獨創課程 Innovative Course
糖霜蛋糕專業課程 - Expert Level Royal Icing Cake Decoration Course
適合運用於國際蛋糕賽事的高端技巧
需要大量的耐心與熱情，期望糖霜裝飾有更多的突破，了解如和製作複雜且完整度高細膩的作品、希望和過去作品更大差異化，甚至期許自己能夠累積足夠的實力參加比賽，若願意傾盡自己的力量與時間堆砌甜蜜夢想，糖霜蛋糕專業課程能夠滿足想要挑戰的野心。
Focusing on topnotch royal icing techniques that are adopted in decorative sugarcraft when competing at international competition standards.
These courses require a tremendous amount of patience, passions and enthusiasms. Not suitable for inexperienced beginners. Focus on integrating sophisticated complex designs into a meticulously detailed complete work. These courses are for those who wish to upscale and breakthrough his/her own technique limitations, to differentiate their own works from previous designs, to accumulate the abilities sufficient to compete in decorative royal icing competitions, to exert all the strength and time into building their own dream of royal icing. These expert level courses can help you fulfill an ambitious self-challenging desire.
課程
鐘塔 Clock Tower
時數: 四日全日班課程，每天早上 09:00 開始，中午休息約一小時
下課時間為預估時間，依個人操作速度而定，完成每日進度之後才下課
所有步驟詳細示範帶領獨立全實作
不適合新手，需要大量的耐心與熱情，期望糖霜裝飾有更多的突破，想要學習難度較高的技巧並且達成高完整度的細膩作品、希望和過去作品更大差異化，甚至期許自己能夠累積足夠的實力參加比賽，專業課程能夠滿足想要挑戰的野心，適合願意更傾盡自己的力量與時間堆砌甜蜜夢想的您，比賽選手必修課程。
360度環面無死角都可觀賞的糖霜作品，對稱幾何造型設計
學習內容:
多款花嘴運用
大型糖片製作與組合
C與S卷軸製作立體堆疊
雪結晶
時鐘
萬花筒
翅膀
蕾絲
垂線
重疊拉線
流蘇
水滴
貝殼花
糖珠應用
翻糖披覆
完成作品尺寸約19公分x19公分x33公分
以保麗龍取代真蛋糕，提供課堂上所操作的糖霜配方
報名需具備基礎糖霜經驗，不適合初學者
為了讓作品長久保存，將使用保麗龍代替真蛋糕
工作室提供免費蛋糕盒讓大家攜帶作品回家，若需要壓克力盒保存展示作品，請提前告知，可代為訂購
Course duration: 4 days full-day course, each day starts from 09:00 in the morning, approximately 1 hour lunch break.
Please note that the class finish time is an estimation, actual finish time depends on individual progress.
Every detailed step procedures will be demonstrated, participant will be independently finish his/her own works.
Not suitable for inexperienced beginners. Focus on integrating sophisticated complex designs into a meticulously detailed complete work. Focusing on topnotch royal icing techniques that are adopted in decorative sugar crafts when competing at international competition level.
These courses require a tremendous amount of patience, passions and enthusiasms.
These courses are for those who wish to upscale and breakthrough his/her own technique limitations, to differentiate their own works from previous designs, to accumulate the abilities sufficient to compete in decorative royal icing competitions, to exert all the strength and time into building their own dream of royal icing. This expert level course can help you fulfill an ambitious self-challenging desire.
A Royal Icing piece that can be spectated from 360 degrees perspective angles. Such piece is balanced designed symmetrically and geometrically.
Content:
Numerous piping tubes applications
Integration of off-pieces
C-scroll and S-scroll piping
3-Dimensional stacking
Snow-frosting
Clock design
Kaleidoscope design
Feathered wings design
Laces
Drop lines
Over piping
Tassels
Water droplets
Shells
Sugar beads application
Covering cake with fondant
Finished work piece dimensions:
approx. 33cm height x 19cm width x 19cm length.
Dummies (Styrofoams) will be used instead of real cakes.
Recipe of royal icing will be provided.
Not suitable for beginner, need some basic royal icing experience to participate.
Our studio will provide a free paper packaging box for you to bring home the completed cake. If you need an transparent acrylic display container for safer carrying and travelling purposes, and longer preserving and storing purposes, please let us know in advance so will can prepare your order beforehand, additional costs will be charged for the acrylic display container.
課程研習證明
| 出席證書 Certificate of Course Completion |
課程出席證明，糖霜蛋糕裝飾專業課程或大師班會隨堂提供，其他課程若有需要可提出申請
A certificate of course completion will be provided automatically for all our expert level and master level courses. For courses in other levels, certificates are provided only upon requests. Please feel free to ask if you need a certificate.
