為宴會加點甜！由外國引入的甜品台佈置(Dessert Table/Candy Corner)近年極為流行，為賓客提供多一個席前玩意，也是宴會的打卡熱點！

我們設計的PME五星糖藝師 - 翻糖甜品台課程，結合高階翻糖技巧實作和個人創意設計，完成一組自主創作的主題甜品台。課程分為兩部分，首天為高階技巧實作坊，我們以Ladies' Night為主題，教授多款具啟發性的技巧，包括翻糖雕刻(bas relief sculpture)、翻糖縮褶裝飾(smocking pattern)、用翻糖製作捲紙裝飾(quilling effect)及立體威化紙金屬波浪(wafer paper metallic waves)；導師會與各學員探討甜品台的設計，及學員構想主題的可行性和注意事項。其後兩天的課堂，學員會按各自的設計，製作及佈置他們的甜品台，導師會從旁指導及改進學員的技巧運用。課程要求學員親自釐定甜品台的主題，製作至少三層的翻糖蛋糕、至少三種包含翻糖裝飾的甜品，例如杯子蛋糕、馬卡龍、迷你蛋糕、曲奇、棒棒蛋糕和朱古力等。透過多元的課程編排，挑戰學員的創作與技巧運用！

📌 學費只包括實作坊的材料。而學員需自備或自購材料，製作甜品台作品。
📌 學員可按構想的主題設計，自備裝飾材料和模具；教室也有過百款裝飾模具及工具可借學員於課堂上使用。
📌 這也是PME五星糖藝師的其中一個認證課程，若想參與PME五星糖藝師課程的學員需要另外登記註冊。首次登記註冊PME五星糖藝師課程的學員需要另外註冊費HK$3,500。 請參閱我們的網頁 (https://www.blossomcakes.com.hk/five-star-sugar-artist-ch) 了解詳細課程內容。

Sweeten your party! Besides the host, the start of many celebration receptions is the desserts. The dessert table, or a candy corner, has become very popular in recent years. A table with a stunning multi-tiered cake and an assortment of sweet treats will excite your guests and create an aesthetic Instagramable spot for the event.

Our PME Five-Star Sugar Artist - Rolled Fondant Dessert Table Course is divided into two parts: a training workshop and a final project workshop. During the one-day training and consulting session, we will use the theme of Ladies' Night as an example to teach you several practical skills, including bas-relief sculpture, smocking pattern and quilling with fondant, and 3D wafer paper metallic waves. Our tutor will guide you in planning and designing the project according to your desired theme. The final project workshop is a two-day session where students make and decorate dessert tables based on their designs. The tutor will work alongside the students and guide them whenever needed. The course requires students to set up a dessert table with a multi-tiered cake consisting of at least three tiers and three other decorated desserts, such as cupcakes, macarons, mini cakes, cookies, cake pops, chocolates, etc. The course aims to develop practical and creative skills in arranging a dessert table.

📌 The tuition fee includes materials for the hands-on training workshop only, and the materials for the final dessert table works are not inclusive.
📌 We have hundreds of moulds and tools available in our school, and students can bring their decorative fondant moulds and materials to create their dessert table or borrow our moulds and tools to decorate their works.​
📌 It is also a certified course and part of the PME Five Star Sugar Artist programme, subject to a separate subscription if you wish to register for the programme. A registration fee of HK$3,500 is required for students who register for the PME Five-Star Sugar Artist Programme for the first time. You can read our webpage (https://www.blossomcakes.com.hk/five-star-sugar-artist) for the details of the programme.

Meet Peggy, the founder of Blossom Cakes. A professional cake designer, tutor, and author of several cookbooks, including "Desserts for the Beginners," "Bake a Gift and Gift-in-return," and "Fantastic Royal Icing Cookies." Peggy's love for baking and cake decoration stems from her childhood spent in her family's food company.

With over 20 years of teaching experience, Peggy has honed her skills in Japanese Cut Ribbon Flowers, bakery, cake decorating, and design. She received formal baking training at the prestigious Haking Wong Technical Institute of Hong Kong. Apart from being a cake designer, Peggy is also a talented floral artist who received her formal Graphic Design training from the First Institute of Art and Design of Hong Kong. She holds several Advanced Professional Instructor Certificates, including Japanese Cut Ribbon Flower, Gift Wrapping Art, Wax Flower Making, Creative Ribbon Bonsai, Chinese Knotting, and Sogetsu Ikebana of Japan. Peggy is passionate about sharing her love for floral art and cake decorating with the world.

Peggy has a wealth of experience as a judge in various international cake competitions. Notably, in 2017, she led the Hong Kong team to compete in the prestigious Cake Designers World Championship FIPGC held in Milan, Italy, where she also served as a competition judge. Peggy has earned recognition as an accredited tutor for the PME Professional Diploma Course and was awarded the Honorary Five Star Sugar Artist Medal in 2019. Additionally, she is a certified instructor for the JSA and Squires Kitchen certificate courses.

Peggy是Blossom Cakes創辦人、專業導師、蛋糕設計師，著有 “新手學甜點”、“點點心思” 和 “Fantastic糖霜曲奇”等烘焙書藉。Peggy生於烘焙世家，由外祖父起數代皆是烘焙業中堅份子，自幼深受薰陶，熱愛烘焙工藝。除跟隨餅房廚師的實戰經驗外，亦曾於香港黃克兢工業學院接受正統的烘焙訓練。

Peggy擁有超過20年的工藝教學經驗，曾教授日本切邊絲帶花藝、西式糕餅製作和蛋糕設計裝飾等課程。Peggy熱愛花藝設計；她畢業於香港大一藝術及設計學院平面設計專業，其後完成了多個專業花藝證書課程，包括日本切邊絲帶花藝一級講師、禮品包裝藝術、蠟花製作、盆景藝術、中國繩結和日本草月流花道。Peggy於2003年投入蛋糕製作及設計領域，將花藝技術融入蛋糕裝飾設計中，並熱衷教授糖花製作技巧。

Peggy老師曾是多個大型國際蛋糕比賽的評判，她於2017年更帶領香港代表隊參與意大利米蘭的Cake Designers World Championship FIPGC比賽及該比賽的國際評判團成員。她是英國PME專業文憑課程的認證導師及於2019年獲頒發PME五星糖藝師榮譽勛章。Peggy也是日本JSA講師認證課程及英國Squires Kitchen國際學校證書課程的認可講師。

我們在收到報名表後會盡快以電郵或WhatsApp與您聯絡，並告知課程名額情況和確認收到您的報名訉息。經教室確認留位後，請在三個工作天內繳交相關的費用以確認您的課程名額。謝謝！

Upon receiving your registration form, we will email or WhatsApp you advising on seat availability after checking the course quota. Please deposit or transfer full payment within three working days to confirm your booking upon receipt of our reply. Thank you!