Incredible opportunity to learn from these renowned cake artists.

Bronwen WeberCarolyn Wanke MangoldDawn ParrottPatti WrightSidney Galpern

Bronwen Weber (born Calgary, Alberta) is a pastry chef and renowned cake decorator based in Dallas, Texas. In her 20 year career she has worked at a variety of bakeries and won numerous awards, including the Oklahoma State Sugar Art Show grand prize in the wedding cake division. She is a frequent competitor on Food Network Challenge cake decorating competitions, having competed over twenty times.

Website: www.frostedart.com

DOS 2013 Demo: Sculpted Eagle Cake

 

 

CLASS - Sculpted Dragon

Instructor: Bronwen Weber
Date:
Monday, May 6, 2013
Time:
9:00 am – 5:00 pm
Location:
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone:
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

 

Class description: Bronwen Weber from Frosted Cake Art in Dallas and Food Network Star will be sharing her sculpting techniques to create this amazing dragon.

Class Price: $280.00




In 1969 a Wilton Catalog came into Carolyn’s life and her passion for sugar art began. She began taking classes and going to cake shows, one of which was the 1976 Michigan Show where ICES was born. During this time, she was very active in ICES, of which she is a Charter Member, and served as State Representative, Board Member, Vice President, and President. She has taken classes in (and still enjoys) the “old” techniques such as Lambeth, Nirvana, Australian, and South African. She also finds it gratifying to use techniques such as cake sculpting and construction, forming and arranging gumpaste flowers, designing cake stands (such as her Cowboy Boot Cake Stand). Carolyn is a Life Member of Frosting Creators of San Antonio. She continues to be in demand as a demonstrator, master teacher and judge across the country.

DOS Demo: All-American Cowboy Boots

 

CLASS - Ribbon and Fondant Flowers

 

Instructor: Carolyn Wanke Mangold
Date:
Monday, May 6, 2013
Time:
6:00 – 9:00 pm
Location:
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone:
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

 

Class Description: Many, many, many years ago I attended a class in which we took a strip of florist ribbon, folded, wired, and taped it to form a flower petal. (Various petals can be formed depending on the way the ribbon is folded.) Like petals were then grouped together with stamens to form flowers. It had always been my wish to reproduce these flowers in gumpaste. In this class we will learn how.

Instructor will demonstrate: instructions to make the various petals; instructions to assemble petals and stamens to form the various flowers; instructions to adapt these techniques to form gumpaste flower petals.

Students will make: at least 1 petal for each of five flowers; at least 1 of each petal in gumpaste.

Instructor will furnish materials to make one of each type flower including: florist ribbon, stamens, florist tape, wire, gumpaste, wax paper, box to take home.

Supplies students can bring: Scissors, wire cutters, craft blade or small plastic cutter.

Class Price: $90.00




SOLDOUT

Dawn Parrott is a certified Pastry Chef and accomplished award winning cake designer living in Houston Texas. Her inspiration came at a young age watching her dad make incredible cakes for family and friends. Dawn has won awards around the country and continues to practice and teach the craft. In 2010 Dawn earned the title master sugar artist by placing 5th at the Tulsa Oklahoma State Sugar Art Show (OSSAS). Her award winning designs have been featured numerous times in different publications across the US and internationally. Dawn has appeared on The Food Network Challenge in 2009 & 2010. Dawn is also a founding instructor for the Sugar Arts Institute (www.sugarartinstitute.org)

Website: www.DawnParrott.com

DOS Demo: Royal Icing Filigree

 

CLASS - Royal Icing Filigree Work

Instructor: Dawn Parrott
Date:
Saturday, May 4, 2013
Time:
1:00 – 4:00 pm
Location:
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone:
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

 

Class Description: Learn to make 2D& 3D items out of piped royal icing. Dawn is creating a new project especially for our Day of Sharing Class. Participants will not only learn how to pipe Icing Filigree pieces, they will also assemble a completed piece to take home. All Supplies Are Included.

Class Price: $90.00   CLASS CLOSED

SOLDOUT

In 1985, while living in College Station, Patti took a cake decorating class and entered her first cake contest in the mall. She won first place in the beginners division and was hooked. In October 2011 she started Fine Arts Bakery (FAB).

