Fun in the Fall

I do hope that you all enjoyed last week’s post with all the fun new products! It was a fun way to start off the fall season here at ISAC. Continuing with the autumnal theme, I thought I would share some information about Chef Nicholas’ upcoming classes, both here and in… CANADA!

Starting Saturday we have our mega, giant, incredible, super awesome PME Ultimate Master Certification Class! This class is the mack daddy of all cake decorating classes. Chef Nicholas leads his lucky students through ALL THREE of the PME certification sections over 12 days! It is pretty intense, but the class is very popular and often sells out! It is too late to sign up for it this year, but be on the lookout for when I announce the dates for next year’s class. 

Good news- it is NOT too late to sign up for Chef Nicholas’ ever popular class: Fall in Gumpaste. In this class students will create Maple Leaves, Japanese Maple Leaves, Oak Leaves, Acorns, Blackberry, Chrysanthemums, Buckeyes, Fall Berries, and my favorite- Chinese Lanterns. There is no cake in this class, so all the flowers and leaves and berries made in this class are beautifully arranged in a little pot. I like it because you can easily show brides having a fall wedding the gorgeous floral options she can use AND you can use it as a display piece or a table centerpiece! Plus, I personally really love the rich deep fall colors that Chef Nicholas uses in this class. You should probably sign up, it’s only two days and it’s over the weekend of October 17-18. Don’t forget Scott’s delicious homemade lunch and cookies are part of your class! Yum!

Let’s switch gears and countries. If you are a Canadian who lives in or near Edmonton, I have got some pretty spectacular news. I AM COMING TO TEACH YOU CLASSES! Ha, just kidding. I’m not teaching any cake decorating classes in Canada or anywhere else. However, Chef Nicholas will be teaching two classes in late October: Gumpaste for the Holidays and Rolled Fondant Techniques for a Winter Holiday Cake.

The gumpaste class will include instructions on a life-size poinsettia, holly and berries, variegated holly, English ivy and variegated ivy, eucalyptus, fir and cones, pinecones, juniper, and yew along with the Christmas rose. Once the flowers have been completed Chef Nicholas will teach students how to arrange the flowers into a beautiful spray and add festive holiday ribbons. The finished holiday flowers could be used as a cake topper or even a table centerpiece for a holiday dinner! Gumpaste for the Holidays will be held on October 22-23. The rolled fondant class is a skills class and students will be learning A LOT of different techniques that can be used on all kinds of holiday cakes. Some of the techniques that Chef Nicholas will share in this class are different garland techniques decorated with holly, gingerbread men, apples, hearts, teddy bears, reindeer bells, stars, bows, half-relief Christmas trees, bells, and holiday lace… The list goes ON AND ON. I really like this class. I think the students who take this class really come away with a vast knowledge of new skills that can be applied year round, not just the holidays. Rolled Fondant Techniques for a Winter Holiday Cake will be held October 24-25. 

To sign up for either or both of these classes please contact Marilyn Ludwig with the Cakery Café at 780-513-0222. If you have already signed up for these classes, Marilyn has created Facebook groups for each class! Click the class names to join the Facebook groups: Gumpaste for the Holidays and Rolled Fondant Techniques for a Winter Holiday Cake. Ok Canadians, I know there are a lot of Chef Nicholas fans up there. Make me proud and sell out these classes! 

We hope to see you soon in some of these exciting classes!

Sweetly yours, 

Stephanie

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