Wafer Paper (威化紙) 是一張通常以粟粉為主要材料的可食用紙張，非常適用於蛋糕裝飾，它可以加工成美麗的花朵，常用於現代風格的蛋糕設計。 威化紙花的特性是不需要乾燥時間，而且成品非常輕，不像傳統糖花容易碎裂，因此你可以將它們放在蛋糕上，更不會因為重量而損壞蛋糕。

這個4天證書課程，你會學到最實用的威化紙花，不論放在結婚蛋糕上作裝飾、手束花、或製作盆栽擺設，均非常適合。課程設計由淺入深，你會學到如何運用酒精和水式蒸氣軟化威化紙、剪紙技巧、不同的入鐵線方法，正確使用矽膠壓紋模及使用簡單的工具做出細緻的花瓣和葉子，及如何運用漸變色的上色技巧。

7/5 (星期日) - Lesson 1 - 藍盆花、康乃馨和洋桔梗
14/5 (星期日) - Lesson 2 - 牡丹和葉子
21/5 (星期日) - Lesson 3 - 玫瑰和茉莉花
28/5 (星期日) - Lesson 4 - 小牡丹和鐵線蓮
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*全期課堂共4天，學費HK$4,800。也可以分別報讀，每堂學費由HK$1,100至HK$1,500不等。
*報讀全期4課會獲Blossom Cakes證書。
*證書費用HK$100，可自由選擇。
*學費已包括材料及課堂上會借用所有工具。

Wafer paper is a sheet of edible paper that is typically starch-based. It is perfect for cake decorating and can be manipulated into beautiful florals and used for contemporary cake designs. Wafer paper flowers need no drying time, are lightweight and less breakable than traditional gum paste flowers, so you can place them on the cake without any risk of it damaging your cake.

This 4-day certificate course will teach you the most practical wafer paper flowers, perfect for decorating wedding cakes, hand bouquets, or making potted plants. Starting from the basics to advanced levels are covered in the course. You will learn the techniques of conditioning wafer paper sheets with alcohol and water steam, cutting techniques, various methods to insert floral wires in petals and leaves, and using silicone veiner and minimal tools to create delicate petals and leaves. And how to use gradient colouring to create colour blends and add light and shade to the flower.

7/5 (Sun) - Lesson 1 - Scabiosa, Carnation and Lisianthus
14/5 (Sun) - Lesson 2 - Peony and leaves
21/5 (Sun) - Lesson 3 - Rose and Jasmine
28/5 (Sun) - Lesson 4 - Ranunculus and Clematis

*The course is four days, and the tuition fee is HK$4,800. You can also register for each lesson separately, with tuition fees ranging from HK$1,100 to HK$1,500 per lesson.
* If you signed up for the 4-day course, you are entitled to receive a Blossom Cakes certificate.
*Certificate fee is HK$100 (Optional)
*All materials and tools are provided for you to use during the class.​

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!