2026 Professional Baking & Cake Decorating Course 8 Day INTENSIVE!
2026 Professional Baking & Cake Decorating Course 8 Day INTENSIVE!
Saturday, August 22, 2026 to Saturday, August 29, 2026 | 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 keepat 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 SmashCakes 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 keepat 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.)
3 Day Cookie Retreat with Lisa He
Below are samples of the techniques you’ll learn- the actual designs will vary!
3 Day Cookie Retreat with Lisa He
Class Dates/Times: Wednesday, January 13 to Friday, January 15, 2027 | 9:00AM - 4:00PM (Lunch included each day)
PLUS 1 Evening Event (Chef Night Cooking Class*)Thursday, January 16, 2027 6:00PM - 8:30PM
$1,200.00 (includes all classes/lunches/swag bag) Single Baker**
**Bring a friend to share your station for $200.00 extra (they’ll get a swag bag too!)
Whether you're a passionate home baker or a cottage food business owner looking to level up, this immersive three-day retreat with Lisa He of Borderlands Bakery is designed to take your decorated cookie game from scratch — literally — to a fully realized, professional-quality skill set you can build a business or a beautiful hobby around.
Over three intensive, hands-on days, you'll master four distinct cookie bases, learn to work with royal icing from flood to florals, explore rolled and piped buttercream techniques, and walk away with a toolkit of recipes, skills, and confidence that will transform the way you approach decorated cookies forever. Take advantage of Lisa's 15 years of cookie decorating experience and pick her brain on all things cookies and cookie business while in class!
This retreat is limited to 11 stations and is fully immersive — everything the instructor makes, you make. No watching from the sidelines here.
What You'll Learn
Day 1 — The Foundation: Doughs, Flavors & Prep
Morning through afternoon — all cookies baked and ready for Day 2
The best decorated cookie starts with the best base. On Day 1 we slow down and do it right — mixing, flavoring, chilling, rolling, cutting, and baking four distinct cookie doughs so every cookie is perfectly prepped and ready for decorating.
You'll cover:
Classic vanilla-almond cut-out sugar cookie: the workhorse base that I'll teach you to customize into 3 additional flavors of your choice
Flavor extracts, emulsions, and how to build your own flavor profiles
Mix-ins and inclusions: cocoa powder, citrus zest, espresso, spices, and more
Proper dough hydration, chill times, and how both affect your cut
Rolling for consistent thickness, cutter technique, and clean release
Baking for flat, even cookies — oven tips, pan rotation, and cooling
By end of Day 1, you'll have 4 full sets of baked, cooled cookies ready to decorate.
Day 2 — Royal Icing: From Flood to Fine Detail
Full day — all things royal icing
Royal icing day is where decorated cookies become art. We'll spend the full day working through every consistency, every technique, and every tool — from your first flood fill to hand-painted florals.
Morning: Foundations
Royal icing from scratch — meringue powder vs. egg white, ratios, and troubleshooting
Understanding consistency: flood, stiff, floral and when to use each
Color theory for cookie decorating: mixing, marbling, achieving true blacks and whites, a little discussion about non-artificial dyes & impacts
Flooding technique: how to outline, fill, and get a perfectly smooth surface every time
Wet-on-wet designs: simple patterns, color blocking, and blending
Afternoon: Advanced Techniques
Fine line piping and detail work
Brush embroidery and hand-painted details
Royal icing florals: roses, wildflowers, and leaves
Lettering: block, script, and bounce lettering on cookies
Stenciling with royal icing
Airbrushing: base colors, gradients, shading, and using stencils with an airbrush
You'll leave Day 2 with 2 dozen decorated royal icing cookies plus the confidence to do it again at home.
Day 3 — Buttercream: Rolled, Piped & Molded
Full day — buttercream techniques
Day 3 brings a completely different feel: softer, more tactile, and incredibly versatile. We'll work with both rolled buttercream (think fondant, but better) and classic piped buttercream to create a third and fourth set of decorated cookies with an entirely different aesthetic.
