Cherry Blossom Cupcake Decorating Class at the Fairmont Hotel

Last month I had the pleasure of participating in a fun cherry blossom cupcake decorating class at the Fairmont Hotel taught by Pastry Chef Elizabeth Teuwen. This was perfect timing, so that I could learn how to make some cherry blossom decorations before the cherry blossoms start blooming in the DC area.

I attended the class with my friend Kaoru, and we were greeted with sparkling wine and hors d’ouvres upon arrival. After a short intro from Chef Teuwen, we got to work.

Sparkling wine & hors d’ouvre

I was impressed that we would be decorating the cupcakes with fondant, and gum paste flowers. We tinted the fondant and gum paste, and got to work. We used cutters and tools to shape petals and to form flowers, spread icing on the cupcakes, covered the cupcakes with fondant, glued the flowers to the fondant with royal icing, and gilded our finished decorations with edible sparkling powder. I had never worked with fondant before and, let me tell you, it is hard work!

Cake decorated by Chef Teuwen

At the end of the class, we left with our decorated cupcakes in cute pastry boxes. I learned a lot about working with fondant. And I’m looking forward to using my new skills.

My decorated cupcakes

 

 

Decorated cupcakes with texture and marvled effects. Photo courtesy of Kaoru.

Check out the Fairmont’s website for other upcoming classes. The next one is the Fairmont’s second annual chocolate egg decorating class with the Easter Bunny on March 26, 2016. The Fairmont Hotel in Washington DC is located at 2401 M Street NW, Washington, DC.

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Last year’s chocolate Easter egg decorating class with the Easter bunny. Photo courtesy of the Fairmont Hotel.

Disclosure: I was invited to attend the class at the Fairmont. I was not compensated for writing this post. All views are my own.

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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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