Classes
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Laurie Clarke
Sweet Celebrations
Owner, Cake Artist, Instructor
408/505-5507
laurie@sweetcelebrations.us
Sweet Celebrations
Owner, Cake Artist, Instructor
408/505-5507
laurie@sweetcelebrations.us
Class dates are subject to change. Registered students will be consulted
if any changes are to be made and classes will be rescheduled
accordingly. Minimum 2 students per project class, most classes average 3 to 6
students.
Group Classes are currently held in Hollister, CA at Gelimex Desserts. Detailed directions to
all classes will be in your confirmation emails.
We are currently looking for new "classroom" locations in South San Jose and North San
Jose (please contact us about the benefits of hosting classes!)
All classes include easy recipes and detailed instructions. Students prepare edible materials at
home. Specialty tools are provided by instructor for use in class. A short list of supplies will be
sent to you by email prior to your class. All classes are created to use the least expensive tools
possible, especially household items. Some classes include free tools for you to take home (see
individual class descriptions). Some classes have specialty ingredients you can order ahead of
time (must register at least 3 weeks ahead to ensure delivery in time for class). You may also
order tools and ingredients during the class for future delivery. Fondant can be pre-ordered,
$25 for a 5lb pail (made by Satin Ice brand).
How to Register for Classes:
SIMPLY SEND AN EMAIL TO SWEETCELEBRATIONS.US WITH A LIST OF CLASSES YOU'RE
INTERESTED IN, THE NUMBER OF STUDENTS ATTENDING, YOUR FULL NAME AND
DAYTIME PHONE NUMBER.
YOU WILL RECEIVE A CONFIRMATION EMAIL (the form on this page will send this info
directly)
AN INVOICE WILL BE SENT VIA EMAIL WHICH YOU CAN PAY WITH PAYPAL, CREDIT
CARD, OR CHECK.
CHECKS ARE MADE PAYABLE TO "SWEET CELEBRATIONS.us" AND MAILED TO SWEET
CELEBRATIONS.us
2256 BREGA LANE, MORGAN HILL CA 95037
PAYMENT MUST BE RECEIVED 10 DAYS PRIOR TO DATE OF CLASS
All classes qualify for multiple class discounts: First class, full price. 2nd and 3rd
classes are 10% off. 4th class and beyond: 20% off! These prices will be reflected
in your invoice.
if any changes are to be made and classes will be rescheduled
accordingly. Minimum 2 students per project class, most classes average 3 to 6
students.
Group Classes are currently held in Hollister, CA at Gelimex Desserts. Detailed directions to
all classes will be in your confirmation emails.
We are currently looking for new "classroom" locations in South San Jose and North San
Jose (please contact us about the benefits of hosting classes!)
All classes include easy recipes and detailed instructions. Students prepare edible materials at
home. Specialty tools are provided by instructor for use in class. A short list of supplies will be
sent to you by email prior to your class. All classes are created to use the least expensive tools
possible, especially household items. Some classes include free tools for you to take home (see
individual class descriptions). Some classes have specialty ingredients you can order ahead of
time (must register at least 3 weeks ahead to ensure delivery in time for class). You may also
order tools and ingredients during the class for future delivery. Fondant can be pre-ordered,
$25 for a 5lb pail (made by Satin Ice brand).
How to Register for Classes:
SIMPLY SEND AN EMAIL TO SWEETCELEBRATIONS.US WITH A LIST OF CLASSES YOU'RE
INTERESTED IN, THE NUMBER OF STUDENTS ATTENDING, YOUR FULL NAME AND
DAYTIME PHONE NUMBER.
YOU WILL RECEIVE A CONFIRMATION EMAIL (the form on this page will send this info
directly)
AN INVOICE WILL BE SENT VIA EMAIL WHICH YOU CAN PAY WITH PAYPAL, CREDIT
CARD, OR CHECK.
