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
FALL 2008
(5 Minutes from Hwy 94)
 

$65

September 9 – October 14, Tuesdays, 10:00 a.m. – 12:00 Noon
September 9 – October 14, Tuesdays, 6:00 p.m. – 8:00 p.m.
In this six week course, students will learn professional baking hints, how to evenly bake and level cakes, methods to smoothly frost a cake, four borders, precise latticework, roses, (a short video clip on making roses is featured on our web site) drop flowers, leaves, color flow, sugar molded baby booties, baskets and black cats, royal icing daisies, piping a floral spray, pattern transfer, corneilli lace work, use of a template, figure piping of clowns, pricing cakes and 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 tasting samples, colors, patterns, and recipes are included in the lesson price.  For the first lesson, the instructor will provide all frosting, tips, bags, couplers, and other materials so that students may decorate at the first class.   $20 deposit due by September 3.

September 13, Saturday, 10:00 a.m. – 1:30 p.m.
Students will learn how to bake, fill and frost uniform cupcakes.  Techniques for evenly and neatly distributing batter will be emphasized.  Students will hollow and use two different methods to fill lemon, spice, chocolate and yellow cupcakes with bittersweet chocolate mousse, whipped butter pecan filling, and lemon curd.  Students will then frost their cupcakes with chocolate candy coating cupcake glaze, Pastry Pride and decorator icing. All materials including cupcakes, chocolate and royal icing decorations and boxes are included.  $25 deposit due by September 9.   FULL   An additional class has been scheduled for October 18.

September 27, 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 also mold small chocolate flowers, wedding cakes, pumpkins, skulls, Christmas trees, holly leaves, booties, rattles, hearts, rabbits, and bells to decorate their cookies.  Everyone will also learn to double-dip strawberries and help complete an elegant strawberry tree centerpiece.  All chocolate, cookies, bags, papers and boxes will be supplied by the instructor.  $25 due by September 23.

$30

October 4, Saturday, 10:00 a.m. – 1:00 p.m.
In this demonstration/hands-on class, students will learn how to make delicious gingersnaps coated with crystal sugar, bittersweet fudge foggies, flower shaped raspberry-filled Lizner cookies, lemon flavored pizelles, and meringue clusters with chocolate chips and peppermint candy.  Holiday presentation and gift ideas are emphasized. Students need to bring a container to take cookies home.  $20 deposit due by September 30.

October 11, 10:00 a.m. – 1:30 p.m.  
Students will learn to decorate cupcakes by figure piping witches, ghosts, spiders, pumpkins, Santa Claus faces, wreaths, and Christmas trees.  Students will also learn how to neatly frost a cupcake in 5 seconds. Adapting skills to decorate cookies, sugar cubes, mints, and larger cakes will be covered.   Amy will use an airbrush, stencil, figure piping and rice paper techniques to decorate a haunted house sheet cake. All icing will be supplied by the instructor. Students need to bring bags, couplers, tips #2, #3, #4, #8, #9, #10, (2) #16, and one dozen or more unfrosted cupcakes.  $20 deposit due by October 7.

$55

October 18, Saturday, 10:00 a.m. – 1:30 p.m.
See September 13 class description.  $25 deposit due by October 14. 

October 21 – December 2, Tuesdays, 10:00 a.m. – 12:00 Noon
October 21 – December 2, Tuesdays, 6:00 p.m. – 8:00 p.m.
In this six-week course, students will learn wild roses, basket weaving, patch work design cakes for any occasion, daffodils, primroses, ferns, pattern making, holiday ideas and figure piping of booties, rattles and safety pins.  Most frosting and colors supplied by the instructor.   $20 deposit due by October 16.

November 1, Saturday, 10:00 a.m. – 1:30 p.m.
Students will create marzipan mice, puppy dogs, ducks, grapes, pumpkins, oranges, lemons, bananas, pears, strawberries, carrots, apples, and baked potatoes. Using petal dusts to shade and enhance pieces will be demonstrated.  All class materials will be supplied by the instructor.  $25 deposit due by October 27.

