Students of Caramel Studio pose with their cakes and instructor Bernadine ‘Jojo’ Rego (centre).  Photographs: Najeer Feroke


By Marione Borela Lineses

It was day one of the advanced Sugar Flower module, and the students fervently create their flower craft by rolling their tinted gum paste dough and then carefully placing the flower-shaped cutter on top of the flattened dough. The plunger is pressed to emboss the details and once the excess dough is pulled out from the cutter, voila, one sugar flower is done!
At the helm is Bernadine ‘Jojo’ Rego, the sugarcraft virtuoso, a cake-decorating instructor for over six years in Qatar, and owner of Caramel, The Sweet Arts Studio.
She opened the doors of Caramel studio in March this year and has become known by word of mouth. The studio, located in New Salata area, caters to all levels for both kids and adults. It offers certificate courses for beginners as well as for those with experience, and even one-day workshops for those who are short on time and want to learn some tricks of the trade.  
I ask Jojo what makes her cake studio different from other baking schools. “Caramel Studio is not just a baking school to begin with. Instead the focus is on both, the baking and the decorating skills, making our offerings far more comprehensive than those of any others in this field - for instance, from those that only offer cake decorating classes,” she says.
Katiucia from Brazil has taken most of her classes, “Now I’m doing this PME Certification course, someday I plan to put up my own bakeshop when I go back to Brazil,” she says.
The atmosphere in the classroom is relaxed. Some are sipping coffee while taking notes on how to properly handle sugar arts. The room is specially designed with professional equipment. For the convenience of students, there is an adjacent area filled with variety of products and tools for sale.  
One of the participants, Efermina Gomes, carefully dabs a hint of green food colour to the gum paste, and slowly kneads it until the colour is fully incorporated. Then she puts it onto the rolling board and rolls. “I have always wanted to enhance my decorating skill that is why I’m taking advance classes,” she says.
PME certified instructor Jojo used to be a special needs teacher in India. Upon coming to Qatar with her family 10 years ago, job opportunities for her were scarce. Hence she returned to her old hobby of cake-decorating. She recalls, “As I got more interested, I picked up more skills and travelled to the UK and the US and acquired the certifications necessary. I also launched the cake decorating classes at a local store that grew to become very popular.”
The demand grew bigger to finally act on her dream: to have her own business. Caramel programmes are categorised as International Certification/Diploma Courses. The certified Instructors teach the whole range of PME Cake Decorating Courses, making it the only school in Qatar that is certified to conduct these types of classes. “Most importantly, we have a license from the local authorities, and come under their oversight with regard to health and safety issues as well,” Jojo affirms.
Jojo is joined by co-instructors during sessions to ensure everyone is guided, and one of them is Farah Tiwari, a baking expert, who is also driven by her love for this field.
Some of the cakes made by students are being displayed in the studio hall. The techniques they used include brush embroidery, royal icing, piping, airbrushing, and stained glass effects.
One of the creations on display is hobby cake-maker Febin’s lovely work. When asked why she decided to further her skills and knowledge, she simply professes, “It’s my passion.”
Specially designed programmes are also available such as Decorating Basics Certificate Course and the Fondant Basics Certificate Course. They were offered based on the feedback of participants, are in-demand, and that materials can be acquired locally.
Another highly sought programme is the Masterclass course.  
They are taught by a master pastry chef from a leading French patisserie. In November, world-renowned cake decorator Debbie Brown will be coming to Qatar for the first time for a series of classes at Caramel studio.
For those who are a little hesitant yet thinking of getting their hands on cake-decorating, Jojo advises, “You don’t really have to be an artist to decorate cakes, for instance in making flowers, it’s all about holding the bag in piping. We will guide you with proper techniques.”
Then, Jojo’s shares her tips for fellow home bakers. “Always measure the ingredients, never roughly estimate. Oven temperature is important. You don’t need to buy a new oven, just get a simple oven thermometer. Be patient, do not hurry, and plan it out.”
Finally, I ask her the recipe for success. “It’s got to be passion and patience.” She smiles.
Course details can be found at carameldoha.com


Recipe for vanilla cake
Ingredients
250g sugar
250g butter
250g self raising flour
5 eggs
2 teaspoons vanilla essence
4 tablespoons milk

Method
Preheat the oven 180 degrees C.
Cream the butter and sugar on a medium speed using the paddle attatchment with a hand mixer or kitchen aid.
Add the eggs one at a time till well incorporated.
Add the vanilla essence and the milk.
Lastly fold in the flour. You can use the mixer on low speed till mixed.
Be sure not to over beat it once the flour has been added in.
Bake at 180 degrees C or 350 degrees F for 40 to 45 mins till the toothpick inserted in the centre comes out clean.

1 Cakes made by students on display.