Classes offered Include:
Decorating Basics and Essential Skills, Fondant Cakes, Fondant Flowers, Realistic Gumpaste Flowers, Modeling Chocolate, Rolled Buttercream,
Marzipan, Fondant Animals, Gelatina/Artistic Gelatin, Chocolate Candies, Cookies, Tiered Party Cakes, Sculpted Cakes: Dragons, Purses, Pillows,
Cars, Guitars, Topsy Turvy/Whimsical/Crooked/Mad Hatter Cakes, Spiral Cakes and Edible Tiaras, Whipped Icings, Cooked Icings: Italian Meringue,
Swiss Meringue, Custard Buttercream, Cupcakes, Cupcake Cakes, Cake Pops, Petit Fours, Edible Images, Chocolate and Buttercream
Transfers, Building Stands, Airbrush Techniques, Extreme Cakes: Lights and Dry Ice Effects, Fancy Buttercream Flowers, Royal Icing Flowers,
Molded Sugar and Panoramic Eggs, Simple Piped Figures, Carved Candle Cakes*, Simple Lace Wedding Cakes, Tall Tiered Wedding Cakes,
Oriental Stringwork, Quick Lambeth Piping. *Original Invention of Technique by Laurie Clarke
Decorating Basics and Essential Skills, Fondant Cakes, Fondant Flowers, Realistic Gumpaste Flowers, Modeling Chocolate, Rolled Buttercream,
Marzipan, Fondant Animals, Gelatina/Artistic Gelatin, Chocolate Candies, Cookies, Tiered Party Cakes, Sculpted Cakes: Dragons, Purses, Pillows,
Cars, Guitars, Topsy Turvy/Whimsical/Crooked/Mad Hatter Cakes, Spiral Cakes and Edible Tiaras, Whipped Icings, Cooked Icings: Italian Meringue,
Swiss Meringue, Custard Buttercream, Cupcakes, Cupcake Cakes, Cake Pops, Petit Fours, Edible Images, Chocolate and Buttercream
Transfers, Building Stands, Airbrush Techniques, Extreme Cakes: Lights and Dry Ice Effects, Fancy Buttercream Flowers, Royal Icing Flowers,
Molded Sugar and Panoramic Eggs, Simple Piped Figures, Carved Candle Cakes*, Simple Lace Wedding Cakes, Tall Tiered Wedding Cakes,
Oriental Stringwork, Quick Lambeth Piping. *Original Invention of Technique by Laurie Clarke
SweetCelebrations.US
Current “Menu of Classes”
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
Click here to return to the class page
Students Just Beginning (No Baking Or Decorating Experience):
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 hours, $35
Decorating I and II Same Day – the fastest-track approach to learning. Students prepare cakes and icing at home according to simple recipes. We work through both Decorating I and II together in class. Even without experience students go home with beautiful cakes including ribbon roses, traditional roses, star flowers, writing/vines, shell border, reverse shell border and leaves. 2 hours (part 1), 2 hours (part 2), $65
Edible Images or "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. 2 hours, $35
Quick and Easy Fondant Flowers and Modeling Chocolate Roses: Using easy-to-find, inexpensive cutters to produce all kinds of simple and unique flowers. Using no wires for supports, fondant dries to a crunchy-candy that is eaten easily, making these flowers a great addition to fun cakes. Feel and taste the difference between modeling chocolate and fondant and create a realistic rose without cutters. 2 hours, $35
Hand-Modeled Animals and Plants: Using fondant to make cute little edible animals for jungle, ark and baby shower cakes. Includes fondant. 2 hours, $40
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)
Professional Chocolate Candies: using chocolate transfers. Printed cocoa butter acetate sheets (transfers) provided as well as molds for use in class, fillings and mix-ins, recipes, and boxes for completed candies. 2 hours, $45
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
For Students who have some basic experience: Baking, filling, icing (crumbs OK), some piping.
