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Cake Decorating
CAKE DECORATING WITH APELLES MORALES | SUNDAYS IN JANUARY | 1 – 2:30 PM | $90 | cake decorating set included – Sponsored by Safeway
Chef Apelles Morales has always been passionate about pastries. But it wasn’t until 2012, after receiving a Fine Arts & Dance degree from the University of Northern Colorado, that she knew it would be her career. First job out of college was working for a bakery, where they quickly utilized her art skills. She quickly moved on to starting her own cake and cookie business, Coco&Nillabee Cakery. First opportunity to work as a pastry chef came when she made a cake for a Chef from the Stanley Hotel, who immediately hired her as an intern. She grew and moved on to being the Pastry Chef with Bird and Jim, worked many opportunities/Stage with Michelin Star restaurants, Bramble&Hare, Frasca & other local restaurants and bakeries. She is currently the Pastry Chef for Seasoned- An American Bistro, she has been a titled Pastry Chef for 6 years.
She has continued her cake and dessert business here in Estes Park ,working with cake art for 25 years.
She is always advancing her skills and is currently attending the Salt Lake City Culinary Institute along side learning with Schoology in Pastry Arts to keep up with modern ideas. She is looking forward to continued growth in this field and is very excited to share her skills with you!
Week 1: Beginner Cake Decorating
Techniques Covered: Icing Consistency, Pastry Piping Techniques, Introduction to Cake Decorating Tools, Basic Frosting Techniques, and Buttercream Flowers.
Week 2: Beginner II Cake Decorating
Techniques Covered: Advanced Buttercream Flowers, Continued Piping Techniques, and Introduction to Additional Decorating Tools.
Week 3: Advanced Beginner Cake Decorating
Techniques Covered: Cake Assembly (leveling, torting, and filling), Crumb Coating, and Proper Cake Wrapping.
Week 4: Advanced Beginner Cake Decorating
Techniques Covered: Winter-Themed Cake Decorating, Continued Cake Design Practice, and Introduction to Chocolate Work.
