Kathleen created these cookie designs to use several piping techniques using the New Product A Royal Mix- Pre-mix for royal icing. This class is all about learning different piping skills and techniques!
All cookies decorated with MoreThanCake "A Royal Mix" flavored with perfectpalatepowderflavor- Carmel Royal Icing. Finally a cookie taste as good as they look!
All piped, no molds used! Students will be learning assorted borders and techniques to use on each cookie design. All cookies, icing and some decorating supplies included. All techniques covered in class, completion of project all depends on student’s skill levels, as time permits.
Registration fee: $190, all supplies will be provided
I have the pleasure to host guest instructor Kathleen Lange in Tunde's Sugar Art Studio.
Address: 1106. Adams Street, Bowling Green, KY 42101.
Free parking on the right side of Adams street. You can also use the big parking lot across the street.
You can find class information below. Online registration is required for all classes.
Prerequisite: Beginning/Intermediate piping skills and covering rolled fondant cake skills required. If you have some knowledge in making shells, zig zags and stringwork this will help with achieving the Lambeth Method design work more quickly.
The Lambeth Method; an English method, is one of the most distinguished forms of cake decorating in the world and has been used since the late 1800's. The exacting nature of this intricate 3 dimensional over-piping and other Lambeth Method techniques provides the ultimate challenge for even the most dedicated cake design artist.
During Lambeth Crash Course, Kathleen will be teaching the Old-World Joseph Lambeth Method, while modernizing with her own techniques. Students will be increasing their knowledge, learning more advance levels each day. Basic Lambeth Techniques will be covered during the two day boot camp; students will be working with special royal icing recipes, provided by Kathleen.
Students will be learning the following:
• How to hold the bag and tips properly,
• To be exact with every squeeze of their decorating bag,
• How to start the correct foundation for Lambeth,
• How to master the perfect zigzag shell, scroll, swag and puff & elongated puff borders,
• 3 dimensional over-piping techniques,
• Bead/pearl borders,
• Embellishing techniques,
• Stringwork; how to pipe and apply stringwork,
• How to pipe advanced stringwork, lace heart pieces and how to apply to your cakes,
• All of which will be added to students cakes!
Each student will be completing at least four sections on their individual cake dummy, learning six to eight different borders /designs or more - full completion of everything taught during the class time will depend on your speed and prior decorating experience. Students may not finish everything, but will have a chance to try everything and learn the proper techniques and methods for creating their own designs.
Registration fee: $415 all supplies will be provided
Kathleen started her teaching career in 1980, at the age of 16 for Wilton Industries; youngest instructor to have taught for Wilton a total of 21 years. Kathleen received numerous awards from Wilton; Hall of Fame and Imperial Club Awards; as a top instructor, teaching at the highest volume stores; teaching over 10,000 students as last recorded by Wilton, the year 2000.
She worked in local area high end bakeries; consulting and training area bakery owners and employees; owned and operated her own wedding cake bakery & supply store in the 90’s. She has been featured in several trade publications and appeared on all San Diego TV News Stations, since the beginning of her career and is now highly regarded innovator and is internationally known for royal icing, proudly endorsing “A Royal Mix” by More Than Cake and teaching several foreign techniques and the revival of the Lambeth Method of English Overpiping; adding her own modernized flair.
Most recently, October 2017; Kathleen Coached Michelle Sohan and competed as Team Trinidad & Tobago in the Milan, Italy Cake Designers’ World Championship FIPGC 2017, winning “The Best Cake Taste in the World 2017” and placed 7th; competing against 19 other countries.
Kathleen and is an active consultant for ACD Magazine, member, instructor and demonstrator for several Int’l trade organizations; IBIE, ICES- Int’l Cake Exploration Societe/ICES Approved and USA Division Representative & Int'l Excellence Team Cake Designer of (FIPGC) International Federation of Pastry Gelato & Chocolate – Italy
For more information visit Kathleen’s website.