Introduction to Baking and Cake Decorating
Dominican cake, vanilla cake, chocolate cake, filling, icing, piping and spatula techniques.
(6 Week Program-18 hour workshop)
In this three hour class the students will learn all the technical aspects of cake decorating techniques. Such is the correct use of the pastry bags, and different tips to create star borders, shell borders, rosette borders, zigzags borders, inverse borders, lettering, bead, roses and ruffles.
Spatula Techniques/Leveling, Filling, Crumb Coat:
In this three hour class, you will 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 the correct use of the pastry bag to created different designs.The students will also learn all about, using the right tools and techniques for leveling using serrated knife, cake levelers, filling and crumb coat.
Basic Cupcake Decoration:
Introduction to basic cupcake decoration. Students will learn how to decorate the cupcakes with fondant and gumpaste. They will also learn how to make a rosette design on top of the cupcake using a pastry tip and pastry bag. Students will take their beautiful cupcakes back home with them.
Chocolate Cakes, vanilla cake, cupcakes, Vanilla and chocolate Buttercream Icing:
In this three 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, cupcakes and delicious vanilla buttercream icing, chocolate and mocha filling.
Dominican Cake, Filling and Icing:
Learn all the secrets on how to make a delicious Dominican cake. In this two day, three hour 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.
$750 divided into three payments of $250.
Students need to deposit $250 to enroll; second payment is due on the first day of class.
“Ingredients and recipes are included”
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, February 25 to April 1, 2019 from 11:00 a.m. to 2:00 p.m.
Tuesday, February 26 to April 2, 2019 from 11:00 a.m. to 2:00 p.m.
Wednesday, February 27 to April 3, 2019 from 11:00 a.m. to 2:00 p.m.
Friday, February 22 to March 29, 2019 from 11:00 a.m. to 2:00 p.m.
Saturday, January 26 to March 2, 2019 from 11:00 a.m. to 2:00 p.m.
Saturday, April 27 to June 1, 2019 from 4:00 p.m. to 7:00 p.m.
Sunday, February 24 to March 31, 2019 from 11:00 a.m. to 2:00 p.m.