Milan, October 17-18, 2025
Modeling and royal icing represent an art that goes far beyond simple decoration: it is a technique that allows you to tell stories, express emotions, and transform a cake into a true masterpiece. The endless creative possibilities offered by these techniques mean that any cake can become a small work of art, capable of stunning anyone who looks at it.
Modeling is the technique that involves creating three-dimensional shapes and sculptures using materials such as royal icing, fondant (sugar paste) or gum paste. This practice is essential in cake design, as it allows for more complex decorations, such as flowers, figures, characters or entire scenarios that add a touch of originality and professionalism to cakes.
In royal icing modeling, piping techniques (extruding the icing with paper cornets or pastry bags) are used to create details such as flower petals, leaves or decorative shapes, which are then assembled to create more elaborate sculptures. Because of the stiff consistency it acquires once it dries, icing allows for the creation of solid and complex structures.
Modeling with royal icing requires precision, patience and skill in handling the consistency of the icing, which must be perfect in order to achieve precise details without risking breaking during the drying process.
The Specialization Course in Modeling and Real Ice. offers numerous professional outlets in the world of artistic pastry and event planning with the possibility of starting your own business or entering a highly creative industry.
Specifically, it can offer professional opportunities as a Cake Designer, professional cake decorator for bakeries, restaurants or catering companies, or as a display cake specialist. In the area of event decoration creation, it can offer professional opportunities as an event decoration designer, event decorator, and wedding cake decorator. Within the Food Industry as a consultant for bakeries and food companies or a developer of new products using advanced modeling techniques to make products unique in the market. In the field of marketing and product sales, he can become a professional in selling pre-made decorations, in the artistic field as a sugar sculptor or artist for international cake design competitions and fairs. In addition, he can offer professional opportunities as a food set designer for commercials and films or for starting his own specialized bakery or creating a custom product line.
The Specialization Course in Modeling and Royal Icing is primarily aimed at training professionals who can create advanced decorations for cakes and desserts, using sophisticated techniques and materials such as royal icing and sugar paste.
With this course you will be able to:
To participate in the Specialization Course, proven experience in artistic pastry and excellent manual dexterity and creativity are required .
INTRODUCTION TO ROYAL ICING
HINTS ON ARTISTIC PASTRY
MODELING TECHNIQUES
THE SIMPLE MODELING OF ADVANCED LEVEL HUMAN FIGURES
THEORETICAL HINTS ON ADVANCED ARTISTIC PASTRY TECHNIQUES
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
PROPEDEUTICS: study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
AULA PHASE: 16 hours of full immersion lab + 12 hours live streaming of the Hints of Legislation module;
PROJECT WORK: Making a sugarpaste covered cake with at least two figurative subjects to be included in a self-made design of Royal Icing decorations
CAREER GUIDANCE: Curriculum reworking and dissemination in the region of residence.
Was born and has lived in Milan since 1975.
She followed her strong artistic inclinations, graduating with honors from the Liceo artistico and graduating from the Faculty of Architecture at the Politecnico di Milano. Always passionate about cooking and pastry making, she discovered in 2012 her passion for Cake Design, through which she rediscovered her natural artistic and manual skills, and aware that she had finally found her way, with an act of courage at the age of 38 she decided to take a decisive turn in her life to follow her dream.
He attended numerous professional courses in decoration and pastry specialization with leading Masters, in Italy and abroad, with the aim of increasing his skills and completing new professional training in the field.
In 2014, with her friend Barbara Borghi, she founded "MABANUBY," and with the opening of her own laboratory, she started the production activity of "Artistic Pastry" among the most important in Italy.
She is a teacher of Pastry and Cake Design, specializing in Royal Icing, Modelling, Airbrushing and 3Dcookies and holds decorating courses for amateurs and professionals in Italy and abroad. Winner of numerous National and International Competitions, she is Italian Cake Design Champion in 2018, and Silver Medalist at the Cake Designer World Championship in 2019. Judge of national and international Cake Design Competitions in presence and online.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.