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Sugar School

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Chocolate Parcel

All Skill Level

Available Dates

Saturday 28th April 2018
9am to 4pm

We are very pleased to continue running this popular class in our schedule!  You will need to bring your own 6" square (15cm) cake (recipe supplied) and you will be shown how to level and cover your cake with chocolate fondant to create a smooth, professional finish. You then go on to learn the art of chocolate transfers to create a beatiful bow and ribbons, entirely edible and made completely from delicious milk chocolate! In addition to all this you will learn how to use moulds and roll perfect fondant marbles to complete your design. This is a great course where you will learn an array of new skills and is suitable for anyone.  

Note: If you do not have a 6" square tin then please contact me for recommended local suppliers where you can purchase or hire tins. A supplement of $10 will be charged if you arrive at the class with a cake that is substantially larger than the recipe provided and this is to accommodate the additional icing, ganache and larger board that will be required.


Sorry this class has sold out.

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