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Welcome
to CalJava International School of Cake Decorating and Sugar
Craft!
We are
proud to be the only cake decorating school in the United
States that offers our unique learning environment.
World-renown experts in the industry, who provide
personalized attention in a small classroom size setting,
teach classes at our facility in Northridge, California.
Our
hands-on classes are usually limited to only 27 students per
session allowing students to have direct interaction with
the instructors. Students have their own personal workspace
(a 48-inch stainless steel table) to use during the class.
Additionally, our course fees are all-inclusive and
encompass the items required to construct the projects made
in class, such as: cake dummies (or real cakes), the use of
tools (rolling pins, molds, etc.), fondant, gumpaste,
airbrush equipment and much more. You do not need to worry
about any hidden charges or fees for the course materials.
Just bring your enthusiasm and willingness to learn and we
supply everything else!
Traveling
to our school from out of town? We make it convenient for
you. The Extended Stay hotel located just 5 minutes from our
school. We provide free transportation from the Fly Away bus
station to the hotel and school (see transportation section
for further details). We offer breakfast, lunch and snacks
throughout the day to all our students during the course
sessions as another added benefit included in our course
fee.
If you
have taken classes at CalJava before, please know that the
course curriculum changes each year. The same instructor
will not teach the exact same course again. Instructors will
share new techniques and new cake designs so you won't want
to miss out.
Come
learn from the best! Sign up today for one of our exciting
class sessions and experience the CalJava difference. Our
current class schedule is listed below: |
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View Slide Show
View Class
Brochure |
RON BEN-ISRAEL Class
Session 1: January 13-15, 2009
Session 2: January 17-19, 2009
www.weddingcakes.com
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. |
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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) |
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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) |
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Please
read the disclaimer below!
By
attending Caljava International Cake Decorating and
Sugar Craft Classes, students agree to be
photographed. Photographs containing students
may be used at Caljava's discretion to promote the
school, including for advertising purposes, without
providing financial compensation. |
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Cancellation Policy: |
- 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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View Slide Show |
BRONWEN
WEBER
March 16 - 18, 2009
Grand Prize Winner of "Here Comes the Cake 2005"
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. |
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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) |
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Please
read the disclaimer below!
By
attending Caljava International Cake Decorating and
Sugar Craft Classes, students agree to be
photographed. Photographs containing students
may be used at Caljava's discretion to promote the
school, including for advertising purposes, without
providing financial compensation. |
|
Cancellation Policy: |
- 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.
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LINDY
SMITH
Dates: April 2009, Exact dates to be announced
Lindy began making
novelty cakes when her children were small, and
then, as the ideas began to flow, she created all
kinds of special occasion cakes and commissions. As
a highly experienced cake designer and the author of
eight cake decorating books, she receives numerous
invitations from schools all over the world to come
teach her highly-specialized sugarcraft. In 2009, we
will have the privilege of having Lindy teach at
CalJava!
When she entered her
first competition in 1997, she won three Gold Awards
for her whimsical designs at the British Sugarcraft
Guild's International Exhibition. She has appeared
on television program in the UK, presented a
sugarcraft series on
Good Food Live and is an accredited
demonstrator on the British Sugarcraft Guild.
She has had her cakes featured in the British
magazines: "Wedding Cakes-a Design Source" and
"Wedding Ideas". She will be demonstrating her
unique sugarcraft skills at the I.C.E.S. Convention
in Orlando Florida in 2008.
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View Slide Show |
DEBBIE BROWN
Dates: To be announced
Debbie Brown is an accomplished, world-class
cake decorator, author, teacher and
demonstrator who started her career making
imaginative birthday cakes for her own three
children.
Her creatively
decorated cakes were much admired in England and, as
the news of her talents started to spread around the
world, soon she began receiving commissions for her
work.
Debbie is the
author of several successful cake decorating books,
including:
Favorite Character Cakes, Lovable Character Cakes,
Creative Cakes for Men, 50 Easy Cakes, Enchanted
Cakes for Children, Magical Cakes, and Cartoon
Cakes. She is also a contributing author for several
leading magazine.
Once the course
dates are set for her classes at CalJava, please
register early as her classes are sure to sell out
quickly.
Click here to view
"Saucy Wedding Cake"
images of the workshop.
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CAROL WEBB & SUSAN CARBERRY
Dates:
To be announced
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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View Slide Show
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MAISIE PARRISH
Dates:
To be announced
Maisie Parrish is an International Tutor and Demonstrator
who travels the world sharing her unique modeling skills.
Maisie is completely self taught and specializes in creating
cute and colorful characters for cakes. Please take a moment
and look at the Slide Show link to see photos taken during
Maisie's class at CalJava International last year.
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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View Slide Show |
COLETTE PETERS
Dates:
To be announced
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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View Slide Show |
KIM
MORRISON
Certified Master Sugar Artist
http://www.kmcakes.com/
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.
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LINDA SHONK with her unique and time saving techniques
"From the Beginning" - Decorating with Fondant is Easy!
Developer of Choco-Pan
rolled icing and an A.C.F. certified Executive Pastry Chef.
Dates:
To be announced
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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View Slide Show
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LUCINDA
LARSON
Dates:
To be announced
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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View Slide Show
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BETTY
VAN NORSTRAND - The Legend in Couture Wedding Cakes
Dates:
To be announced
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.
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TERESA BAKER
Cold Porcelain and Gelatin Innovation
Dates:
To be announced
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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View Slide Show
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KERRY VINCENT with her Romantic Wedding Cake Techniques -
2009
Oklahoma State Sugar Art Show Director, Commissioning editor
of 'Here Comes the Cake'
Freelance feature writer for the food service industry and
bridal markets, international celebrity presenter and
demonstrator.
Author 'Romantic Wedding Cakes'
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. |
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