課程報名表 Event Registration
日期：23/3, 24/3, 25/3 (星期一至三)
時間：10:00am - 5:30pm
Date: 23/3, 24/3, 25/3 (Monday to Wednesday)
Time: 10:00am - 5:30pm
Instructor: Peggy Wong
課程內容 Class Description
皇室糖霜掐絲擠花(Filigree Icing)是一種非常複雜和優雅的蛋糕裝飾技巧。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的竅門、如何運用Overpiping技巧、製作立體蝴蝶裝飾等等！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。我們也會把平面的蝴蝶翅膀裝配起來，成為一隻停留在枝頭上的立體蝴蝶裝飾。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。
*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。 請參閱我們的網頁 (
Filigree icing is a very intricate and elegant cake decorating technique. In this 3-day workshop, you will learn how to control your pressure piping to create stunning panels with filigree work, overpiping, 3D butterfly and more! We will allow the piped pieces to dry and assembling those pieces into a three-dimensional design. We will pipe butterfly wings flat and assemble as a beautiful butterfly sitting on a branch. 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 how to ensure the pieces are strong built.
*All materials and tools are provided for you to use during the class.
*This is also a certified course and part of the PME Five Star Sugar Artist programme subject to separate subscription if you wish to register the programme. Please read our webpage (
) for details and registration fee.
導師簡介 Instructor's Profile
Peggy Wong is the founder of Blossom Cakes, expert tutor, professional cake designer, and author of Desserts for the Beginners, Bake a Gift and Gift-in-return, and Fantastic Royal Icing Cookies, Peggy has over 20 years of teaching experiences from Japanese Cut Ribbon Flowers, bakery, to cake decorating & designs. Having grown up in the back of her family’s food company, she has always been obsessed with cake decorating and baking. Despite practical training through apprenticeship and learned from industry masters, she received formal baking training in Haking Wong Technical Institute of Hong Kong.
Peggy is a floral artist and she received her formal Graphic Design training from 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 many cake competitions. In 2017, she has led the Hong Kong team to participate in the Cake Designers World Championship FIPGC in Milan Italy while serving as a judge of the competition. Peggy is an accredited tutor for the PME Professional Diploma Course and is awarded Honorary Five Star Sugar Artist Medal in 2019.
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老師曾是多個大型蛋糕比賽的評判，她於2017年帶領香港代表隊參與意大利米蘭的Cake Designers World Championship FIPGC比賽及參與該比賽的評判團。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。
聯絡電話 Phone Number
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