3 in 1 Fondant Cake and Cupcake Baking and Decorating Class with Chef Bambie Ordinanza



Master at Fondant Chef Bambie Ordinanza a graduate of CCA Manila is coming to the town of San Pablo City Laguna to instruct a hands on group learning workshop on September 5 2015 at Tahanan ni Aling Meding Hotel. She has done cakes for Miss Julia Barretto for a Modess event and for Miss Kim Chiu from her Kim World family among others.
Don’t miss the chance to learn how to create fondant from scratch, learn how to color fondant dough, bake a 2 layer cake and cupcakes using Chef Bambie’s own tried and tested super easy no fail recipes for red velvet, chocolate and buttercream! Not only that, included in this 3 in 1 class is also decorating of the 2 layer cake and of the cupcakes in both 2d and 3d designs. A real value for money baking workshop with a module/lesson plan not to be found anywhere else! “I, along with the expertise of Chef Bambie, decided on a lesson plan that compiles 3 topics in 1 that is suitable for beginners and at the same time affordable. This class would be any aspiring baking entrepreneur’s dream as it covers a whole range of topics that will jumpstart a career in the baking world.” said event organizer Mary de Gorostiza.
The workshop is open to baking enthusiasts of any level. Whether you are a certifed “no baking since birth” individual to a chef or cook that wants to brush up or learn these modules to refresh your knowledge, this baking workshop is for you!
Workshop fee is P3500. Early bird promo registration for the baking workshop to avail a P300 discount is open until August 14 2015. Only 1000 to reserve. Completion of remaining amount is until August 31 2015. Reservation fee is non refundable. Slots are limited  to keep the workshop effective for each and every participant. All materials will be provided including apron. No need to bring a thing. Lunch of chicken cordon bleu and cream dory fish fingers with rice and juice is also included in the workshop fee.
Contact 09163306279 or call (049) 5032147 for further inquiries and payment options.