Do you struggle a lot with fondant and find it very frustrating to work with?
Do you always experience fondant cracks, tear and dry-out anytime you work with your fondant?
Are you always having sweaty fondants that are killing your decoration skills?
Do you always have fondant wastage from leftover fondants that you can no longer use because they are as hard as a rock?
Is your fondant breaking apart, and not stretchy even when still soft?
Do you need to replace your fondant recipe immediately because it does not deliver great results?
Have you been indirectly rejecting fondant cake orders because you have fondant fears?
Do not give up yet. We got you covered!
THIS IS FOR YOU!
” FONDANT SOLUTIONS MASTERCLASS” is an online course well thought out, and created to help bakers and upcoming cake decorators fight the fear of fondant and also overcome fondant handling challenges.
It is a course that will give you a detailed guide on how to handle your fondant for the best result, adapt to weather conditions while working with fondant, and avoid/overcome fondant handling challenges.
This is a course that will give you an in-depth knowledge about fondant ingredients and how they affect the outcome of your fondant.
DISCLAIMER: IT IS NOT A FONDANT CAKE DECORATION COURSE. Here you learn all the practical solutions you need to tackle and overcome overwhelming fondant problems.
In this Masterclass, you will learn about:
1. Fondant and types of fondant.
2. Fondant ingredients, their functions and how they affect the outcome of your fondant.
3. How negative thoughts affect the way you treat your fondant
4. How to prepare gelatin fondant.
5. How to prepare royal icing (bonus).
6. How to tackle fondant handling problems using Miriam’s tried and trusted techniques.
7. And lots more.
THAT NUDGE YOU GET WHEN:
1. You see very neat and smooth and beautiful cake seamlessly decorated in fondant and you wonder why yours is never like that.
2. You just want to throw your fondant away because it has just refused to work!
3. You always want to reject fondant cake orders because your clients complain about the rough outcome.
4. You know deep down within you that you love fondant cakes and cannot wait to be making beautiful, and neat wedding cakes with it but your fear of fondant is making you think twice about cake business.
THE TIME IS RIGHT NOW!
Your life after this course:
1. You decorate cakes beautifully in fondant without stress or fear.
2. You understand your fondant well and how it reacts to weather.
3. You have a fondant recipe that works.
4. You know the simple tools that can give you a smooth finishing.
5. You know how to avoid fondant challenges.
THE VALUE OF YOUR INVESTMENT
The years it took me to understand fondant handling issues and discover their practicable solutions cannot be quantified in monetary terms. The experience is PRICELESS!
If you are to enrol in my full cake decoration course to learn about fondant, it will cost you NGN30,000
To have a practical hands-on class with me will cost you NGN50,000
To purchase my fondant recipe, it will cost NGN5,000
To purchase my royal icing recipe will cost you NGN2,500
But this solution I am offering, you are only investing…
We accept instant online payments using debit cards as well as payments by bank transfer.
FOLLOW THESE STEPS BELOW:
Click on any of the BUY NOW buttons below. You would be taken to a “Checkout” Page.
Choose your payment option (preferably using your debit/ATM card for instant delivery of your order). Fill in your details and press the purchase button to complete your order.
You will be taken to our payment processor. Choose your payment method “pay with card”. Then enter your card details to pay.
NOTE: Your card number is the long 16 digit number on your card, while your CVC is the 3-digit number behind your card.
Once your payment is approved by our payment processor, enrollment links to your course will be made available immediately in the payment acknowledgement page and also sent to you by email with detailed enrollment instructions.
BANK TRANSFER PAYMENT OPTION
After STEP 1 above, click on the bank transfer option, fill in your details, make your transfer into the account detail that pops up and finally click on the purchase button to complete your order. An order acknowledgement page with your order number will be presented.
Immediately after your payment, send a mail containing your order number and screenshot evidence of payment to firstname.lastname@example.org
Within 24 hours and at the confirmation of your payment, you will receive an email with links to enroll in the course.
ATTENTION: The online payment platform accepts all currencies of the world. Click the red button below to make your payment.
HOW IT WORKS
After your payment has been confirmed within 24 hours, you will receive an email to complete your enrollment and access your course curriculum immediately.
You watch your audiovisual lessons anytime, any day, anywhere! And also take notes when you need to.
Download your recipes and use.
Apply the solutions you have gotten and send feedback to your instructor for assessment.
You will also have a mandatory one-day online interactive session with your instructor to ask more questions regarding your experience and get answers that will help you rise above your challenges.
You will be given a one month follow up by your instructor to assess your growth and the results you have achieved so far.
WHAT YOU GET
what you get when you come on board includes:
6 audiovisual lessons to introduce you to different types of fondant, fondant handling and practicable techniques in tackling fondant handling problems.
2 PDF downloadables of fondant and royal icing recipes.
A video lesson to show you how to prepare gelatin fondant.
One year access to your course content in the class curriculum.
Private Facebook discussion group to track your progress.
Lifetime membership in the Facebook group.
Royal Icing Recipe.
Private interactive group to track your progress.
Lifetime membership in the private interactive community.
GET IT ALL FOR
“The fondant recipe is cool. so far my fondant cake decorations have improved. Thank you ma’am.”
MEET YOUR INSTRUCTOR
Miriam MacRaymond is the CEO of Bake and Beads. She is a Cake Artist, and an Instructor who is passionate about teaching bakers how fun and easy it is to bake fluffy, moist, luscious cakes and beautifully decorate them too!
In her classes, she gives a professionally detailed step by step guide on all topics for easy assimilation.
So far, she has trained more than 100 women on cake baking and decorations; Sugarcraft; finger foods; and cake pricing. And some of these women have successfully launched their cake baking and finger foods businesses.
She has also created online courses in cake baking, cake decoration, cake pricing, finger foods and other cake related topics. And these courses have been taken by students from nine different countries of the world!
She is so much in love with experimenting, researching and developing new fail-proof, mouth-watering, sweet and savory recipes to satisfy her clients’ cravings and to fulfill her quest to conquer new grounds.
She is a wife and a mom.
FREQUENTLY ASKED QUESTIONS
What is the duration of the course? The course runs for FIVE days (first three days to go through your lessons for the first time and understand the rudiments of the course and the last two days for an interactive session) with a ONE month follow up from your instructor.
If I need clarifications while enrolled in the course, how do I access the instructor? As a student enrolled in this course, you have access to your instructor in a private Facebook group where you can ask all your questions and get relevant answers.
Can I ask for a refund? You can only get a refund if you have not been sent a login code to the course curriculum, you will have to give the school a 24 hour notice. Processing fee will also be deducted before refund is made.
For how long can I have access to the course content? You have one whole year to access your course content.
Will I learn fondant cake decoration techniques? No, this is a course that will teach you the practical solutions to tackling your fondant handling problems such as cracks, tears, dry-outs, in-elasticity, sweats etc
Thank you so much for the lessons about tackling fondant challenges, I learnt a lot from it and it has really helped me. God bless you ma’am.