Class balances are due 7 days prior to class, all payments are non-refundable and non-transferable.
Chef Tawanda Hammond is available to teach individuals or groups for 1 day to 4 days. Classes are generally 3 1/2 hours, however, the class may extend to 5 hours (depending on the students). The chef is available to travel almost anywhere. Specific costs regarding accommodations, travel, meals and classes need to be individually accessed.
• Private Instructions: $125 Minimum 3.5 hours / 5 hours
• Group Instructions: $110.00 • Minimum 5 students / Maximum 10 people
Hands on course – Basic supplies are provided
Icing cake / bag method / free hand method.
Decorating essentials / proper filling of decorators bags, bag position, & pressure control.
Writing tips, rosebud, half rose, sweet pea and rose making with buttercream.
Standard borders- straight shell, reverse shell, braided shell, rope, zigzag, beaded
Royal frosting (2 day class) drying time is needed
*Baby Bassinet top – optional during this class
Old fashion string work
Rosette coverage, ombre’ coverage, striping, cornelli lacework, sotas lacework, scrolls, fleur-de-lis, and leaves.
Crown border with string work, ruffles, swag/drape with buttercream and fondant, ribbons with buttercream and fondant, pansies, daisies, apple blossom, flutes, brush embroidery, watercolor painting, & brush stroke painting.
Fondant covering, fondant pressing, fondant painting, and draping. Some fondant flowers will be made during this class. Students must bring in a non-frosted, evenly baked, 2 layer- 8” round to class. (it is recommended to bake and refrigerate prior to class, for the best results).
* Advanced I, class must be taken prior to taking this class.
Each student must bring a 2-layer 6”, 2 layer- 8”, and 2 layer- 10” round cakes.
*Advanced I, & II must be taken prior to this course.