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Specialization Course in Modeling and Real Ice.

Milan, October 17-18, 2025

WHAT YOU GET WITH THIS COURSE
Project Work

BECOME A PROFESSIONAL ARTISTIC PASTRY CHEF

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.

JOB OUTCOMES AND BUSINESS OPPORTUNITIES.

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.

Project Work

HACCP 3rd level certificate

CV reworking and dissemination

COURSE DETAILS

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:

  • Learning advanced modeling techniques;
  • Perfecting professional decorating techniques;
  • Using and handling professional tools;
  • Developing creativity;
  • Acquire advanced real ice techniques;
  • Manage temperature and consistency of materials;
  • Create detailed flowers and decorations;
  • Acquire skills to correct any errors or improve details in decorations with royal icing;
  • Modeling human figures in sugar paste;
  • Know the theory on Decoration Management in complex and multi-story cakes, Food Safe, and storage and transportation;
  • Assemble a themed modeled subject on decorated base in Royal Ice.

To participate in the Specialization Course, proven experience in artistic pastry and excellent manual dexterity and creativity are required .

INTRODUCTION TO ROYAL ICING

  • Preparation, staining, storage and use of royal icing
  • Sac a poche and tips for decoration
  •  Different decorative techniques and manual dexterity exercises
  • Consistencies and different uses: lines, borders and fills, flowers

HINTS ON ARTISTIC PASTRY

  • Hints on modeling sugar paste: composition, coloring, storage, and use of sugar paste
  • Notes on plastic chocolate
  • Hints on Royal Glacier, Flower paste and complementary materials

MODELING TECHNIQUES

  • Modeling of human figures in sugar paste
  • Hints of proportions and relationships of body parts
  • Modeling the internal structure of static standing and seated characters

THE SIMPLE MODELING OF ADVANCED LEVEL HUMAN FIGURES

  • Processing: drafting, cutting, shaping and assembly, resting and drying times
  • "Clothing": bows, ribbons, draping, textures.
  •  "Makeup and hair": brush/powder coloring techniques, hair and hairstyle making
  •  Use of moulds and stencils

 

THEORETICAL HINTS ON ADVANCED ARTISTIC PASTRY TECHNIQUES

  • Hints on Management of Decorations in Complex Multi-tier Cakes
  • The Food Safe for inserting decorations on real cake
  • The issue of storage and transportation

HINTS OF LEGISLATION AND ECONOMIC ASPECTS

  • Workplace safety;
  • Hints of health legislation;
  • Haccp regulations;
  • Outline of food labeling regulations;
  • Overview of food packaging regulations;
  • Overview of food waste disposal regulations;
  • Hints of administrative law.

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.

 

 

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Manuela Silvia Taddeo

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.

OUR PARTNERS

WHY CHOOSE US?

WITH BONUS CHEF, YOUR TRAINING IS WORTH MORE!

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

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.

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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. 

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