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Back by overwhelming demand, we are pleased to announce that Chef Ron Ben-Israel has agreed to teach once again at CalJava International. His confectionary masterpieces have been featured in countless publications, including InStyle Weddings, Modern Bride, Martha Stewart Living and Vogue. Ron uses real flowers for his inspiration, but it is his unique, signature techniques that allow him to create amazingly lifelike sugar flowers. This is an opportunity for those cake enthusiasts who want to learn from the master himself, up close and in person for 3 full days. Examples of Ron's distinguished cake creations, along with photos taken during his class at CalJava in 2008, are available for viewing, click here to view the slideshow.

Come join us in this hands-on class as Ron demonstrates techniques and teaches students how to create his exquisite sweet pea sugar flowers and how to adorn a
3-tiered cake with sugar loops and tails such as on the cakes featured in the Summer 2008 issue of InStyle Weddings. Incorporating square shaped tiers that are currently in vogue, Ron will teach students how to achieve both continuity and balance in their own cake design that they will be creating in class, while drawing inspiration from the different techniques shown.

Ron will present a slide show addressing the current trends in wedding cake designs and, as an added bonus he will have a Q&A session on the last day of class devoted to discussing the business issues of running a wedding cake business.

In an effort to accommodate all the students who wish to attend Ron's classes, we are offering two, 3-day session. Both sessions will cover the identical course curriculum. Seating is limited and both sessions are expected to fill up quickly, so early registration is advised. The class is open to students of all skill levels.

STUDENT RATES - (Hotel accommodations are not included)
Please choose either the January 13-15 session OR the January 17-19 session.

Course Fee: $1,095.00

Course fee includes:
A full, 3-day hands-on class session, cake dummies to be decorated by each student during class (each student will be able to take their completed cakes home with them at the end of the class session), rolled fondant, gum paste, icings, ingredients, instructor materials, the use of tools to complete the project (all tools and equipment will be provided for in-class use but shall remain the property of CalJava), breakfast and lunch are provided every day, and a personalized Certificate of Completion will be awarded at the end of the class session.

Ron Ben-Israel Class - Session 1: January 13-15, 2009
The total $1,095.00 course fee is required to secure your reservation
for Ron Ben-Israel class.
(hotel accommodations are not included)

Ron Ben-Israel Class - Session 2: January 17-19, 2009
The total $1,095.00 course fee is required to secure your reservation
for Ron Ben-Israel class.
(hotel accommodations are not included)

• Cancellations made by Friday, November 14, 2008 will receive a 50% refund.
• Cancellations made after December 12, 2008 are non-refundable.
• Registrations may be transferred to another individual without penalty.
• No-shows will be billed the full amount.

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Bronwen Weber's stellar career in the decorating arts began as a small girl making mud pies on the playground. At fourteen, she accepted her first job in a small bakery in Acton, Ontario, where she honed her skills and learned the bakery business.

In 1995, Bronwen moved to Texas and started making a name for herself working in small, notable bakeries around the state. For almost ten years she worked in Randall's Food Market bakeries; moving up from production employee to management, and finally as a trainer for cake decorators and bakery management. But it was her involvement with the Food Network on cable TV that has brought her international notoriety. Both as a contestant and a judge in Food Network cake decorating competitions, Bronwen has demonstrated the skills, originality, and quick smile that have endeared her to millions of viewers.

As a former Pastry Chef Instructor at the Texas Culinary Academy in Austin, Bronwen taught cake decorating, chocolate, candy arts and sugar work to the school's students in the Patisserie and Baking programs.

Her work has earned her numerous awards, including Best of Division and Best of Show in national competitions, and she took home the Grand Prize at the 2005 Oklahoma State Sugar Art Show, the most prestigious wedding cake competition in America. Selected as the best from amongst a field of over 600 competitors, Chef Bronwen's winning Bombay Romance Cake was featured on Food Network's "Here Comes the Cake" production, broadcast in February 2006.

As the new Executive Chef of Frosted Art Bakery & Studio, Chef Weber is always busy with new designs of her wedding and specialty cakes. Her couture cakes continue to keep her culinary creations at the forefront of style.

In Bronwen's 3-day class session at CalJava in March 2009, she will demonstrate and teach students the following techniques:

• How to construct a 3-dimentional Baby Doll, in a standing position using Bronwen's Cake Study support system. Each student will have the opportunity to select the gender of the doll they wish to construct. This project will be done using real cakes.
• You have heard people call them Topsy Turvy cakes, Bronwen likes to call her multi-tiered cake support "Caddy Whampus". In this class session, Bronwen will demonstrate and teach students how to use her specialized technique of constructing the Caddy Whampus cake 6-ways! The support structures can accommodate either round or square cake tiers and is truly something to see to be believed. To top off this whimsical square cake, Bronwen will have students adorn the top tier with a purse made out of real cake.
• How best to work with rolled fondant in the easiest, most efficient and stress free manner to accomplish a perfectly covered cake.
• Question and Answer session.

