2026 Professional Baking & Cake Decorating Course 8 Day INTENSIVE!
Saturday, August 22, 2025 to Saturday, August 29, 2025 | 9:00AM - 4:00PM* (includes lunch each day)
Course Fee $4,000.00 (Includes Professional Tool Kit- details below)
Course Deposit $500.00 ($3,500 Balance due by July 24, 2026- see below for installment information.)
Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit (Full course fee is $4,000.00 and balance is due by July 24, 2026) is required to reserve your place. Due to the intense nature of this course, we are limiting space to only 8 students to ensure each student receives individual, hands-on attention. A project outline questionnaire will be sent out for completion and return prior to course starting.
Discover your creative flair and learn a variety of skills to take your baking and decorating to the next level. Students will be supplied with the Professional Tool Kit (see full list below) which will be theirs to keep at the end of the course.
Are there specific requirements for joining?
This course is suited to complete beginners and those wishing to improve their baking and sugar-craft skills. *Although you will work to a final project, the focus will be on learning a myriad of baking and decorating techniques and you will be afforded the opportunity to come in early/stay late if you have to complete elements required for your finished project.
Course Aims
Learn the skills needed to professionally cover and embellish wedding and celebration cakes, cookies, cupcakes and macarons using different techniques of royal icing, buttercream, ganache, fondant, modeling chocolate, sugar florist paste, and sugar lace. Skills you will learn include:
Baking success principles including weighing, measuring, scaling, converting and costing recipes
How to bake, level, torte, dam, fill and cover a sponge cake
Covering ‘Dummy’ (Styrofoam Tiers) cakes with fondant (for display and portfolio use)
Using roll out and paneling methods for covering cakes to obtain sharp edges and cover with fondant
Creating Cake Lace from scratch, using commercial mixes and alternative methods
Creating Fondant, Modelling Chocolate, modeling paste and Angela’s favorite medium for high humidity environments
Creating and decorating Cupcakes, French Macarons and Sugar Cookies to compliment your celebration cakes
Creating and decorating miniature ‘Bento’ cakes which can be offered as Smash Cakes and Wedding Favors
Royal Icing techniques including stencilling, embellishing with piping work, brush embroidery & gilding;
Working with sugar florist paste to create flowers, swags, bows and other design elements
Working with texture mats, silicone molds, sugarcraft & plunger cutters and cake lace mats
Pulling design elements together successfully including dusting, painting, airbrushing and coloring;
Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for all your course projects)
Dowling, stacking and packaging for successful transportation
Marketing, advertising, and finding the right clients
Costing, pricing, baking schedules and profitability- how to get paid what you deserve!
Setting up for success- contracts, deposits, insurance, licenses, etc.
Students will be supplied with the Professional Tool Kit (see full list below) which will be theirs to keep at the end of the course.
**If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.
Balance of course fee is due four weeks (July 24th, 2026) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all six spots are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.
If you would like to implement a payment plan, please email Angela at info@fabbaker.com. Alternatively, gift certificates can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.
If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.
Will there be additional costs?
Many students already own some of the basic tools required, we will discuss any additional items we’d recommend in addition to the Professional Cake Decorator’s tool kit during the first week.
A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.
Materials/Ingredients
Professional Tool Kit (included in course fee) Equipment from Ateco/PME/JEM
ATECO Stainless Steel Bench/Side Scraper
ATECO 14” Cake Knife
ATECO Cake Tester
PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife
PME Wire Cutter
PME Needle Nose Pliers
PME Non-stick Rolling Out/Veining Board
PME Piping Tip No. 1 Writer
PME Cake Smoother
PME White & Blue Flower Forming Pads (2)
PME Stainless Steel Shaker
PME 9” Offset Palette Knife
PME Tall Side Scraper
JEM No. 12 Veiner/Friller Scallop Tool
JEM No. 4 Dresden & Veining Tool
Crafts 21 Piece Clay Extruder
PME 9” Silicone Rolling Pin
20” Silicone Rolling Pin
PME Craft Brush Set
PME Sugar Florist Paste
Florida Academy of Baking apron, pen/pencil, document sleeves, and binder
Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Dummies, floral wires, piping bags, cake boards, cake boxes.)