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

(5 Minutes from Hwy 94)
Click here to download the current schedule

Cake Decorating for Beginners 


January 6 – February 10, Tuesdays, 10:00 a.m. – 12:00 Noon

January 6 – February 10, 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 buttercream 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 icing latticework framing, leaves, drop flowers and a zigzag border. Students will also learn professional baking hints, how to evenly bake and level cakes, methods to smoothly frost a cake, borders, roses, royal icing color flow, sugar molding, daisies, holiday ideas, cornelli lace work, how to use a template, figure piping, pricing cakes and much, much more! Professional food presentation is emphasized as students learn to adapt their skills to cream cheese, butter, chocolate, whipped cream and mashed potatoes. Frosting, cake "tastes", colors, patterns, and recipes are included in the lesson price. $25 deposit due by January 3. $75

Wedding Cake Workshop


January 8 & 15, 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 January 4. First night only, $30. $65

Cookie Bouquets  
January 31, Saturday, 12:00 Noon – 2:00 p.m.
In this demonstration, students will observe how to mix, roll, cut, skewer, bake, decorate, assemble and arrange cookies into gifts and centerpieces for birthdays, Valentine’s Day, Easter, bridal and baby showers, and sporting events. Beginner through advanced decorating techniques will be demonstrated. Patterns for other occasions, cookie and icing recipes are included. $25 due by January 27. This class is pictured on our web site. $25
Cupcakes: Baking Basics and Beyond  

February 7, Saturday, 10:00 a.m. – 1:30 p.m.

Students will learn how to bake, fill, frost, and decorate uniform cupcakes. Techniques for making delicious homemade and cake mix cupcakes as well as how to distribute the exact amount of batter evenly will be demonstrated. Each student will then hollow and fill lemon, spice, chocolate and yellow cupcakes with dark chocolate mousse, whipped peanut butter icing and lemon fillings. Students will then frost their cupcakes with chocolate candy coating glaze, professional rosette swirls with Pastry Pride and decorator icing. Students will also learn how to spray mist colorful tie-dye and other effects. All materials including a dozen cupcakes, small molded chocolate hearts, rabbits, flowers, shamrocks, and royal icing decorations, sprinkles, confetti, colored, sugars, and many other toppers as well as boxes are included. Students may want to bring a cupcake pan to secure transportation of completed cupcakes. $25 deposit due by February 3. $65

Cake Decorating for Beginners  
February 17-March 24, Tuesdays, 10:00 a.m. – 12:00 Noon
February 17-March 24, Tuesdays, 6:00 p.m. – 8:00 p.m.
See January 6 class description. $25 deposit due by February 13. $75
Cookie Decorating for Spring  

February 28, Saturday, 10:00 a.m. – 1:00 p.m.

Students will use royal icing and white chocolate to decorate heart, Easter egg, rabbit, baseball, basketball, shamrock, and wedding cake-shaped sugar cookies. Techniques will include outlining, flooding, stenciling, single and double feathering, drop flowers and use of edible markers. Students will also decorate with fondant. Students need to bring tubes #2, 3, 4, 16, bags, and a tray for taking completed cookies home. All cookies, icings, and flowers are supplied by the instructor. $25 deposit due by February 24. $45

Simple Spring Cupcakes  

March 12, Thursday, 6:00 p.m. – 8:00 p.m.

Students will learn to decorate cupcakes by piping buttercream chicks, bunny faces, Easter baskets, sunflowers and graduation owl faces. Students will also learn how to neatly frost a cupcake in 5 seconds. Beginners welcome. Students need to bring one dozen unfrosted cupcakes, bags, couplers, tubes #2, 3, 4, 5, 10, 67, 233 352, and a box and cupcake pan to take samples home. All frosting will be supplied by the instructor. $25 deposit due by March 10. $35

SAN DIEGO CAKE SHOW – The San Diego Cake Club presents its 32nd Sugar Art Competition “Cakes For A Cause” on March 21st and 22nd at La Jolla Village Square to benefit the Ronald McDonald House Charities San Diego. Free viewing of over 100 artistic and creative cakes and confections on Saturday from 10:00 a.m. to

5:00 p.m. and on Sunday from 12:00 Noon to 3:00 p.m. Free cake decorating and sugar craft demonstrations will be held hourly. Call for more information, or go to after February 1st for an enrollment form and schedule of demonstrations. Free

Mini Pie Pops: Sweet Treats and More  

March 28 Saturday, 10:00 a.m. –12:00 Noon

How fun are these! Hands-on class where students learn how to roll the dough the right thickness to hold in the fillings and secure them on a stick. Each student will roll and cut out dough, fill the pops, use mini cutters to design and embellish and flute six pie pops. Bake in class or take them home. Sweet and savory fillings will include cherry, apple, and spinach. Recipes and directions are included. Presentation is emphasized and students are supplied with cellophane wrappers and seasonal ribbons. These are great for bake sales, teacher gifts and lunch box treats. Students need to bring a tray to take samples home. $25 due by March 24. This class is pictured on our home page. $35

Intermediate Cake Decorating  

March 31 – May 5, Tuesdays, 10:00 a.m. – 12:00 Noon
March 31 – May 5, Tuesdays, 6:00 p.m. – 8:00 p.m.

In this six-week buttercream course, students will learn to pipe wild roses, ferns, basket weaving, patch work design cakes for any occasion, daffodils, primroses, pattern making, holiday ideas and figure piping of booties, rattles and safety pins. Most frosting and colors supplied by the instructor. $25 deposit due by March 26. $80

Austrian Peach Cookies  

April 4, Saturday, 10:00 a.m. – 1:00 p.m.

Students will learn how to mix, shape, bake, and assemble peach-shaped sugar cookies filled with "pits" of chocolate, mixed with jam, ground nuts, and liqueur. Techniques for coating the cookies with two tones of sugar, and garnishing with fondant leaves and cinnamon stems, will be included. Each student will complete a small gift-size basket of beautiful peach cookies to take home. Great for gifts and picnics. All class materials will be supplied by the instructor. Students need to bring a small metal spatula, a cake rack, a strainer, and a melon baller (optional). $25 deposit due by March 31. This class is pictured on our home page. $40

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. 



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.

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