獨創課程  Innovative Course

糖霜餅乾進階班 - Intermediate Level Royal Icing Cookie course

技術將拓展作品設計的範圍

著重在各種不同的裝飾技巧,每堂的內容都不相同,針對自己的喜好與需求做選擇,掌握越多種多技法作品就有越大的可能性,讓自由創作擁有更多的發展空間與樂趣,具備糖霜基礎經驗為佳,部分課程沒有經驗的新手不怕辛苦也歡迎加入喔。

Enhancing techniques to expand the scope of royal icing decorations. 

Focus on enhancing different types of decorating techniques. Each course includes different sets of skills and techniques. Choose the ones which meet your needs. The more techniques you learnt, the more possibilities and options when you design your own work in sugar crafts. More range of techniques helps you to explore deeper and wider innovative aspects of decorative sugar arts. These courses are suitable for those who have some basic experiences with royal icing. Some intermediate level courses also welcome those without any royal icing experience but have a passion, persistence and endurance.

適合對象 

Eligibility

適合初學者或少許糖霜經驗的學習對象
Suitable for beginner or those with some basic skills and experiences of Royal Icing

課程時數

Course Duration

單日課程,8小時起

Single Day Course, 8 hours and up

糖霜配方 

Recipe for Royal Icing

​提供擠花糖霜配方

Not Provided

餅乾配方

Recipe for Cookie

沒有提供

Not Provided

如果您需要學習如何製作餅乾與配方,請參考-糖霜餅乾基礎課程、JSA糖霜餅乾講師認證課程

If you wish to learn how to make cookie and its recipe, please refer to basic level course or JSA certified instructor course

課程

迷你擠花-美好時光 Mini Floral Piping - Good Times

時數 8 小時起 單日課程 全天班

早上09:00開始,完成作品後下課

〈關於糖霜擠花〉

是否曾經遇過以下幾個問題?

・希望擠出圓滑的花瓣,卻一直裂開。

 

・希望擠出一片片分明挺立的花瓣,卻會糊在一起或坍塌。

 

・擠出的糖霜花朵,尺寸太大,放在糖霜餅乾作品上未能達到小巧精緻的裝飾效果。

 

課程將學習如何擠出小巧、圓潤、分明、挺立的花瓣,提供課程當中使用的糖霜配方,穩定性高,適合新手重複不斷的練習。

學習內容:

-六款迷你擠花-

百合花

蘋果花

雛菊

菊花

向日葵

繡球花

-六款葉型-

-六種餅乾打底方法-

半透明

龜裂

柵欄

皺紙紋理

水泥牆面

油畫布

不同於流動糖霜填滿的打底方式,除了呈現不同的視覺效果,所需的乾燥時間更短,有助於縮短整體作業流程時間。

​讓花卉看起來更自然的二種染色方法,與自製花蕊。

六片餅乾帶回

此課程共可學到21種技巧

進階內容餅乾由工作室備好無配方教學

Course Duration: 8 hours and up

Single-Day Full-Day course
Class commence from 09:00 AM

Class ends after the project is completed.

 ​

< About Royal Icing Piping Flowers >

Have you ever encountered the following problems?

・Wanted to pipe round and smooth petals, but they keep splitting up.

・Wanted to pipe the petals that each individually stand upright, but they will stick together or collapse.

・Piped flowers that are proportionally too large in size to be placed on the cookie, thus the entire work to is unable to achieve a small and exquisite decorative effect.

In this course, you will learn how to pipe small, round, smooth, distinctive and erected flower petals.  Royal icing recipe which is used this course will be provided, which has high stability and is suitable for repeated exercises by novices.

Course Content:

-Six mini piped flowers-

Lily

Apple blossom

Daisy

Chrysanthemum

Sunflower

Hydrangea ​

 

-Six leaf types- ​

-Six techniques for the background -

Translucent

Cracked

Fence

Crumpled paper texture

Cement wall

Canvas

Different from the flooding method of Royal icing, not only different visual effects can be presented, the required drying time is shortened as well, eventually shorten the overall work time of the entire project. ​

 

​Two dyeing methods to make flowers look more natural, and homemade stamens.

Six pieces of finished cookies to take home

There are at least 21 techniques will be learnt in this course. 

Cookies and icing and course materials will be prepared by the studio.

Recipes of cookies will not be provided.

課程研習證明

|   出席證書 Certificate of Course Completion  |

課程出席證明,糖霜蛋糕裝飾專業課程或大師班會隨堂提供,其他課程若有需要可提出申請

A certificate of course completion will be provided automatically for all our expert level and master level courses. For courses in other levels, certificates are provided only upon requests. Please feel free to ask if you need a certificate.

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