Marilyn Santos-McNabb. Former Pastry Chef Instructor for the Le Cordon Bleu College of Culinary Arts-Chicago, formerly the Cooking and Hospitality Institute of Chicago
Every month we select a theme for a free hands on workshop I conduct for my Baking and Pastry Club for our students. October was cupcake month. We used several media for frosting and decorations...from buttercream, ganache,modeling chocolate, marzipan, fondant, royal icing...here are some pictures