CHECKS ARE MADE PAYABLE TO "SWEET CELEBRATIONS.us" AND MAILED TO SWEET
CELEBRATIONS.us
2256 BREGA LANE, MORGAN HILL CA 95037
PAYMENT MUST BE RECEIVED 10 DAYS PRIOR TO DATE OF CLASS
All classes qualify for multiple class discounts: First class, full price. 2nd and 3rd
classes are 10% off. 4th class and beyond: 20% off! These prices will be reflected
in your invoice.
| Click here to view a complete "Menu" of Classes To see more of what you can learn from us, please visit our Flickr Page: http://www.flickr.com/photos/sweetcelebrationsus/ Or, find us on Facebook |
| Class Schedule February Through June 2012 Schedule is Subject to Change |
| To be added to a mailing list that automatically notifies you when future classes are added, click HERE. |
Experience Required to Enjoy Classes: You do not need to take Sweet Celebrations
beginning classes to progress toward advanced classes. Rate your skills and
choose projects you think you’ll be able to participate in. If you’re unsure, call the
instructor for that lesson or contact us at classes@sweetcelebrations.us or 408/505-
5507
Hollister Class Series - Tuesday mornings in Hollister, California
(south of Gilroy/Morgan Hill), at Gelimex Desserts, 10am to 12:30pm
Instructors: Laurie Clarke and Wendy Barron
beginning classes to progress toward advanced classes. Rate your skills and
choose projects you think you’ll be able to participate in. If you’re unsure, call the
instructor for that lesson or contact us at classes@sweetcelebrations.us or 408/505-
5507
Hollister Class Series - Tuesday mornings in Hollister, California
(south of Gilroy/Morgan Hill), at Gelimex Desserts, 10am to 12:30pm
Instructors: Laurie Clarke and Wendy Barron
Private Lessons are Always Available:
Private lessons are less expensive than you think! Host a class and save -- when you
bring in a few students the hostess can have their class or fondant free. Call several
weeks ahead for best availability. Available 9am to 1pm most weekdays, some weeknights
and weekends. Primary Instructor: Laurie Clarke
Generally, private lessons are $45 -- $25 for the first hour and a half, $20 for each
additional hour, up to $10 for supplies plus a small travel fee (usually under $15).
Gelatin Art Classes
Wendy Barron, Instructor (www.gelimex.net) will be teaching more classes on how to
use gelatin (Jell-O) to create edible floral desserts, plus decorative bows, flowers and
butterflies. New (intermediate) flowers will also be taught. All supplies provided for class
and for you to make 2 dozen flowers at home. 6 to 8 flowers will be completed in class.
$50 to $65
Need supplies for gelatin art? Wendy can provide you with the highest quality imported
gelatin and syringes for a great price. Instructor Wendy Barron (assisted by Laurie
Clarke)
Private lessons are less expensive than you think! Host a class and save -- when you
bring in a few students the hostess can have their class or fondant free. Call several
weeks ahead for best availability. Available 9am to 1pm most weekdays, some weeknights
and weekends. Primary Instructor: Laurie Clarke
Generally, private lessons are $45 -- $25 for the first hour and a half, $20 for each
additional hour, up to $10 for supplies plus a small travel fee (usually under $15).
Gelatin Art Classes
Wendy Barron, Instructor (www.gelimex.net) will be teaching more classes on how to
use gelatin (Jell-O) to create edible floral desserts, plus decorative bows, flowers and
butterflies. New (intermediate) flowers will also be taught. All supplies provided for class
and for you to make 2 dozen flowers at home. 6 to 8 flowers will be completed in class.
$50 to $65
Need supplies for gelatin art? Wendy can provide you with the highest quality imported
gelatin and syringes for a great price. Instructor Wendy Barron (assisted by Laurie
Clarke)
Tues, Feb. 7th, 10 to 12:30: Two Tier Cake With Brush Embroidery Students bring a 10"
and 6" cake, frosted smoothly or wrapped in fondant and ready to decorate. In class we
will stack the cakes and learn different methods of stacking and separating for cakes.
We'll apply brush embroidery to the sides and create some fancy borders and roses to
crown the top. 2 1/2 hours, $35
Tues., Feb. 14th, 10 to 12:00: Carved Candle Cakes: Unique cakes with multiple layers of fondant and rolled buttercream, sliced to provide a layered, curled and twisted multicolored cake.
