We will use a variety of icings, glazes and finishings, like buttercream, Chantilly cream and chocolate ganache. This two day class includes a recipe book and a light meal both days
DurationThis two days class will get you to create from scratch your very own delicious and gorgeous cakes. From delicate mousse cakes to dense cakes that can be stacked, you will learn how to layer, flavour and decorate them.
We will use a variety of icings, glazes and finishings, like buttercream, Chantilly cream and chocolate ganache. This two day class includes a recipe book and a light meal both days.
Cuisine et Château Inc. started in 2010 out of a desire to share an infectious passion and knowledge of great food. Originally a company that provided all-inclusive, luxury culinary tours to southwestern France, in 2011 we expanded to offer specialized catering, private cooking classes and custom corporate events.
As the interest of our local gourmands continued to rise, we decided to establish a permanent location to accommodate the demands of the ever-curious food enthusiast — from amateur to professional.
In 2012, Cuisine et Château acquired a space in the Kensington area of Calgary, and built their Interactive Culinary Centre, providing a state-of-the-art facility to host an incredible variety of cooking classes, educational events, tastings, and private functions.
All of our chef instructors are professionally trained, with experience working in the challenging, yet rewarding, kitchens of France. Whether making a Cambodian fish amok curry, or a classic Italian risotto, the fundamentals of French cooking techniques can be applied.
Understanding ingredients and how to use them together, no matter what your level of expertise, can add a special appreciation and enjoyment to the simplest of meals. Let us forever change the way you think and feel about food.
We will learn to mask a pre-baked cake in buttercream, create a Unicorn horn out of a dowel and gum paste, create gum paste ears and eyes, Paint using edible gold and red colour, then pipe a mane using coloured buttercream, and add the zombie details.
Using sugar as an artistic medium, so much has evolved in the crafts of cake decorating. From popular fondant cakes, gum paste flowers, icing and stringworks, to more recent topics like wafer paper sculpting, Korean buttercream, bean paste piping and sculpting
That's it, we're officially launching cake decorating workshops! The workshops are taught by Chloé Migneault-Lecavalier, chef co-owner of Lecavalier Petrone.
This class is perfect for beginners with little or no experience.
In this class you will be guided through all the steps to making this cake, including the pastry cream filling, shaping the dome, and making the little marzipan rose to go on top
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