The Main Course - Summer 2017 - 35

CAKE DECORATING WITH CHEF TOBA GARRETT

35

Toba Garrett is a master cake designer and sugar craft artist with more than 20 years of experience. Garrett teaches the decorative
side of sweets in classes specializing in everything from realistic marzipan fruits to fantastic multi-tiered wedding cakes. Garrett
herself has studied American and European style cake decorating with world-renowned sugar craft artists from England, Australia,
South Africa, Mexico, Canada and the U.S. She also boasts an impressive exhibition record- she's won more than a dozen gold
and silver medals in international competition, including the grand prize for pastry from La Société Culinaire Philanthropique de
New York, gold medal of honor from the Société des Chefs, Cuisiniers et Pâtissiers de la Province de Quebec and the trophy of Les
Commanderies. Her work has been featured in magazines such as "Essence," "Showcase," "Gourmet" and "Bride's." Garrett's first
book, "Creative Cookies" (Sterling Publishing), was followed by "The Well-Decorated Cake," "Professional Cake Decorating," and
"Wedding Cake Art and Design."

TECHNIQUES OF CAKE DECORATING 1-2
This series covers all you need to know to create spectacular piped and hand molded cake
decorations. After completing the class, students will be able to design and create gorgeous cakes
for friends and family. Courses in this series must be taken in sequence.

TECHNIQUES OF CAKE DECORATING 1-2
Cake Decorating 1:
* Pastry bag and other decorating tool techniques
* Development of visual awareness and creativity in design
* Border design; decorative writing; pressure and control piping
* Chocolate molding; making marzipan fruit
Cake Decorating 2:
* Rolled fomdant
* Ruffling
* Brush embroidery
* Extension work
* Royal icing lacework * Gumpaste flowers

COURSE SCHEDULE
Cake Decorating 1 F $540 F 5 sessions
COURSE MEETS START DAY START DATE

consecutive days
consecutive days
consecutive days
1 day/week

Mon
Mon
Mon
Tue

5/15
6/12
7/10
8/8

TIME

ALL DATES IN COURSE

10am-3pm
1-5pm
1-5pm
6-10pm

5/15 * 5/16 * 5/17 * 5/18 * 5/19
6/12 * 6/13 * 6/14 * 6/15 * 6/16
7/10 * 7/11 * 7/12 * 7/13 * 7/14
8/8 * 8/15 * 8/22 * 8/29 * 9/5

Cake Decorating 2 F $540 F 5 sessions
v

COURSE MEETS START DAY START DATE

1 day/week

v

Tue

9/26

TIME

ALL DATES IN COURSE

6-10pm

9/26 * 10/3 * 10/10 * 10/17 * 10/24

One-Week Wedding Cake Workshop
Toba Garrett
Mon-Fri, June 19-23, 10am-3pm
$595 F 5 sessions

Here is the five-day version of Toba Garrett's most popular class, the Wedding Cake Workshop. This hands-on
seminar covers everything from baking the layers that will serve as the foundation of your tiered masterpieces to
advice on transporting them safely to their destinations. You'll learn: (1) preparation of high-yield yellow cake,
citrus curds, buttercreams, and white-chocolate and royal icing; (2) making of white chocolate roses, buds, and
leaves to be arranged on a two-tiered cake; (3) gilding, petal dusting, rolled fondant classical drapery, free-hand
drapery, cornelli lace, Swiss dotting, freehand embroidery, oval borders, plunger flowers, and appliqué designs; (4)
covering cakes with rolled fondant, tiered cake construction, doweling techniques; and (5) pricing, transportation,
contracts, and great cake stories! Prerequisite: Techniques of Cake Decorating 1 or 2.

SUGAR FLOWERS WITH VILNA PETERS
Roses and Sweet Peas
Vilna Peters
Monday, June 19, 10am-2pm
$125 F 1 session
Vilna Peters's breathtaking motifs have found
their way on decorated cakes all over the world.
For 32 years, Vilna worked as Sylvia Weinstock's
lead flower maker, and ultimately grew to lead
her bakery's floral department. In this
intermediate-level course, you will learn the art
of gumpaste flower making, taking your basic
understanding of gumpaste decorations to the
next level. Vilna will teach you her technique for
making roses-from bud to fully bloomed-as
well as sweet peas and leaves: a gorgeous
gumpaste flower spray. Some previous
knowledge and experience in gumpaste
decorations preferred, but not required.