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 hours, $35
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 hours, $35
Basic Tiered Party Cakes -- Stacked cakes (two cakes/tiers), directions on transportation and setup. Simple buttercream decorations and a quick airbrush demo. Includes all supports and information on how to safely transport, cut and serve. 2 hours, $35
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 hours, $40
Decorating with Whipped Icings: Pastry Pride, Frostin' Pride, Flavor Right, Bettercreme, or home-made Whipped Buttercream -- how to ice, store, decorate, transport and repair following setup. Basketweave icing technique and simple flowers. Includes Pastry Pride icing. 2 hours, $40
Cupcakes: Smooth icing, traditional swirls, fondant accents, buttercream flowers, sprinkles and picks. Best ways to transport and interesting ideas for display. 2 hours, $35
Cupcake Cakes: How to arrange and secure cupcakes and ice as one for a custom-shaped pull-apart cake. Techniques for keeping icing from falling through, arranging odd shapes and transportation. 2 hours, $35
Cake Pops: Also known as Cake Lollies, cake balls or cake truffles, these extremely delicious treats can be made in a tray or on a stick and decorated like anything, anywhere, for any season. Lesson includes candy coating, decorations, bags, sticks and ribbons and all kinds of ideas for variations on recipes. 2 hours, $45
Petit Fours: Traditional delicious bite-sized cakes with poured icing. “Tiffany box style” cakes also created in class with use of Instructor’s molds. Chocolate coating (used for Tiffany box petit fours) provided. 2 hours, $40
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
Building A Central Pillar "Crooked Cake" Stand: A creative support used to create a “crooked” effect using ordinary cake tiers. Different from Whimsical Cakes -- in this case the cakes are not carved but placed on a "crooked" stand. Stand may also be used for “straight” cakes for sturdy construction and transport. Includes parts to create your own crooked cake stand, assembled in class. Prepare and decorate cakes at home following class. $70
Airbrush Techniques: Bring your own or use instructor’s to get a feel for airbrushing before you buy. Information on differences between machines and airbrushes, and where to get a good deal. Creating stencils, layered color effects, clouds and flowers. Practice on paper or on a sheet cake from home. 2 hours, $35
Extreme Cakes -- Lights and Dry Ice Effects: Several essential skills for creating lifelike volcanoes, trains, cars with exhaust, waterfalls, etc. Includes lights and all parts to create an apparatus that will “erupt” steam into the air. Demonstrations on how to have fun with dry ice at parties; safety information and transportation/storage tips. $75
For Decorators with experience covering cakes in fondant, basic stacked/tiered cakes, basic sculpting and good piping skills:
Making and Using Rolled Icings: Prepared in class: Marshmallow Fondant and Rolled Buttercream Icing and Modeling Chocolate (Chocolate Wrap). Learn the pros and cons of working with each and how to blend items together for elasticity, durability and decorations. Take home samples of each for practice and exploration. All supplies included. 2 hours, $45
Baroque Borders in Buttercream (Quick Lambeth Method): Gorgeous over-piped scrolls and swags for over-the-top classic cakes (without the usual 90 hours to complete). 2 hours, $45
Fancy Buttercream Flowers on Cakes: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, daisies, orchids and more – all done in buttercream. 2 hours, $35
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
Panoramic Sugar Egg and Simple Piped Spring Figures: Ready-to-decorate eggs provided, a second egg to take home created in class. Creative sugar cubes and other uses for leftover sugar. Tiny flowers, eggs, chicks, bunnies and bears made from royal icing. Fresh royal icing provided in class. 2 hours, $40
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
Pillow Cakes with Piped Tiaras: Create a lifelike pillow using standard cake pans. Piping easy and edible tiaras with melted chocolate/candy coating (with tips on creating crowns from royal icing at home). Includes supplies for transporting tiara and creating more. 2 hours, $40
Easy Side Designs for Fancy Cakes: picot dot, quilting, scrolls, fleur-de-lis, Crown border, simple strings, vines, swirls, henna designs. Practice on buttercream or fondant cake, wax paper or Styrofoam dummies. 2 hours, $35
Hand-Modeled Figures: These whimsical figures are adorable, created using simple techniques for all skill levels. Perfect for cake toppers for all kinds of cakes. 2 hours, $35
Making Cooked Icings: Created in class: Swiss Meringue, Italian Meringue and French Buttercream. All ingredients and equipment included in class. Students go home with samples of each. 2 hours, $45
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
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 hours, $45
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
Realistic Gumpaste Flowers: Lifelike sugar flowers created on wires and bundled into small bouquets for lifelike decoration. Includes gumpaste, wires and flower centers, use of cutters and tools. Created in class: quick rose, rosebud, hand-pulled stephanotis, forget-me-nots, leaves, and calla lilies. We will also be using silicone putty to create custom petal and leaf veiners for you to use at home! 3 hours, $60
For Advanced Students, skilled with piping, sculpting, stacking and rolled icings:
Sculpted Dragon Cake: 3-Dimensional dragon sculpture using cake and other edibles (cereal treats, cake truffles). Includes interior supports and quick airbrushed details. 2 ½ hours, $55
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
Car Cakes: How to create realistic and animated car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets. Some hands-on airbrushing. 2 ½ hours, $55
Royal Icing Flowers II: 3-D flowers and filigree lace designs. Completed in class: Stargazer lily, Petunia, Morning Glory, Moth Orchid, Gardenia and leaves. Includes fresh royal icing. 2 hours, $40
