Papanui High School Cup Cake Decorating Course
Would you like to learn how to decorate some lovely Cupcakes for Christmas or create and decorate and tasty Gingerbread house?
Come along to Papanui High School and join this fun class where you will learn how to create amazing decorated Christmas Cupcakes either for Christmas Day or as a tasty contribution for the many pre-Christmas functions you or your family attend. The course will also cover creating and decorating a Gingerbread House which can provide a stunning addition to your Christmas Day Fare. No previous Cake Decorating experience required to join this class. All course details are listed below for enrolment please email Barbara Roper rpb@papanui.school.nz or telephone our office on 033520701
TUTOR Summer McCambridge
VENUE Papanui High School
TIME Sunday 25 November 10 am - 4 pm
START DATE 25 November
COURSE LENGTH 1 day
COURSE NUMBER 603/4
COURSE FEE $102
REQUIREMENTS Students will need to bring 6 cupcakes to decorate, lollies/decorations for Gingerbread House, ingredients for dough for Gingerbread House, 500 g butter and 1 kg of icing sugar,disposable piping bags and any cake decorating tools you have
ADDITIONAL COSTS Cost of ingredients
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
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