Original concept by Laurie Clarke. Includes demonstration on how to add a “light switch” to your cakes. Disposable LED light provided. 2 hours, $45
Tues, Feb 21st, 10 to 12:00: Royal Icing Flowers I: Create crunchy candy-like flowers for dry storage and future use. Apple blossoms, wild roses, zinnias, mums, traditional roses and
rosebuds, primrose, narcissus, bachelors’ buttons and bluebells (“popcorn flowers”). Creating bases on wires for royal bouquets. Fresh royal icing and wired bases provided in class. 2
hours, $40
Tues, Feb 28th, 10 to 12:30: Car Cakes: How to create realistic and cartoon car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets.
Some hands-on airbrushing. 2 ½ hours, $55
Tues, Mar 6, 10 to 12:30: Decorating I: Decorating Basics – A demonstration class, with tips on baking, correcting icing consistencies, torting, filling, using tools and creating smooth,
crumb-free icing. Hands-on beginning piping practice and ribbon roses. Instructor will complete a demonstration cake in class, students will practice piping on wax paper. All icing and
tools are provided. Most students go home with good ribbon roses in this first lesson. 2 1/2 hours, $35
Tues, Mar 13th, 10 to 12:30: Decorating II: Essential Skills -- Super-smooth icing, basic piping, borders, simple flowers, writing and vines, ribbon roses and traditional roses (using
several methods for ease of learning). Most students go home with good roses after one lesson. 2 1/2 hours, $35
Tues, Mar 20th, 10 to 12:30: Basic Fondant -- Coloring, marbling, textures, draping, smoothing, how to repair folds and tears, 3-D ribbons and bows, basic borders. If you have some
experience and you want to try something a little more advanced, bring a square or other “cornered” cake or try a different rolled icing: Rolled buttercream, chocolate wrap, marzipan,
marshmallow fondant. Easy recipes for all available upon request. 2 1/2 hours, $35
Tues, Mar 27th, 10 to 12:00: Guitar Cake: Guitars are easy to carve, but can be tricky to create with realism and scale. Use a few simple tools and learn how to create a gorgeous – even
life-sized – edible guitar! 2 hours, $45
Tues, Apr 3rd, 10 to 12:30: Fancy Buttercream Flowers on Cakes and Basketweave Design: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, chrysanthemum, daisies, orchids
and more – all done in buttercream. AND "Chocolate Stickers": Images made with coating chocolate (a.k.a. Candy Melts) which can be embedded in icing or placed free-standing on top
or sides of cakes. Coating chocolate and other tools are provided. Frozen buttercream transfers will also be discussed. We'll be adding chocolate butterflies to our cake. 2 1/2 hours, $35
Tues, Apr 10th, 10 to 1:30: Whimsical Crooked Cakes: Cakes that look like they are going to fall over (but they never will!) Three styles of crooked cake are discussed, impressive Mad-
Hatter-Style cake completed in class with quick fantasy flowers, wired decorations, textured shapes, pearls and stripes. Includes a brief airbrush demo, all supports and information on
transportation and set-up. 3 ½ hours, $65
Tues, Apr 17th, 10 to 12:30: Decorating I: Decorating Basics – A demonstration class, with tips on baking, correcting icing consistencies, torting, filling, using tools and creating smooth,
crumb-free icing. Hands-on beginning piping practice and ribbon roses. Instructor will complete a demonstration cake in class, students will practice piping on wax paper. All icing and
tools are provided. Most students go home with good ribbon roses in this first lesson. 2 1/2 hours, $35
Tues, Apr 24th, 10 to 12:30: Decorating II: Essential Skills -- Super-smooth icing, basic piping, borders, simple flowers, writing and vines, ribbon roses and traditional roses (using
several methods for ease of learning). Most students go home with good roses after one lesson. 2 1/2 hours, $35
Tues, May 1st, 10 to 12:30: Basic Fondant -- Coloring, marbling, textures, draping, smoothing, how to repair folds and tears, 3-D ribbons and bows, basic borders. If you have some
experience and you want to try something a little more advanced, bring a square or other “cornered” cake or try a different rolled icing: Rolled buttercream, chocolate wrap, marzipan,