November 8, Saturday, 10:00 a.m. – 1:00 p.m.
Students will learn how to pipe icing Santas on candy canes, tipsy New Year’s pink elephants in champagne glasses, and stencil a whimsical frog wearing a Santa hat.  Students need to bring bags, couplers, tips #2, 3, 4, 10, 18, 104, two 10” round cakes or cardboards and a container to take samples home.   All icing is supplied by the instructor.  $20 deposit due by November 4.

November 22, Saturday, 10:00 a.m.  – 12:30 p.m.
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, 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.   $25 deposit due by November 17.  This class is pictured on our web site.

November 22, Saturday, 2:00 p.m.  – 5:00 p.m.                                                                               
Susan Carberry will demonstrate how to use small cookie cutters to cut jam-filled white and chocolate cakes into whimsical reindeer, snowmen and Christmas wreaths, dip them in delicious rich white and chocolate truffle and decorate them with buttercream. Susan will also show how to use rolled fondant, buttercream, royal icing and coating chocolate to decorate Christmas cakes and cookies (designs will include a yule log).  Coloring and shading techniques will be emphasized.  $25 deposit due by November 17.

December 4 & 11, Thursdays, 6:00 p.m. – 9:00 p.m.
In this two-part class, students will learn how to mix, bake, cut, assemble, and decorate a beautiful gingerbread house using royal icing and candies including gumdrops, Red Hots, Lifesavers, nuts, mints, Starbursts, Necco Wafers, jelly beans, spearmint leaves, caramels, marshmallow toys, candy canes, Tootsie Rolls, edible glitter and more.  In the first session, Amy will demonstrate every step and complete a colorful decorated small house with outside snowy scenery. Students will bake pieces at home to assemble and decorate in the second session.  Techniques for making icing icicles and ice cream cone Christmas trees will be covered.  Recipes, instructions, and patterns for houses, Swiss chalets, sleighs, brownstones, and churches are included.   $25 deposit due by November 30. Attend first Thursday demonstration only, $25.  This class is pictured on our web site.

January 10, Saturday, 10:00 a.m. – 12:00 Noon
In this demonstration, students will learn 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, Super Bowl and other sporting events. Beginner through advanced decorating techniques will be demonstrated. Patterns for other occasions, cookie and icing recipes are included. Cameras welcome.  $10 deposit due by January 6.  This class is pictured on our web site.

January 15 & 22, Thursdays, 6:00 p.m. – 9:00 p.m.
In this two-part class, students will learn how to bake, frost, dowel, assemble, decorate, and transport a three-tier wedding cake.  Detailed step-by-step instructions will be provided and demonstrated the first night; cakes baked at home will be assembled and decorated in class the second night.  Recipes and cake samples, batter amount charts, pricing and marketing guidelines, cutting diagrams, techniques for safely transporting cakes and more included.  $25 deposit due by January 11.  First night only, $25.

February 7, Saturday, 10:00 a.m. – 1:30 p.m.
Students will learn to pipe and assemble multi-layered chocolate flowers, three-dimensional filigree butterflies, swans, hearts and mushroom shaped meringues dusted with cocoa. Ideas for decorating individual and large desserts for all occasions will be included.  The instructor will supply patterns, bags, boards, formers, chocolate, and torte recipe.  Students need to bring a box to take their samples home.  $25 deposit due by February 3.

February 21, Saturday, 10:00 a.m. – 1:00 p.m.                                                                                                
Students will use royal icing to decorate hearts, Easter eggs, and wedding cake shaped sugar cookies.  Techniques will include outlining, flooding, stenciling, single and double feathering,  drop flowers and use of edible markers. Using rolled fondant as a base will be shown.  Students need to bring tubes #2, 3, 4, 16, bags, and a box for taking completed cookies home. All cookies and icings are supplied by the instructor.   $25 deposit due February 17.  A short video clip is featured on our web site. 

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. 

WINTER / SPRING CLASS SCHEDULE WILL BE AVAILABLE DECEMBER 15

NEW EMAIL ADDRESS: amymalone@cox.net

GIFT CERTIFICATES AVAILABLE  

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.