Welcome back! Chef Jung Ha-yeon, known professionally as Congmom Cake (@congmom_cake), will be returning to Toronto to teach again in September 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.

Gusta is privileged to be the first school in Canada featuring Congmom in masterclasses showcasing her signature fresh cream cake techniques.

 

Day 1: PIPING SKILLS: DOME & CHIFFON ICING, FANCY RUFFLES
Saturday, September 27, 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.

 

Hands-on: Snowman Cake

Hands-on: Ripple Heart Cake

Demo: Blueberry Stripe Cake

Day 2: SNOWMAN CAKE | RIPPLE HEART CAKE | BLUEBERRY STRIPE CAKE
Sunday, September 28, 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.

 

Hands-on: Yule Log Cake

Hands-on: Strawberry Heart Cake

Demo: Dreamy Cloud Cake

Day 3: YULE LOG CAKE | STRAWBERRY HEART CAKE | DREAMY CLOUD CAKE
Tuesday, September 30, 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.

 

Hands-on: Christmas Tree Cake

Hands-on: Foam Box Cake

Demo: Polar Bear Cake

Day 4: CHRISTMAS TREE CAKE | FOAM BOX CAKE | POLAR BEAR CAKE
Wednesday, October 1, 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.

 

Class fee is in CAD and are subject to Harmonized Sales Tax (HST) in Ontario, which is 13%.

All materials are included for the class.

To learn more about paying with Prepaid Points, please refer to this link. Prepaid Points can be used for class payments only, and cannot be combined with other methods of payment.

PAYMENT PLAN SCHEDULE

 
 

Interest-free payment plan is available. Price displayed above is tax included.
First payment is due at the time of registration to confirm your spot.

CERTIFICATE OF COMPLETION

Upon the completion of each class, student will receive a Certificate of Completion signed by Congmom Cake and Gusta Cooking Studio.

TRAVEL INFORMATION

Class Venue:
Gusta Cooking Studio is located in Markham.  Free parking available.  Details here.

Closest Accommodations from our studio:

Public transit is provided by York Region Transit in the area, but wait time varies. For convenience and efficiency, you may consider using Uber or Lyft.

Coming from downtown Toronto

  1. You may take Go Train from Union Station to Unionville Station, and then take an Uber/Lyft over (around 8 minutes).

  2. Alternatively, you may take TTC subway to Don Mills Station, and then take an Uber/Lyft over (around 20 minutes).

PAYMENT & CANCELLATION

  • Class price is in CAD. Harmonized Sales Tax (HST) in Ontario, Canada of 13% applies.

  • Masterclass registration is non-refundable and cannot be transferred as credit towards classes or products at Gusta Cooking Studio and Gusta Supplies.  Only in the event of a class cancellation, payment will be fully refunded.

  • Payment is either by dollar amount or by pre-paid points. Payment methods do not combine.

  • In the unfortunate event that a registered student cannot attend, the spot can be transferred to another person the student appoints.

In the event of a dispute, the decision of Gusta Cooking Studio (Gusta Haus of Sugar Art Inc.) shall be final and binding.