marshmallow fondant. Easy recipes for all available upon request. 2 1/2 hours, $35
Tues, May 8th, 10 to 12:30: Basic Sculpted Cakes (3-D Purse): Covers internal structures and supports, carving, fondant wrap, quilting and simple decorations. Also: Preparing and using
silicone molds for buttons and other accents (students keep mold created in class). 2 1/2 hours, $40
Tues, May 15th, 10 to 12:00: Gelatina / Artistic Gelatin: Beautiful gelatin art created in champagne glasses and small molds. Create clear domes and other shapes with gorgeous
flowers suspended inside. All supplies/equipment and recipes included. Also, quick demo on creating gelatin bows, sprinkles and butterfly wings. 2 hours, $65 (with supplies/equipment)
Tues, May 22, 10 to 12:30: Simple Lace Wedding Cakes: Students bring two cakes, filled and iced, to complete a romantic two-tiered (stacked) wedding/anniversary cake with fresh
flowers and lace designs: Sotas, Alencon and Battenburg styles. Students provide flowers of their choice, instructor will bring tools for adding them to cakes. 2 1/2 hours, $45
Tues, May 29th, 10 to 12:00: Decorative Cookies: Using Royal Icing and Marshmallow Fondant to create two different styles of cookies with a minimum of fuss. Techniques can be
completed in one decorating session without hours of drying in between layers. 2 hours, $35
Tues, June 5th, 10 to 12:30: Spiral Cakes: How to create cakes with a road or staircase spiraling from top to bottom. Perfect for mountains, castles, waterfalls, bicycles, cars and
motorcycles. Discussion on how to re-create Laurie’s design for a marble to roll from top to bottom using a design variation and fondant. Includes all supports. 2 ½ hours, $55
Tues, June 12th, 10 to 12:00: Decadent Chocolate Cakes with Chocolate Transfer Decorations: Chocolate mousse, poured ganache, whipped ganache and printed chocolate accents.
Printed cocoa butter acetate (transfer) sheets provided. Hand-made truffles will also be created in class. 2 hours, $45
Original concept by Laurie Clarke. Includes demonstration on how to add a “light switch” to your cakes. Disposable LED light provided. 2 hours, $45
Tues, Feb 21st, 10 to 12:00: Royal Icing Flowers I: Create crunchy candy-like flowers for dry storage and future use. Apple blossoms, wild roses, zinnias, mums, traditional roses and
rosebuds, primrose, narcissus, bachelors’ buttons and bluebells (“popcorn flowers”). Creating bases on wires for royal bouquets. Fresh royal icing and wired bases provided in class. 2
hours, $40
Tues, Feb 28th, 10 to 12:30: Car Cakes: How to create realistic and cartoon car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets.
Some hands-on airbrushing. 2 ½ hours, $55
Tues, Mar 6, 10 to 12:30: Decorating I: Decorating Basics – A demonstration class, with tips on baking, correcting icing consistencies, torting, filling, using tools and creating smooth,
crumb-free icing. Hands-on beginning piping practice and ribbon roses. Instructor will complete a demonstration cake in class, students will practice piping on wax paper. All icing and
tools are provided. Most students go home with good ribbon roses in this first lesson. 2 1/2 hours, $35
Tues, Mar 13th, 10 to 12:30: Decorating II: Essential Skills -- Super-smooth icing, basic piping, borders, simple flowers, writing and vines, ribbon roses and traditional roses (using
several methods for ease of learning). Most students go home with good roses after one lesson. 2 1/2 hours, $35
Tues, Mar 20th, 10 to 12:30: Basic Fondant -- Coloring, marbling, textures, draping, smoothing, how to repair folds and tears, 3-D ribbons and bows, basic borders. If you have some
experience and you want to try something a little more advanced, bring a square or other “cornered” cake or try a different rolled icing: Rolled buttercream, chocolate wrap, marzipan,
marshmallow fondant. Easy recipes for all available upon request. 2 1/2 hours, $35
Tues, Mar 27th, 10 to 12:00: Guitar Cake: Guitars are easy to carve, but can be tricky to create with realism and scale. Use a few simple tools and learn how to create a gorgeous – even
