Instructor: Susan Carberry
Location: Classroom: 5
Date: 5PM - 8PM, Saturday, February 23
Supply List: All Included

You will have a "Hoot" learning to make this little guy. Join Susan as she teaches you how to use round cakes (rice cereal cakes will be substituted due to travel restrictions), buttercream, fondant and dusting powders to create this cute little figure suitable for baby showers, graduations, birthdays and more...Students from this class will be entered into a special drawing to receive a special basket from The Sugar Art valued over $100!

Instructor: Wayne Steinkopf
Location: Classroom: 8
Date: Saturday, February 23, 11AM-2PM
Supply List: All Included

In this hands-on class, students will learn how easy it is to create stunning designer shoes from sugar using a heel mold, some simple patterns and basic gumpaste techniques. This class will take the fear out of creating a closed toe high heel shoe! The completed shoe makes a perfect cake topper or a stylish companion piece for a shoe box or purse cake.

• completed shoe
• high heel mold
• sole former ~toe former
• patterns and instructions
• the knowledge and materials to begin making shoes at home right away

All materials are included and tools are available for class use. Just bring yourself and be ready to have a good time!

Instructor: Susan Carberry
Location: Classroom: 7
Date: Saturday, February 23, 11AM-2PM
Supply List: All Included

Instructor: Yvette Humbert
Location: Classroom: 4
Date: Saturday, February 23, 11AM-2PM
Supply List: All Included

Cut relief is a technique to give your cakes a 3D look without using appliqués. It can be done in small and large scales. It can be used on cakes andcookies. It can be done with floral designs or any other designs. It is a quick and easy technique that only looks difficult.

In this class, you will learn how to give your cake that 3D look using a simple tool such as a knife or craft knife. You will also learn dry painting to make your design pop.

Instructor: Kim Simons
Location: Classroom: 5
Date: Saturday, February 23, 11AM-2PM
Supply List: View

In this hands-on class, students will learn how to create "The Snowy Owl" using modeling chocolate with gum paste and Crystal Colors (petal dust) to finish off the piece. Students will learn how to add textures to the owl for realism. In addition, students will learn how to apply and mix color to develop lights and shadows. Students will take their Snowy Owl home. All materials are included and tools are available for class use. Just bring yourself and be ready to have some fun!

If you have never worked with fondant or modeling chocolate before, this class is not recommended. A basic understanding of filling, stacking, crumb coating, rolling and applying fondant and modeling chocolate will be needed to participate.

The finished owl figure stands about 6" to 8" tall.

Instructor: Pat Jacoby
Location: Classroom: 3
Date: Saturday, February 23, 11AM - 2PM
Supply List: All Included

Having trouble making buttercream cakes look professional? I have been doing buttercream cakes for 35 years and would love to share all my tricks with you!

This class will teach you everything you always wanted to know about buttercream and more!

Recipe for making the ultimate buttercream, how to fill and stack your cake with no "belly".

How to smooth your buttercream to make it almost as smooth as fondant, unusual borders and stenciling on buttercream, how to apply monograms quick and easy with an icing bag, make a rose, two toned rosettes, and layers of ruffles! You will be taught lots of tricks using NO fondant or gumpaste! These are just a few of the techniques, if you want to decorate with buttercream and have professional looking cakes, don't miss this class! We will be using real cake!

Instructor: Marina Sousa
Location: Classroom: 6
Date: Saturday, February 23, 11 am - 2 pm
Supply List: All Included

Instructor: Marina Sousa
Location: Classroom: 6
Date: Saturday, February 23, 5PM - 7PM
Supply List: All Included

• The nuts & bolts of starting a business: licensing, health department regulations, equipment options
• marketing & reaching your clientele through social networks
• Logistics of day-to-day operations: pros & cons of having a retail shop versus a "studio"
• display cakes, pricing, sizing & portions & menu development.
• The design process: structuring an effective design consultation and tasting, working with clients to achieve their dream cakes
• working with a clients budget and staying current in an always evolving industry.

Come armed with lots of questions and I'll share with you my experience... the good, the bad and the ugly!

Instructor: Wayne Steinkopf
Location: Classroom: 8
Date: Saturday, February 23, 5PM-8PM
Supply List: View

In this hands-on class, students will create beautiful Jacobean style designs on a display cake using Jem's Jacobean cutters. Students will learn how to properly use the cutters as well as which gumpaste recipe works the best for this application. I will show students how to put a modern twist on their Jacobean appliques using various pearl and disco dusts!