Morning: Rolled Buttercream
Rolled buttercream from scratch — recipe, ratios, and texture troubleshooting
Coloring and tinting for even, streak-free coverage
Rolling, cutting, and applying to cookies for a clean, smooth finish
Embossing, texturing, and using molds with rolled buttercream
Layering and dimension: combining rolled buttercream with other media
Afternoon: Piped Buttercream
Make American buttercream
Piping bag setup, tip selection, and pressure control
Rosettes, ruffles, shells, stars, and rope borders
Piped florals on cookies: peonies, daisies, and succulents
Color loading and multi-tone piping for dimension
Finishing touches: edible gold, luster dust, and sprinkle work
Day 3 wraps with 2 full sets of buttercream decorated cookies and a complete recipe portfolio to take home.
What You Take Home
1 cookie base recipe — fully annotated with flavor variation ideas & direction
Complete royal icing recipe with consistency guide and color mixing reference
Rolled buttercream recipe with troubleshooting notes
American buttercream recipe
4 full sets of decorated cookies from all three days — beautifully packaged to travel
A curated Swag Bag stocked with tools, ingredients, and treats selected for this retreat
All class notes, technique guides, and reference sheets
The skills, confidence, and inspiration to keep going at home
As we are located just across from the beach, the experience also invites moments of relaxation—beach chairs are available if you’d like to unwind by the water between daytime and evening sessions. You’re also welcome to bring a non-baking travel companion to join the evening classes as your guest, sharing your workstation (at no additional charge.)
This class is suitable for the following Dynamic Duo types:
YES: Parent/Grandparent & Child - As these are full day classes, they are more suitable for accompanied older children (10+) or younger children with a keen interest in baking.)
YES: Couples
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
Q:What is a Dynamic Duo?A: It’s basically two people sharing the same workstation. You share all equipment and ingredients for a single batch of whatever we’re making that day. Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself! On the Chef/Date Night (the evening class) you will always have enough for two and generally extra to bring home too.
These are full-day classes, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F. You will warm up once you start working!
Please read our FAQ’s on the RETREATS page BEFORE booking.
Email us at info@fabbaker.com if you have any further questions.
PAY IN FULL NOW
PAY 50% BOOKING DEPOSIT NOW (Balance due by December 15, 2026)
4 Day Baby Dragon Carved Cake Class INTENSIVE!
4 Day Carved Cake Class- Baby Dragon INTENSIVE!
Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)
$1,500.00* (Includes Carving/Modelling Tool Kit- details below)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)
Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.
As this is an intensive course, space is limited to 8 students.
Are there specific requirements for joining?
This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.
Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:
Stacking, Carving and Shaping cakes to create 3D cakes
Scaling components from images to create correctly proportioned elements (and reusable templates)
Creating and using:
Handmade Fondant
Chocolate Modelling Fondant
Modelling Chocolate
Chocolate Leather
Modeling Paste
Edible Mixed Media Paper
Edible Moss Cake
Tempering and casting chocolate
Using an airbrush to color and highlight your designs
Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg
Using texture mats, tools and hand modelling to create realistic textures
Creating custom modelling tools for this and future projects
Creating stable structures, dowling, stacking and packaging for successful transportation
Safely using LED lights to enhance design elements
Pulling design elements together successfully including dusting, painting, and coloring;
Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)
**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 (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) 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 after you have paid your initial deposit and a payment plan will be set up for you. 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.
Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.
Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..
A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.
Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.
Zeoto Pen Heat Decorating Tool
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
Innovative Sugarworks Sugar Shapers Set
Innovative Sugarworks Sugar Smoothers Set
Carving Tool Set
JEM No. 12 Veiner/Friller Scallop Tool
JEM No. 4 Dresden & Veining Tool
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 Boards, floral wires, piping bags, cake boxes.)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
4 Day Baby Dragon Carved Cake Class INTENSIVE!
4 Day Carved Cake Class- Baby Dragon INTENSIVE!
Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)
$1,500.00* (Includes Carving/Modelling Tool Kit- details below)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)
Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.
As this is an intensive course, space is limited to 8 students.
Are there specific requirements for joining?
This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.
Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:
Stacking, Carving and Shaping cakes to create 3D cakes
Scaling components from images to create correctly proportioned elements (and reusable templates)
Creating and using:
Handmade Fondant
Chocolate Modelling Fondant
Modelling Chocolate
Chocolate Leather
Modeling Paste
Edible Mixed Media Paper
Edible Moss Cake
Tempering and casting chocolate
Using an airbrush to color and highlight your designs
Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg
Using texture mats, tools and hand modelling to create realistic textures
Creating custom modelling tools for this and future projects
Creating stable structures, dowling, stacking and packaging for successful transportation
Safely using LED lights to enhance design elements
Pulling design elements together successfully including dusting, painting, and coloring;
Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)
**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 (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) 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 after you have paid your initial deposit and a payment plan will be set up for you. 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.
Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.
Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..
A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.
Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.
Zeoto Pen Heat Decorating Tool
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
Innovative Sugarworks Sugar Shapers Set
Innovative Sugarworks Sugar Smoothers Set
Carving Tool Set
JEM No. 12 Veiner/Friller Scallop Tool
JEM No. 4 Dresden & Veining Tool
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 Boards, floral wires, piping bags, cake boxes.)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
4 Day Baby Dragon Carved Cake Class INTENSIVE!
4 Day Carved Cake Class- Baby Dragon INTENSIVE!
Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)
$1,500.00* (Includes Carving/Modelling Tool Kit- details below)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)
Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.
As this is an intensive course, space is limited to 8 students.
Are there specific requirements for joining?
This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.
Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:
Stacking, Carving and Shaping cakes to create 3D cakes
Scaling components from images to create correctly proportioned elements (and reusable templates)
Creating and using:
Handmade Fondant
Chocolate Modelling Fondant
Modelling Chocolate
Chocolate Leather
Modeling Paste
Edible Mixed Media Paper
Edible Moss Cake
Tempering and casting chocolate
Using an airbrush to color and highlight your designs
Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg
Using texture mats, tools and hand modelling to create realistic textures
Creating custom modelling tools for this and future projects
Creating stable structures, dowling, stacking and packaging for successful transportation
Safely using LED lights to enhance design elements
Pulling design elements together successfully including dusting, painting, and coloring;
Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)
**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 (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) 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 after you have paid your initial deposit and a payment plan will be set up for you. 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.
Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.
Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..
A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.
Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.
Zeoto Pen Heat Decorating Tool
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
Innovative Sugarworks Sugar Shapers Set
Innovative Sugarworks Sugar Smoothers Set
Carving Tool Set
JEM No. 12 Veiner/Friller Scallop Tool
JEM No. 4 Dresden & Veining Tool
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 Boards, floral wires, piping bags, cake boxes.)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
4 Day Baby Dragon Carved Cake Class INTENSIVE!
4 Day Carved Cake Class- Baby Dragon INTENSIVE!
Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)
$1,500.00* (Includes Carving/Modelling Tool Kit- details below)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)
Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.
As this is an intensive course, space is limited to 8 students.
Are there specific requirements for joining?
This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.
Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:
Stacking, Carving and Shaping cakes to create 3D cakes
Scaling components from images to create correctly proportioned elements (and reusable templates)
Creating and using:
Handmade Fondant
Chocolate Modelling Fondant
Modelling Chocolate
Chocolate Leather
Modeling Paste
Edible Mixed Media Paper
Edible Moss Cake
Tempering and casting chocolate
Using an airbrush to color and highlight your designs
Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg
Using texture mats, tools and hand modelling to create realistic textures
Creating custom modelling tools for this and future projects
Creating stable structures, dowling, stacking and packaging for successful transportation
Safely using LED lights to enhance design elements
Pulling design elements together successfully including dusting, painting, and coloring;
Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)
**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 (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) 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 after you have paid your initial deposit and a payment plan will be set up for you. 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.
Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.
Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..
A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.
Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.
Zeoto Pen Heat Decorating Tool
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
Innovative Sugarworks Sugar Shapers Set
Innovative Sugarworks Sugar Smoothers Set
Carving Tool Set
JEM No. 12 Veiner/Friller Scallop Tool
JEM No. 4 Dresden & Veining Tool
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 Boards, floral wires, piping bags, cake boxes.)