Website: www.fineartsbakery.com

DOS Demo: “Thinking Outside the [Cookie] Box”. An interactive demo, using audience participation to create a synergy of ideas on where to go for inspiration. Patti will be showing several techniques that have been primarily used by one medium (cakes) and showing how to use in another medium (cookies) and vice verse.

 

CLASS Thinking Outside the Cookie Box - Hands On

Instructor: Patti Wright
Date:
Saturday, May 4, 2013
Time:
9:00 am – 12:00 pm
Location:
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone:
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

Patti Wright is the owner of Fine Arts Bakery in Austin. Patti has a formal background in commercial art (Colorado Institute of Art) and now feels she is finally able to truly USE her art background, and love of art so uniquely in her work!

Class Description: The goal of the class is two fold:

  1. to encourage thinking “outside the box” for inspiration, while utilizing standard techniques in new and innovative ways; and
  2. to take home 6 pieces of unique edible “art”.

The class would actually be a much more intense, hands-on experience where I would be covering the following techniques:

  1. Royal Icing Transfers;
  2. The making and use of “Glue” Dots for depth;
  3. Stamping;
  4. Use of Fondant molds for cookies;
  5. Hand Painting techniques;
  6. Wafer Paper;
  7. No tip embroidery;
  8. “Air Brushing”;
  9. Creating texture using Imprinting of lace, fabrics, bubble wrap and a brayer as well as the use of texture plates;
  10. Stenciling;
  11. Cheating: the use of a Kopykake, Food Markers and other time saving techniques; and finally
  12. Creative journaling – the final piece of the pie(or cookie) HA! Each participant will work on 6 unique cookies that could (at home) be put together to create a unique, edible “Cookie Art Box”. They would also receive a custom “Creative Journal” that contained the recipes I used, instructions and patterns to make the box, as well as space to journal their own future creations.

Class Price: $90.00  CLASS CLOSED

 Sidney Galpern is a Certified Sugar Instructor. She graduated with honors from Ecole Chocolat School of the Chocolate Arts and has the distinction as the youngest student to ever complete the program. She trained and interned with top sugar artists and chefs in New York City, Orlando, and West Palm Beach. Her company was chosen for the ABC’s Extreme Makeover: Home Edition Space Coast. Sidney has been teaching sugar and cake decorating to professionals and amateurs for the last 5 years. She designs and manufactures her own line of sugar art tools. Sidney’s shop, Simi Cakes & Confections (pronounced See-Me) is located in Palm Bay, Fl.

Website: www.simicakes.com

DOS Demo: “American Picnic” theme… fun things you would find on a picnic made out of blown and pulled sugar.

 

CLASS - Pulled Isomalt Flowers

isomalt flowers 1Instructor: Sidney Galpern
Date: 
Sunday, May 5, 2013
Time:
7:00 – 10:00 pm
Location: 
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone: 
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

Sidney Galpern Sidney is the co-founded the Brevard Cake Artist’s Club and her shop, Simi Cakes & Confections (pronounced See-Me) is located in Palm Bay, Fl. She is a Certified Professional Chocolatier, Cake Designer, Sugar Artist, and Certified Sugar Instructor.

Class Description: Hands-on workshop. First learn the art of pulled sugar/isomalt and then you will create and take home beautiful flowers on a vine cake topper! Why isomalt flowers? No drying time, just make your flower and instantly put it on your cake! It’s fast and easy. You will create Plumeria, Rose, Calla Lily, Leaves, Vines, and Swirls and put them all together on your vine. All supplies provided.  Just bring a box to take them home.

Class Price: $90.00




CLASS - Casting Isomalt

SOLDOUT

Instructor: Sidney Galpern
Date: 
Saturday, May 4, 2013
Time: 
5:30 – 8:30 pm
Location: 
Drury Inn & Suites Airport
95 NE Loop 410 – San Antonio, TX, 78216
Drury Inn Phone: 
210-308-8100
Contact: frostingcreatorspres@gmail.com to obtain group rate

Sidney Galpern Sidney is the co-founded the Brevard Cake Artist’s Club and her shop, Simi Cakes & Confections (pronounced See-Me) is located in Palm Bay, Fl. She is a Certified Professional Chocolatier, Cake Designer, Sugar Artist, and Certified Sugar Instructor.

Class Description: Learn the art of Isomalt Sugar including casting gems, broaches, beads, monograms, suspending Icing Images, molds, animals, flowers, cookie cutters and more!

Class Price: $90.00 CLASS CLOSED