Chef Jung Ha-yeon, known professionally as Congmom Cake (@congmom_cake), will be conducting her first masterclass in Toronto in April 2025. As a professor at Seoul Hoseo Vocational College and a member of the Korea Confectionery Association, she has contributed to the development of pastry arts through her work with various institutions. Her specialties include fresh cream cakes using intricate piping techniques, which have become hallmarks of her distinctive style.

Congmom's technical skills are multifaceted; her artistic expressions traverse multiple edible media, bringing her recognitions in international competitions. She will be an integral part of Team Korea at the ultimate global pastry competition — Coupe du Monde de la Pâtisserie — in Lyon, France January 2025. In 2024, she participated in the Gelato World Cup in Italy, where the Korean team earned a Silver Medal. She also achieved individual success at the same occasion, winning 1st place in Ice Carving and 2nd place in Nougatine Craft. Her expertise in food art is further demonstrated by her achievements in the 2024 Korea Food Carving Skills Competition, where she received both a Grand Prize for watermelon carving and a Gold Medal for fruit arrangement.

A significant facet of her achievements is in education, the work of which extends to publishing, where she has authored multiple books including the "Cake Design Recipe: Congmom's Cake Diary" series, which has been translated into multiple languages. She has been invited to conduct training sessions for various culinary establishments in Korea, and have been teaching overseas across Asia, Europe and Australia.

Day 1: HONEY JAR CAKE | COCO LEMON CAKE | MODELLING BASKET CAKE
Saturday, April 26, 2025, 10am to 6pm

You will learn Congmom’s recipes that utilize natural ingredients and practice hands-on:

• Whipping up white and brown creams for masking, and making ganaches and cream with lemon curd to fill

• Proprietary techniques in masking cakes into a curved beehive shaped and a spherical shape

• Decorating with a tasty yellow drip, honeycomb chocolate and cute edible bees to recreate a honey jar

• Creating varied texture with piped creams and using herbs and flowers as decorations

Also learn from demo on:

• Making a tropical flavour cream and white modelling chocolate using Congmom’s recipes

• Masking and filling cake into a tall, cylindrical shape

• Shaping modelling chocolate around a cream cake and forming it like a basket as decoration

Each student will bring home:

• Printed recipes

• Your own creations!

Baked genoise sponge and corresponding recipes will be provided for each class.

Day 2: TEDDY BEAR CAKE | GIFT BOX CAKE | PRINCESS CAKE
Sunday, April 27, 2025, 10am to 6pm

You will learn Congmom’s recipes that utilize natural ingredients and practice hands-on:

• Whipping up a chocolate cream and a 3 different fruit creams for filling, masking, and piping

• Proprietary techniques in masking and filling cakes into patterned domes and a straight gift box shape

• Decorating with components masked with cream and assembling them into a cute teddy bear

• Piping straight ribbons and a large bow as decorations

Also learn from demo on:

• Making yellow creams for filling, masking, and piping using Congmom’s recipes

• Masking and filling cake into the patterned shape of a princess dress

• Piping cream with various tips to create dots and ruffle pattern as decoration

Each student will bring home:

• Printed recipes

• Your own creations!

Baked genoise sponge and corresponding recipes will be provided for each class.

Day 3: PINK DRIZZLE HEART DOME | JELLY FLOWER CAKE | CARNATION CAKE
Tuesday, April 29, 2025, 10am to 6pm

You will learn Congmom’s recipes that utilize natural ingredients and practice hands-on:

• Whipping up a pink rose cream with dotted effects and a yellow fruit cream for masking and filling

• Proprietary techniques in masking and filling into a heart shaped dome and a plum flower shaped cake

• Decorating with a tasty pink drip and petals to the heart shaped dome cake

• Choosing the right fruits and making a petal shaped jelly, and piping borders as decorations

Also learn from demo on:

• Making a pink cream with dotted effects using Congmom’s recipe

• Masking cake into a tall, rounded plum flower shape

• Piping cream into a ruffle pattern as decoration

Each student will bring home:

• Printed recipes

• Your own creations!

Baked genoise sponge and corresponding recipes will be provided for each class.

Day 4: SIGNATURE MELON BASKET CAKE | STRAWBERRY WREATH CAKE | FRUIT CARVING CAKE
Wednesday, April 30, 2025, 10am to 6pm

You will learn Congmom’s recipes that utilize natural ingredients and practice hands-on:

• Whipping up creams for filling, masking, and piping

• Proprietary techniques in masking cakes into a curved top round shape and a wreath shape with a center hole

• Decorating and filling cake with green fruits into the like of a fruit basket

• Piping sharp patterns and using fruits and petals as decorations

Also learn from demo on:

• Making tropical flavoured cream for filling and a white cream for masking using Congmom’s recipes

• Masking in a weaved pattern, filling and topping cake into the like of a flower basket

• Carving fruits into flowers and a butterfly as decoration

Each student will bring home:

• Printed recipes

• Your own creations!

Baked genoise sponge and corresponding recipes will be provided for each class.