Address: The Old Cheese Factory, 34 Homestead Road, Berwick
Date: Saturday the 19th May & Sunday 20th May from 10am to 3.30pm. Registration starts at 9.30
Entry fee per day: Members - $40 (non-refundable deposit $20) Non members - $60 (non-refundable deposit $30) & Children, ages 8 to 16 - $30.00 (non-refundable deposit $15) This includes morning tea & a hot sit-down lunch.
On Saturday Helen will show you how to make the famous French dessert Petit Fours after which you can watch, learn & take part in making a Dietes (flower) which I’m sure some of you might have growing in your garden. Finishing off with a lesson on how to make Helen’s Flower paste in preparation for Sundays workshop. On Sunday you will have the opportunity to learn & make the Butterfly Iris with Helen. After this your Dietes flower (from Saturday workshop) & Butterfly Iris put together with some filler flowers to make a stunning spray that I’m sure you will be very proud of.
For further details, questions or bookings please call Lyn Rattle on 9705 7837/ 0409542518 by email lmrattle@bigpond.net.au or Sharon Coutts on 8790 5091/0408 163335 by email sharoncoutts@iprimus.com.au
Bookings are essential by the 11TH May 2012 with the per day non-refundable deposit or full payment for catering purposes.
A list of requirements:
1. Modelling tools
2. Angled tweezers
3. Board for rolling flowerpaste out on
4. Rolling pins
5. Corn flour (for dusting)
6. Vegetable shortening (to help make Helens flower paste)
7. Alcohol or Rose spirit
8. Liquid glucose (which we will provide)
9. Rose petal cutters
10. Poppy veiner large
11. Butterfly Iris (there will be a few available to purchase) or Alstroemeria Cutters
12. Powder colours: (Barco powder colours - name of Helen’s brand of colours) Lemon, Brown, Violet, Yellow, Orange, Snow White, Lime & Emerald
13. Fine paint brush
14. Couple of soft flat ended dusting brushes
15. White tissues
16. Apron
17. Zip lock bag
18. White wires gauges 28, 33 or 30 and 26 or 24 & 22 gauges.
19. Flower tape- white & light green Stemtex
20. Tylose glue: To make this edible glue
1. Put ¼ tsp of Tylose powder in a small bowl or container
2. Add 1 Tbs of boiling hot water & stir to break up the Tylose the best you can (it may look lumpy, this is normal)
3. Cover & leave to stand overnight.
4. It should now be transparent & have a syrupy consistency. Use a clean paint brush to apply the glue, it should lasts indefinitely as long as its properly sealed.
21. Tylose powder – Please note if you have first grade Tylose powder bring it with you, if not there will be some available for you to purchase
22. White Flower paste (On Saturday you will be shown how to make Helens flower paste which you will be using to make the Dietes & Butterfly Iris. To help you make the flower paste on Saturday please bring along with you a Stiff peak royal icing (made from one egg white & pure icing sugar or icing mixture not the Wilton royal icing packet mix as it does not work) in a bowl. Method: Mix 1 egg white stiffly beaten to soft peaks & then add sufficient (about 300grms) icing sugar or icing mixture to form a stiff peak royal icing (this must be very stiff)
23. Bring an extra egg white and icing sugar as well
