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About Golda's Kitchen
Classes
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For the novice and expert alike, there is always something new to learn from attending a
cooking class. Our classes are conducted in the fully-equipped demonstration kitchen of our
retail store.
We strongly recommend that you register for classes early, as they may fill up quickly.
If you have a particular topic of interest for a class, please let us know; we may be able to
offer the class later in the season. And, check back periodically for additions to the course
schedule.
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Whether you prefer to bake your cakes from scratch or prepare them using a mix, you can turn every cake and dessert
into something special using some simple -- and some not-so-simple -- decorating techniques. It's easy and rewarding
to decorate wonderful cakes and other desserts that will delight your family and friends. Unless otherwise noted,
classes are suitable for beginners with no prior experience.
Unless otherwise noted, all classes are hands-on/participatory. Multi-week classes generally require practice or additional preparation at home between classes. With some exceptions, hands-on classes are limited to 12 - 13 participants.
Classes are taught by Wilton certified instructors Maria Kovacs and
Vanessa Ramjohn, professional cake decorator Christine Hasler, and pastry
chef Lisa Wong.
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Decorating Basics
Learn the fundamentals of decorating cakes, cupcakes, and cookies in this introductory course. You begin by
learning essential tips for baking cakes and preparing icing that make it easier to create beautiful cakes and
decorations, and you'll receive hands-on guidance in leveling, torting, filling, smoothly icing, and combing your
cakes. You'll then learn essential skills for decorating the perfect party cake: piping stars, shells, rosettes,
lines, zigzags, and dots; creating drop flowers, pompom flowers, shaggy mums, simple ribbon roses, and leaves; and
creating printed and script inscriptions. Icing and cookies are provided to practice simple decorating techniques
during the first class. For the remaining classes, you prepare your own icing and decorate two cakes and an assortment
of cupcakes, preparing you to decorate cakes for a family birthday, office shower, or party.
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| Duration: |
4 weeks, 2 hours/class |
Level: |
Beginner |
| Registration: |
$55.00 |
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Prerequisite: |
None |
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Materials list
(these items are required for the first class;
you will be advised in-class of the materials needed for subsequent classes)
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SPECIAL OFFERS:
Save up to 20% when you register for Decorating Basics and purchase required, recommended, and other supplies!
See our Decorating Basics kits for more information.
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| Saturdays |
September 18 - October 16 |
no class Oct 9 |
10:30 am - 12:30 pm |
MK |
| Fridays |
September 24 - October 15 |
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6:30 pm - 8:30 pm |
VR |
| Thursdays |
September 30 - October 21 |
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6:30 pm - 8:30 pm |
VR |
| Thursdays |
November 25 - December 16 |
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6:30 pm - 8:30 pm |
MK |
| Monday - Thursday |
December 27, 28, 29 & 30 |
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10:30 am - 12:30 pm |
MK |
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Gum Paste and Fondant
With rolled fondant and gum paste, there's no limit to the incredible decorations you can make for your cakes.
These easy-to-shape icings allow you to create amazing hand-shaped flowers, beautiful borders, and bold accents.
You'll learn how to create an artful bow, a variety of flowers -- chrysanthemum, rose, carnation, calla lily, rosebud,
and daisy - leaves, and embellished borders.
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| Duration: |
4 weeks, 2 hours/class |
Level: |
Beginner |
| Registration: |
$50.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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Materials list
(these items are required for the first class;
you will be advised in-class of the materials needed for subsequent classes)
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| Thursdays |
September 2 - 23 |
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6:30 pm - 8:30 pm |
VR |
| Wednesdays |
October 20 - November 10 |
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6:30 pm - 8:30 pm |
VR |
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Flowers and Cake Design
This course builds on the basics and introduces you to sophisticated ways to bring your cakes and desserts to life.
You'll learn to create breathtaking icing flowers including roses, rosebuds, daffodils, violets, apple blossoms,
primrose, and lilies, and arrange them in a beautifully balanced cake-top bouquet or floral spray. You'll also learn
to create impressive borders, a basketweave design for the sides of cakes, and be introduced to gum paste and fondant.
