CLASSES
To sign up: call, come in or email us (under 'contact us')
*classes are subject to change without notice.
MINIMUM OF 5 PEOPLE ATTENDING FOR CLASSES TO BE HELD.
Please note: if possible, you will be contacted if classes are canceled or rescheduled.
If in doubt, please call.
April 12, 19 - Mon. May 4, 11 - Tues. | BASIC CAKE DECORATING - 6:00pm-8:30pm / $25.00 for 2 classes. Learn the basics of cake decorating, i.e. icing a cake without crumbs, learn the tools, writing, stars, scrolls, leaves, buds and even the fundimentals of the rose! Supply list needed(see below). Basic decorating kit available at extra cost. |
March 29 - Mon. April 8 - Thurs. | FONDANT CLASS - $15.00 ONE CLASS- 6:00-8:00pm. Most supplies included; list available below. Learn the basics of handling fondant and see how easy & versatile it is! |
on hold on hold WANT TO TEACH? See us for details. | COURSE 2 DECORATING - 6:00-8:30pm / $25.00 for 2 classes. Learn assorted flowers to enhance your cakes. Must have basic decorating experience. Same supply list as basic cake class. Special tips may need to be purchased at the store. CANDY MAKING CLASS - $20.00 ONE CLASS. Learn to melt & mold candies. Use various skills & techniques to create delicious candies! Class supplies included; other supplies available in store. Note: To maximize time in class, please leave small children at home. |
DESCRIPTIONS & SUPPLIES
BASIC CAKE DECORATING : Introduction to the tools and how to use them. Icing cakes without crumbs. Learn writing, stars, shells, scrolls, swags, leaves, drop flowers, ribbons, french lace, basketweave, figure piping, transfering patterns, rosebuds and intro to roses.
Supplies to bring: *10"-12" pastry bag; *tips 3, 18, 67,104; *icing spatula; *flower nail; small scissors; wax paper/scotch tape; pen/pad for notes; *food coloring; clean-up towel/baggie; batch of icing. (*Available to purchase at our store.) Note: feel free to bring a cake to practice on, however, practice sheets will be available.
ICING RECIPE: 1 cup Crisco; 1/4 cup warm water with a pinch of salt - add half of water to shortening, mix on high speed 3-5 min. Slowly add to mixture with remaining water: 1 tsp flour; 3 tsp corn starch; 1 lb powdered sugar. Mix until smooth. (less water for thicker icing, more for softer.) Makes one batch. (One batch will ice a cake, another batch will decorate it.)
FONDANT CLASS: Basic introduction to fondant. Complete a small cake or using different techniques. Fondant and cake provided. Bring: non-stick mat, powdered sugar, rolling pin, small knife, plastic bag, food color, pizza cutter & towel.
ALLEGAN EVENTS