Announcing a New Class!

This is the curriculum for the class:

Class #1-  Building the Foundation

-         baking the cake

-         cooling the cake

-         leveling the cake

-         filling and crumb coating the cake

-         Homework: bake, fill and crumb coat your own cake and bring it to class.

Class #2-  Working with Fondant

-         coloring fondant

-         rolling out fondant

-         covering the cake

-         making fondant decorations

-         Homework: bake, fill, and crumb coat your own 8” and 6” cakes and bring them to class.

Class #3- Tiered Cakes

-         covering the cakes with fondant (more practice)

-         stacking the cakes

-         decorating the cakes (additional techniques)

-         Q&A- Whatever else you want to learn!

Class #4- Practice

-         bring a cake and we’ll practice anything you want.

 Materials List:

 8” and 6” cake pans

Rotating cake stand

9” angled spatula

Pastry wheel

Small paint brush

Non-stick Rolling pin

Fondant smoother (2 is best)

8” and 6” Cake circles

12” disposable decorating bags

Large cake leveler or Ultimate cake leveler (folds)

8” lollipop sticks

baker’s blade

Wilton tip 1M

Powdered sugar shaker