302 Class A-2 The Zombie Carrot


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Class A-2 The Zombie Carrot – Blāque Shelton – Saturday 10-Noon – $60

Learn how to sculpt using fondant & modeling chocolate from awarding winning Sugar Artist and Bakery Owner Chef Blāque! In this class, Chef Blāque will teach you how to condition, color, transform and add texture to modeling chocolate taking it to new heights and elevating your cake game. He will discuss the importance of designing your cake, including where to find inspiration, and how to plan your design. You will also learn how to integrate simple structure and how to sculpt, define and create realistic facial features of this Monster Carrot cake using simple tools and painting techniques.

  • 2 full sized rice cereal bars,
  • dresden tool,
  • 1 skewer.
  • 1- small flat brush
  • 1- small round tip paint brush (10/0 or 20/0)
  • 1/2” thick ribbon of your choice. At least 12” in length

Blāque Shelton Born and raised on the south side of Chicago, Maurice Shelton, who would later become commonly know as “Chef Blāque”, always had a passion for food and an eye for creativity. Hailing from a diverse background in retail, management and programming, Maurice began exploring his culinary passion in 2006, when he enrolled in Chicago’s Le Cordon Bleu School for Baking & Patisserie, building on the influences of his mom and grandmother.

In 2007, he decided to take his passion to the next level and started his bakery, Black Rose Pastries! A skilled baker and sugar artist, Chef Blāque, has traveled the world teaching and training, showcasing his award winning signature style – in over 42 states and 4 countries – blending realism and modern techniques to create show stopping masterpieces.

Since, Chef Blāque, has been features in several publications and media outlets including American Cake Decorating Magazine, The Northwest Indiana Times, The Miami New Times, Something Sweet (UK Based Magazine), Modern Luxury Chicago, and WCIU The Jam just to name a few. Most recently, he and his partner were crowned Season 1 Champions for the Netflix Original Series: Sugar Rush with judges Candace Nelson. Adriano Zumbo, and Betsey Johnson.

Today, Chef Blāque continues to travel the world spreading his passion for sweet treats and confections. He hopes his son Pierre continues to express interest in the craft; and continue making “Simply Delicious Incredible Edibles!” TM.
Where there’s a Whisk, there’s a way