Having trouble covering your cakes with fondant? Not sure what you should be doing to make your fondant look professional and taste fresh? What to get creative with fondant but a little unsure where to start? This pastry intensive will cover the how-to’s (and how-not-to’s) of pastry work with fondant. Using a few different techniques, students will learn handling tips, borders, accents and basic figure building from pastry chef extraordinaire Derek Corsino. Bring your creativity and leave with some solid pastry skills with fondant. Pre-registration required by March 4. Class size limited.