Bronwen Weber, award-winning baker and pastry chef of Frosted Art Bakery in Dallas, will teach a three-day cake sculpting class at The French Pastry School of Chicago in January. Weber will demonstrate her signature cake carving and fondant modeling techniques in this hands-on professional continuing education course. Students will learn such techniques as stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, chocolate modeling, sculpting and painting and airbrush techniques. Each student will create two finished showpiece projects during the class, which they will be able to take home at the end.
A cake created during the 2009 cake sculpting class*This course, which takes place from Jan. 11 to 13, 2010, is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours. For more information, visit www.frenchpastryschool.com.
*Photo courtesy of The French Pastry School