Realistic Gumpaste Flowers II: Completed in class: freesia, dogwood, stargazer lily, orchid, long stemmed leaves. Use instructor’s cutters and pre-made flower centers, learn to create your own at home. 3 hours, $60
Tall Tiered Cakes – Elaborate Cake Design: Instructions for planning, creating, constructing and building, plus transport, set-up and service. In class students may complete a 3-tier separated/stacked cake with fancy borders, triple Swiss dots, brush embroidery and fine royal string work. Fondant cakes are recommended, buttercream is optional. Special tip and push-in-leg supports and 8” separator plate provided. 3 1/2 hours, $70
New Oriental Stringwork (using Geraldine Randlesom’s techniques): Multiple drop strings on the sides and tops of cakes, built up in layers by flipping tiers upside down – the result is a woven “fence” with strings suspended in the air. In class we will create this effect in record time using a real cake. We will also create lace pieces that can be added at home. Fresh royal icing created in class. 2 hours, $45
Quick Lambeth Piping: Lambeth designs often take upwards of 90 hours to complete. Icing is piped and overpiped with finer and finer tips so that the cake takes on a whole new form. This version (based on some techniques from Billie Frederick) uses buttercream to speed things up. Creating cushions with fondant and standing collars with gumpaste and royal will be demonstrated. 2 hours, $40
Current “Menu of Classes”
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
Click here to return to the class page
Students Just Beginning (No Baking Or Decorating Experience):
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 hours, $35
Decorating I and II Same Day – the fastest-track approach to learning. Students prepare cakes and icing at home according to simple recipes. We work through both Decorating I and II together in class. Even without experience students go home with beautiful cakes including ribbon roses, traditional roses, star flowers, writing/vines, shell border, reverse shell border and leaves. 2 hours (part 1), 2 hours (part 2), $65
Edible Images or "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. 2 hours, $35
Quick and Easy Fondant Flowers and Modeling Chocolate Roses: Using easy-to-find, inexpensive cutters to produce all kinds of simple and unique flowers. Using no wires for supports, fondant dries to a crunchy-candy that is eaten easily, making these flowers a great addition to fun cakes. Feel and taste the difference between modeling chocolate and fondant and create a realistic rose without cutters. 2 hours, $35
Hand-Modeled Animals and Plants: Using fondant to make cute little edible animals for jungle, ark and baby shower cakes. Includes fondant. 2 hours, $40
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)
Professional Chocolate Candies: using chocolate transfers. Printed cocoa butter acetate sheets (transfers) provided as well as molds for use in class, fillings and mix-ins, recipes, and boxes for completed candies. 2 hours, $45
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
For Students who have some basic experience: Baking, filling, icing (crumbs OK), some piping.
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 hours, $35
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 hours, $35
Basic Tiered Party Cakes -- Stacked cakes (two cakes/tiers), directions on transportation and setup. Simple buttercream decorations and a quick airbrush demo. Includes all supports and information on how to safely transport, cut and serve. 2 hours, $35
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 hours, $40
Decorating with Whipped Icings: Pastry Pride, Frostin' Pride, Flavor Right, Bettercreme, or home-made Whipped Buttercream -- how to ice, store, decorate, transport and repair following setup. Basketweave icing technique and simple flowers. Includes Pastry Pride icing. 2 hours, $40
Cupcakes: Smooth icing, traditional swirls, fondant accents, buttercream flowers, sprinkles and picks. Best ways to transport and interesting ideas for display. 2 hours, $35
Cupcake Cakes: How to arrange and secure cupcakes and ice as one for a custom-shaped pull-apart cake. Techniques for keeping icing from falling through, arranging odd shapes and transportation. 2 hours, $35
Cake Pops: Also known as Cake Lollies, cake balls or cake truffles, these extremely delicious treats can be made in a tray or on a stick and decorated like anything, anywhere, for any season. Lesson includes candy coating, decorations, bags, sticks and ribbons and all kinds of ideas for variations on recipes. 2 hours, $45
Petit Fours: Traditional delicious bite-sized cakes with poured icing. “Tiffany box style” cakes also created in class with use of Instructor’s molds. Chocolate coating (used for Tiffany box petit fours) provided. 2 hours, $40
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
Building A Central Pillar "Crooked Cake" Stand: A creative support used to create a “crooked” effect using ordinary cake tiers. Different from Whimsical Cakes -- in this case the cakes are not carved but placed on a "crooked" stand. Stand may also be used for “straight” cakes for sturdy construction and transport. Includes parts to create your own crooked cake stand, assembled in class. Prepare and decorate cakes at home following class. $70
Airbrush Techniques: Bring your own or use instructor’s to get a feel for airbrushing before you buy. Information on differences between machines and airbrushes, and where to get a good deal. Creating stencils, layered color effects, clouds and flowers. Practice on paper or on a sheet cake from home. 2 hours, $35
Extreme Cakes -- Lights and Dry Ice Effects: Several essential skills for creating lifelike volcanoes, trains, cars with exhaust, waterfalls, etc. Includes lights and all parts to create an apparatus that will “erupt” steam into the air. Demonstrations on how to have fun with dry ice at parties; safety information and transportation/storage tips. $75
For Decorators with experience covering cakes in fondant, basic stacked/tiered cakes, basic sculpting and good piping skills:
Making and Using Rolled Icings: Prepared in class: Marshmallow Fondant and Rolled Buttercream Icing and Modeling Chocolate (Chocolate Wrap). Learn the pros and cons of working with each and how to blend items together for elasticity, durability and decorations. Take home samples of each for practice and exploration. All supplies included. 2 hours, $45
