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GUEST CHEF ROXANNE FLOQUET
Join Roxanne Floquet for a class focused on the techniques involved in making and decorating petit fours. Learn how to layer, prepare & cut petit fours. Make fondant icing, dip petit fours and pipe designs. Recipes will be provided and participants will enjoy tasters and a glass of wine during the class.
Roxanne was trained at Silwood Cookery School in Cape Town and started out in the food industry as a cook at Rhubarb Food Design in London and soon realised her passion lay in pastry. She then pursued this ambition whilst working for Peggy Porschen, one of the UK’s finest cake makers. It was here that she was able to enhance her skills in the field of cake design and decorating.
Looking to further hone her pastry making skills, she ventured away from the decorative side of cake design to explore a more broad approach to pastry at world renowned Yauatcha restaurant in Soho, London, where the pastry chef, Stephan Sucheta, showcases one of the most impressive pastry displays in the world. It was here where she began learning the intricacies of pastry as a science. However, she has always been passionate about pastry as an art form, and had therefore no doubt she’d return to where her true passion lies – cake decorating.