Cake Fair 2017 - United States

The largest celebration of cake, sugar art, and chocolate!

Come visit America’s Cake Fair to meet inspirational Professionals, sample exciting new products, see the latest design trends, and be inspired by the creativity of cake and chocolate.

Location: 9800 International Dr, Orlando, FL 32819, USA

Dates: October 13 - October 15, 2017

Website: https://www.cakefair.com/

Thursday Classes

FLEXIQUE FLOWER POSY CLASS

Taught by: MARILYN BAWOL

Thursday, October 12, 2017, 9:00am - 12:00pm

Learn essential techniques, tips and tricks for using Flexique®, Flexique Instant Lace and the new Flexique Modeling Chocolate in this three-hour hands-on class taught by Flexique’s inventor and creative designer, Marilyn Bawol. Be among the first to harness the power of this new and innovative cake-decorating medium. Course includes a review of the preparation and key basic uses of Flexique and Flexique Instant Lace along with an introduction to using Flexique Modeling Chocolate with special focus on a new technique used to create a bouquet of lightweight, durable, realistic looking posies.

Work with Flexique, a new edible gelatin-based product that stays flexible indefinitely. Utilize Flexique Instant Lace to create delicate, flexible lace based decorations. Create a veined bouquet of Flexique Lace and Flexique Modeling Chocolate flowers. Take home your creations which will last.  

 Key Techniques:
• 
mix the product by itself and with
• enhancing additives
• use texture and transfer sheets
• create filigree leaves by using
• Flexique Instant Lace in molds
• Create veined and self-curling flower petals

ELEGANT LACE TECHNIQUES

Taught by: ALBENA PETROVA

Thursday, October 12, 2017, 9:00am - 12:00pm

Laces are one of my favorite theme. Beautiful, delicate and so diverse. It is always a big challenge to create them out of fondant. This project is a different approach of how to create a cut lace using fun and simple techniques. In this 3 hours class students will learn: how to use their inspiration to design a lace cake, how to use simple tools to create a gorgeous and unique effect, how to use piping to connect appliqué lace details. Students also will learn the simple transferring method and will have the freedom to be as creative as they could during the class.

Supplies Needed: X-Acto Knife, Scissors, Ruler, Edible Marker, Piping Tip (No. 1), Piping Bag, Small Rolling Pin, Lace Mold (any kind).

PASTEL PEONY CAKE

Taught by: WILLIE SOTO

Thursday, October 12, 2017, 9:00am - 12:00pm

In this class you will learn to make a stunning pastel fondant covered cake with elegant lace details. You will also learn to master gum paste flowers; making a gorgeous frilly peony to adorn your finished cake design.

Supplies Needed: 6" x 5" dummy cake

HARRY POTTER BEASTLY BOOK CAKE

Taught by: MITCHIE CURRAN

Thursday, October 12, 2017, 9:00am - 12:00pm

MERLINS BEARD! Keep this one away from your shoes! Professor Mitchie, Headmistress of the award winning Birthday Mischief Academy, is going to teach us how to tame a number of edible mediums to create one beastly book. In this class we'll explore a few modeling tools to create different textures with hairlike features and realistic eyes.

Most supplies provided by instructor. Students should wear appropriate House robes or apron and bring: an 8X8X2 inch box or locking cage to take completed project, writing parchment, pen or Quill, and a wand.

Supplies Needed: Students should wear appropriate house robes (apron) and bring an 8" x 8" x 2" locking cage (box) to take home completed project. Don't forget your wand (pen)!

SPRINGER PUPPIES MODEL CLASS

Taught by: DEBBIE BROWN

Thursday, October 12, 2017, 9:00am - 12:00pm

Students will make three adorable puppies in different poses.

Supplies Needed: 8" Round Cake Board, 3" x 6" Cake Pop Sticks, Plain Bladed Knife, Small Rolling Pin, Toothpicks, Bone/Ball Tool, Pointed Modeling Tool (Optional), Cloth (To wipe hands), and Box to Take Work Home. 

INTRODUCTION TO LAMBETH

Taught by: DEREK AIMONETTO

Thursday, October 12, 2017, 9:00am - 12:00pm

Class Description: Explore the world of royal icing and Lambeth borders by learning to pipe four of his most popular designs. Each student will pipe their own fondant covered practice board with these four designs to take with them as a reference for future use. Attendees will learn piping techniques such as shaken piping, over piping, and a variety of shapes used throughout the Lambeth method.

