Online Class

Vintage Cakes, Modern Methods

$29.99$39.99

Adorn your cakes with brush-embroidery flowers, golden filigree and cameo embellishments with cake artist Colette Peters.

Skill Level

Advanced

What You Get

  • 11 Streaming HD video lessons with anytime, anywhere access
  • Class materials
  • Hours of close-up instruction
  • Answers to student questions from instructor, Colette Peters
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Add antique appeal to your fondant! Adorned with colorful peonies and lilies of the valley and gilded cages, your cakes will evoke a bygone era. Colette Peters' innovative brush embroidery techniques make petals and leaves look stitched, whether they're applied directly onto the cake or added on as three-dimensional gum-paste embellishments. You'll turn royal icing into a gilded, filigree cake cage to surround your masterpiece for a major wow! effect. And if you love Victorian cameo jewelry, you'll be charmed by Colette's antiqued and edible accoutrements.

Lesson Breakdown

1. Introduction
04:00
Meet your instructor, Colette Peters, and learn more about the class.
2. Brush Embroidery
45:25
3. Coloring Brush Embroidery
15:47
4. Building a Flower Topper
18:40
5. Middle-Tier Peony
29:24
6. The Cage Cake
28:44
7. Assembling the Cage Cake
12:17
8. The Antique Cake
19:51
9. Embellishments
18:02
10. Antiquing Your Cake
07:19

Taught by

Colette Peters
Colette Peters
With a master's degree in painting from Pratt Institute in New York, and eight years' experience as a designer for Tiffany & Co., Colette brings a trained artistic eye to her work in cake decorating. She pioneered the now-classic designs of the topsy-turvy cake and gift box cake as contributions to Tiffany Taste and The Tiffany Wedding. Colette has published five books and appeared in a host of television programs over the years. Her work has been featured in The New York Times, Food & Wine and Modern Bride, among others. Colette teaches cake decorating classes around the world and at her own school in New York City. Colette is also a longtime member of ICES (International Cake Exploration Société).
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