中國風設計(Chinoiserie)永遠是經典，永不過時！在這個為期三天的工作坊，你將學習如何掌握好Pressure Piping製作精細的掐絲圖案(Filigree)的竅門、如何運用Overpiping技巧、無橋懸浮(Floating Bridgeless)吊線、製作立體菊花裝飾等等！我們在課堂中製作多塊通花的裝飾糖片，待各部件乾涸後組裝成立體設計。我們也會把多片花瓣裝配起來，成為一朵花立體菊花裝飾。本課程中學到的技巧可應用於設計你的原創作品，當你了解當中的擠花技巧及如何確保部件的結構穏固，便可輕易地把掐絲擠花融入你的蛋糕設計中。

*學費已包括材料及課堂上會借用所有工具。
*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。

Chinoiserie is timeless and never goes out of style. In this 3-day workshop, you will learn how to control your pressure piping to create stunning panels with filigree work, overpiping, floating bridgeless extension, 3D chrysanthemum and more! We will allow the piped pieces to dry and assemble into a three-dimensional design. We will pipe chrysanthemum petals and build them as a beautiful flower motif. The techniques learned in this class can be applied to design your original pieces. There are many ways to incorporate filigree work into a cake once you understand how to pipe and build firm parts.

*All materials and tools are provided for you to use during the class.​
*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 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.

Peggy is the founder of Blossom Cakes, an expert tutor, professional cake designer, and author of Desserts for the Beginners, Bake a Gift and Gift-in-return, and Fantastic Royal Icing Cookies. Having grown up in the back of her family's food company, she has always been obsessed with cake decorating and baking. Peggy has over 20 years of teaching experience from Japanese Cut Ribbon Flowers, bakery to cake decorating & designs. Despite practical training through apprenticeship and learned from industry masters, she received formal baking training in Haking Wong Technical Institute of Hong Kong.
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Peggy is a floral artist, and she received her formal Graphic Design training from the First Institute of Art and Design of Hong Kong. After that, she has completed 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. She has moved into cake decorating in 2003 and is passionate about bringing her love for flowers to as many students as possible. Peggy has served as a judge in numerous international cake competitions. In 2017, she led the Hong Kong team to participate in the Cake Designers World Championship FIPGC in Milan, Italy, while serving as a competition judge. Peggy is an accredited tutor for the PME Professional Diploma Course and was awarded Honorary Five Star Sugar Artist Medal in 2019. She is also an accredited instructor of the JSA certificate course.

Peggy Wong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講師認證課程的認可講師。

我們在收到報名表後會盡快以電郵與您聯絡，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 receipt your registration form, we will email you advising seat availability after checking course quota. Please deposit or transfer full payment within three working days to confirm your booking upon receipt our reply. Thank you!