Calendar

OFF

« Prev April 2018 Next »
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
            1
2
3
4
5
* Australian Lambeth #15287Australian Lambeth #15287

Time: 6:30 pm

Join us in this class and master the technique of over-piping, scallops, barrels and stringwork extensions.

6
7
* Intermed Cake Decorating #648Intermed Cake Decorating #648

You will create a string work cake covered with rolled fondant. Four consecutive weeks.

* Dessert Cakes V #2391Dessert Cakes V #2391

Time: 9:30 am

In this class the following dessert cakes will be made: Mailander Torte, White Chocolate Strawberry Mousse Cake and St. Honore torte.

* Wilton Tweens One #15432Wilton Tweens One #15432

Time: 1:30 pm

In Course 1, you will be taught the Wilton Method® of Cake Decorating. Three consecutive weekly classes.

8
* PME I: Royal Icing #559PME I: Royal Icing #559

Time: 9:00 am

This course is taught by Kay Wong, a registered and approved PME instructor, and it’s suited for the beginner, the enthusiasts, as well as the professional.

9
10
11
* Road Trip to Holland #623Road Trip to Holland #623

Time: 6:30 pm

In this class students will construct a unique 3D Pastillage windmill with a rotating sail adorned with a quick tulip and a pair of custom made Dutch Klompens.

12
13
14
* Plated Dessert #18106Plated Dessert #18106

Time: 9:30 am

This hands-on class will teach you how to transform your everyday plated desserts to something extra special.

15
16
17
18
19
20
21
* Tea for Two #18107Tea for Two #18107

Time: 9:30 am

Why not come and join us in this class and discover how easy it is to put together a tray of scrumptious cookies for you next tea party.

22
23
24
* French Macarons #20407French Macarons #20407

Create an array of macrons with a variety of flavors and fillings. Students will take home a variety of macarons to enjoy.

25
* Fabulous Cupcakes #3640Fabulous Cupcakes #3640

Students learn the paring of fillings to the cupcake.

26
27
28
* Dessert Cakes VI #2399Dessert Cakes VI #2399

In this class the following desserts will be made: Butterscotch Caramel Crunch, Red Velvet and Orange Chiffon Cake.

* Wilton for Tweens Two #13675Wilton for Tweens Two #13675

Time: 1:30 pm

Course 2: In Flowers and Cake Design, you’ll explore sophisticated ways to bring your cakes and desserts to life!

29
* PME I: Sugar Paste #560PME I: Sugar Paste #560

Time: 9:00 am

Suited for the beginner, enthusiasts and professional foodies. Learn how easy it is to use rolled fondant as a decorating tool by creating incredible decorations for your cake.

30