2012 CLASS SCHEDULE

• On site classes are small and personal for individual attention
• My time saving techniques will make the class practical and easier to achieve high standards

PLEASE REGISTER EARLY – Classes are small, therefore, fill quickly

A COMPLMENTARY LUNCHEON WILL BE SERVED

Combining her artistic skills and business acumen Julie Bashore’s teaching focuses on the melding together of cake decorating and sugar art skills, using simplified, time-saving techniques essential for successful production and profitability.

She will share her secrets of success taking your newly learned skills to a professional level for starting a successful and profitable business.  She will share successful advertising and marketing trends and will discuss organizational skills including costing and pricing your sugar-art work.

Whether you are the most experienced of decorators, or new to the “game”, these courses will improve your creativity, productivity and profitability!

BLOWN AND PULLED SUGAR ART February 20-24,   Intensive Course A 
5 days intensive course – 9.30-4.30 Deposit $220 Tuition Fee $850 = $1070
All tools and supplies will be provided unless specified.
Master the ancient art of blown and pulled sugar.  A fascinating and skilled art! using durable ISOMALT. Create masterpieces that will last in all weather conditions. Enhance your decorating skills with pulled striped silky ribbons and blown sugar creations. Make crystal clear sugar flowers, animals and figurines that look like Venetian glass. Students are provided with gloves to prevent burning hands. Take home an array of flower displays, fruit bowls, striped ribbons and bows, glass like baubles and romantic bridal swans. This is an intensive, accelerated course for novices and the experienced alike.

BLOWN AND PULLED SUGAR ART, February 20-24,   Intensive Course B
5 days intensive course – 9.30-4.30 Deposit $220 Tuition Fee $850 =l $1070
All tools and supplies will be provided unless specified.
Continuing on from course A, course B will teach you how to make sugar displays creating a variety of textures, large flowers, baskets, fish, animals, masking and airbrushing.  Learn tubing techniques and edible imaging with Isomalt.

Both A & B classes are held at the same time in different classrooms

THE ULTIMATE FONDANT COURSE – Learn the” SECRETS OF SUCCESS”
5 days Intensive Course 9.30-4.30 – Feb 27-Mar 02 Deposit $200 Tuition $800 = $1000
All tools and supplies will be provided unless specified **
This exciting, intensive course will take you through efficiently and easily covering cakes with fondant.  Learn to make swags, drapes and bows.  Ruffles, lace and frills.  Two tone embossing, new methods in brush embroidery, side designs, Broderie-Anglaise, crimping panels, double quilting, bling-bling and pearls, ribbon insertion, hand molded flowers and stenciling.
Learn the tricks-of-the-trade for starting or improving your own business, to include advertising marketing and pricing, incorporating systems, contracts, consultations, and safe deliveries.

STUDENTS TO PROVIDE:**

AMAZING SUGARVEIL – Edible Fabric, Lace and Veiling
3 Day Course Mar 12-14  Deposit $200 Tuition $600 = $800
All tools and supplies provided

Work with this amazingly versatile product.  Sugarveil allows confectionery artists to create spectacular decorations and cake adornments; a definite enhancement to your wedding and special occasion cakes, desserts and tortes.  Effortlessly create amazing lace, bows, flowers, ribbons, pearls, monograms, lace, string-work and so much more!
Adorn your wedding cakes with sensational bridal trains to match the bridal gown, effortlessly made in Sugarveil.

5 Day work shop in royal Icing techniques.

February 13th - 17th, 2012 Cost $995.00us Includes All Supplies, Snacks, and Lunch
Being taught by Jane Hatton of England

Aim:
To explore and develop skills in using royal icing.