Join Italian Pastry Chef and Cake Artist Laura Saporiti as she comes to us all the way from Italy! In this one day class, you will learn several techniques to embellish a cake with royal icing working on pre-covered dummies. Recipe and preparation information will be given, along with a knowledge of consistencies, coloring and storing. Techniques involved are scrolls, droplines and overpiping. Create this gorgeous masterpiece and techniques that can be used for endless designs!
Additional Topics Covered:
- Methods for measuring and dividing cake surface
- Execution of the upper and lower border decoration with over-piping technique: pearl, rope, barrel, swag, c-scroll
- Piping of foliage
- Painting of the golden details
*Lunch and All Materials/Supplies Will Be Provided!*
Date: October 14th, 2018
Student Terms Located at the bottom of this page.
Laura Saporiti has been working with passion within the catering field for more than fifteen years, with a marked predilection for pastry, but at the same time holds a solid foundation of artistic training, both practical and theoretical: after attending the Art School she graduated with honors in Art History with a specialization in illuminated manuscripts. Cake design has allowed for both of Laura’s passions to come together, and she now works freelance creating cakes for various event planners and private pastry labs, being a technical demonstrator for producers and trading companies, but most of all teaching decorating classes throughout Italy and abroad, from China to USA, in many pastry and cooking schools, as well as judging in several competitions.
Laura has had the privilege of being published in several international magazines, including Italian Pasticceria Internazionale, American CakeCentral, Indian Sugar Magazineand Chinese Café&Gateaux.Throughout her career she also has had the opportunity to participate in a large array of International exhibits and has received awards and recognitions for the quality of her work: from the first prize at the Cake Design Italian Festivalheld in Milan in 2013, to the special prize for aesthetic and third overall prize at the Italian Cup of Cake Designin 2014, followed by a gold medal at the English Cake International Show Competitionlater on in Birmingham, to the recent awardas Rising Star2017 received by popular and judge committee vote at the New York Golden Tiers Awardsorganized by American Cake Decoratingmagazine and the New York Cake Show.She also won two times in a row the title of Best Italian Painting Artistin 2015 and 2016.
Her technical predilection goes to royal icing and fondant painting, while her artistic research where possible reconnects constantly with history of art, although her main interest at present is all about experimenting the potential of her pictorial biscuit imprimétechnique for naked cakes with a twist that look like painted.
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