April 22nd - Full class


From Apr 22 to Apr 24 - 2 days
Showroom New York City
Price: $  1600.00*
(30% discount off all classes for North American Cercle V Members)
Past class
* Prices include a class recipe book, an apron, professional class photos, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme


In this immersive three -day experience at Chef Ron Ben-Israel’s New York City bakery and studio, you will explore one of the most beloved flowers – The Rose in all its manifestations. Students will learn the Ron Ben-Israel Signature Rose in various stages of bloom, as well as Wild Roses, Miniature Roses, and the complex Antique Rose. 


Valrhona pastry chef, Paul Saiphet will introduce methods of creating professional chocolate cakes with various fillings, and discuss the origins and flavor pairings of the expansive Valrhona Chocolate collection, finishing with an engaging chocolate tasting. The chefs will also share how to use Valrhona Signature Transfer Sheets to decorate your cake.




  • Create shape, texture, and movement in sugar paste to resemble flowers as they appear in nature
  • Dive into learning how to create a beautiful, moist, chocolate cake with easy but delicate chocolate fillings to add an extra wow for your chocolate-loving customers
  • Discuss topics of interest to the class, such as the business of cakes, promoting a unique brand, pricing confectionery work, inspiration for design concepts, and more
  • Get an insider tour of Chef Ron’s bakery and design studio, and meet his dedicated crew



All the necessary tools and supplies will be provided for use during the class. As part of the tuition fee, students will take home the cutters (specifically designed by Ron for this class), gain a certificate, and will be provided with a large box for the completed cake and flowers.

Past class
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