Casey Branch – Foliage Workshop with Lyn Burch – 21st Feb 2009

Old Cheese Factory Berwick 1pm to 4pm

List of Requirements

· Cutters required: Rose, small oriental lily/waterlily, ivy maple and hydrangea/camellia
· Veiners required: Large leaf, poinsettia/crumpled rose, tulip, ivy, maple and hosta (not essential)
· Wire: 24g 26g and 28g white wires - Stemtex: green and white
· Coloured paste: eucalyptus, gooseberry, pale melon and juniper/spruce.
· Petal dusts: eucalyptus (blue/green), pink, rainforest, aubergine, yellow and red.
· Dark green/alcohol mix for dipping variegated ivy.
· Fat/copha
· Bubble foam
· Tool box
· Glue
· Dusting brushes
· Grooved rolling pin etc.
· Glaze - you may wish to omit this as it can be quite messy if spilt!!!

Back To Basic's Workshop

We are going back to the basics in how to cover a board, then your cake in almond paste and then covering it with a layer of icing - starting from scratch for those who haven’t done it before or just need a refresher. Finishing off the beginners class with royal icing piped around your cake & then adding the finishing touches with some Chrissie flowers to make it in time to be the centre piece on your Christmas dinner table.

Requirements for October 18th’s workshop

* Fruitcake 8inch or what size you want
* sugar syrup
* smoothers
* Almond icing
* Pastry Brush
* Pettinice icing
* Large nonstick mat and rolling pin for rolling out icing
* Non-stick board to put cake on to work with
* Greaseproof paper
* Silver board at least 2-3inches than the size of your cake for your finished product
* Red modeling paste
* Holley cutters
* Rose cutters
* Green Modeling paste
* Fine yellow stamens
* Green stemex
* Small nonstick rolling pin
* Balling tool
* Nonstick mat
* Frilling tool
* Petal pad
* 28 white gage wire
* Foam for bobbing on
* Basic kit - Please feel free to contact Lyn if you wish to know what this is in more detail.
*** If you want almond or Pettinice Lyn will supply this only if ordered from Lyn before the workshop
******Due to popular demand, Lyn will be making up modeling paste on the day

Please call me if you need any help Lyn would be happy to explain requirements in more detail.
Lynette at lmrattle@bigpond.net.au

Chocolate Workshop

The Casey Branch of the Victorian Cake Decorating Society will be holding a
Chocolate Workshop with Jan Nelson
When: Saturday the 16th of August 2008
Where: The Old Cheese Factory
34 Homestead Road, Berwick
Time: From 1pm till approx 3.30pm
Cost: Members $6.00: Non-members $10.00
All welcome and booking is essential
List of requirements
Cake covered with chocolate gnash
Basic decorating kit, (rolling tools etc)
Ruler
Pizza wheel cutter
Either Rose cutters, Frangipani cutters or Lilly cutters
A rolling pin.
Non Stick Mat
For more information or to book a seat please contact
Lyn Rattle
Chairperson
9705 7837 or 0409542518