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| Duration: |
4 weeks, 2 hours/class |
Level: |
Beginner |
| Registration: |
$50.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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Materials list
(these items are required for the first class;
you will be advised in-class of the materials needed for subsequent classes)
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| Wednesdays |
September 22 - October 13 |
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6:30 pm - 8:30 pm |
MK |
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Wedding Cakes
Learn the skills necessary to decorate and assemble a fondant-covered tiered cake, such as wedding cakes or
elaborate party cakes. You'll pipe stringwork, scrolls, and simple but elegant designs. Learn to create roses and
small accent flowers on wire and accent with shimmer and lustre dusts to create a floral spray. In the final class,
you'll assemble and decorate a 3-tiered wedding cake.
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| Duration: |
4 weeks, 2½ hours/class |
Level: |
Intermediate |
| Registration: |
$85.00 |
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| Prerequisite: |
Gum Paste and Fondant or basic fondant decorating skills |
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Materials list
(these items are required for the first class;
you will be advised in-class of the materials needed for subsequent classes)
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Add your name to our waitlist to be advised of the next scheduled date!
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LW |
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Wacky Cakes
Crooked cakes, funky cakes, whimsy cakes, or wacky cakes - whatever you like to call them, you'll learn to assemble
these gravity-defying cakes in a structurally sound manner. During the first two classes, the instructor will
demonstrate the many different ways of assembling wacky cakes. In the optional third class, you'll produce your own
two-tiered fondant-covered crooked cake.
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Duration:
or |
2 weeks, 2 hours/class
3 weeks, 2 hours/class |
Level: |
Intermediate |
| Registration: |
$50.00 (2 weeks) or $75.00 (3 weeks) |
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| Prerequisite: |
Gum Paste and Fondant or fondant decorating skills |
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Tuesdays
optional: |
September 14 & 21 September 28 |
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6:30 pm - 8:30 pm 6:30 pm - 8:30 pm |
CH CH |
Tuesdays
optional: |
November 9 & 16 November 23 |
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6:30 pm - 8:30 pm 6:30 pm - 8:30 pm |
CH CH |
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Icings and Fillings
Learn to prepare a variety of different icings and fillings to make your cake not only look great but taste great
as well. Pastry chef Lisa Wong will teach you to prepare a basic pastry cream with various fillings, lemon curd,
chocolate ganache, as well as a variety of buttercream and whipped cream frostings.
Demonstration only -- not hands-on
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Duration:
3½ hours
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Registration:
$55.00
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| Saturday |
September 11 |
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1:30 pm - 5:00 pm |
LW |
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Princess Figures
In this project class, you'll create beautiful princess figures out of modelling paste (a 50/50 mix of fondant and gum paste).
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| Duration: |
4 hours |
Level: |
Intermediate |
| Registration: |
$50.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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Materials list
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| Saturday |
September 4 |
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12:30 pm - 4:30 pm |
MK |
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Elegant Cupcakes
Learn the techniques necessary for decorating beautiful cupcakes, suitable for milestone birthdays, anniversaries,
and weddings. Rolled fondant will be used to cover and decorate the cupcakes.
You bring the baked cupcakes and take home elegant decorated treats!
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| Duration: |
3½ hours |
Level: |
Intermediate |
| Registration: |
$47.50 * |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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* Fee includes a copy of
Creative Cupcakes by Autumn Carpenter |
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Materials list
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| Sunday |
September 5 |
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12:30 pm - 4:00 pm |
MK |
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Cookie Decorating
Learn the techniques necessary for decorating beautiful cookies, suitable for gift giving
and holiday decorations. Egg wash glaze cookie icing, buttercream icing, run sugar icing
(colour flow), candy coating, fondant, and other advanced techniques will be used to decorate the cookies.