Bronwen's classes are always quite popular and seating is limited, so early registration is recommended. The class is open to students of all skill levels.

STUDENT RATES - $995.00 (hotel accommodations are not included)

Course fee includes:
A three-day, hands-on class session, real cakes and/or display cake dummies decorated by each student during class (each student will be able to take their completed cakes home with them at the end of the class session), rolled fondant, icings, ingredients, instructor materials, the use of tools to complete the projects (all tools and equipment will be provided for in-class use but shall remain the property of CalJava), breakfast lunch and snacks are provided each day, and a personalized Certificate of Completion is awarded on the last day of the class session.

Bronwen Weber Class - March 16-18, 2009
The total $995.00 course fee is required to secure your reservation
for Bronwen Weber's class.
(hotel accommodations are not included)

• Cancellations made by Friday, February 6, 2009 will receive a 50% refund.
• Cancellations made after Friday, February 20, 2009 are non-refundable.
• Registrations may be transferred to another individual without penalty.
• No-shows will be billed the full amount.

Carol Webb has owned and operated her bakery, The Cakery for over 30 years. The Cakery is known for its award winning desserts and wedding cakes. She has the knack of taking tedious, complicated techniques and making them simple for production-minded bakers/decorators.

Carol has been a member of I.C.E.S. for many years, serving as Oregon State Representative, Treasurer and Secretary and also as the Co Show Director for the I.C.E.S. Portland Oregon convention in 2001. As an international judge, demonstrator and teacher, we can see some of her works that has been featured in American Cake Magazine and I.C.E.S. Newsletters.

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Maisie is the author of several published books including: Cakes with Character, Dough Craft Workstation, Sugar Dough Magic, and Marzipan Magic. In the United Kingdom, she has appeared on UK TV for The Good Food Show and also on QVC Shopping Channel.

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In 1990, Colette began teaching cake decorating and has traveled throughout the United States & Europe, sharing her expertise. She has instructed students at the Culinary Institute of America in California, The French Culinary Institute, The French Pastry School, The Wilton School and The Notter School of Pastry Arts. Please take a moment and view the Slide Show of photos taken during Collete's class at CalJava International last year.

She has appeared on the Oprah Winfrey Show, The TV Food Network, CBS This Morning, The Today Show, Good Morning America, The Discovery Channel, CNN, and Lifetime Television. She worked as a designer for Tiffany & Company for 8 years.

Creator of special cakes, Colette has delivered cakes throughout America, Europe, and the Caribbean and has created cakes for many celebrities, including Sting, Natasha Richardson, Bette Midler, Whoopi Goldberg, Joan Rivers, Tommy Trune, Al Pacino, Earth Kitt and Robert Altman, just to name a few. She created cakes for the wedding of Marie-Chantal Miller and Prince Pavlos in Greece, and also Alexandra Miller and Alexander Von Furstenburg. In 1996, Colette was chosen to create a cake honoring the Renwick Museum as part of 150th Anniversary Celebration for Smithsonian Institute in Washington, DC.

In 1998, Colette was asked by First Lady Hilary Clinton, to create 3 "Sugar Scenes" for the Red Room, the Green Room and the Grand Foyer, as part of the White House Christmas decorations. She was then asked again to create decorations for the White House 2000 Holiday season.

Awards:
The Societe Culinaire Philanthropique awarded Colette three gold medals and the Grand Prix de Paris Award. She is the member of The Baker's Dozen East, The New York Women's Culinary Alliance, and The International Cake Exploration Society.

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Kim Morrison has been creating stunning wedding cakes in the central Pennsylvania region for more than twenty years, and is the owner of Cakes for Occasions by Kim Morrison.

Originally an artist with a BFA in glassblowing and watercolor, she chose to become a cake designer and sugar artist since "chocolate tastes so much better than paint!" As Grand Prize winner in both the 2003 and 2004 National Wedding Cake Competitions held at the Oklahoma State Sugar Art Show, Kim and her prize winning entries, "Roses for Besse" and "The Bridal Feast", were featured on the Food Network companion programs: "Here Comes the Cake" and the Challenge series "Wedding Cake Classic".

Kim's work has been featured in the magazines: "Here Comes the Cake", "American Cake Decorating", and in the I.C.E.S. Newsletter. She has been a teacher and demonstrator for several years. She maintains a full schedule creating custom-designed wedding cakes, serving as director of the Pennsylvania State Cake Show, and indulging in her love of competition sugar art.