Hydrangea:
From Bud to Full Bloom
Vilna Peters
Tuesday, September 26, 1-5pm
$125 F 1 session
Expand your gumpaste flower repertoire in this
intermediate-level course taught by master
flower maker Vilna Peters. In this hands-on class,
you will learn the fine art of gumpaste flower
making, taking your basic understanding of
gumpaste decorations to the next level. Vilna will
teach you her technique for hydrangeas-from
bud to fully bloomed-as well as hydrangea
leaves, to complement a gorgeous gumpaste
flower spray. Some previous knowledge and
experience in gumpaste decorations preferred,
but not required.

Prerequesite: Cake Decorating 1

Remember to bring a light snack to eat during your pastry class.
be able to see the process through, from
creating the dough to letting it rise to shaping
your own luscious baked goods. You'll make:
Brioche à Tête (brioche in the classic fluted, topknotted shape); Brioche au Sucre (sweet brioche
loaf); Classic Butter Croissants; Almond-Filled
Croissants; and Pains au Chocolat (chocolatefilled croissants).

Cupcakes Unlimited

PASTRY +
BAKING
Spring and Summer Market
Desserts
Michael Laiskonis
Monday, May 8, 6-10:30pm
$125 F 1 session

The arrival of spring heralds a fresh palette of
flavors after a dearth of seasonal fruit during
winter. In this class, students will embrace the
change of seasons and the market's whim by
incorporatingspur-of-the-moment ingredients,
such as rhubarb and first-of-the season berries
and stone fruits. Chef Michael Laiskonis will
demonstrate recipes that may include RhubarbYogurt Panna Cotta; Blueberry-Basil Tarts;
Cherry Clafoutis; and Apricot-Pistachio Choux.

Spring Pies
Jenny McCoy
Wednesday, May 3, 6-10:30pm
$115 F 1 session

These pies make the best use of the produce
that's in season at this very moment! With the
help and advice of Jenny McCoy, the former
pastry chef of Tom Colicchio's Craft, we'll make
perfectly Flaky Pie Dough, then use it to make
remarkable pies in varieties that include:
Strawberry-Rhubarb Streusel; Fresh Berry and
Mascarpone; Cherry-Apple Lattice; and
Chocolate-Apricot Cream.

Wednesday, May 17, 10am-2:30pm
or Saturday, June 17, 6-10:30pm
or Saturday, July 22, 10am-2:30pm
or Monday, August 28, 6-10:30pm
or Friday, September 29, 10am-2:30pm
$115 F 1 session

Are you tired of the "same old, same old" when
it comes to cupcakes? In this class, you will
learn both how to make the classics and some
new twists on cupcakes. Everything you make
here will taste great, and will NEVER be dry!
Plus, you'll pick up easy flourishes for finishing
and decorating with a variety of delicious
frostings. Your cupcake selections include: Rich
Devil's Food Cupcakes; Lemon-Vanilla Bean
Cupcakes; Brownie Chip Cupcakes; and Elegant
Almond Cupcakes. Frostings include: Cream
Cheese Frosting; and Foolproof Meringue
Buttercream.

Modern Eclairs
Jenny McCoy
Thursday, May 18, 6-10pm
$130 F1 session

Perfect your pâte à choux
dough recipe and piping
technique with Pastry Chef
Jenny McCoy, author of
"Modern Eclairs: and Other
Sweet and Savory Puffs."
Learn to make Cream Puffs;
Nutella Cream Puffs; Classic
Profiteroles; Salty CaramelAlmond Profiteroles; Praline
Paris-Brest; Double Espresso Eclairs; ChocolatePassion Fruit Eclairs; and Lemon Meringue
Eclairs. Every student will leave with a copy of
"Modern Eclairs"!