Baroque Borders in Buttercream (Quick Lambeth Method): Gorgeous over-piped scrolls and swags for over-the-top classic cakes (without the usual 90 hours to complete). 2 hours, $45
Fancy Buttercream Flowers on Cakes: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, daisies, orchids and more – all done in buttercream. 2 hours, $35
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
Panoramic Sugar Egg and Simple Piped Spring Figures: Ready-to-decorate eggs provided, a second egg to take home created in class. Creative sugar cubes and other uses for leftover sugar. Tiny flowers, eggs, chicks, bunnies and bears made from royal icing. Fresh royal icing provided in class. 2 hours, $40
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
Pillow Cakes with Piped Tiaras: Create a lifelike pillow using standard cake pans. Piping easy and edible tiaras with melted chocolate/candy coating (with tips on creating crowns from royal icing at home). Includes supplies for transporting tiara and creating more. 2 hours, $40
Easy Side Designs for Fancy Cakes: picot dot, quilting, scrolls, fleur-de-lis, Crown border, simple strings, vines, swirls, henna designs. Practice on buttercream or fondant cake, wax paper or Styrofoam dummies. 2 hours, $35
Hand-Modeled Figures: These whimsical figures are adorable, created using simple techniques for all skill levels. Perfect for cake toppers for all kinds of cakes. 2 hours, $35
Making Cooked Icings: Created in class: Swiss Meringue, Italian Meringue and French Buttercream. All ingredients and equipment included in class. Students go home with samples of each. 2 hours, $45
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
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 hours, $45
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
Realistic Gumpaste Flowers: Lifelike sugar flowers created on wires and bundled into small bouquets for lifelike decoration. Includes gumpaste, wires and flower centers, use of cutters and tools. Created in class: quick rose, rosebud, hand-pulled stephanotis, forget-me-nots, leaves, and calla lilies. We will also be using silicone putty to create custom petal and leaf veiners for you to use at home! 3 hours, $60
For Advanced Students, skilled with piping, sculpting, stacking and rolled icings:
Sculpted Dragon Cake: 3-Dimensional dragon sculpture using cake and other edibles (cereal treats, cake truffles). Includes interior supports and quick airbrushed details. 2 ½ hours, $55
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
Car Cakes: How to create realistic and animated car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets. Some hands-on airbrushing. 2 ½ hours, $55
Royal Icing Flowers II: 3-D flowers and filigree lace designs. Completed in class: Stargazer lily, Petunia, Morning Glory, Moth Orchid, Gardenia and leaves. Includes fresh royal icing. 2 hours, $40
Realistic Gumpaste Flowers II: Completed in class: freesia, dogwood, stargazer lily, orchid, long stemmed leaves. Use instructor’s cutters and pre-made flower centers, learn to create your own at home. 3 hours, $60
Tall Tiered Cakes – Elaborate Cake Design: Instructions for planning, creating, constructing and building, plus transport, set-up and service. In class students may complete a 3-tier separated/stacked cake with fancy borders, triple Swiss dots, brush embroidery and fine royal string work. Fondant cakes are recommended, buttercream is optional. Special tip and push-in-leg supports and 8” separator plate provided. 3 1/2 hours, $70
New Oriental Stringwork (using Geraldine Randlesom’s techniques): Multiple drop strings on the sides and tops of cakes, built up in layers by flipping tiers upside down – the result is a woven “fence” with strings suspended in the air. In class we will create this effect in record time using a real cake. We will also create lace pieces that can be added at home. Fresh royal icing created in class. 2 hours, $45
Quick Lambeth Piping: Lambeth designs often take upwards of 90 hours to complete. Icing is piped and overpiped with finer and finer tips so that the cake takes on a whole new form. This version (based on some techniques from Billie Frederick) uses buttercream to speed things up. Creating cushions with fondant and standing collars with gumpaste and royal will be demonstrated. 2 hours, $40
SweetCelebrations.US
Current “Menu of Classes”
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
Click here to return to the class page
Students Just Beginning (No Baking Or Decorating Experience):
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 hours, $35
Decorating I and II Same Day – the fastest-track approach to learning. Students prepare cakes and icing at home according to simple recipes. We work through both Decorating I and II together in class. Even without experience students go home with beautiful cakes including ribbon roses, traditional roses, star flowers, writing/vines, shell border, reverse shell border and leaves. 2 hours (part 1), 2 hours (part 2), $65
Edible Images or "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. 2 hours, $35
Quick and Easy Fondant Flowers and Modeling Chocolate Roses: Using easy-to-find, inexpensive cutters to produce all kinds of simple and unique flowers. Using no wires for supports, fondant dries to a crunchy-candy that is eaten easily, making these flowers a great addition to fun cakes. Feel and taste the difference between modeling chocolate and fondant and create a realistic rose without cutters. 2 hours, $35
Hand-Modeled Animals and Plants: Using fondant to make cute little edible animals for jungle, ark and baby shower cakes. Includes fondant. 2 hours, $40
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)
Professional Chocolate Candies: using chocolate transfers. Printed cocoa butter acetate sheets (transfers) provided as well as molds for use in class, fillings and mix-ins, recipes, and boxes for completed candies. 2 hours, $45
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
For Students who have some basic experience: Baking, filling, icing (crumbs OK), some piping.