Linda has owned and operated both retail and wholesale bakeries since 1974 and is a highly sought after culinary instructor.  She teaches students at Sweet Art, Inc. (her place of business in Indianapolis), Ivy Tech Community College in Indianapolis and travels around the United States giving classes and seminars on a wide variety of topics and techniques.  She has also been a guest instructor at Indiana University, Purdue University and International Sugar Art in Atlanta.  Linda has received many awards and much praise for her work as culinary artist including A.C.F. gold, silver and bronze medals and the prestigious Concepts In Food award.  Her works were published in 'Here Comes the Cake'.  In addition to her work as an instructor, Linda's product Choco-Pan has made an impact on the rolled icing market and has shattered the stereotypes of "rolled fondant" in general.  In this class she will teach her unique and time saving techniques in cake covering using white chocolate rolled fondant and embossing the surface with the use of Laser precision cut textured rolling pins, creative patch work, and trendy inlay work.  She will share her secrets of effective flower arrangement and air brushing technique for those using commercially produced, ready to use gum paste flowers.

"From the Beginning" - Decorating with Fondant is Easy!
Have you ever been intimidated by working with rolled fondant? Do you want to learn how to decorate using this elegant and profitable icing on your cakes? This comprehensive program is all you need to gain the knowledge and skills necessary to make successfully decorated wedding and specialty cakes.

Come learn from Chef Linda, award winning author, professional instructor and expert cake decorator, as she teaches you the easy and correct way to:

• Cut and stack a 2-tiered wedding cake.
• Support structure placement to insure the cake remains securely in place during decorating and transport.
• Measure, roll out and apply fondant on a real wedding cake.
• Use basic tools to make stylishly decorated cakes and party treats.
• Make simple roses, leaves, and bows out of fondant.
• Position flowers, bows and decorations onto a cake.

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Lucinda Larson was one of the first people in the U.S. to learn and use rolled fondant. She received her degree in Visual Communication Technology, has been decorating for 32 years and teaching for 24 years.

She owns Lucinda's Cakes of Distinction; has worked at the world-famous Cake Box and with Hall of Fame members Le King and Roland Winbeckler, as well as other top decorators. She has also worked in many in-store bakeries and privately owned bakeries.

Lucinda is a Lifetime Member, former Show Director and former Washington State Representative for the International Cake Exploration Societe (I.C.E.S.). She is a Member and Past President of the Washington State Sugar Arts, and is currently one of the Chef Instructors at the Art Institute of Seattle.

Lucinda is the "Buttercream Queen" and is currently working on her book called, "Beautiful Borders Book".

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Betty Van Norstrand is a legendary artist in the couture wedding cake business. Betty was featured in a Christmas television special for Victoria Magazine and the Food TV Network. She is a regularly featured artist in several publications including Brides, Modern Bride and Victoria.

In 1987 Betty was inducted into ICES International Sugar Craft Hall of Fame. As a specialty instructor for Culinary Institute of America for Advanced Cake Decorating and the International Pastry Arts Center, Betty has taught several famous cake artists nationwide and the world. Her impeccable reputation is truly second to none.

Her artistry has won her numerous awards including: Gold and Silver Medals from the Culinary Olympic in Frankfurt, Germany; Salon of Culinary of Arts; New York Coliseum & Javits Center; Gold Medals from the American Culinary Federation; the Societe Culinaire Philantropique of Switzerland; Recontres Professionalles of France, and many more.

One of Betty's signature projects was a collaboration with Chef Alber Kumin and the International Pastry Arts on creating a giant cake for the 15th Anniversary of Walt Disney World.

Teresa is a bilingual (English & Spanish), experienced and creative cake decorating instructor. She was a supervisor and head instructor for the Mercedes Vocational School in Los Angeles and was a Wilton Method Instructor.

Over the years, she has attended many well known courses to further her skills and knowledge in cake decorating. Her expertise in Cold Porcelain modeling is unique, and she enjoys sharing her easy-to-learn techniques to students of all skill levels. Her classes include how to make your own Cold Porcelain dough and how her gelatin works can be used when decorating special occasion cakes. When using these two style elements on a cake, they can make both beautiful and profitable selling items for your establishment.

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Kerry Vincent creates wedding and specialty cakes like no other. Kerry is an artist, specializing in stylish, haute couture, custom-designed wedding cakes.  Kerry will include techniques from her best selling book as well as the design on the cover of 'Here Comes the Cake'.  A renowned cake designer; her career includes creating a cake for the golden wedding anniversary of Queen Elizabeth.  Kerry, an international gold medalist has invented many innovative techniques and has won a host of best of show and blue ribbon awards.  In recognition of her skill and accomplishments, Kerry was recently inducted into the ICES International Sugar-craft Hall of Fame.