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.
適合對象
Eligibility
須具備基礎糖霜經驗
Suitable for those with some basic skills and experiences of Royal Icing
課程時數
Course Duration
單日課程，9 小時起
Single Day Course, 9 hours and up
餅乾配方
Recipe for Cookie
沒有提供
Not Provided
如果您需要學習如何製作餅乾與配方，請參考-糖霜餅乾基礎課程、JSA糖霜餅乾講師認證課程
If you wish to learn how to make cookie and its recipe, please refer to basic level course or JSA certified instructor course
糖霜配方
Recipe for Royal Icing
提供糖霜配方
Recipe for Royal Icing is provided
課程
皇家徽章 Royal Medallion
時數 9 小時起，單日課程 全天班
早上09:00開始，完成作品後下課
學習內容:
競賽等級細緻作品操作手法
透明效果作法二種
透明表面乾淨定位方法
光滑不侵蝕表面金屬效果
復古光澤金屬效果
金色不脫落不掉色作法
平面糖霜零件
弧面糖霜零件，三種多角度作法，包含糖霜立體王冠、蝴蝶結
糖砂、糖珠運用
重疊拉線 花嘴運用
多種糖霜濃度判別與應用
保存說明
一片成品帶回，課程當中將會操作照片中紅色系作品
此高階內容餅乾由工作室備好，無配方教學
報名需具備糖霜基礎經驗
Course Duration: 9 hours and up
Single-Day Full-Day course
Class commence from 09:00 AM
Class ends after the project is completed.
Course Content:
Competitive level detailed works processing technique
Two methods of transparency effect
Positioning method on transparent surface
Smooth and non-eroding surface metal effect
Retro glossy metallic effect
The golden color does not fall off and does not fade
Flat Royal icing components
Curved Royal icing components, three multi-angle methods, including Royal icing three-dimensional crown and bow-knot
Application of sand sugar and sugar beads
Overpiping and piping tip application
Determining and applying various consistencies of Royal icing
Storage instructions
One single piece of finished work to bring home: The red-coloured cookie will be used and demonstrated during course session.
For this advanced-level course, cookies and icings will be prepare beforehand. Recipes will not be provided.
To be eligible to register and participate in this course, you must have basic or some experiences working with Royal Icing previously.
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.