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 hours, $35
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 hours, $35
Basic Tiered Party Cakes -- Stacked cakes (two cakes/tiers), directions on transportation and setup. Simple buttercream decorations and a quick airbrush demo. Includes all supports and information on how to safely transport, cut and serve. 2 hours, $35
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 hours, $40
Decorating with Whipped Icings: Pastry Pride, Frostin' Pride, Flavor Right, Bettercreme, or home-made Whipped Buttercream -- how to ice, store, decorate, transport and repair following setup. Basketweave icing technique and simple flowers. Includes Pastry Pride icing. 2 hours, $40
Cupcakes: Smooth icing, traditional swirls, fondant accents, buttercream flowers, sprinkles and picks. Best ways to transport and interesting ideas for display. 2 hours, $35
Cupcake Cakes: How to arrange and secure cupcakes and ice as one for a custom-shaped pull-apart cake. Techniques for keeping icing from falling through, arranging odd shapes and transportation. 2 hours, $35
Cake Pops: Also known as Cake Lollies, cake balls or cake truffles, these extremely delicious treats can be made in a tray or on a stick and decorated like anything, anywhere, for any season. Lesson includes candy coating, decorations, bags, sticks and ribbons and all kinds of ideas for variations on recipes. 2 hours, $45
Petit Fours: Traditional delicious bite-sized cakes with poured icing. “Tiffany box style” cakes also created in class with use of Instructor’s molds. Chocolate coating (used for Tiffany box petit fours) provided. 2 hours, $40
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
Building A Central Pillar "Crooked Cake" Stand: A creative support used to create a “crooked” effect using ordinary cake tiers. Different from Whimsical Cakes -- in this case the cakes are not carved but placed on a "crooked" stand. Stand may also be used for “straight” cakes for sturdy construction and transport. Includes parts to create your own crooked cake stand, assembled in class. Prepare and decorate cakes at home following class. $70
Airbrush Techniques: Bring your own or use instructor’s to get a feel for airbrushing before you buy. Information on differences between machines and airbrushes, and where to get a good deal. Creating stencils, layered color effects, clouds and flowers. Practice on paper or on a sheet cake from home. 2 hours, $35
Extreme Cakes -- Lights and Dry Ice Effects: Several essential skills for creating lifelike volcanoes, trains, cars with exhaust, waterfalls, etc. Includes lights and all parts to create an apparatus that will “erupt” steam into the air. Demonstrations on how to have fun with dry ice at parties; safety information and transportation/storage tips. $75
For Decorators with experience covering cakes in fondant, basic stacked/tiered cakes, basic sculpting and good piping skills:
Making and Using Rolled Icings: Prepared in class: Marshmallow Fondant and Rolled Buttercream Icing and Modeling Chocolate (Chocolate Wrap). Learn the pros and cons of working with each and how to blend items together for elasticity, durability and decorations. Take home samples of each for practice and exploration. All supplies included. 2 hours, $45
Baroque Borders in Buttercream (Quick Lambeth Method): Gorgeous over-piped scrolls and swags for over-the-top classic cakes (without the usual 90 hours to complete). 2 hours, $45
Fancy Buttercream Flowers on Cakes: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, daisies, orchids and more – all done in buttercream. 2 hours, $35
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
Panoramic Sugar Egg and Simple Piped Spring Figures: Ready-to-decorate eggs provided, a second egg to take home created in class. Creative sugar cubes and other uses for leftover sugar. Tiny flowers, eggs, chicks, bunnies and bears made from royal icing. Fresh royal icing provided in class. 2 hours, $40
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
Pillow Cakes with Piped Tiaras: Create a lifelike pillow using standard cake pans. Piping easy and edible tiaras with melted chocolate/candy coating (with tips on creating crowns from royal icing at home). Includes supplies for transporting tiara and creating more. 2 hours, $40
Easy Side Designs for Fancy Cakes: picot dot, quilting, scrolls, fleur-de-lis, Crown border, simple strings, vines, swirls, henna designs. Practice on buttercream or fondant cake, wax paper or Styrofoam dummies. 2 hours, $35
Hand-Modeled Figures: These whimsical figures are adorable, created using simple techniques for all skill levels. Perfect for cake toppers for all kinds of cakes. 2 hours, $35
Making Cooked Icings: Created in class: Swiss Meringue, Italian Meringue and French Buttercream. All ingredients and equipment included in class. Students go home with samples of each. 2 hours, $45
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
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 hours, $45
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
Realistic Gumpaste Flowers: Lifelike sugar flowers created on wires and bundled into small bouquets for lifelike decoration. Includes gumpaste, wires and flower centers, use of cutters and tools. Created in class: quick rose, rosebud, hand-pulled stephanotis, forget-me-nots, leaves, and calla lilies. We will also be using silicone putty to create custom petal and leaf veiners for you to use at home! 3 hours, $60
