Monday, January 23, 2012

May can't get here fast enough!

I am about to start an official countdown to the return of James Rosselle to Icing Inspirations this coming May.  Of course I am very excited about this, not only because James himself is an AMAZING instructor, but because this time he is bringing his partner in crime - Marina Sousa.  That's right - James and Marina are coming to Canada together to teach Haute Couture cakes.  The first class sold out so fast that a second class was added, and I am happy to announce that Chrissie from Icing Inspirations has confirmed that there are still a few seats left in the second class

James and Marina will be teaching a multitude of techniques to inspire us in creating a stunning cake over the period of 3 days.  Check out this excerpt from the official class description:

We will work with fondant, gumpaste, royal icing, white chocolate, isomalt, sugar pearls, luster dusts & shimmering disco dusts! Techniques will include draping, embossing, in-laid design modern bows, knots, piping, hand painting, dry brushing, airbrushing and as a bonus you'll get to make (and take!) your own custom mold! AND, of course.... they'll be dazzling gum paste flowers - all "blinged" up to fit perfectly into our newest bejeweled multi-tiered confection!

I can personally attest that in learning from such great talent, your skills will improve, you'll learn something new, and most of all, you get to brag to your family, friends and clients that you have studied under not one, but TWO food network challenge SUPERSTARS! 

The class is incredibly priced at $895 (plus tax), includes all materials required and lunch each day of class!  This is a real bargain, considering you are getting 2 celebrity instructors for the price of one!  Ok, ok, you also get to take home an incredible work of art that you create!

As I mentioned already, class 1 sold out in less than 2 days..... don't miss your shot to take part in this class.  To register, or for more information, contact Chrissie at Icing Inspirations sooner better than later!

Until Next Time
Happy Caking

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