These 10 beautifully decorated cookies are a fun part of every occasion. In this workshop, you will learn several different royal icing decorating techniques including making royal icing, flooding, filigree, cross stitch, wet-on-wet roses, borders, lace and piped roses & flowers.
Date: 20/7 (Monday)
Time: 10:00am - 5:00pm
Instructor: Peggy Wong
- Venue: Blossom Cakes, 15th Floor, Morecrown Commercial Building, 108 Electric Road, Tin Hau, Hong Kong.
- All materials, tools and freshly baked cookie are provided for you to use during the classes.
- The end time is just a rough estimate and will vary depending on actual progress.
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.