Essential Plated Desserts
Michael Laiskonis
Wednesday, June 14, 6-10:30pm
$125 F1 session

Plated, restaurant-style desserts represent the pinnacle of the pastry craft-allowing for fine detail
and last-minute preparation and assembly. Such
creations need not be out of reach for the
ambitious home cook; simple, do-ahead elements
can easily be brought together, with none of the
stress of the professional kitchen. In this class,
students will prepare and assemble a few simple
compositions to expand their repertoire, as well as
learn fundamental plating techniques and
composition for added flair.

Shortcakes and Cobblers:
Great American Fruit Desserts
Sunday, June 18, 6-10:30pm
or Sunday, July 30, 10am-2:30pm
$115 F 1 session

Shortcakes, crisps, and cobblers represent
traditional American baking at its best:
uncomplicated, unfussy fare that uses
ingredients (including plenty of luscious fruit)
that you're likely to have on hand. You'll make:
Shortcakes with Strawberries, Raspberries,
Peaches, and Blueberries; Peach Cobbler;
Apricot and Cherry Cobbler; Blueberry Lemon
Cobbler; Three-Plum Cobbler; Apple and
Blackberry Crisp; and Strawberry Rhubarb
Crisp.

Fresh Fruit Pies, Tarts,
and Galettes
Faith Drobbin
Wednesday, June 21, 10am-2:30pm
$115 F 1 session

We'll use seasonal fruits to make a variety of
professional-quality tarts, pies, and galettes,
then learn several ways to top them. Pastry
Chef Faith Drobbin will teach you to make pies
with Flaky Pie Dough; Crumb Topping; Lattice
Top; and Full Top, along with Blueberry; Blueberry-Apricot; Cherry; Peach; and Plum fillings.
With a Sweet Tart Dough, you will make Strawberry Tarts; Blueberry Tarts; and Galettes.

The Perfect Crust
Saturday, June 24, 10am-2:30pm
or Sunday, July 23, 6-10:30pm
or Saturday, October 7, 10am-2:30pm
$115 F 1 session

A tender, flaky, and light crust is what often
separates a good pie from a great one! In this
class, experienced ICE pastry chefs teach you
how to make that elusive perfect pie crust-
great for sweet or savory pies. Under their
expert instruction, you'll learn the same
techniques and tips used by ICE career pastry
grads at New York's top restaurants. You'll
make and work with Pâte Brisée-which you'll
then use to make your very own Double Crust
Apple Pie from scratch.

BAKING 101
Sundays, May 7-May 21, 10am-2:30pm
or Thursdays, July 6-20, 6-10:30pm
or Sundays, September 10-24, 10am-2:30pm
$345 F 3 sessions
If you've ever wanted to learn the fundamentals (and more) of baking without enrolling in cooking
school, this is the ideal class. In three information-packed classes taught by top ICE chef-instructors,
you'll explore pies, brownies, cupcakes, muffins, pudding, sweet sauces, and so much more. You'll
also learn plenty of flavor options and preparation techniques within each of the recipes. At the end,
you'll emerge with a beyond-basics knowledge of the top desserts a baker needs in his or her
repertoire!

Brioche and Croissant
Sat-Sun, May 6-May 7, 10am-2:30pm
or Sat-Sun, September 23-24, 10am-2:30pm
or Sat-Sun, October 28-29, 10am-2:30pm
$230 F 2 sessions

Have you ever wondered how to make the
buttery, flaky brioche loaves and croissants
found at fancy bakeries? This class will show
you how. During this two-day workshop, you'll

Lesson 1: Cupcakes, Muffins, and Puddings. You'll make: Chocolate Cupcakes with Whipped Chocolate
Ganache Frosting; Fruit Muffins; and Chocolate Pudding.
Lesson 2: Oatmeal Crisp, Brownies, and Sundaes. You'll make: Chocolate Chip Brownies; Oatmeal
Crisp; Macerated Pineapple; Brownie Sundaes; Chocolate Sauce; and Candied Nuts.
Lesson 3: Double Crust Pie, Buttermilk Biscuits, Berry Coulis, and Whipped Cream. You'll make: Flaky
Pie Dough; Roasted Fruit; Fruit Pie Filling; Mixed Berry Coulis; Buttermilk Biscuits; and Perfect
Whipped Cream.

For more information, call 888.961.CHEF


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Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
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