OVERPIPING CLASS: $175.00
Date: April 15th from 10:00 to 7:00
In this class students will learn several basic techniques to embellish a cake with royal icing working on a dummy cake.  

They will learn different basic movements of English overpiping, like C-scroll, S-scroll, rope, barrel, swag and pearl, learning methods for measuring and dividing the cake surface.

They will also see how to realize a geometrical drop-line pattern on the top of the cake. Yet they will learn how to make miniature roses on a cocktail stick and how to nicely assemble them with leaves through pressure piping. The design will finally be completed with the crimping of the cake board and through some hand painted gold details.

Recipe and preparation information will be shown and given to students, along with a basic knowledge of consistencies, coloring and storing.

All supplies are included with the price of the class

NOTE: We will break for a 1hr lunch - lunch is not provided, you are welcome to bring lunch or go out and get lunch.   We do have a refrigerator and microwave in our kitchen. 

CAROUSEL HORSE: $ 125.00
Date: April 16th from 3:30 to 7:00

In this class students will learn how to create a bas-relief figure on cookie through pressure piping by using only one consistency of royal icing, with a special hand-formed piping bag that doesn’t require any nozzle but allows superfine details. They will later see how to enhance the 3D effect by hand painting it with dust colors mixed with alcohol. Food safe tracing practice will also be addressed, and a detailed step-by-step instructional brochure will be provided.

Techniques:
- Food safe tracing technique
- Innovative technique for making super-sharp miniature piping bags
- How to achieve the perfect consistency of royal icing for your hands each time
- 3D pressure piping without nozzle
- Hand painting of details and shadow with powder color in alcohol solution

All supplies are included with the price of the class

REGISTER FOR BOTH CLASSES AT A REDUCED PRICE!!  $270.00