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Page Contents:
-Basic Cake Decorating
-Intermediate Cake Decorating
-Rolled Fondant & Gum Paste
-Youth Cake Decorating
-Chocolate Technique
-Other Courses
-Instructor
-Reservations
-Cancellations
-Student Discounts
Related Pages:
-Cake Pans
-Food Colors
-Ingredients
-Icing Tools
-Pastry Bags
-Store Hours, Directions,
Parking, Public Transit
-Customer Service
-Fantes.com Main Page
Courses are held on Saturdays in our
store in Philadelphia's Italian Market.
Registration is open to adults and to
young people of high school age and older (unless indicated otherwise in
course description). Average class size is 10 students.
·
Basic Cake Decorating
Prerequisite: No previous experience required.
This course introduces the fundamentals of cake decorating, including, but
not limited to:
♦ Preparation of cakes for decorating,
♦ Several types of decorator icings,
♦ Preparation of various types of decorating bags,
♦ Instruction in the skills needed to prepare a variety of flowers,
including the full rose, and
♦ Special techniques used for floral spray cakes, writing and figure piping.
Hands-on learning starts with the first session. For the second and for the
third sessions, students will bring prepared icing and a baked-at-home cake
to decorate in class.
Supplies may be purchased during the first session; a list will be provided
by the instructor.
Course fee: $50 plus supplies
Supplies: Approx. $60-$100, average $70 (less if you already own some
equipment)
Sessions in course: 3 consecutive Saturdays
Spring course: May 3, 10, 17, 2008, 1:30 p.m. to 4:30 p.m. -
Full
Spring course: May 31, June 7 and 14, 2008, 9:30 a.m. to 12: 30 p.m.
- Full
Spring course: May 31, June 7 and 14, 1:30 p.m. to 4:30 p.m.
Intermediate Cake Decorating
Prerequisite: Must first take the Basic Cake Decorating course or
have equivalent knowledge and experience.
This course guides the student in refining skills acquired in the Basic
course, culminating in the building and decoration of a multiple-tier cake.
Skills taught include:
♦ More advanced techniques in cake preparation, such as tiered cakes,
♦ Specialty techniques that include Run Sugar and string work,
♦ Introduction to working with unbreakable gel,
♦ Extensive use of the flower nail and lily nail, and
♦ Advanced flowers, such as the lily of the valley.
In order to succeed, students entering this course must possess all the
skills that are taught in the Basic Cake Decorating course description.
Supplies from the Basic Cake Decorating course should be brought to the
first class, together with a batch of prepared icing from a recipe provided
in advance. Additional supplies may be purchased during the first class.
For the third session, students will bring in cakes to use for building and
decorating a multiple-tier cake.
Course fee: $50 plus supplies
Supplies: Approx. $50-$100 (less if you already own some equipment)
Sessions in course: 3 consecutive Saturdays
Next course: Fall date to be announced
Rolled Fondant & Gum Paste
Prerequisite: Must first take the Basic and Intermediate courses.
This course prepares the student for:
♦ The use and preparation of rolled fondant to cover cakes and make borders,
♦ Utilizing cutters to form flowers such as the daffodil, daisy and rose,
♦ Free formed flowers such as the petunia, and
♦ Utilizing plunger cutters to make drop flowers.
For the third session students will bring in a cake, and will be guided to
cover it with rolled fondant and decorate it with the techniques learned
during the course.
In order to succeed, students entering this course must possess all the
skills that are taught in the Basic and Intermediate Decorating course
descriptions.
Supplies should be purchased during the first class, from a list provided
during registration. Bring all basic supplies to first class session.
Course fee: $100 plus supplies
Supplies: Approx. $150 (less if you already own some equipment)
Sessions in course: 3 consecutive Saturdays
Spring course: May 3, 2008, 9:30 a.m. to 11:30, May 10 and 17, 9:30
a.m. to 12:30 p.m.
Youth Cake Decorating Class
Prerequisite: No previous decorating experience required.
This course prepares the student for:
♦ The basics of cake decorating to include preparation of icings, proper
angles and pressures and coloring ideas.
♦ A variety of techniques to make quick and easy borders, drop flowers and
leaves.
Ages 10-16.
Next Course: Fall date to be announced
Chocolate Technique
Prerequisite: No previous experience required.
This course prepares the student for working with chocolate, learning the
different kinds, how to select it, melt and temper it, molding, dipping, and
working with chocolate leather to make roses, baskets, and more.
Course fee: $50
Supplies: Approx. $
Sessions in course: 2 Saturdays
Winter course: Feb 12, 2008, 1:30 p.m. to 5:00 p.m., Feb 19, 1:30
p.m. to 3:30 p.m. - Full
Next Course: Fall date to be announced
Other Courses
If you are interested in any of the following courses, please provide one
of our sales representatives with your contact information, so we can notify
you when they are scheduled.
♦ Gum Paste Level 2
♦ Rose Workshop
♦ Gingerbread Workshop
INSTRUCTOR
Deborah DiCintio Lang is a professional baker, caterer, Master
Decorator, and winner of many awards. She brings to you her extensive
training and experience, with answers to your questions, not only in cake
decorating, but also in cooking and baking. (Phila Weekly 2004
archived article)
RESERVATIONS
♦ Courses are open to adults and to young people of high school age and
older (unless otherwise noted in course description).
♦ Call first to check for available space.
Call 215-922-5557 - Tue-Fri, 9
a.m. to 5 p.m.
Or stop by during our
regular store hours.
♦ Payment of the course fee is required upon registration.
♦ You'll receive the list of required and optional supplies upon
registration.
♦ Prior to the beginning of the course, we will call you to confirm your
reservation and the session dates and times.
CANCELLATIONS
♦ Complete refund of fee if we cancel the course, or if you cancel at least
10 days before it begins.
♦ Two-thirds of the fee will be refunded if you cancel within 10 days before
it begins.
♦ No refund if you cancel during the course.
♦ With prior approval from the instructor, you may be able to make up missed
sessions during a future course, at no extra cost.
♦ If we cancel a session as a result of inclement weather or other
circumstance beyond our control, we'll re-schedule to insure that all
sessions are held.
DISCOUNTS
10% Discount, for the duration of the course, on baking and
cake decorating equipment and supplies (non-electric only), from our regular
(non-sale) prices. (Cannot be combined with any other offer.) |
