Lessons In Rolled Fondant with Pastry Chef Natasha Goellner
Learning the versatile art of rolled fondant is an important step for anyone who is serious about cake decorating. When you leave this interactive 3-hour class, you’ll have the techniques you need because you will have learned the art of fondant from a very talented Pastry Chef and culinary instructor.
Chef Natasha Goellner is a graduate of The French Culinary Institute, former owner of Mulberry & Mott’s (Country Club Plaza, KC) and currently the Pastry Chef at The Antler Room. She is no slouch in the hand-decorated cake department, having taught many cake enthusiasts. I’m just sayin’.
This morning, she’ll share her expert tips as she walks you through all the basics of working with rolled fondant: fondant recipes, how to color it, roll it out, drape it over a cake and smooth it like a pro, paint it, embellish with trims, hand-formed roses, loops, bows, texturing, stenciling and more. You’ll get loads of hands-on practice as well.
A great class that is guaranteed to take your cake decorating skills to the next level.
Hands On | Snacks
Sun 4/26/20 9:00 a.m. - 12:00 p.m.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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