Amy Malone School of Cake Decorating
4212 Camino Alegre    La Mesa, CA  91941     (619) 660-1900    amymalone@cox.net  
Member of the International Association of Culinary Professionals

CAKE DECORATING, PASTRY AND GARNISH CLASSES & WORKSHOPS
SUMMER 2010
(5 Minutes from Hwy 94)
 

June 8 – July 13, Tuesdays, 10:00 a.m. – 12:00 Noon
June 8 – July 13, Tuesdays, 6:00 p.m. – 8:00 p.m.
Learn to decorate the first time we meet!  For the first lesson of this six week course, the instructor will supply all materials (tips, bags, colored icings) for every student to decorate and take home a flat cardboard “cake top” by creating buttercream latticework, leaves, drop flowers and a zigzag border.  Students will also learn professional baking hints, how to evenly bake and fill level cakes, methods to smoothly frost a cake, borders, roses,  royal icing color flow, sugar molding, daisies, holiday ideas, corneilli lace work, how to use a template, figure piping of clowns, pricing cakes and much, much more!  Professional food presentation is emphasized as students learn to adapt their pastry bag skills to cream cheese, butter, chocolate, whipped cream and mashed potatoes.  Frosting, cake "tastes", icing, patterns, and recipes are included in the lesson price.   $25 deposit due by June 4. 

June 17 & 24, Thursdays, 6:00 p.m. – 9:00 p.m.
In this two-part class, students will learn how to bake, frost, assemble, decorate, and transport a three-tier wedding cake.  Detailed step-by-step instructions in baking, making icing, frosting and filling a cake, doweling, stacking and transporting cakes will be demonstrated the first night; cakes baked at home will be assembled and decorated in class the second night. Stacked, spike and plate column construction will be shown.  Recipes and cake samples, batter amount charts, pricing and marketing guidelines, cutting diagrams, and more included.  $30 deposit due by June 12.  First night only, $30.  

Saturday, June 19, 10:00 a.m – 1:00 p.m.
Chef James Foran will demonstrate how to create and serve delicious blueberry turnovers, peach berry trifle, strawberry shortcake, and chilled melon fruit soup with frozen yogurt. Hints and guidelines for selecting, handling and storing fresh fruit as well as artistic presentation will be emphasized.  $25 deposit due by June 15.  Chef Foran’s Pulled Sugar and Chocolate Candy classes are pictured on our web site.

July 1, Thursday, 6:00 p.m. – 9:00 p.m.
Students will carve cantaloupe seashells, honeydew steps and "grape" clusters.  Students will also make simple flowers, letters and animals using small cutters.  Creating a honeydew swan will be demonstrated.  Handouts on designing, fruit recipes, and patterns are included.  Students need to bring one cantaloupe, a small honeydew, a sharp paring knife, and a container to take samples home.  $25 deposit due by June 27.

July 17, Saturday, 10:00 a.m. – 1:00 p.m.
Students will learn how to bake, fill, frost, and decorate uniform cupcakes.  Techniques for making delicious homemade and enhanced cake mix cupcakes as well as how to distribute the exact amount of batter evenly will be demonstrated.  Each student will hollow and fill lemon, spice, chocolate and yellow cupcakes with bittersweet chocolate mousse, whipped butter pecan and lemon fillings.  Students will then frost their cupcakes with chocolate candy coating glaze, professional rosette swirls with Pastry Pride and decorator icing. All materials including a dozen cupcakes, chocolate and royal icing decorations, sprinkles, sugars, and many other toppers as well as boxes are included.  $25 deposit due by July 13.   

July 27, Tuesday, 6:00 p.m. – 8:00 p.m.
This class will include reverse shell, spiral, heart shell, rope, ribbon, puff, and other borders.  Students need to bring practice boards, tips #2, 10, 16, 18, 22, and 104, bags, and couplers.  All frosting is supplied by the instructor.  Full payment due by July 23. 

July 31, Saturday 10:00 a.m. – 1:00 p.m.   
Make a delicious floral centerpiece.  Students will learn how to decorate their cupcakes by piping simple buttercream icing sunflowers, dahlias, and daisies, and then assemble and arrange them into a bouquet in an attractive container. Icing poinsettias and alternative methods for assembling will be demonstrated.  All tips, bags, icing, fillers, and containers are included in the lesson price.  Beginners welcome.  Students need to bring one dozen cupcakes and a 10” box to take their bouquets home.  $25 deposit due by July 26.

