enjoyed great success in many different competitions in several states, and her awards include; Best of Division medals, a rainbow of ribbons from grand champion on down, and medals, including gold, in Tulsa, OK. Recently, she also won the wedding cake challenge in the 2008 Austin, TX show. She currently operates a successful custom bakery in Guthrie, Oklahoma and is the mother to 4 wonderful (most days) daughters.