課程報名表 Event Registration
大麗花 - 糖花班
日期:27/6 (星期六)
時間:10:00am - 5:00pm
導師:Peggy Wong
費用:HK$1,200

Dahlia - Gum Paste Flower
Date: 27/6 (Saturday)
Time: 10:00am - 5:00pm
Instructor: Peggy Wong
Fee: HK$1,200
課程內容 Class Description
這個課程你會學習使用糖花膏 (Gum paste) 製作盛開的大麗花。在課堂中,也會學習正確使用矽膠壓紋模及造型工具製作出細緻的花瓣和葉子;和如何運用漸變色的上色技巧。

*學費已包括材料及課堂上會借用所有工具。

In this workshop, you'll learn to create life-like Dahlia and leaves with gum paste. You will also learn the correct use of silicone veiner and tools to create very delicate petals and leaves. And how to use gradient colouring to create colour blends and add light and shade to the flower.

*All materials and tools are provided for you to use during the class.​​
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 numerous international 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.

Peggy Wong是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老師曾是多個大型國際蛋糕比賽的評判,她於2017年更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。
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