August 3, Tuesday, 6:00 p.m. – 8:00 p.m.
This includes includes single, double, triple, interwoven, multi-colored stringwork and how to accent crown and teardrop borders using stringwork variations.  Precise, even decorating will be emphasized.  Students need to bring small bags, three #3 tubes, #18 tube, and two cake pans of different sizes.  Frosting will be supplied by the instructor.  Full payment due by July 31. 

35^th Annual International Cake Convention & Show

August 12-15. This event will be held at the Town and Country Resort & Convention Center in Mission Valley. Click on www.ICES.org for more information on cake displays, classes and vendors.

September 7 – October 12, Tuesdays, 10:00 a.m. – 12:00 Noon
September 7 – October 12, Tuesdays, 6:00 p.m. – 8:00 p.m.
See June 8 class description.  $25 deposit due by September 3. 

September 18, Saturday, 12:00 Noon – 2:00 p.m.
In this demonstration, students will learn how to mix, roll, cut, skewer, bake, decorate, assemble and arrange cookies into gifts and centerpieces for the holidays, bridal and baby showers, sporting events and birthdays.  Decorating techniques shown will include royal icing flow in, dipping, stenciling with icing and edible markers, lattice work and applying fondant. Patterns for other occasions, recipes for icing and three different sugar cookies are included.  $25 due by Sept. 14.  This class is pictured on our web site. 

September 25, Saturday, 10:00 a.m. – 1:00 p.m.
Learn how to dip Oreo and other store-bought cookies in white and dark chocolate, and decorate them to look like tuxedos and bridal dresses with fondant pearls.  Students will learn to use striped, patriotic and holiday chocolate transfer sheets and also mold small chocolate flowers, wedding cakes, pumpkins, skulls, Christmas trees, holly leaves, booties, hearts, and bells to decorate their cookies.  Everyone will also learn to double-dip strawberries and help complete an elegant strawberry tree centerpiece.  All chocolate, bags, papers and boxes will be supplied by the instructor.  $25 due by September 21. 

October 19 – November 25, Tuesdays, 10:00 a.m. – 12:00 Noon
October 19 – November 25, Tuesdays, 6:00 p.m. – 8:00 p.m.

Partial Fall Preview—Dates will be posted on www.amymalone.com August 15

In this demonstration, Susan Carberry of The Cake Cottage in Murrieta will use store bought fondant to show the basic techniques of rolling, covering and decorating cakes.  Susan, winner of TLC’s “Ultimate Cake Off,” featured on the Food Network’s “Top Five,” and the cover of ICES and American Cake Decorating magazines, will use the simplest methods of creating bows, drapes, quilting, crimping, embossing and quick flowers.  Susan will decorate an individual wedding cake, a Christmas gift package, and a winter wonderland cake adorned with fondant snowflakes. Techniques for texturing, coloring and shading fondant will be included.  Pricing guidelines will be discussed.  This class is pictured on our web site. $45.

Students will use royal icing and chocolate to decorate Christmas trees, pumpkins, ghosts, footballs, hearts and wedding cake shaped sugar cookies.  Techniques will include outlining, flooding, stenciling, single and double feathering, drop flowers and use of edible markers. Students need to bring tubes #2, 3, 4, 16, bags, and a tray for taking completed cookies home.  All cookies, chocolate and icing flowers are supplied by the instructor.  A short video clip is featured on our web site. $55.

ASSISTANTS NEEDED - In exchange for assisting during and cleaning up after a class, you can earn a FREE class of equal or lesser value for yourself or a friend.  Call 660-1900 to request the class(es) you wish to assist. 

GIFT CERTIFICATES AVAILABLE  ●  ORGANIZE A CLASS FOR YOUR CLUB

NEW EMAIL ADDRESS: amymalone@cox.net

For more information on any of these classes, or to be placed on the mailing list for future schedules, call (619) 660-1900.  All classes are taught by Amy Malone (unless otherwise specified).  A place in the class can be guaranteed only if your deposit is received by the date specified in the class description.  Phone reservations cannot be honored.  Deposits are not refundable or transferable unless notification is received at least four days prior to class.  These policies are strictly observed to ensure a "first come, first serve" basis, and as a courtesy to instructors who prepare materials in advance.