Ready to turn plain sugar cookies into edible works of art? Join award-winning Sugar Artist and Food Network Competitor, Michele Sweeney, for a fun-filled cookie decorating adventure! Whether you're a beginner or just looking to level up your skills, this class will guide you through the essentials of working with royal icing. You'll learn how to master icing consistencies, outline and flood like a pro, and create stunning designs for any occasion. Plus, you'll learn how to make your own sprinkles and royal icing transfers to add that extra flair to your creations. Each quarter brings fresh themes, so there's always something new to decorate! Bring an apron, wear your comfiest clothes, and don't forget a sack lunch - this is one deliciously creative day you won't want to miss!
Jun 08, 2025
to Jun 08, 2025
from 1:00 pm
to 5:00 pm
(1 sessions total), Sunday
Fee: $95
Item: 29930
A $45 cash supply fee is due to the instructor at the start of class. Click here to see what the fee covers and to find out what additional items you should bring. Please notify the instructor of any food allergies.
Have you taken our Intro cake series or a cake decorating class elsewhere? Are you craving more hands on projects to expand your basic skills? Come join award winning Sugar Artist and Food Network Competitor, Michele Sweeney for this 4 week course. Michele will teach you how to use fondant to decorate various types of treats. Each week you will learn something new from covering a cake with fondant, to making flowers and other embellishments using fondant. Michele will even show you how to make your own homemade fondant. A $65 materials fee is due to the instructor on the first day of class. Please bring a sack lunch.
Jun 07, 2025
to Jun 28, 2025
from 2:00 pm
to 5:00 pm
(4 sessions total), Saturday
Fee: $275
Item: 29931
A $65 cash supply fee is due to the instructor at the start of class. Click here to see what the fee covers and to find out what additional items you should bring.
Please notify the instructor of any food allergies.