• completed dummy cake
• set of Jem Jacobean cutters
• roller pad to use with cutters
• the knowledge and materials to begin creating Jacobean designs at home right away

All materials are included and tools are available for class use. Just bring yourself and be ready to have a good time!

Instructor: Lisa Berczel
Location: Classroom: 1
Date: Saturday, February 23, 5PM - 8PM
Supply List: View

Airbrush equipment and all materials are supplied; however, students are encouraged to bring their own airbrush if desired.

Instructor: Brian Stevens
Location: Classroom: 7
Date: Saturday, February 23, 5PM - 9PM
Supply List: All Included

If you've ever wanted to bring a cake design to life with spinning or moving parts, this class is for you. In this 4 hour hands on class you will build your very own spinning cake structure from scratch.

You will learn how to build a reconfigurable structure to spin any tier of a cake including the middle tier while the others remain static. You will also Create a dry ice chamber and learn how to plumb that through a cake for a great smoking effect. All motors and an materials included.

Instructor: Sharon Zambito
Location: Classroom: 4
Date: Saturday, February 23, 5PM - 8PM
Supply List: All Included

Learn how to ice your cakes using a crusting buttercream in order to get the smooth as glass finish and super sharp edges that Sharon Zambito is world renowned for. Students will ice a dummy cake from start to finish using Sharon's techniques.

• how to avoid a middle bulge when filling cakes
• how to prevent blowouts and cracked icing
• how to achieve super smooth sides
• achieving super sharp top edges with no "icing ledge"
• recipe provided with tips for making the perfect buttercream recipe with no air
• how to use an impression mat on the side of a buttercream cake (if time permits)

Sharon will provide students with her buttercream to use in class. Eeach student will get to keep the bench scraper used in class as a gift.

Instructor: Mike McCarey
Location: Classroom: 7
Date: Saturday, February 23, 5PM - 8:30PM
Supply List: All Included

• All the parts for each of the 3 stands to assemble in class
• A complete set of dimensions and patterns for each stand
• Instructions for sizing the stands up or down
• A comprehensive, step by step instruction manual for reproducing each stand again, and how to apply cake, fondant or modeling chocolate to create the finished projects when you get home.

All supplies are included.

Instructor: Kimberly Chapman
Location: Classroom: 3
Date: Saturday, February 23, 5PM - 8PM
Supply List: All Included

Instructor: Wayne Steinkopf
Location: Classroom: 8
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

In this hands-on class, students will learn my easy method for creating our popular cinched-waist cake. Using various molds, cutters, and other simple tools students will decorate their cakes in a romantic southern style. Although this cake is style specific, the techniques learned can be applied to any style cake!

• completed dummy cake
• instructions and/or patterns
• dvd demonstrating how to carve the corset with cake
• the knowledge and materials to begin making this cake at home right away

All materials are included and tools are available for class use. Just bring yourself and be ready to have a good time!

Instructor: Mike McCarey
Location: Classroom: 7
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

Instructor: Jo Ellen Simon
Location: Classroom: 1
Date: Sunday, February 24, 9Am - 12PM
Supply List: All Included

Make a fondant covered cake stand that looks just like the expensive $150 or more ones but costs a LOT less. It is strong enough to display a beautiful wedding cake on. How cool is that?

Instructor: Michaelle Stidham
Location: Classroom: 3
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

Using liquid-gel colors. Learn to paint several simple strokes that together make a beautiful background or focal point on your butter cream or fondant cakes. This is sure to impress your family and clients. You will learn simple trees, foliage and flowers that enhance your gumpaste or butter cream flowers as well as brushed embroidery.

Instructor: Mark Seaman
Location: Classroom: 4
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

Instructor: Sidney Galpern
Location: Classroom: 2
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

Instructor: Mary Jo Dowling
Location: Classroom: 6
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included

Learn how to make cute little animals from chocolate clays. All the steps will be covered, from making the clays, to assembling a marquetry, to forming the animals and adding the details. This is beyond your basic ball and log figure modeling class. Students will work from photographs and drawings to create a realistic woodland creature complete with fur texture and facial details using a sculptural method. All materials will be included in the class cost.

Instructor: Ruth Rickey
Location: Classroom: 5
Date: Sunday, February 24, 9AM-12PM
Supply List: All Included