Bake & Take: Cake Decorating
Time & Location
About The Event
Join Chef Melissa Walnock, a classically trained pastry chef from the CIA Apple Pie Bakery Café, in the Watergrasshill kitchen studio to master cake decorating techniques.
The class focuses on 2 cake trends: a striped drip cake and a fault line cake with a sail cake topper. The drip cake has been a popular trend for a few years, but the new technique with striping brings this cake to the next level. A fault line cake is made to look like an outer chunk of your cake is missing, revealing the interior; which you then decorate with piles of sprinkles, fruits, cookies and more. Both cakes involve a lot of skill and technique that Chef Melissa will walk you through step by step. Each baker will start the class with one prebaked 6" cake. Chef Melissa will demo both cakes and each student will then pick 1 style to decorate their cake in. At the end of the class, each participant will have their own 6" uniquely decorated cake to take home!
Melissa Walnock is A Certified Hospitality Educator of baking and pastry arts at The Culinary Institute of America (CIA). Chef Walnock serves as pastry chef and instructor in the college’s Apple Pie Bakery Café. Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States including The French Laundry in Yountville, CA, Jean-Georges V Steakhouse, Union Square Café in New York City and The Breakers in Palm Beach, FL.
- Sold OutCake Decorating$70+$5.60 Sales Tax$70+$5.60 Sales Tax0$0