Transcript

• Session Spotlight: Airbrush Techniques & Modeling Chocolate Techniques
• Hello, I'm Roland Winbeckler. I'm co-owner of CakeSuppliesPlus.com. We've been in business about 40 years. I've written 7 books on cake decorating, and I've won 2 gold medals at the World Culinary Olympics in Frankfurt, Germany. And I'm Marcia Winbeckler, and I've also written several books on cake decorating and made many videos also. We're going to offer two sessions. One is on airbrush and one is on modeling chocolate. Now the airbrush session is going to include how to, how to take care of, properly used, maintain, and work with the airbrush. We're going to, uh, go over some basic techniques as well as some more advanced things you can do with the airbrush. We're also gonna work with stencils that are commercially available and we're gonna show you how to make your own stencils.Also we're going work with color and show you how to do shading, uh, with that, so you can even get three dimensional effects with that and then we're gonna do, give you practice exercises to do to so you can become more efficient with the airbrush. Now in our modeling chocolate session, we're going to learn how to make it, how to handle it, how to color it. We're going to make a face, a character face. We're going to make a hamburger. We're going to make some, a flour and maybe some other full food as, as, as time permits. We're also going to show you that modeling chocolate really holds its texture very well, so it's good for any quick design where you need a nice crisp texture in it. And also if you're wanting to make something that holds its shape quickly, modeling chocolate is great, like if you're trying to make a flour or something and you don't have time to use gum paste or something, modeling chocolate works very quickly.