For Advanced Students, skilled with piping, sculpting, stacking and rolled icings:
Sculpted Dragon Cake: 3-Dimensional dragon sculpture using cake and other edibles (cereal treats, cake truffles). Includes interior supports and quick airbrushed details. 2 ½ hours, $55
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
Car Cakes: How to create realistic and animated car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets. Some hands-on airbrushing. 2 ½ hours, $55
Royal Icing Flowers II: 3-D flowers and filigree lace designs. Completed in class: Stargazer lily, Petunia, Morning Glory, Moth Orchid, Gardenia and leaves. Includes fresh royal icing. 2 hours, $40
Realistic Gumpaste Flowers II: Completed in class: freesia, dogwood, stargazer lily, orchid, long stemmed leaves. Use instructor’s cutters and pre-made flower centers, learn to create your own at home. 3 hours, $60
Tall Tiered Cakes – Elaborate Cake Design: Instructions for planning, creating, constructing and building, plus transport, set-up and service. In class students may complete a 3-tier separated/stacked cake with fancy borders, triple Swiss dots, brush embroidery and fine royal string work. Fondant cakes are recommended, buttercream is optional. Special tip and push-in-leg supports and 8” separator plate provided. 3 1/2 hours, $70
New Oriental Stringwork (using Geraldine Randlesom’s techniques): Multiple drop strings on the sides and tops of cakes, built up in layers by flipping tiers upside down – the result is a woven “fence” with strings suspended in the air. In class we will create this effect in record time using a real cake. We will also create lace pieces that can be added at home. Fresh royal icing created in class. 2 hours, $45
Quick Lambeth Piping: Lambeth designs often take upwards of 90 hours to complete. Icing is piped and overpiped with finer and finer tips so that the cake takes on a whole new form. This version (based on some techniques from Billie Frederick) uses buttercream to speed things up. Creating cushions with fondant and standing collars with gumpaste and royal will be demonstrated. 2 hours, $40
Current “Menu of Classes”
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
Click here to return to the class page
Students Just Beginning (No Baking Or Decorating Experience):
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 hours, $35
Decorating I and II Same Day – the fastest-track approach to learning. Students prepare cakes and icing at home according to simple recipes. We work through both Decorating I and II together in class. Even without experience students go home with beautiful cakes including ribbon roses, traditional roses, star flowers, writing/vines, shell border, reverse shell border and leaves. 2 hours (part 1), 2 hours (part 2), $65
Edible Images or "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. 2 hours, $35
Quick and Easy Fondant Flowers and Modeling Chocolate Roses: Using easy-to-find, inexpensive cutters to produce all kinds of simple and unique flowers. Using no wires for supports, fondant dries to a crunchy-candy that is eaten easily, making these flowers a great addition to fun cakes. Feel and taste the difference between modeling chocolate and fondant and create a realistic rose without cutters. 2 hours, $35
Hand-Modeled Animals and Plants: Using fondant to make cute little edible animals for jungle, ark and baby shower cakes. Includes fondant. 2 hours, $40
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)
Professional Chocolate Candies: using chocolate transfers. Printed cocoa butter acetate sheets (transfers) provided as well as molds for use in class, fillings and mix-ins, recipes, and boxes for completed candies. 2 hours, $45
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
For Students who have some basic experience: Baking, filling, icing (crumbs OK), some piping.
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 hours, $35
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 hours, $35
Basic Tiered Party Cakes -- Stacked cakes (two cakes/tiers), directions on transportation and setup. Simple buttercream decorations and a quick airbrush demo. Includes all supports and information on how to safely transport, cut and serve. 2 hours, $35
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 hours, $40
Decorating with Whipped Icings: Pastry Pride, Frostin' Pride, Flavor Right, Bettercreme, or home-made Whipped Buttercream -- how to ice, store, decorate, transport and repair following setup. Basketweave icing technique and simple flowers. Includes Pastry Pride icing. 2 hours, $40
Cupcakes: Smooth icing, traditional swirls, fondant accents, buttercream flowers, sprinkles and picks. Best ways to transport and interesting ideas for display. 2 hours, $35
Cupcake Cakes: How to arrange and secure cupcakes and ice as one for a custom-shaped pull-apart cake. Techniques for keeping icing from falling through, arranging odd shapes and transportation. 2 hours, $35
Cake Pops: Also known as Cake Lollies, cake balls or cake truffles, these extremely delicious treats can be made in a tray or on a stick and decorated like anything, anywhere, for any season. Lesson includes candy coating, decorations, bags, sticks and ribbons and all kinds of ideas for variations on recipes. 2 hours, $45
Petit Fours: Traditional delicious bite-sized cakes with poured icing. “Tiffany box style” cakes also created in class with use of Instructor’s molds. Chocolate coating (used for Tiffany box petit fours) provided. 2 hours, $40
