Mark Seaman

Mastering Australian Stringwork

Mark Seaman
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  • In-depth Instruction; over 124 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
  • Available for purchase: $39.99
 
 
7 Lessons
2  hrs 4  mins

Build a bridge from design to delight as you add Australian stringwork to your cake-decorating repertoire. Clients and friends alike will marvel at your perfect bridgeless extensions as royal icing appears to float right off the cake. Award-winning cake artist Mark Seaman guides you through the process from conception to completion, teaching you flawless technique and tips of the trade along the way. You’ll love Mark’s step-by-step approach to designing and applying intricate Australian stringwork to cakes of any size.

Mark Seaman

Mark Seaman was first inspired to pursue pastry by his grandfather who owned and operated a bakery for 40 years in Sharon, Pennsylvania. Seaman studied baking and pastry arts in Chicago, undertaking additional intensive training with several legendary cake, sugar and chocolate artists, including Nicholas Lodge, Colette Peters and Rosa Viacava de Ortega. For almost a decade, Seaman owned his own multiple-award-winning celebration cake company, Marked for Dessert, in Chicago. He currently is a technical advisor for the research and development group at Barry Callebaut. Seaman recently was named one of Dessert Professional Magazine’s top cake decorators for 2013.

Mark Seaman

Bonus materials available after purchase

Mastering Australian Stringwork Join Craftsy to continue watching for $11.00 per month / $113.00 per year or purchase this class for $39.99.