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
3 Day Patisserie (French Pastry) Workshop with Fred Csibi-Levin
3-Day Patisserie (French Pastry) Workshop
Friday, February 28, 2025 - Sunday, March 2, 2025 |10:00AM - 5:00PM (Includes lunch each day)
Course Fee: $1,299.00* (Suitable for Dynamic Duos- see below for more details)
Course Deposit: $500.00 ($799.00 Balance due by January 31, 2025- see below for installment information.)
Join our Guest Instructor Fred Csibi-Levin AKA Doc Macaron for 3 jam packed (no pun intended :o) days on this fabulous Patisserie (French Pastry) Workshop!
Details: This 3 day workshop with Fred Csibi-Levin AKA Doc Macaron focuses on learning and applying basic French pastry training, while making modern and elegant desserts. The workshop will contain a combination of elements: hands on, demonstration* and presentations (for those that like to learn the science behind the recipes.)
§ Day 1:
Choux pastry: choux puffs and eclairs (AM)
Sponge Cakes: Charlotte (PM)
§ Day 2:
Petit gateaux: small sized entremets: Part 1 (AM)
Modern tartlets and piping skills (PM)
§ Day 3:
Petit gateaux: small sized entremets: Part 2 (AM)
Meringues: Pavlova (PM)
Each class includes presentations with science information, background to the recipes, how-to, and much more.
*Due to time constraints, some elements will be prepared in advance and the techniques used to create them will be demonstrated during the classes. Full written recipes and instructions will be provided for every element.
This class is suitable for the following Dynamic Duo types:
YES: Parent/Grandparent & Child (These are full day classes, so more suited to older (10yo+) children accompanied by an adult.)
YES: Couples
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.
*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.
Royal Icing Pallet Knife Basics with Borderlands Bakery
Royal Icing Pallet Knife Basics with Borderlands Bakery
Saturday, September 30, 2023 | 10:00AM - 2:30/3:00PM
$199.00 (Includes Borderland Bakery Goodie Bag!)
Lisa He from Borderlands Bakery is our special guest this week and is teaching 4 fantastic classes! In the Royal Icing Pallet Knife Basics class you’ll learn to mix icing to the correct consistencies & color it all live, you’ll also learn how to use different palette knives and the various techniques to create florals and other modern designs. We’ll have a batch of cookies already made so you can focus on learning and perfecting all the cool decorating techniques!
You go home with 8 finished cookies and a goodie bag that includes a Borderlands Bakery decorated cookie, their special recipes, piping bags, a set of palette knives and a palette!
This class is suitable for the following Dynamic Duo* types:
YES: Parent/Grandparent & Child
YES: Couples (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.
This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.
Royal Icing Pallet Knife Basics with Borderlands Bakery NEW DATE/TIME ADDED!
Royal Icing Pallet Knife Basics with Borderlands Bakery
Friday, September 29, 2023 | 3:00PM - 8:00PM
$199.00 (Includes Borderland Bakery Goodie Bag!)
Lisa He from Borderlands Bakery is our special guest this week and is teaching 4 fantastic classes! In the Royal Icing Pallet Knife Basics class you’ll learn to mix icing to the correct consistencies & color it all live, you’ll also learn how to use different palette knives and the various techniques to create florals and other modern designs. We’ll have a batch of cookies already made so you can focus on learning and perfecting all the cool decorating techniques!
You go home with 8 finished cookies and a goodie bag that includes a Borderlands Bakery decorated cookie, their special recipes, piping bags, a set of palette knives and a palette!
This class is suitable for the following Dynamic Duo* types:
YES: Parent/Grandparent & Child
YES: Couples (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.
This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.
Food Photography for Busy Restaurateurs
Food Photography for Busy Restaurateurs
Tuesday, September 12, 2023 | 10:00AM - 12:30PM
FREE
This is a free in-person class for chefs and business owners on plating and setting up/staging their food photos. I’m pretty good (or so I’m told) with an iPhone (which is what I take 95% of my photos with.) I’m by no means a professional photographer, so it would just be the tips and tricks I’ve learned along the way.
Bring your phone or camera- whatever you use to take photos. I have a huge selection of plates and chargers and will have some delicious food ready to photograph, but if you want to bring your own plates and (cooked/prepared) food you can do that too!