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
Building A Central Pillar "Crooked Cake" Stand: A creative support used to create a “crooked” effect using ordinary cake tiers. Different from Whimsical Cakes -- in this case the cakes are not carved but placed on a "crooked" stand. Stand may also be used for “straight” cakes for sturdy construction and transport. Includes parts to create your own crooked cake stand, assembled in class. Prepare and decorate cakes at home following class. $70
Airbrush Techniques: Bring your own or use instructor’s to get a feel for airbrushing before you buy. Information on differences between machines and airbrushes, and where to get a good deal. Creating stencils, layered color effects, clouds and flowers. Practice on paper or on a sheet cake from home. 2 hours, $35
Extreme Cakes -- Lights and Dry Ice Effects: Several essential skills for creating lifelike volcanoes, trains, cars with exhaust, waterfalls, etc. Includes lights and all parts to create an apparatus that will “erupt” steam into the air. Demonstrations on how to have fun with dry ice at parties; safety information and transportation/storage tips. $75
For Decorators with experience covering cakes in fondant, basic stacked/tiered cakes, basic sculpting and good piping skills:
Making and Using Rolled Icings: Prepared in class: Marshmallow Fondant and Rolled Buttercream Icing and Modeling Chocolate (Chocolate Wrap). Learn the pros and cons of working with each and how to blend items together for elasticity, durability and decorations. Take home samples of each for practice and exploration. All supplies included. 2 hours, $45
Baroque Borders in Buttercream (Quick Lambeth Method): Gorgeous over-piped scrolls and swags for over-the-top classic cakes (without the usual 90 hours to complete). 2 hours, $45
Fancy Buttercream Flowers on Cakes: Daffodils, cat-tails, lily-of-the-valley, oak leaves, gardenia, daisies, orchids and more – all done in buttercream. 2 hours, $35
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
Panoramic Sugar Egg and Simple Piped Spring Figures: Ready-to-decorate eggs provided, a second egg to take home created in class. Creative sugar cubes and other uses for leftover sugar. Tiny flowers, eggs, chicks, bunnies and bears made from royal icing. Fresh royal icing provided in class. 2 hours, $40
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
Pillow Cakes with Piped Tiaras: Create a lifelike pillow using standard cake pans. Piping easy and edible tiaras with melted chocolate/candy coating (with tips on creating crowns from royal icing at home). Includes supplies for transporting tiara and creating more. 2 hours, $40
Easy Side Designs for Fancy Cakes: picot dot, quilting, scrolls, fleur-de-lis, Crown border, simple strings, vines, swirls, henna designs. Practice on buttercream or fondant cake, wax paper or Styrofoam dummies. 2 hours, $35
Hand-Modeled Figures: These whimsical figures are adorable, created using simple techniques for all skill levels. Perfect for cake toppers for all kinds of cakes. 2 hours, $35
Making Cooked Icings: Created in class: Swiss Meringue, Italian Meringue and French Buttercream. All ingredients and equipment included in class. Students go home with samples of each. 2 hours, $45
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
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 hours, $45
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
Realistic Gumpaste Flowers: Lifelike sugar flowers created on wires and bundled into small bouquets for lifelike decoration. Includes gumpaste, wires and flower centers, use of cutters and tools. Created in class: quick rose, rosebud, hand-pulled stephanotis, forget-me-nots, leaves, and calla lilies. We will also be using silicone putty to create custom petal and leaf veiners for you to use at home! 3 hours, $60
For Advanced Students, skilled with piping, sculpting, stacking and rolled icings:
Sculpted Dragon Cake: 3-Dimensional dragon sculpture using cake and other edibles (cereal treats, cake truffles). Includes interior supports and quick airbrushed details. 2 ½ hours, $55
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
Car Cakes: How to create realistic and animated car cakes for grooms and children’s parties. Includes base/support , headlights and edible fondant sheets. Some hands-on airbrushing. 2 ½ hours, $55
Royal Icing Flowers II: 3-D flowers and filigree lace designs. Completed in class: Stargazer lily, Petunia, Morning Glory, Moth Orchid, Gardenia and leaves. Includes fresh royal icing. 2 hours, $40
Realistic Gumpaste Flowers II: Completed in class: freesia, dogwood, stargazer lily, orchid, long stemmed leaves. Use instructor’s cutters and pre-made flower centers, learn to create your own at home. 3 hours, $60
Tall Tiered Cakes – Elaborate Cake Design: Instructions for planning, creating, constructing and building, plus transport, set-up and service. In class students may complete a 3-tier separated/stacked cake with fancy borders, triple Swiss dots, brush embroidery and fine royal string work. Fondant cakes are recommended, buttercream is optional. Special tip and push-in-leg supports and 8” separator plate provided. 3 1/2 hours, $70
