What is good for me to bake is good for your palate!

Rose Decoration Workshop for Valentine November 26, 2009

Filed under: Workshops — aloyallyanders @ 8:49 am
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With Valentine’s Day on Chinese New Year, what best to give to your loved ones then to self bake a cake and decorated it with roses?

Learn to make roses using different types of sugar paste for your cake decoration. Transform your homemade cake, into an impressive cake with your modelling roses! The best part is, no complicated tools are used!

Book now to secure your seats!

Course Details:Royal Icing rose

Course fee: $65 per person

Date: 10 January 2010, Sunday cancelled

Duration: 3 hours, 1300-1600hrs

Venue: Trainer’s residence @ Hougang Street 11

Class size: 4-6 personsFondant rose

Course Programme:

Fully hands-on learning the following:

1. Fondant Roses

2. Royal Icing Roses Modelling Chocolate rose

3. Modelling Chocolate Roses

Includes demonstration of:

1. Daisy using Royal Icing;

2. Fondant flowers using flower cutters

What you’ll acquire:

1. Your knowledge of making edible model roses.

2. Your roses, including all the spares that you are left with from the fondant or modelling chocolate paste.

3. Pipping nozzle and piping nail that you used in the workshop.

4. Simple recipes.

Rose tea will be served during the workshop.

Registration and Payment:

Register with Jane, thepalatable(a)gmail(dot)com. Payment is made via internet transfers to POSB Savings account 017261398. Confirmation will be given once payment is received.


For further enquiries, please contact Jane at 9824-4954.


2 Responses to “Rose Decoration Workshop for Valentine”

  1. Vivien Kwok Says:


    As mention, you also teach doing roses using chocolate paste. So chocolate paste is not the same as fondant right? Will you teach us how to do the chocolate paste?

    • Hi Vivien,
      Modelling chocolate and fondant are not the same. In my Roses Decoration Workshop, the fondant is using ready-made fondant. The modelling chocolate is self-made. Recipe will be given for modelling chocolate. I hope this answers to your query.

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