10 Week Program:
Baking and Cake Decorating
Piping Techniques I: Borders and Shells
In this two hour class the students will learn all the technical aspects of cake decorating techniques. Such is the correct use of the pastry bag, and different tips to create star borders, shell borders, rosette borders, zigzags borders, inverse borders and braided borders.
Piping Techniques II: Garland Designs, Writing Techniques and Rose Piping.
In this class the students will learn the correct use of the pastry bag and tips to create lettering, bead, roses and ruffles.
Spatula Techniques: In this two hour class, you’ll learn how to use of the spatula to apply icing on your cakes. Also how get your cakes even and smooth using different tools. You’ll also learn all about leveling, filling, crumb coating and correct use of the pastry bag to created different designs. Students will decorate a 6” cake to take home.
Cupcake Workshop: This course features baking and cupcakes decorating using professional methods and techniques. Such as buttercream making, the correct use of the spatula to cover and get your icing smooth. Also how to create buttercream, fondant and gum paste designs.
Cakes, Buttercream Icing:
In this two hour demonstration, You’ll learn all the technical aspects of baking, right ingredients temperature, measuring dry and liquid ingredients. Students will also learn how to elaborate a very moist vanilla cake, cupcakes, blackout chocolate cake, a delicious vanilla buttercream, chocolate and mocha filling.
Dominican Cake, Filling and Icing:
Learn all the secrets on how to make a delicious Dominican cake. In this four hour demonstration and workshop, the student will learn how to make two different versions of this famous cake. Also how to make a pineapple upside-down, orange cupcakes, mocha cake, amaretto cake, piña colada cake. Pineapple, strawberry, and dulce de leche filling. And all the secret to elaborate the meringue icing.
Introduction Fondant techniques I:
In this two hour workshop, You’ll learn all the technical secrets to roll out fondant and to cover a dummy cake using this sugar paste. The students will also learn how to use gum paste and fondant to create different designs.
Introduction Fondant techniques II:
In this two hour workshop, You’ll learn all the technical secrets to roll out fondant and cover an 8” x 8” square cake using this sugar paste. The students will also learn, how to use gum paste and fondant to create different designs. For this workshop, students will need to provide a 8”x 8” square cake cake cover with buttercream icing
Tiered Cakes Workshop:
In this two hour workshop, students will learn how to build beautiful cakes for Weddings, Sweet Sixteen's or Anniversaries. You’ll learn the correct way to create tiers, using dowels and columns for classic and modern designs. In this two hour class we’ll create different types of designs using royal icing, gum paste and fondant. Also how to create different flowers arrangements to decorate your cakes.
Fondant classes are required to take this workshop.
$800 divided into four payments of $200. Students need to deposit $200 to enroll; second payment is due first day of class.
Everything necessary to participate in the class is provided for you to use. You do not need to purchase any tools or equipment prior to the class, or bring anything with you to class.
10% discount when course are paid in full. Promotion Only apply at our location.
10% discount when all tools are purchase for this course
All our classes are offered In English and Spanish no type of video or digital recording permitted
Monday, September 25 to November 27, 2017 from 11:00 a.m. to 1:00 p.m.
Tuesday, September 12 to November 14, 2017 from 11:00 a.m. to 1:00 p.m.
Tuesday, August 29 to October 31, 2017 from 6:00 p.m. to 8:00 p.m.
Wednesday, December 6 to February 7, 2018 from 11:00 a.m. to 1:00 p.m.
Friday, November 17 to January 19, 2018 from 11:00 a.m. to 1:00 p.m.
Saturday, January 13 to March 17, 2018 from 11:00 a.m. to 1:00 p.m.
Saturday, October 21 to December 23, 2017 from 4:00 p.m. to 6:00 p.m.
Sunday, October 29 to January 14, 2018 from 11:00 a.m. to 1:00 p.m.