This workshop will allow participants to learn how to transform cookies and royal icing into edible works of art. The workshop will go through the process of creating colored royal icing and using the flooding method to create professional-style cookies. This hands-on workshop will allow participants to decorate and take home a dozen cookies. This workshop is for adults looking to learn more advanced cookie decorating techniques.
Participants will learn the following:
• How to make royal icing
• How to plan a design
• Piping techniques
• How to use a piping bag
• Outlining and flooding icing
• Layering colors and textures
NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.
Instructor: Jordan Mason
Jordan is a current student in the dual degree Masters of Food Studies/MBA program at Chatham University. In 2012, she graduated from Johnson & Wales University with a degree in Baking and Pastry Arts. She is also an IUP alumn with a Bachelors in Small Business Management/Entrepreneurship. During her undergrad, Jordan worked at Market Street Pastries in Blairsville, PA, and also owned a side business creating custom cakes, cookies, and pastries for customers in her hometown.
She then moved to Portland, Oregon for 4 years and quickly became the Pastry Chef for Bon Appetit Management Company at Reed College. Here, she was able to refine her skills and use her creativity to feed several hundred students daily, create desserts for catered events, and even had the opportunity to participate in gingerbread competitions. She led her pastry team to place second in the Oregon Museum of Science and Industry Gingerbread Competition in 2016, and first place in 2017. Jordan currently is the kitchen lab manager at Eden Hall Campus and helps the Food Innovation Lab with product and recipe development.