Instructor: Derek Aimonetto owns Sweet Life Cakes, Cookies, and Confections near Madison, Wisconsin. His regular column for American Cake Decorating magazine, Where Bakers Fear to Tread features challenging techniques for brave sugar artists. He is also the author of the upcoming book Where Bakers Fear to Tread: Lambeth Borders and Beyond.

*All Supplies Provided by Instructor

KOREAN BUTTER CREAM FLOWERS

Taught by: LUCIA IM

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: 
- Introduction to Korean buttercream flower cake
- Buttercream introduction (characteristics, recipe)
- Basic Color study
- Flower tools introduction
- Flower piping techniques: 5 types of flowers (Rose, Mini rose, Peony, Hydrangea, Snowberry + flower buds and leaves)
- Basic cake icing
- Flower assembling on cake (crescent design)

Supplies Needed: 2-Flower Coupler, Flower Holder, Assorted Flower Nozzles, 12" or 14" Piping Bag, Parchment Paper, Small Silicone Spatula, Small Square Acrylic Panel, Small Size Offset Spatula, Small Size Icing Scraper (5.5"/6"), Food Save Gloves, Dummy Cake (6"H x 5"W), Square Cake Base (7"), Cake Box (7"), Turntable, Flower Nail (No. 7) and Flower Scissor. 

ELEGANT ROSE CAKE

Taught by: ANNA MARIA ROCHE

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: In this marvelous workshop with Anna Maria Roche you will learn a range of cake decorating techniques. Anna Maria will share her tips and tricks on how to pipe a pretty floral design on the side of the cake including bead piping around the base of the cake all done with royal icing. To complete your cake Anna Maria will share with you how to create her stunning and signature sugar rose (about 6” across) To learn this cake and the lovely rose is an invaluable skill to any cake artist. You will go home with your stunning rose cake and detailed class notes so you will be able create it again.

Supplies Needed: 1" Styrofoam Ball, 

AIRBRUSHING TECHNIQUES

Taught by: MICHELLE BOYD

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: Want to kick your airbrushing up a notch? Lean how to achieve amazing airbrush effects QUICKLY. In this class, we'll cover how to paint realistic clouds, how to layer colors, how to create a stunning Aurora Borealis effect, and how to create a mechanical trompe l'oeil effect. (Trompe l'oeil will be presented as a demo, but if time permits we will work hands on.) We will practice on paper with food colors so making mistakes and getting messy will be welcome and encouraged. All techniques will be taught so they will directly translate to airbrushing on a cake.

Supplies Needed: Students should bring A4/Letter size paper for practice. 

MINI LACE WEDDING CAKE

Taught by: MICHELLE BOMMARITO

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: In this class you will learn to make a stunning miniature wedding cake decorated with all over royal icing piped details.
Pre-covered cake dummies will be provided, students will learn how to pipe with royal icing as shown in the picture.
Skill Level: Intermediate/Advanced

Supplies Needed: Please “only” bring the items on the following list to maintain an organized working environment:
• Styrofoam size to be determined
• 6” cardboard rounds: 3 count
• A 8” square box to transport finished project back home
• X-acto blade or small sharp knife
• Pearl White lustre dust: 2 containers
• Clear vanilla or alcohol: 1/4 cup
• Vegetable Shortening (1/2 cup)
• Cornstarch (1 cup)
• Large rolling pin ( Preferred: 20” long x 2” round...without handles)
• Royal icing: 1 cup…stiff consistency like peanut butter
• Number 3 tip
• Rubber gloves
• Wash cloth/towel

THE WIND RISES - FACE RELIEF CAKE

Taught by: DANIEL DIEGUEZ

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: Daniel Diéguez teaches in this workshop his fabulous techniques to construct volume using chocolate ganache building a face high relief over dummy cake. This is a 3 hour workshop where he will show you how to create a face which you can use inflat or even in 3D cakes.  The workshop ends giving the cake a bronze effect.

Supplies Needed: (1) 8 x 4 inch dummy cake, 800 grams dark chocolate (50% cocoa) ganache 3/1 (3 parts of chocolate, one part of cream), small bottle of water, Bronze dust (magic colours), modeling tools set, bowl, revolving cake stand, latex gloves.

INTRODUCTION TO ISOMALT

Taught by: SIDNEY GALPERN

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: Join Sidney for her hands on class to create a beautiful shoe cake topper. Learn the techniques to fashion elegant and stylish 6 inch sugar shoes out of isomalt with color, varying styles and incorporating the NEW Simi Isomalt Transfer Sheets and decorative molds! She will also demo how you can use this technique with Satin Ice Gumpaste. At the end of the day you get to take home your 3 piece Simi Shoe Molding Set.

