CLASSES

SUNDAY JULY 14th, DON’T MISS OUT!

   Chef Vanessa Greeley, graduate of  Culinary Institute in New York, will be offering two Classes at Mainely Wedding Cakes in Lisbon Falls, ME. Chef Greeley has appeared in Wedding Cake Wars on WEtv. She appeared on the “Chocolate Myths” episode of Food Network’s Challenge, and on the “When Toys Come to Life” episode of Food Network’s Sugar Dome.  Most recently you may have seen her on Cake Wars Christmas Special and Food Network's Gingerbread Giants Season 2. Her work has also been featured in numerous magazines and newspapers as well as on CBS News, NY1, Fox News, CNN, Reuters, and CNBC, just to name a few. When not competing, Vanessa enjoys teaching at her studio in beautiful Warwick NY.  She also serves as a judge at several cake competitions throughout the country and at the International Culinary Center in New York.

     We will be learning many different techniques which we can apply to our specific styles and expression. This is valuable opportunity to take  your skills to the next level. 

                

Level:                      All levels welcome

Duration:                4 to 5 hours

Price:                       $145 p/p

Min/Max :              Min 5 students.  Max 10 students

Description:           Students will learn:

  • How to make peonies and leaves with edible wafer paper

  • Wood crackle effect on fondant

  • How to make these beautiful rain boots in fondant

  • Painting techniques to give the boots, flowers and wood paneling a splendid finish

Materials:   All necessary tools will be provided for the students to use during the class. 

                     Students will take home their projects and printed handouts

"Boots & Peonies Cake"

                         


Level:                      All levels welcome

Duration:               4 to 5 hours

Price:                      $145 p/p

Min/Max :              Min 5 students.  Max 10 students

Description:           Students will learn:

  • Techniques to make this beautiful blue crab by hand using isomalt (sugar substitute)

  • Painting techniques to bring the blue crab to life and how to seal it for a beautiful shiny finish 

  • Wood crackle effect on fondant

  • Techniques to paint flowers with palette knives using royal icing

  • How to mix various shades of royal icing colors to add dimension to the flowers

Materials:   All necessary tools will be provided for the students to use during the class. 

                     Students will take home their projects and printed handouts

"Sugar Crab with Flowers