SOLD OUT: Bake & Take: Cake Decorating

Join Chef Melissa Walnock, a classically trained pastry chef from the CIA Apple Pie Bakery Café, in the Watergrasshill kitchen studio to discover the art of cake decorating. Each baker will start the class with prebaked 4" and 6" cake tiers. Chef Walnock will demo cake assembly and walk you through the process of crumb coats and decorating. She will cover tools and buttercream piping skills including stars, rosettes and many more, as well as the basics of fondant. Then in teams everyone will make buttercream frosting and use it to crumb coat their individual cakes. After practicing the decorating techniques bakers will moving on to their own cakes and decorate with their choice of buttercream or fondant design.

At the end of the class, each participant will have their own 2 tier 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.