Baking and Cake Decorating Classes
Class Schedules and Descriptions
Classes listed below are conducted at 10 Belmore Road, Natick, MA. Linda also teaches classes at Create A Cook http://www.createacook.com. Please check their website for class descriptions and schedules.
Each class has a maximum of five participants, who must be at least 14 years of age. Cost includes all materials. Students younger than 14 years may attend if accompanied by an adult.
Payment is made in advance via PayPal or by check payable to "Sweet Alternatives" and sent to our address on the website.
To sign up, please contact via phone at 617-820-7670 or complete the online class registration form.
Group classes can be scheduled for children or adults with a specially designed theme. This can be decorating cupcakes for birthday parties, or a ladies night out. Please contact us at 617-820-7670 or info@sweet-alternatives.com to discuss your idea.
Piping Buttercream Flowers | This course teaches you to use a pastry bag and buttercream to create beautiful flower decorations. We learn to pipe the rose and rosebud, large and small blossoms, pansies, sweet peas, and other flowers using only one or two tips!
We also some basic border designs to help you learn to create your own buttercream cake designs. Students can bring their own 8" wide by 3" high
round cake (or a dummy cake will be provided in class) to decorate and bring home to share with friends and family |
Wed. March 3, 2010 6:30-9:00 p.m $50.00/ person |
Working with Gumpaste | Gumpaste is similar to fondant except that extra gum ingredients are added. This enables the sugarpaste to be rolled very thin to create realistic floral, fabric, and other delicate decorations
that can be placed on a buttercream frosted or fondant covered cake or cupcakes. We learn to create flowers, both wired and unwired, fabric swags, bows, and other decorations.
Linda then shows how to put together a sugar flower arrangement and place the various decorations on a cake. Students bring home all their decorations, which can be kept indefinitely.
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Wed. March 10, 2010 6:30 pm to 9:00 pm $50.00/ person |
Covering Cakes and Decorating with Fondant | Fondant is a firm, rollable sugar icing used by professional bakers that has been used in increasing populatity over the past few years. It is great to create a smooth cake finish and spectacular effects.
We learn how to cover a cake with fondant, make bows and ribbons, create lacey fabric effects, stencil on fondant, create modern floral design and figure modeling. Students can bring their own 8" wide by 3" high
round cake (or a dummy cake will be provided in class) to decorate and bring home to share with friends and family. |
Sat. March 13, 2010 10:00 am to 1:00 pm $60.00/ person CLASS IS FULL |
Creative Cookies | Piping is a popular way to decorate cookies, but fondant can also be used. It is easier and some think tastier than royal icing. We will learn this easy technique, then decorate the cookies, with stencils, fondant flowers,
royal icing and other techniques to create truly different pieces. Cookies, fondant, icings, and all suplies are provided in class, and students bring their cookies home.
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Wed. March 17, 2010 6:30 pm to 9:00 pm $60.00/ person |
Fancy Sugar Easter Eggs | These large sugar egg-shaped confections have been around for many years. We will create the sugar shape from scratch in the class. Then we will use sugarpaste and royal icing
to create an updated version of this classic Easter treat. We will make one large panoramic egg and some smaller eggs that students take home with them
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Sat. March 27, 2010 10 am to 1:00 pm $50.00/ person |
Chocolate Decorations | Using modeling chocolate in pure semi-sweet and white chocolate, we make hand molded flowers, bows and other chocolate decorations for cakes and cupcakes. These decorations
look much like fondant but taste like chocolate! We discuss and taste various chocolates to understand how they differ in quality and use. Students bring home their decorations. |
Wed. March 31, 2010 10:00 a.m. to 12:30 p.m. $50.00/ person |
Covering Cakes and Decorating with Fondant | Fondant is a firm, rollable sugar icing used by professional bakers that has been used in increasing populatity over the past few years. It is great to create a smooth cake finish and spectacular effects.
We learn how to cover a cake with fondant, make bows and ribbons, create lacey fabric effects, stencil on fondant, create modern floral design and figure modeling. Students can bring their own 8" wide by 3" high
round cake (or a dummy cake will be provided in class) to decorate and bring home to share with friends and family
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Sat. April 10, 2010 10:00 am to 1:00 pm $60.00/ person |
Piping Buttercream Flowers | This course teaches you to use a pastry bag and buttercream to create beautiful flower decorations. We learn to pipe the rose and rosebud, large and small blossoms, pansies, sweet peas, and other flowers using only one or two tips!
We also some basic border designs to help you learn to create your own buttercream cake designs. Students can bring their own 8" wide by 3" high
round cake (or a dummy cake will be provided in class) to decorate and bring home to share with friends and family |
Wed. April 14, 2010 6:30-9:00 p.m $50.00/ person |
Chocolate Decorations | Using modeling chocolate in pure semi-sweet and white chocolate, we make hand molded flowers, bows and other chocolate decorations for cakes and cupcakes. These decorations
look much like fondant but taste like chocolate! We discuss and taste various chocolates to understand how they differ in quality and use. Students bring home their decorations. |
Sat. April 24, 2010 10:00 a.m. to 1:00 p.m. $60.00/ person |
Sculpted Fondant Purse Cakes | In this two day class we learn the basics in creating a sculpted cake. We learn to cut the cake to shape, cover in fondant, and add decorations to the cake, making a
realistic purse shaped cake for about 12 servings. Techniques include "painting" on fondant with food coloring, making metalic effects, draping fondant in layers, and covering odd shapes in fondant.
Students are asked to bring a baked cake with them: one cake baked in a 9" x 13" by 2" high rectangular pan. All other ingredients, icings, and tools are provided in class. |
Sat May 8, 2010 10 am to 2 pm $70.00/ person |
