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

FALL 2014
(5 Minutes from Hwy 94)
Click here to download the current schedule

Cake Decorating for Beginners


October 14 – November 25, Tuesdays, 10:00 a.m. – 12:00 Noon

October 14 – November 25, 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 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 Oct 10.  $75
Cookie Decorating for Fall  
October 18, Saturday, 10:00 a.m. – 1:30 p.m.
Students will use royal icing, melted chocolate, fondant and stencils to decorate, ghosts, pumpkins, footballs, Christmas trees, heart and wedding cake shaped sugar cookies. Techniques will include outlining, flooding, stenciling, single and double feathering, dipping cookies in chocolate, shading and using texture mats on fondant, 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. $25 deposit due by October 14. A short video clip is featured on our web site. $55
Cupcakes:  Baking Basics and Beyond  

October 25, 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, chocolate and yellow cupcakes with dark chocolate mousse, whipped peanut butter cream, 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 create beach scenes, spray tie dye effect, and work with edible glitter. All materials including a dozen cupcakes, chocolate spiders, ghosts, hearts, trees, footballs and royal icing decorations, sprinkles, spray colors, sugars, and 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 October 21.   This class is pictured on our home page.  $65 

Mini Pie Pops: Sweet Treats and More


November 8, 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, pecan, pumpkin, 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 November 4.  This class is pictured on our home page.  $35

Chocolate Mice and Strawberries Trees


November 15, Saturday, 10:00 a.m. – 1:00 p.m.

Great for party favors for all occasions!  Learn how to dip Oreo and homemade cookies in white and dark chocolate, and decorate them to look like tuxedos and bridal dresses with fondant pearls.  Students will learn to use floral, striped, baby, patriotic and holiday chocolate transfer sheets and also mold small chocolate flowers, wedding cakes, Christmas trees, booties, and hearts, to decorate their cookies.  Everyone will also learn to double-dip strawberries and help complete an elegant strawberry tree centerpiece.  Learn how create and garnish with adorable chocolate mice.  All materials will be supplied by the instructor.  $25 deposit due November 11.  $45

Mini Pie Pops: Sweet Treats and More


November 22, Saturday, 10:00 a.m. – 12:00 Noon

See November 8 class description.  $25 due by November 18.  $35

Cookies, Cookies, Cookies  

December 6, 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 Linzer cookies, lemon flavored pizelles, and meringue clusters with chocolate chips and peppermint candy.  Holiday presentation and cookie exchange ideas are emphasized.  Students need to bring a container to take cookies home.  $30 due by December 2.  This class is pictured on our home page.  $30

Cake Decorating for Beginners


January 6 – February 17, Tuesdays, 10:00 a.m. – 12:00 Noon

January 6 – February 17, Tuesdays, 6:00 p.m. – 8:00 p.m.

See October 14 class description.  $25 deposit due by January 2.  $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

Winter/Spring Class Schedule will be posted December 15 and will include these classes:

Cookie Bouquets
In this demonstration, students will learn how to mix, roll perfect thickness, 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. This class is pictured on our web site. $25
Vegetable Flower Centerpieces  

This class will include detailed instruction in designing, cutting, assembling, and arranging bouquets of vegetable orchids, calla lilies, apple blossoms, daisies, daffodils, wild roses, mums, pansies, dahlias, anthuriums, fantasy flowers, and much more, using radishes, red cabbage, turnips, scallions, carrots, baby corn, green peppers, broccoli, olives, and squash.  Each student will create more than a dozen different flowers to take home. Adapting the bouquets to birthdays, bridal showers, holidays, and other occasions will be emphasized. Students need to bring a sharp paring knife (not serrated), a few radishes and green onions, two carrots, scissors, a plastic container for completed flowers.  $30

Simple Spring Cupcakes  
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 how.   All frosting will be supplied by the instructor.  $35
Advanced Cake Decorating  

In this four-week course, students will learn the use of the airbrush, stenciling, and create 0riental poppies, Black-Eyed Susans, interwoven latticework, and two-toned cakes with garlands.  Most frosting will be supplied by the instructor. For the first lesson, students should bring tips, bags, a 9" x 13" cake (or larger) frosted white, and two cups of white icing.  $55

Austrian Peach Cookies  
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).  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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