(No Longer Available) 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 walk 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.
Participation Class | Take-Home Decorated Mini Cake
Sun 11/1/20 10:00 a.m. -1:00 p.m.
NOTE: For Onsite Classes,when you arrive, please check in with our Class Assistant who will give you information as to where you will be seated. We will be arranging our classrooms to allow for social distancing. In order to comply with governmental orders and for the protection of our guests and staff, we ask that you wear a mask when here at The Culinary Center of Kansas City. If you are planning to sit next to someone else attending the class, we would suggest arriving at least 20 minutes prior to the start time of the class so that we can address that request. Both students would need to be comfortable with the request to be seated together. Thank you!
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