MATERIALS ARE REQUIRED FOR THIS CLASS!

ADULT BEGINNER CAKE POP CLASS

Can’t roll the perfect smooth cake ball? Is your pop falling off the stick Chocolate cracking? This in-depth cake pop course will offer students a chance to learn the tricks of the trade and basic fundamentals regarding cake pop making. Each person will have the opportunity to master the appropriate methods for crumbling, rolling and dipping their pops, while maintaining the appropriate temperature for their chocolate throughout. Students will be offered an open floor regarding any questions they may have pertaining to the art of cake popping.

MATERIALS REQUIRED TO BRING FOR THIS CLASS

* 6" Baked Cake (Please use box cake not a cake from scratch)

*6" LOLLIPOP STICKS

* CAKE POP SCOOP ( MEASURES 1 1/4"  IN SIZE)

Cake Pop Scoop (Can be purchased at Publix in kitchen tools section, scoop size SMALL)

* 1- BAG ANY COLORED MELTING WAFER i.e. (RED, BLUE, PINK)

*1LB OF  PURE CHOCOLATE i.e. MILK, DARK OR WHITE

*BAG OF PARAMOUNT CRYSTALS

* SANDING SUGAR OF CHOICE (best is to match colored melting wafers)

*DISCLAIMER*

All Classes will be open for registration till the day of the class @ 12pm! If we have not met the student minimum by this time, the class WILL BE CANCELLED! Do not wait until the last minute to sign up!

*Please be advised that this class is NOT in spanish.

The teacher does speak spanish if translation is needed.

*Tenga en cuenta que esta clase NO está en español.

El profesor habla español si se necesita traducción

Need help covering a cake in buttercream? Is your filling popping out of the sides? Or you just can’t nail those sharp edges? Then our Buttercream 101 course is for you! Students will have a hands-on approach to leveling, filling, stacking, crumb-coating, as well as smoothing and nailing those sharp edges – all in buttercream format.

MATERIALS THAT ARE REQUIRED TO BRING FOR THIS CLASS!

* (2) 8" x 2" Round Pre-baked cakes 

* Tip  #809 or #808

* 12" Disposable piping bags

* 12" Round Drum or wrap

*Small Offset Spatula (Ateco No. 1385)

*Medium 7.75" Offset Spatula

*Ateco Large Bowl Scraper (Ateco No. 1320)

*Cake Leveler or large bread knife 

*Turntable 

* 3.5lb of Buttercream (Can be made at home or purchased at Sweet Life)

*filling of choice (optional) Ex: Strawberry, nutella or Guava

All Students Receive 10% OFF All Class Materials 

Excludes: Fondant

*DISCLAIMER*

If we have not met the student minimum by the time needed,

the class WILL BE CANCELLED! Do not wait until the last minute to sign up!

*Please be advised that this class is NOT in spanish.

The teacher does speak spanish if translation is needed.

*Tenga en cuenta que esta clase NO está en español.

El profesor habla español si se necesita traducción.

We highly recommend that you take the basic beginner buttercream class prior to take the

“Basic Fondant Class”

Congratulations on mastering your buttercream skills! Now on to the next – facing your Fondant fears! Our Fondant 101 class offers students the fundamentals on covering a cake with fondant. In the class, students will repeat their leveling, filling, and crumb-coating skills followed by learning the basic pointers of fondant – from coloring, to rolling and measuring, to finally covering and smoothing.

MATERIALS THAT ARE REQUIRED TO BRING FOR THIS CLASS!

* (2) 8" x 2" Round Cakes

* (1) Full Recipe of Buttercream or (1) 3.5lb of Sweet Life Buttercream

* Tip #809 or #808

* 12" or 18" Disposable Piping Bags

* Gel Color Of Choice

* 2lb of White Fondant 

*Large Rolling Pin

*Fondant Smoother

*Pizza Cutter

* 12" Round Drum or wrap

*Medium 7.75" Offset Spatula

*Ateco Large Bowl Scraper (Ateco No. 1320)

*Cake Leveler 

*Turntable 

All Students Receive 10% OFF All Class Materials

 Excludes: Fondant

*DISCLAIMER*

All Classes will be open for registration till the day of the class @ 12pm! If we have not met the student minimum by this time, the class WILL BE CANCELLED! Do not wait until the last minute to sign up!

*Please be advised that this class is NOT in spanish.

The teacher does speak spanish if translation is needed.

*Tenga en cuenta que esta clase NO está en español.

El profesor habla español si se necesita traducción.

MATERIALS ARE REQUIRED FOR THIS CLASS!

ADULT BEGINNER CAKE POP CLASS

Can’t roll the perfect smooth cake ball? Is your pop falling off the stick Chocolate cracking? This in-depth cake pop course will offer students a chance to learn the tricks of the trade and basic fundamentals regarding cake pop making. Each person will have the opportunity to master the appropriate methods for crumbling, rolling and dipping their pops, while maintaining the appropriate temperature for their chocolate throughout. Students will be offered an open floor regarding any questions they may have pertaining to the art of cake popping.

MATERIALS REQUIRED TO BRING FOR THIS CLASS

* 6" Baked Cake (Please use box cake not a cake from scratch)

*6" LOLLIPOP STICKS

* CAKE POP SCOOP ( MEASURES 1 1/4"  IN SIZE)

Cake Pop Scoop (Can be purchased at Publix in kitchen tools section, scoop size SMALL)

* 1- BAG ANY COLORED MELTING WAFER i.e. (RED, BLUE, PINK)

*1LB OF  PURE CHOCOLATE i.e. MILK, DARK OR WHITE

*BAG OF PARAMOUNT CRYSTALS

* SANDING SUGAR OF CHOICE (best is to match colored melting wafers)

*DISCLAIMER*

All Classes will be open for registration till the day of the class @ 12pm! If we have not met the student minimum by this time, the class WILL BE CANCELLED! Do not wait until the last minute to sign up!

*Please be advised that this class is NOT in spanish.

The teacher does speak spanish if translation is needed.

*Tenga en cuenta que esta clase NO está en español.

El profesor habla español si se necesita traducción