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.
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).
Bonus materials available after purchase