Techniques you will learn:
Casting Isomalt
Hand Sculpting Isomalt
Coloring Isomalt
Flavoring Isomalt
Clarity in Isomalt
Structural Stability
Isomalt Transfer Sheets
Impressioning Isomalt
Isomalt Safety
Overcoming Humidity
Tips and Tricks for Ease of Isomalt
Demonstration on Satin Ice Gum paste Shoe

Includes class, Simi Silicone Shoe Mat, Simi Silicone Heel Mold, and Styrofoam Drying Form. All levels. All supplies provided.

MASTERING MODELING CHOCOLATE

Taught by: RACHAEL TEUFEL

Thursday, October 12, 2017, 1:00pm – 4:00pm

Class Description: 
• Cover cakes in fondant and stack
• Press red modeling chocolate into mold. Trim, remove, and set aside
• Roll modeling chocolate to 1/8th inch
• Cut 3-4 sets of petals depending on size of the peony
• Smaller buds are created by attaching petals to foam ball on wire
• Dust peony center and petals
• Adhere petals to the center using piping gel ad let dry
• Paint leaves onto cake using oil and petal dust mixture, easiest to start with stems and add leaves as necessary
• Adhere peonies with melted chocolate

Supplies Needed: Cake Dummies (4" x 4", 6" x 4" and 8" x 5" - All Round), 10" Foam Core Board (Round), Peony Cutters, Peony Mold, 1" Styrofoam Balls (x2), 18" Gauge Paper Wrapped Floral Wire, Petal Dust (Green, Red & White), Paint Brushes (Small) and a paring knife.

CROWN ON A PILLOW

Taught by: HEIDI HOLMON

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: In this 3 hour, hands-on-class presented by Heidi Holmon, Learn to create a stunning cushion cake complete with a crown topper, and pair of dainty baby shoes. Learn how to carve a cake and work with chocolate ganache, Create a quilted pattern, gold ropes, tassels and decorative accents. And create your own 3D baby shoes, using a template, to adorn the finished cake.

Supplies Needed: 8 inch cake board, small rolling pin, x-acto knife, stitching tool, Their favorite modeling tools, Pencil and Paper

SCULPTED AIRBRUSHED SNAKE CAKE

Taught by: TIMBO SULLIVAN

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: In this 3 hour, hands-on-class, presented by Timbo Sullivan, learn to create this incredible sculpted and airbrushed snake cake. Learn to sculpt cake to form a snake body, cover with fondant, add realistic textures with Timbo’s signature strawing technique , and finally add airbrushed details for dimension.

* All Supplies Provided by Instructor

HONEYCOMB CAKE

Taught by: NELLY PEREIRA DE PEREZ
SPANISH and ENGLISH LANGUAGE CLASS

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: Learn to create this beautiful cake with piped details, fondant textures and sugar daisies, presented by Nelly Pereira de Perez (Spanish and English)

LACE AND LUSTER

Taught by: MICHELLE SMITH

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: In this class you will learn how to apply wet lustre over fondant, techniques to stencil a cake with royal icing (and not damage your lustre finish), how to create and apply delicate ruffles, and to finish your pretty cake, you'll make a vintage style ruffle flower.
You will have a gorgeous 6 x 6 inch round display cake to take home and show off to everyone, and great new decorating skills and confidence to complete any similar cake in the future. Suitable for all levels, including beginners.

GRAVITY DEFYING CAKES MADE EASY

Taught by: WAYNE STEINKOPF

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description:In this class, learn how easy it is to create gravity defying cakes using an easy to build structure! Perfect for beginners, children, and even experienced cake designers alike. Although we will be creating a bowl of cereal with a milk bottle that appears to be hovering in mid air, this principle can be applied to any cake design where you would pour one item into or onto another!

DESIGNER SUGAR SHOE

Taught by: NICK RINCON

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: In this class you will learn to create a ¾ size fashion shoe with edible media.

*All Supplies Provided By Instructor

COUTURE PARISIAN FIGURINE

Taught by: OSIRES BARBOSA

Thursday, October 12, 2017, 5:00pm – 8:00pm

Class Description: Learn to make this beautiful figurine to decorate your elegant cakes. A mannequin, fully dressed, with a design inspired by the romance of Paris! You will make the whole design with Satin Ice gum paste. Enjoy a full class of learning, with the direction of the Brazilian Chef Oss.

*All supplies provided

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