New Oriental Stringwork (using Geraldine Randlesom’s techniques): Multiple drop strings on the sides and tops of cakes, built up in layers by flipping tiers upside down – the result is a woven “fence” with strings suspended in the air. In class we will create this effect in record time using a real cake. We will also create lace pieces that can be added at home. Fresh royal icing created in class. 2 hours, $45
Quick Lambeth Piping: Lambeth designs often take upwards of 90 hours to complete. Icing is piped and overpiped with finer and finer tips so that the cake takes on a whole new form. This version (based on some techniques from Billie Frederick) uses buttercream to speed things up. Creating cushions with fondant and standing collars with gumpaste and royal will be demonstrated. 2 hours, $40
Original design cakes for weddings and celebrations, wedding favors, party favors, centerpiece cakes for all occasions, cake, cakes, cake decorating, instruction and classes, cake decorating classes, wedding
cakes, desserts, truffles, birthday cakes, custom cakes, specialty cakes, party favors, cake design, south bay area, morgan hill, san jose, Gilroy, los gatos, Campbell, Cupertino, California, learn, teach, gumpaste, gum paste, royal
icing, recipes, fondant, rolled fondant, rolled buttercream, chocolate wrap, buttercream, whimsical, delicious, party cakes, anniversary, graduation, quinceanera, baptism, birthday, celebrate, chocolate, silicon valley, bridal shower,
baby shower, retirement, congratulations Aptos Ben Lomond Boulder Creek Burlingame Campbell Capitola Carmel Cupertino Danville Felton Fremont Gilroy Hollister Lafayette Live Oak Los Altos Los Gatos Montara Monterey
Morgan Hill Mountain View Pacific Grove San Francisco San Jose San Ramon Santa Clara Santa Cruz Saratoga Scotts Valley Seaside Soquel Sunnyvale Union City Watsonville Willow Glen Woodside
cakes, desserts, truffles, birthday cakes, custom cakes, specialty cakes, party favors, cake design, south bay area, morgan hill, san jose, Gilroy, los gatos, Campbell, Cupertino, California, learn, teach, gumpaste, gum paste, royal
icing, recipes, fondant, rolled fondant, rolled buttercream, chocolate wrap, buttercream, whimsical, delicious, party cakes, anniversary, graduation, quinceanera, baptism, birthday, celebrate, chocolate, silicon valley, bridal shower,
baby shower, retirement, congratulations Aptos Ben Lomond Boulder Creek Burlingame Campbell Capitola Carmel Cupertino Danville Felton Fremont Gilroy Hollister Lafayette Live Oak Los Altos Los Gatos Montara Monterey
Morgan Hill Mountain View Pacific Grove San Francisco San Jose San Ramon Santa Clara Santa Cruz Saratoga Scotts Valley Seaside Soquel Sunnyvale Union City Watsonville Willow Glen Woodside
San Jose wedding cakes, San Jose birthday cakes, Jose bakery, San Jose bakeries, San Jose cake, San Jose cakes, San Jose wedding cake, San Jose wedding cakes, San Jose baker, San Jose
bakers, San Jose birthday cake, San Jose baby cakes, San Jose baby shower cakes, San Jose groom cake, San Jose groom cakes, San Jose pastry, San Jose pastry, School, Cake Decorating, Cake, sugar art,
sugar art classes, cake classes, cake decorating classes, morgan hill, gilroy, morgan hill, ca, gilroy, ca, california, south bay area, south san jose, crooked cakes, whimsical cakes, tiered cakes, cake classes, decorating,
competition, cake recipes, icing recipes, frosting recipes, buttercream, swiss meringue buttercream, filling recipes, cake decorator, cake decorators, lessons, cake decorating lessons, private lessons, private cake decorating
lessons, cookies, cookie, cookie decorating, sculpting, purse, fondant, fondant figures, fondant cakes, fondant icing, sugarpaste, sugar paste, marzipan, modeling chocolate, chocolate wrap
bakers, San Jose birthday cake, San Jose baby cakes, San Jose baby shower cakes, San Jose groom cake, San Jose groom cakes, San Jose pastry, San Jose pastry, School, Cake Decorating, Cake, sugar art,
sugar art classes, cake classes, cake decorating classes, morgan hill, gilroy, morgan hill, ca, gilroy, ca, california, south bay area, south san jose, crooked cakes, whimsical cakes, tiered cakes, cake classes, decorating,
competition, cake recipes, icing recipes, frosting recipes, buttercream, swiss meringue buttercream, filling recipes, cake decorator, cake decorators, lessons, cake decorating lessons, private lessons, private cake decorating
lessons, cookies, cookie, cookie decorating, sculpting, purse, fondant, fondant figures, fondant cakes, fondant icing, sugarpaste, sugar paste, marzipan, modeling chocolate, chocolate wrap
| Cake Decorating Classes and Demonstrations -- Private Lessons Available |
| Laurie Clarke Owner, Sugar Artist, Instructor 408-505-5507 laurie@sweetcelebrations.us Morgan Hill, California |
| Many of the graphics on this site were provided by: |
| Learn How to Make Every Occasion a Sweet Celebration! |
Site Created and Edited by Laurie Clarke * all rights reserved * laurie@sweetcelebrations.us * 408/505-5507
| For a shortcut to current class schedule and private lessons, Click Here |
 |
 |
 |
 |
 |
 |
Laurie will be "in the SUGAR DOME" Episode
1: "A Dragon's Tale" on Food Network,
premiering Sunday, November 25th at 5:00pm
PST!
Check local listings or www.foodnetwork.com for
details!
1: "A Dragon's Tale" on Food Network,
premiering Sunday, November 25th at 5:00pm
PST!
Check local listings or www.foodnetwork.com for
details!
For more information on cake clubs in Fremont,
Contra Costa County and everywhere else, visit
our Links Page!
Contra Costa County and everywhere else, visit
our Links Page!
