獨創課程 Innovative Course
糖霜蛋糕專業課程 - Expert Level Royal Icing Cake Decoration Course
適合運用於國際蛋糕賽事的高端技巧
需要大量的耐心與熱情，期望糖霜裝飾有更多的突破，了解如和製作複雜且完整度高細膩的作品、希望和過去作品更大差異化，甚至期許自己能夠累積足夠的實力參加比賽，若願意傾盡自己的力量與時間堆砌甜蜜夢想，糖霜蛋糕專業課程能夠滿足想要挑戰的野心。
Focusing on topnotch royal icing techniques that are adopted in decorative sugarcraft when competing at international competition standards.
These courses require a tremendous amount of patience, passions and enthusiasms. Not suitable for inexperienced beginners. Focus on integrating sophisticated complex designs into a meticulously detailed complete work. These courses are for those who wish to upscale and breakthrough his/her own technique limitations, to differentiate their own works from previous designs, to accumulate the abilities sufficient to compete in decorative royal icing competitions, to exert all the strength and time into building their own dream of royal icing. These expert level courses can help you fulfill an ambitious self-challenging desire.
課程
鳳冠 Phoenix
時數:
四天全日班課程
每天早上09:00開始，完成當日進度才下課
課程總時數35小時以上
獲得德國A級世廚大賽滿分超金獎的魯凱族公主
獲得英國Cake International 金獎的穆夏
兩項獲獎作品所使用到的高階技術皆在這一堂課程當中指導。
創作難度最高的人像浮雕與彩繪，五官位置有基本遵循的定律，落點位置需精確，些微的差異都會讓成品五官歪斜，講義和課堂當中皆會詳細的說明。
如何調出飽滿又穩定的顏色，製作出深色、平整、堅固的糖片零件?
如何從零出發創作與發想一個全新的作品?
課堂當中會分享冠瑩老師創作的思維與方法。
最難的是如何在人像糖霜表面做出細緻不侵蝕的彩繪，多一點點的水分糖就被融化，位置微小落差，神韻就會改變，必須同時專注處理所有的細節，在課堂當中皆會實際示範與操作。
學習內容:
圖層立體糖片作品設計技巧說明
翻糖披覆與染色
五官定位
人像彩繪
不侵蝕亮麗金色
糖珠應用
調色
立體糖片零件製作與組裝
完成作品裱框帶回與保存方法
含框作品尺寸約25.3cm x 25.3cm x 高4.5cm
提供糖霜配方
不適合初學者
Course duration:
Four-days full-day class. Each day starts from 09:00 to stage progress complete. The total number of working time is more than 35 hours
Perfect scored Gold award winning cake at IKA Culinary Olympics in Stuttgart Germany- the Rukai Princess
Gold award winning cake at Cake International in Birmingham UK - the Mucha Cake
The advanced techniques used in both of these award winning cakes will be shared in this course.
Relief sculpture and coloured painting of human portrait is the most difficult work in creative art. The facial features must follow humanistic natural principles and must be positioned extremely precise, any slight disposition will result in undesirable unbalanced perception. Details are written in the course handouts which will be carefully explained during course session as well.
How to mix icing into a saturated yet stabilized colour? How to create an evenly leveled dark coloured offpieces and strong components?
How to create a whole new project from zero to brainstorming ideas? During course session, instructor Rachel will share her methods of creative thinking. The most challenging task when making a Royal icing human portrait is detailed colour painting on the surface without any erosions. Extra amount of water would melt the sugar. Any slight disposition will alter the facial expression while at the same time paying careful attention and working on all details. Every step will be demonstrated and practiced on hand.
Course Contents:
3-Dimensional Royal Icing off-piece technique
Fondant covering and coloring
Facial feature positioning
Portrait painting
Smooth and bright gold effects
Sugar bead applications
Production demonstration and preservation
Color saturation and coloring method
3-dimensional royal icing off-piece production and assembly
Framing technique
Total Dimension of the work (Including the frame)
25.3cm x 25.3cm x 4.5cm
Recipe of Royal Icing will be provided
Not suitable for beginners
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.