You'll learn to decorate with coloured sugars, sprinkles, glitter, dragees, and lustre dusts.
You bring the baked cookies and take home decorated treats!
This class is suitable for pre-teens (accompanied by a parent or adult guardian), teenagers, and those with no prior decorating experience.
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| Duration: |
2 weeks, 3½ hours/class |
Level: |
Beginner |
| Registration: |
$82.50 * |
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Prerequisite: |
None |
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* Fee includes a copy of
Cookie Decorating by Autumn Carpenter |
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Materials list
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| Saturdays |
September 18 & 25 |
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1:30 pm - 5:00 pm |
MK |
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Fun with Cupcakes
Learn the techniques necessary for decorating beautiful cupcakes, suitable for birthdays, parties, and holiday
treats. Buttercream icing will be used to cover the cupcakes and you'll learn basic piping and flower making skills.
You bring the baked cupcakes and take home decorated treats!
This class is suitable for pre-teens (accompanied by a parent or adult guardian), teenagers, and those with no prior decorating experience.
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| Duration: |
3½ hours |
Level: |
Beginner |
| Registration: |
$47.50 * |
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Prerequisite: |
None |
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* Fee includes a copy of
Creative Cupcakes by Autumn Carpenter |
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Materials list
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| Saturday |
October 2 |
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1:30 pm - 5:00 pm |
MK |
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Cornucopia Project
Develop new skills for combining different cake decorating methods, practice your cake decorating skills, and learn new techniques during this project class. Guided by the instructor, you'll carve cake layers to create a cornucopia (horn of plenty) shaped cake, covered in fondant with a basketweave design. Fill the cornucopia with fruits and vegetables modelled in marzipan and decorate with autumn leaf cookies.
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| Duration: |
2 weeks, 4 hours/class |
Level: |
Intermediate |
| Registration: |
$80.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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Materials list to follow
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| Sundays |
October 3 & 10 |
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12:00 pm - 4:00 pm |
MK |
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Figure Modelling
Learn to create beautiful modelled fondant figures which can be used to decorate cupcakes and cakes for baby
showers, children's birthdays, and other special occasions.
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| Duration: |
3½ hours |
Level: |
Intermediate |
| Registration: |
$40.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills |
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Materials list
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| Saturday |
October 9 |
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1:00 pm - 4:30 pm |
MK |
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Sugar Gems & Jewels
Learn to create an assortment of beautiful, colourful, edible gems and jewels using Isomalt and Venuance pearls
(natural sugar substitutes), perfect for decorating cakes or dessert platters. The skills acquired in this class can
also be applied to creating a variety of hard candies and lollipops.
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| Duration: |
3½ hours |
Level: |
Beginner |
| Registration: |
$47.50 * |
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Prerequisite: |
None |
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* Fee includes a copy of
Cooked Sugar Art by Vi Whittington |
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| Saturday |
October 16 |
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1:30 pm - 5:00 pm |
MK |
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Halloween Chocolate & Candy-Making
If you've always wanted to work with chocolate, but didn't know where to start, this class
is for you! You'll learn how to work with compound chocolate - including the different tools
used and methods for melting chocolate - and how to create a variety of candies and lollipops, pipe chocolate,
and paint leaves to create beautiful decorations. You'll also learn how to prepare and work with candy clay for
creating baskets and roses.
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| Duration: |
3½ hours |
Level: |
Beginner |
| Registration: |
$52.50 * |
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Prerequisite: |
None |
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* Fee includes a copy of
All About Candy Making by Autumn Carpenter |
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Materials list
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| Saturday |
October 30 |
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1:30 pm - 5:00 pm |
MK |
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Professional courses for professional people -- these courses have been designed specifically for those
anticipating selling cakes to family and friends or as a commercial business. The courses address basic and advanced
cake decorating techniques and creative styling, and also cover the basic business aspects of cake decoration. They
are, however, suitable for anyone who wishes to expand their cake decorating skills and knowledge.
