Bake & Take: Spring Cake Pops

Join Chef Melissa Walnock, a classically trained pastry chef from the CIA Apple Pie Bakery Café, at a hands-on spring cake pop baking class. Cake pops are not as easy to make as they look, but with help from a pro you'll go home with master decorated pops, just in time for Easter! 

We will teach you all the skills you will need to create these adorable little treats at home. Our cake pops will be focused around a spring theme. We’ll start with the basics, including how to form, shape, stick and dip and move on to some more advanced decorating and piping skills. At the end of the class each baker will go home with a cute Easter basket full of their own unique designs!

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.