Royal Icing

This versatile icing is often used to put the delicate artistic touches on a cake. In this hands-on class, some of the techniques you will learn include the art of making brush embroidery, extensions, lattice, lace points and wings.

Cupcakes

Great for showers, weddings, tea-parties, birthdays and any occasion you want to make special. Come see what beautiful delights can be made with these individual serving sized cakes. You will be amazed!

Gingerbread House & Tree Decorating

Make a village of gingerbread houses. A pre-baked gingerbread house kit will be provided for each student. With Helen's guidance, the class will assemble and decorate the houses in their own distinct styles. The last half hour of the class Helen will demonstrate how to decorate a large 3-D gingerbread tree to compliment the house or be displayed on its own as a centerpiece.

Holiday Cookies Decorating

Learn how to make cookies as pretty as the ones you see in magazines. You will use smooth flow icings, edible sparkle glitters, shiny powder dusts, spray colors, edible pears, dragees, coarse and sanding sugars, and more. Students should bring to class a maximum of 4 cookies between 3” and 4” in size, suitable for decorating (smooth surface, no nuts, chips, etc.)

Pulled Sugar

Pulled sugar flowers, ribbons, etc., are the most recognized and replicated creations in sugar work. They are also the most beautiful. The sugar-pulled flowers can be used for decorations on cakes, tortes, desserts, or to highlight a dessert cart. A satin-like finish can also enhance the surface of the flower petals. In this demo class, the rose, lily, leaves, ribbons, etc., will be covered.

Brush Embroidery

Brush embroidery is an Australian technique in which designs are piped on the cake and then smoothed with a damp paintbrush to give the semblance of embroidery. It is an ideal method for duplicating the lace of a bride's dress on a wedding cake and looks exquisite white on white. However, it shows up more effectively where there is a contrast between cake color and 'embroidery', e.g., white on a colored background. In this hands-on class, you will complete and take home plaques with your samples.

Valentine Candy Making

If you'd like to know how to make your sweetheart candy, this is the class for you. In this demo with some hands-on class you will learn how to make molded chocolates, lollipops, filled bon bons, barks, fudge, and other fun things including patterns on chocolate using candy transfers. Students take home yummy samples!

Marzipan Animal, Fruit & Figure Modeling

Learn the art of modeling with marzipan in this hands-on class. Figure modeling, cute animals, vegetables and fruits allows for a unique style of cake decoration that can be used as a novelty cake topper or a candy gift box. Once we have opened the door to this new dimension of cake decoration, you will add your own expressions and give each piece individual flair. Students will take home finished projects.

Fondant Techniques

No doubt about it - fondant is in! This class will include cake coverage, extensions, embossing, ruffling, crimping, tucking, stenciling, painting and much more. Student will need to bring to the class: 1) either two 12" single layer un-iced cakes or 12"X4" Styrofoam Cake Dummy and 2) a proper sized drum (like 14") or cake board as a base for their cake to work on.

Wedding Cakes I & II

In this two-session class, each student will make a three-tiered wedding cake using un-iced cakes they bring to class. Some of the subjects covered in class will include how to calculate the amount of cake you will need, basics of wedding cake baking, different types of icing, fillings, freezing cakes, what can be done ahead of time, what has to be done at the last minute and various ways to assemble and transport a wedding cake. In a second session, students will be shown proper icing of a cake with buttercream icing and several decorating techniques. Students take home their personalized wedding cake at end of the second session. An advanced knowledge of cake decorating is required for this class. (DECORATING SUPPLIES ARE TO BE BROUGHT BY STUDENTS, TO COMPLETE THEIR CAKES.)
 

Choco-Pan ^©

Choco-Pan^© is a revolutionary alternative to the rolled fondant icing. The unique white chocolate flavor and silky texture make Choco-Pan^© the perfect choice for your decoration needs. In class, learn to model with hands-on and witness the covering and complete decoration of a cake with Choco-Pan©

Topsy-Turvy Cake

This cake style is sometimes referred to as 'mad hatter cake', whimsical cake, tilted cake or slanted cakes. This technique is a fun optical illusion that makes your cake appear topsy-turvy. In this demo class, a 3-tiered topsy-turvy stacked cake will be assembled, decorated in numerous methods and decorating techniques, including fondant, Buttercream, appliqué, and piping. Cake will be served at the conclusion of the class

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