Boot Camps 101/201 and 301/401 are based upon Joseph Lambeth's English method of piping, one of the most distinguished forms of cake decorating, and a "must know" for any serious cake decorator.
Levels 101/201 and 301/401 will be taught concurrently. For those students who are new to the Lambeth method Kathleen will teach the 101/201 skills, and students who have previously taken the 101/201 Boot Camp will learn the more advanced 301/401 skills.
In 101/201 students will learn the basics of the Lambeth method and how to hold the decorating bags and tips properly. Kathleen will demonstrate the techniques and will help the students make the perfect zigzag, shell, scalloped swag border, string of pearls, rope scallop, 3-D overpiping and basic stringwork. All techniques will be completed as time permits, and dependent upon the student's skill level of piping and cake decorating. Prerequisite: Basic cake decorating and piping skills.
In 301/401 students will learn more advanced techniques and borders, including trellis borders and cushion lattice piping work. All techniques will be completed as time permits, and dependent upon the student's skill level of piping and cake decorating. Prerequisite: Boot Camp 101/201.
Class size is limited, so book early!
Class will run from 9:00 AM to 5:00 PM daily, July 21-24, 2018 (Saturday through Tuesday), in the Promenade Room of the Homewood Suites by Hilton in Edgewater, NJ. All materials will be provided. Light breakfast options, lunch, mid-afternoon snack, and beverages throughout the day are also included.
Students may book guest rooms directly with the Homewood Suites by accessing the hotel's personalized group web page at https://homewoodsuites.hilton.com/en/hw/groups/personalized/E/EWREWHW-SOC-20180720/index.jhtml?WT.mc_id=POG. Blocks of king studio and one-bedroom suites at special rates have been reserved for students and will be available for booking through this link until July 4, 2018.
The Homewood Suites in Edgewater is conveniently located on the shores of the Hudson River directly across from upper Manhattan, and is easily accessible via the George Washington Bridge, Lincoln Tunnel, public bus transportation, or NY Waterways ferry (hotel offers complimentary shuttle service to and from the ferry terminal).
The hotel is located in an upscale modern commercial development with many shops, restaurants, and entertainment options just footsteps away. Parking is complimentary.
Kathleen Lange started her teaching career at the age of 16 for Wilton Industries - she was the youngest instructor to have taught for Wilton - and taught for them for a total of 21 years. Kathleen received numerous awards from Wilton, including the Hall of Fame and Imperial Club Awards. She was a top instructor, teaching at the highest volume stores, and taught more than 10,000 students as last recorded by Wilton.
Kathleen continued teaching assorted culinary classes for San Diego Grossmont Adult Schools for 10 years, working with a variety of mediums and techniques. She worked in San Diego's high-end bakeries, consulting and training local bakery owners and employees, and owned and operated her own high-end wedding cake bakery and supply store in the 90’s.
In May 2016 Kathleen was named one of the Top Ten International Cake Artists by New York Cake & Baking at The New York City Cake Show and is recognized internationally for her Lange/Lambeth English Overpiping Boot Camps.
Most recently, in October 2017, Kathleen coached Michelle Sohan and competed as Team Trinidad & Tobago in the Milan, Italy Cake Designers’ World Championship FIPGC 2017, winning “The Best Cake Taste in the World 2017” and placed 7th overall, competing against 19 other countries.
She has taught since the beginning of her career and is now a highly regarded innovator. She is internationally known for royal icing, foreign techniques and the revival of the Lambeth Method of English overpiping, adding her own modernized flair. She has visited 50 US states and 14 countries, and has taught in over 50 cities since 2010.
Kathleen is an active member, teacher and demonstrator for ICES (International Cake Exploration Societe), 3 C's (California Cake Club), San Diego Cake Club, RBA (Retail Bakers Association), IBE (Int’l Bakery Expo, Hong Kong), IBIE (Int’l Baking Industry Expo, Las Vegas, NV), other Industry Shows and Culinary & Pastry Schools. She has been featured on the cover of the Food Section of San Diego Union-Tribune, on the San Diego News and Radio stations, and on Milan, Italy Radio. She has contributed tutorials to several international cake decorating newsletters and magazines, and now releases her own instructional DVD's.
Kathleen continues to share her love for confectionery arts, traveling as a guest instructor, demonstrator and judge for confectionary clubs, shows and culinary art schools throughout the country and internationally. All classes are designed for the hobbyist, as well as the professional. Kathleen's enthusiasm for confectionary arts is contagious!