life-sized – edible guitar! 2 hours, $45
Tues, Apr 3rd, 10 to 12:30: Fancy Buttercream Flowers on Cakes and Basketweave Design: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, chrysanthemum, daisies, orchids
and more – all done in buttercream. AND "Chocolate Stickers": Images made with coating chocolate (a.k.a. Candy Melts) which can be embedded in icing or placed free-standing on top
or sides of cakes. Coating chocolate and other tools are provided. Frozen buttercream transfers will also be discussed. We'll be adding chocolate butterflies to our cake. 2 1/2 hours, $35
Tues, Apr 10th, 10 to 1:30: Whimsical Crooked Cakes: Cakes that look like they are going to fall over (but they never will!) Three styles of crooked cake are discussed, impressive Mad-
Hatter-Style cake completed in class with quick fantasy flowers, wired decorations, textured shapes, pearls and stripes. Includes a brief airbrush demo, all supports and information on
transportation and set-up. 3 ½ hours, $65
Tues, Apr 17th, 10 to 12:30: Decorating I: Decorating Basics – A demonstration class, with tips on baking, correcting icing consistencies, torting, filling, using tools and creating smooth,
crumb-free icing. Hands-on beginning piping practice and ribbon roses. Instructor will complete a demonstration cake in class, students will practice piping on wax paper. All icing and
tools are provided. Most students go home with good ribbon roses in this first lesson. 2 1/2 hours, $35
Tues, Apr 24th, 10 to 12:30: Decorating II: Essential Skills -- Super-smooth icing, basic piping, borders, simple flowers, writing and vines, ribbon roses and traditional roses (using
several methods for ease of learning). Most students go home with good roses after one lesson. 2 1/2 hours, $35
Tues, May 1st, 10 to 12:30: Basic Fondant -- Coloring, marbling, textures, draping, smoothing, how to repair folds and tears, 3-D ribbons and bows, basic borders. If you have some
experience and you want to try something a little more advanced, bring a square or other “cornered” cake or try a different rolled icing: Rolled buttercream, chocolate wrap, marzipan,
marshmallow fondant. Easy recipes for all available upon request. 2 1/2 hours, $35
Tues, May 8th, 10 to 12:30: Basic Sculpted Cakes (3-D Purse): Covers internal structures and supports, carving, fondant wrap, quilting and simple decorations. Also: Preparing and using
silicone molds for buttons and other accents (students keep mold created in class). 2 1/2 hours, $40
Tues, May 15th, 10 to 12:00: Gelatina / Artistic Gelatin: Beautiful gelatin art created in champagne glasses and small molds. Create clear domes and other shapes with gorgeous
flowers suspended inside. All supplies/equipment and recipes included. Also, quick demo on creating gelatin bows, sprinkles and butterfly wings. 2 hours, $65 (with supplies/equipment)
Tues, May 22, 10 to 12:30: Simple Lace Wedding Cakes: Students bring two cakes, filled and iced, to complete a romantic two-tiered (stacked) wedding/anniversary cake with fresh
flowers and lace designs: Sotas, Alencon and Battenburg styles. Students provide flowers of their choice, instructor will bring tools for adding them to cakes. 2 1/2 hours, $45
Tues, May 29th, 10 to 12:00: Decorative Cookies: Using Royal Icing and Marshmallow Fondant to create two different styles of cookies with a minimum of fuss. Techniques can be
completed in one decorating session without hours of drying in between layers. 2 hours, $35
Tues, June 5th, 10 to 12:30: Spiral Cakes: How to create cakes with a road or staircase spiraling from top to bottom. Perfect for mountains, castles, waterfalls, bicycles, cars and
motorcycles. Discussion on how to re-create Laurie’s design for a marble to roll from top to bottom using a design variation and fondant. Includes all supports. 2 ½ hours, $55
Tues, June 12th, 10 to 12:00: Decadent Chocolate Cakes with Chocolate Transfer Decorations: Chocolate mousse, poured ganache, whipped ganache and printed chocolate accents.
Printed cocoa butter acetate (transfer) sheets provided. Hand-made truffles will also be created in class. 2 hours, $45