Classes

Classes in Mark’s sugar art studio:

These classes are conducted in Mark’s own studio located on Chicago’s north side at 5215 N. Ravenswood Ave. Class size is small with a maximum of 8 students per class. All classes are hands-on and all materials and equipment are provided unless specified in an individual class description. To register for any of the Chicago-based classes, please call (773) 988-4964. Payment is due in full to reserve your spot in class; there is a 7-day cancellation policy. Cancellations received less than 7 days prior to class date result in forfeiture of class fee.

Fondant 101 ($175)–FULL
Sunday, July 11 (2 – 5 pm.)
In this class, you will learn proper techniques to cover both round and square cakes smoothly in rolled fondant. Make evenly textured bands, flounces, and appliques for your cakes, and learn about coloring techniques for fondant. All materials provided. Class project includes two cake dummies.

Introduction to Stringwork ($195)
Monday, July 12 (9 am. – noon)
In this class you’ll learn to pipe extended stringwork with and without bridges. Also learn finishing touches to embellish your Australian lace, including lace points and piped embroidery.

Advanced Stringwork Techniques ($195)
Monday, July 12 (2 – 5 pm.)
Build on your knowledge of piping stringwork. Learn to create visually stunning cakes with tiered extensions, beveled extensions, oriental stringwork, and more. You will leave this class with the ability to create your own patterns for stringwork to coincide with any cake motif.

If you are not planning to be in the Chicago area for one of Mark’s open studio classes or private instruction, you may register for one of Mark’s classes outside of Chicago.

These pastry enthusiast classes will be conducted at The Alliance Francaise in Chicago. To register for them, please call 312-337-1070.

Wednesday, July 28 (6:00-8:00 p.m.)
L’Histoire du Chocolat en France ($60 members, $17 non-members, $15 materials fee)
Come savor the story of the oldest chocolate house in France and of the chocolatiers who indulged the kings of France and Marie Antoinette.  Find out how chocolate goes from bean to bar, understand the differences amon milk chocolate, semi-sweet chocolate, and bittersweet chocolate, and learn how to decipher current chocolate terms such as single origin, single variety, organic, artisanal, fair trade, and more.

Professional Demonstration at the ICES Convention in San Diego, CA
Saturday, August 14 (9:00-10:00 a.m.)

“The Art of Mixed Mediums”

Join Master Cake Artist Mark Seaman of The French Pastry School as he demonstrates the art of mixed mediums used in cake decorating. Chef Seaman will show you how to integrate sugar and Isomalt with gumpaste creations into different cake designs, such as a mixed media cake. Primary topics explored in this demonstration will include color selection and balance, texturing in both fondant and sugar, gumpaste orchids, and Isomalt foliage.

To register for the upcoming ICES Convention, please register online at http://www.ices10.org/pages/registration.htm.