Vintage Cakes, Modern Methods

Colette Peters

Class Preview

0:57

In-depth Instruction; over 200 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Introduction

4:00

Meet your instructor, Colette Peters, and learn more about the class.

Brush Embroidery

45:25

Colette will show you how to use piping and a paintbrush to create beautiful flowers that look hand-embroidered.

Coloring Brush Embroidery

15:48

See how to apply petal dust and work with edible markers to bring your creations to life.

Building a Flower Topper

18:40

Assemble a stunning, three-dimensional peony from petals made of gum paste.

Middle-Tier Peony

29:24

Learn to use a rubber stamp to emboss your fondant, then add petals and leaves that have also been brush-embroidered. Your flower will go from two dimension to three for an amazing effect.

The Cage Cake

28:44

Wow your clients: Surround your creation with gilded filigree! Patience and a steady hand really pay off in this lesson.

Assembling the Cage Cake

12:17

Colette will show you how to build your cake tiers with dowels and foam boards before surrounding your creation with the show-stopping golden cage.

The Antique Cake

19:52

Create a cake with elegant Victorian damask patterns, using stripes and sponge painting. Colette will show you how!

Embellishments

18:02

You can add interest to your cake with teardrops, curlicues, pearls and piping. Evoke the charm of cameo jewelry for a nostalgic and elegant look.

Antiquing Your Cake

7:19

Colette shares tips on antiquing your cake and offers some final thoughts on vintage cake creations.

10 Lessons

3 hrs 20 mins

Overview
Instructor
Bonus Materials
FAQs

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.

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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