Steven has been a sugar artist for over 35 years and instructor for ocer 25 years. he had judged and demonstrated here in America and internationally. He has authored two books: The Gingerbread Box, and Perfectly Simple Muffins. He is a guest author in The International Sugar Art Book 3. He is currently the ICES State Rep for South Dakota. His love of sugar art shows in his enthusiasm to teach the art.
Learn how simple it is to make these delicious chocolates. This is a hands-on clas you will learn the making of centers, to the dipping, to the displaying of these fancy chocolates. Come to class with a sweet tooth - you'll be sampling and leave with a box of chocolate truffles!
These adorable miniture (and completely edible) purses make a perfect cake topper for that special purse lover. Because of their size, they can also be made as party favors to complete the theme of the party. Made completely of fondant, you'll see how easy they are to make.
Supplies
Required
½ lb. fondant, small rolling pin, dusting puff, board to roll fondant out on, sharp knife, luster/pearl dust, painting/dusting brushes, tips #2 and #3, parchment bags.
Learn how simple it is to make these delicious chocolates. This is a hands-on clas you will learn the making of centers, to the dipping, to the displaying of these fancy chocolates. Come to class with a sweet tooth - you'll be sampling and leave with a box of chocolate truffles!