The PME Professional Diploma Courses have been developed by Knightsbridge PME of the United Kingdom, one of
the world's leading manufacturers of top quality cake decorating equipment for professionals and hobbyists alike. The
PME Professional Diploma Courses are conducted only by authorized PME retailers whose instructors have been
trained and approved by Knightsbridge PME. Classes are taught by PME-approved instructor Maria Kovacs.
The course program consists of three modules: Sugar Flowers, Rolled Fondant, and Royal Icing & Piping. Each course
requires a minimum of 25 hours of instruction; students who complete a course and have demonstrated competency in the
subject are eligible to receive a PME Professional Diploma certificate. Each module is a completely separate
course, and it is not essential to complete all three modules. Students who have obtained PME Professional Diplomas
in each of the three modules (Sugar Flowers, Rolled Fondant, and Royal Icing & Piping) will be awarded a PME
Masters Certificate.
Please note that demonstration of competency in the subject area is required for a PME Professional Diploma
to be issued. Diplomas will be awarded at the discretion of the instructor, and may require the completion of
additional projects beyond those completed in-class.
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Royal Icing & Piping
Royal icing and piping skills are often considered to be the traditional skills of cake decorating. With the
increasing popularity and enthusiasm for rolled fondant, it is easy to assume that piping skills may no longer be
important, but for the professional cake designer, they are a vital element that should be underestimated. For most
cake decorators, piping skills are probably one of the most difficult to achieve and, unlike other decorative media,
these techniques may require practicing and perfecting over a period of time. In this class, you'll learn both basic
and advanced piping techniques, including Australian stringwork.
- Basic and advanced piping techniques
- Simple piped flowers
- Brush embroidery ideas
- Inscriptions, lettering, and numbers
- Runout/colourflow techniques and borders
- Collars and extension borders
- Piped lace techniques
- Cake balance and multi-tiered cakes
- Cake assembly, transportation, and presentation
- Portion sizing
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| Duration: |
5 weeks, 5 hours/class |
Level: |
Intermediate |
| Registration: |
$275.00 |
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| Prerequisite: |
Decorating Basics or basic cake decorating skills
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Materials list
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| Sundays |
October 17 - November 28 |
(no class November 14 & 21) |
11:15 am - 4:30 pm* |
MK |
| Sundays |
March 20 - April 17 |
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11:15 am - 4:30 pm* |
MK |
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* break time included; you are welcome to bring a bagged lunch/snack
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Sugar Flowers
Traditionally, flowers have been an integral part of many cake designs. Creating sugar flowers captures the
imagination of many cake decorators. The different techniques, styles, colours, and varieties of flowers offer great
opportunity for individual expression and creativity, and allow the sugar artist to strive for as much, or as little,
botanical accuracy as they wish. These courses demonstrate and explain a wide variety of techniques, ideas, and
flowers which will meet the needs of many cake decorators and which can be adapted and perfected by decorators of all
skill levels.
Students who complete both Sugar Flowers I and Sugar Flowers II and have demonstrated competency in the
subject are eligible to receive a PME Professional Diploma certificate (Sugar Flowers module).
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Sugar Flowers I
In this introduction to the art of sugar flowers, you'll learn to make incredibly lifelike flowers out of gum
paste. A variety of simple flowers and foliage will be taught, including roses, carnations, gerbera daisies, calla
lilies, sweet peas, and fantasy flowers.
- Edible pastes and icings used to create sugar flowers
- Introduction to unwired sugar flowers
- Appliqué flowers and floral plaques
- Simple roses and blossoms
- Introduction to wired sugar flowers
- Basic flower making techniques (e.g., softening and shaping petals)
- Mexican hat techniques
- Calyx flowers and multi-petal layers
- Flower buds
- Foliage
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| Duration: |
4 weeks, 2½ hours/class |
Level: |
Beginner |
| Registration: |
$125.00 |
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Prerequisite: |
None |
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Materials list
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| Tuesdays |
October 5 - November 2 |
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6:30 pm - 8:30 pm |
MK |
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SPECIAL OFFER
Register for both Sugar Flowers I and Sugar Flowers II for a discounted fee of $325.00.
