FLOWERS & CAKE DESIGN - COURSE 2 Cost: $269.95 Time: 10:30am - 12:30pm Friday 13 April Please Note that you must complete course one before doing this course. Your Wilton Method Instructor will teach you to create breathtaking icing flowers such as pansies, lilies and the famous Wilton Rose. Then, you'll discover the secrets of arranging them in a beautifully balanced cake-top bouquet. Your amazing flowers will be framed by an impressive boarder treatment or basketweave design. With the skills you learn here and your ability to make flowers in advance using gum paste and fondant or royal icing, you can create beautiful blooms at your convenience, ready to place on any cake. This course is made up of four lessons running over four weeks. Course dates are 13, 20, 27 April & 4 May.
TASTES OF NORTH AFRICA Cost: $119.95 Saturday 14 April 11-1:30pm North Africa includes the nations of Algeria, Egypt, Libya, Morocco and Tunisia. The region has a high degree of cultural diversity which influences the region's cuisine and the culinary style. Over several centuries’ traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. Introduced were: sausage, wheat and its by-product semolina; the Berbers adapted this into couscous. Olives and olive oils and a variety of spices, like saffron, nutmeg, cinnamon, ginger and cloves, all contribute to influence the culinary culture of North Africa, along with sweet pastries, dates, almonds, potatoes, tomatoes, zucchini and chilli peppers. In this class you will enter a world of aromatic spices and fragrant cooking like rich lamb with sweet couscous, saffron rice and so much more. Chef: Tony Ching
ASIAN BANQUET Cost: $119.95 Monday 16 April 10-2pm The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and sometimes bitter. Kelly will help you prepare for an Asian Banquet in his second class for 2012. Learn to create Chang Mai Larb salad of Duck with kaffier lime, mint & coriander along with wok seared pork with snake beans & roasted chilli paste, just to name a few. Chef: Kelly Lord
GUM PASTE & FONDANT - COURSE 3 Cost: $269.95 Time: 9:30am - 11:30am Saturday 21 April Please Note that you must complete course one before doing this course. Your Wilton Method Instructor will lead you every step of the way as you create amazing handshaped flowers, beautiful borders and bold accents using these easy-to-shape icings. As you learn each technique - an artful bow, mum, rose, carnation, calla lily, rosebud, daisy, and embellished borders - you'll be closer to your crowning achievement: A Final Course Cake that showcases your skills. This course is made up of four lessons running over four weeks. Course dates are 21, 28 April & 5, 12 May.
MOTHER'S DAY POPS Cost: $79.95 Time: 1pm - 3pm Friday 27 April If you can stick it on a stick—it’s a pop! Your favorite sweet treats are more fun to eat when you can just grab them and enjoy. The fun factor really goes off the charts when you decorate them with colorful candy and sprinkles in a great Mother's Day theme! Minimum of 12 people for class to go ahead.
