Class Offerings

Students Must Bring to Class:

• Airbrush – does not need to be fancy.  If you need to purchase one please contact us and we can supply you with a VERY GOOD UNIT for $75.  Very small, no noise, and great for traveling.
• Piping bags  with couplers – (6)
• Assorted small tips #3, #4, #5, #6
• Rolling pins
• Small Offset Spatula
• Large Off set Spatula
• Paint brushes
• #30 pastry brush
• Exacto knife
• 1 box 24 x24
• ½ sheet cake boards (4)
• 1 roll of name brand wax paper

SWEET 16 ANTIQUE DRESSER CAKE

Join Dana Herbert (Season 1 Winner) of TLC’s Next Great Baker and regular on Cake Boss,  as he demonstrates how to make an antique vintage dresser full of all the things girls love.  After Dana’s lesson, you will be thrilled with the possibilities of what you can design.

OVERVIEW

Cake decorating has never been this fun before and the techniques taught, demonstrated, and learned will open your mind up to a new level of cake decorating and how you approach internal structures in your cake.  This class will is designed to challenge your level and understanding of cake decorating, approach to design and advanced techniques.

REQUIREMENTS

You must know how to knead, roll, and cover cakes in fondant.

TO REGISTER

Please visit Eventbrite to register for this class.

TECHNIQUES

• Developing and Understanding Structure and Support
• 3D cake sculpting
• Fondant Embossing Techniques
• Royal Icing Decorations
• Gum Paste Bows and Decorations

MATERIALS

Students must bring the items listed below.  All Fondant and Gum Paste are sponsored by Fondarific. This class is taught using Styrofoam dummies and each student will take home a dummy.  Please plan accordingly.  If you are unable to take your dummy home it is acceptable.

DURATION

This two day class will be a total of 8 hours.

Students Must Bring to Class:

• Airbrush – does not need to be fancy.  If you need to purchase one please contact us and we can supply you with a VERY GOOD UNIT for $75.  Very small, no noise, and great for traveling.
• Piping bags  with couplers – (6)
• Assorted small tips #3, #4, #5, #6
• Rolling pins
• Small Offset Spatula
• Large Off set Spatula
• Paint brushes
• #30 pastry brush
• Exacto knife
• 1 box 24 x24
• ½ sheet cake boards (4)
• 1 roll of name brand wax paper
• Gold luster dust
• Ivory airbrush color
• Scissors

Students will Learn:

1.      Classic skills of traditional techniques but in today’s trends.

2.      Boiling and preparation of sugar and Isomalt for blowing, pulling, and casting.

3.      Learn techniques such as Pulling, Blowing, Casting, Pressed Spun, and molded.

4.      Fundamentals of color, shape and proportion.

5.      How to produce in a volume environment.

Create:

In this hands-on class you will be exposed to many of the key components of sugar art. Students will pull flowers ribbons, blow spheres and swans, etc.

STUDENTS ONLY NEED TO BRING A SMALL CAKE BOX TO TAKE HOME THEIR PROJECT

Is this class right for me?

This class is intended for the beginner/novice pulled and blown sugar artist

Class payment options:

Payment must be made in full.  Early Bird Registration $247.  Includes a free copy of Chef Herberts Book the Sweet and Savory Union

Supplies and tools:

All listed tools and supplies are required to complete the class.  Students are required to bring:

• 10×10 inch box
• 4 cake boards

Instructor will provide

• Sugar
• Warming Cabinet
• Silicone mat

Duration

• 6 hour class

About Dana

Dana Herbert is the winner of TLC’s Cake Boss: Next Great Baker and has been seen on WEtv’s Wedding Cake War, My Fair Wedding with David Tutera and TLC’s Ultimate Cake Off.  For more info on Dana you may visit www.dessertsbydana.com

So you have gotten the basic techniques down? You know how to cook the sugar, pulled techniques, and create blown pieces. Now it’s time to take it to the next level. Sugar 102 is for you.

OVERVIEW

Working with sugar has never been this fun before. The techniques taught, demonstrated, and learned will enable you to create sugar show pieces and open your mind up to new level of sugar work and hybrid cakes. This class will is designed to challenge your level and understanding of sugar artistry, approach to design, balance, and technique. We will learn casting, pressing, and other techniques as well as add items to your pieces using techniques from sugar 101.

