Naomi Yamamotoa well-respected Japanese sugar crafter who has been teaching sugar craft for over 25 years.
His work is featured regularly in Cakes & Sugar craft magazine and he has hundreds of followers around the world. Carlos travels extensively, teaching students at a number of internationally renowned culinary schools including Squires Kitchen International School in Farnham, Surrey.Mari Kwon權惠真is born in Korea and the owner of the Mari Cake.
Her high-profile clients includes Selfridges & Co, for whom she created a Christmas cake range. Natasha holds cake-painting classes across the UK and internationally, and her work has been featured on This Morning and The Jonathan Ross Show.
La Belle Auroreis the group of 3 and they are the famous sugar artist in Italy and they are specialized in modeling. They won the Gold medals at Cake International Birmingham 2014 and the Silver medal for Cake International 2013 in Birmingham.
Her started baking in November of 2011 and applied my art into it. His greatest passion in life is art, next is food, right now I can really say that I am enjoying what I do, I am doing this as a part-time means of living but my goal is to really do this full time because with this craft I am not only making a living, I am actually making a lifeJulia M. Usherare the author of Ultimate Cookies and Cookie Swap, Cookie Connection founder, food stylist, and passionate cookie decorator.
2014: Medal of Honor, Oklahoma State Sugar Art Show.
She is specialized in making the butter cream cake in Korea’s Style. She has always be invited to go to different countries, for examples, Jakata, Taiwan, HK to teach her buttercream cake.Chef Peter Yuenis a world-renowned Master Baker.
Chef Yuen, who currently travels the globe as an International Baking/Pastry Consultant, is part of the Board of Directors of the American Bread Ambassadors.
She is wedding cake designer, sugar artist, sugar craft instructor. She is also the author of Wedding Cakes: The Couture Collection and Delicate Sugarcraft from Japan.Laura Saporitiis famous Italian designer cake and she is specialized in Royal Icing and hand-printed art in fondant.
She is originated in the “cloisonne style’ which is inspired from the traditional jewellery enamel works, combined with the traditional British dessert cake design and italian art.
She is the member of Italian Cake Designer Excellencies Team of FIPNatasha Collinsis well known in the cake-decorating community as the expert in painting cakes.
In 2008, she started her own company, Nevie-Pie Cakes, and began to bake and decorate cakes professionally.
Sweet As Sugaris owned and run by Laura & Ashley, two like minded individuals wanting to use their artistic flair to create bold, edgy and distinctive cakes.As designs became more ambitious, boundaries were pushed and the impossible became edible.
Success has followed quickly, due to their fearless passion, creative direction and fun loving attitudes.Antonio Ouanois the owner of the Antonio Kitchen.
2013: Winner of Cake Masters Magazine Best Cookier Award
2013-14: President, International Association of Culinary Professionals
2011-12: Vice President, International Association of Culinary Professionals
2010-11: Secretary-Treasurer, International Association of Culinary
ProfessionalsCarlos Lischettiis passion for cake decorating, baking and pastry started over 20 years ago. His first book, Animation in Sugar, was launched in 2012 and has since been reprinted several times and published in four languages, with more translations to follow.
王傳仁師傅台灣陽光烘焙的主理人, 曾到香港及北京教學. 王師傅的麵包課程共8課
以理論加實習進行，內容循序漸進. 不設跳班。
詳情可參閱陽光宣言之部落格: http://shalong0724.pixnet.net/blog/post/29554979
He is also considered as the one of the Top 10 Best Bread Bakers in America in 2011.Tomoko Shirasunais the owner of the Tomoko Shirasuna Sugar Art Gallery in Japan.
She is graduated from Kinjo Gakuin College. She is working at "Imada Minako sweets classroom" (Tokyo Harajuku School). She has been a sugar decoration teacher qualification certificate since 1995. And She is the member of Japan Sugar Art Association.