Registration for both courses must occur at the same time to be eligible for the discounted fee.
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Sugar Flowers II
Continue to develop your skills in creating lifelike floral arrangements out of gum paste. The creation of more
complex flowers, including a variety of roses and orchids, hibiscus, petunias, and sunflowers, will be taught.
Professional business approach topics will also be discussed, including using sugar flowers for business, the use of
alternative flowers (silk, fresh, and commercially prepared), adding non-edible decorations to enhance floral sprays
and arrangements, and sugar flower pricing.
- Introduction to flowers created using individually-wired petals
- Traditional roses and lilies
- Variety of orchids
- Guidelines for arranging sugar flowers
- Creating wired arrangements
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| Duration: |
4 weeks, 5 hours/class |
Level: |
Intermediate |
| Registration: |
$225.00 |
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| Prerequisite: |
Sugar Flowers I or equivalent knowledge
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Please note that only students who have completed Sugar Flowers I are eligible to receive the PME Professional
Diploma certificate.
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| Sundays |
January 9 - 30 |
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11:15 am - 4:30 pm* |
MK |
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* break time included; you are welcome to bring a bagged lunch/snack
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SPECIAL OFFER
Register for both Sugar Flowers I and Sugar Flowers II for a discounted fee of $325.00.
Registration for both courses must occur at the same time to be eligible for the discounted fee.
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Rolled Fondant
With rolled fondant, there's no limit to the incredible decorations you can make for your cakes. This easy-to-use
cake covering creates wonderful opportunities for a wide range of celebration, novelty, and wedding cakes. You'll
learn how to handle, cut, and tint fondant; use it to cover a cake and board; and add effects such as ribbon garlands,
rope borders, punched strips, inlays, and appliqués. You'll also create simple and more complex cake toppers and
figures. The various methods of stacking and supporting multi-tiered cakes will also be demonstrated and discussed.
Professional business approach topics will also be discussed, including colour balance and presentation; cake portions
and fondant quantities; pricing guidelines; accepting cake orders, deposits, and payments; and advertising and
promotion.
- Basic techniques
- Coating, crimping, and embossing
- Fabric effects, textured drapes, and frills
- Ribbons, bows, and sugar embroidery
- Modelling fun figures
- Textures, inlay, and appliqué
- Stacked cake design and handling
- Designing celebration cakes and colour balance
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| Duration: |
5 weeks, 5 hours/class |
Level: |
Beginner |
| Registration: |
$275.00 |
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Prerequisite: |
None |
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Materials list
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| Sundays |
February 6 - March 13 |
(no class February 20) |
11:15 am - 4:30 pm* |
MK |
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* break time included; you are welcome to bring a bagged lunch/snack
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All classes are held at our retail store, located at 2885 Argentia Road, Unit 6 (east of Winston Churchill Boulevard at Highway 401) in Mississauga.
Course registrations are offered on a first-come/first-served basis.
Payment in full for the course is due at the time of registration.
To register for a course, visit our retail store or call us at 905-816-9995 (option 3).
Space in each course is limited. You may request to be placed on the waiting list for a course, and you will be notified if space becomes available or if additional courses are scheduled.
Course registration fees are non-refundable and non-exchangeable. You may, however, send someone else in your place should you be unable to attend a scheduled class.
We reserve the right to substitute instructors for any class.
Courses are subject to cancellation, postponement, or rescheduling due to insufficient enrollment or inclement
weather, at our discretion. Refunds will only be issued if you are unable to attend a postponed or rescheduled class,
and for cancelled classes.
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© 1999 - 2010 Golda's Kitchen Inc. All rights reserved.
GOLDA'S KITCHEN and the LADY DESIGN are registered trademarks of Golda's Kitchen Inc.
For our corporate information, click here.
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golda@goldaskitchen.com
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