REQUIREMENTS

Basic knowledge of pulled and blown sugar preferred but not mandatory.

TECHNIQUES

• Developing and Understanding Structure and Support

• Casting

• Pressing

• Pulled and Blown sugar

• Understanding Flow in an sugar piece

• Airbrushing

MATERIALS

All materials are provided by the instructors for this class. Each student will be able to take home a showpiece. Allow for 24 inches in height. Please plan accordingly. If you are unable to take your showpiece it is acceptable.

DURATION

This class is 16 hours. Class will be 2 days with a lunch break of 45 minutes.

PRICE

The cost of the class is $400. All fees must be paid 2 weeks in advance. Payments may be made in 2 installments. Class size is limited so register early.

Students will learn how to make beautiful gumpaste dahlia’s, cherry blossoms, and calla lilies. Students will also learn piping techniques such as vines and the triple bead border. Each student will prepare and cover their dummies with fondant and apply fondant ribbons and draping using Dana’s expert techniques. You will take home a dummy wedding cake when you’re done. This was the cake from the show

Is this class right for me?

This class is intended for the advanced/professional decorator, however a novice with a basic understanding of gumpaste and rolling and applying fondant can participate.

If you have never covered a cake in fondant before, this class is not recommended.

Class payment options:

Payment must be made in full.

Supplies and tools:

All listed tools and supplies are required to complete the class.

Students are required to bring:

• 16” round cake drum, 1/2″ thick

• 3 cake 9” boards to put flowers on

• Pizza cutter

• 1” pastry brush

• Straight edge spatula and/or offset spatula

• Utility/exacto knife

• 1 small offset spatula

• 12-20 sharpened wooden dowel rods

• Cornstarch or powered sugar for dusting

• 2, #12 pastry bags (can be disposable)

• 24 g floral wire

• Piping gel (small container)

• Large (long) rolling pin

• Super Pearl dust

• Fondant paddles/smoothers

• Lemon extract/Everclear alcohol

• Piping tips #3, 4, 5

• Soft bristle artist brush

• A cutter for dowels and wires

Instructor will provide

• Styrofoam dummies

• All fondant and gumpaste

You’ve seen it done on the NEXT GREAT BAKER but now its your time to learn how it was done. Join Dana Herbert (Season 1 Winner), Jay Qualls, and Gregory Soriano (Greggy) as they show and teach you how they made one of the hottest cakes on the NEXT GREAT BAKER. You will be thrilled with the possibilities of what you can design for the holidays.

OVERVIEW

Cake decorating has never been this fun before and the techniques taught, demonstrated, and learned will open your mind up to a new level of cake decorating and how you approach internal structures in your cake. This class will is designed to challenge your level and understanding of cake decorating, approach to design and advanced techniques.

REQUIREMENTS

You must know how to knead, roll, and fondant cover cakes.

TECHNIQUES

• Developing and Understanding Structure and Support

• 3D cake sculpting

• Fondant Embossing Techniques

• Gelatin Work

• Royal Icing Decorations

• Gum Paste Bows and Decorations

• Pulled and Blown Sugar

MATERIALS

All materials are provided by the instructors for this class. All Fondant and Gum Paste are sponsored by Fondarific. This class is taught using Styrofoam dummies and each student will take home a dummy in excess of 27 to 28 inches tall. Please plan accordingly. If you are unable to take your dummy home it is acceptable.

DURATION

This class is 16 hours. Class will be 2 days with a lunch break of 45 minutes.

PRICE

The cost of the class is $650. All fees must be paid 2 weeks in advance. Payments may be made in 2 installments. Class size is limited so register early.

Like defying gravity? Well this cake if for you. Learn to make internal structures that will enable you to make cakes that you didn’t think were possible. This will delight your friends, family, and customers alike.

OVERVIEW

Cake decorating has never been so fun. Learn the secrets to make cakes like the pros and how they defy gravity. This class will focus on

-structure

-wood graining

-development of details to make your cake pop

This class will be done using dummies however time will be spent discussing the alternate edible mediums that can be used and recommended.

MATERIALS

All materials are provided by the instructor for the class. All Fondant and Gumpaste will be Fondarific. This class is taught with dummies to enable the students to have a lasting cake dummy.

DURATION

This class is a 6hr class

PRICE

The price of this class for $135 for resellers. The regular price for this class is $185.