Welcome to our class listing - please scroll forward or back through the class choices by clicking the arrow at the bottom of the last class listed on the page. 

CLASSES

Cake Decorating 

Decorating Cakes & Deserts with Buttercream 
Date: 3 Mondays – 9/23, 9/30, 10/7
Time: 6:30-8:30 pm 
Tuition: $65.00
Ages: 16+
No experience necessary
*See supply list


Come and learn the art of cake and dessert decorating. Mary Napoli will demonstrate how to make a medium consistency buttercream icing and how to change icing consistencies depending on the application. We will talk about why pressure control is important, how to prepare a decorating bag, and how to hold your bag at different angles. We will explore how to create different color combinations such as a double bag swirl, bag striping, and spatula striping. Students will be taught how to make stars, rosettes, cupcake swirls, and various flowers. You will practice these techniques to decorate your own cupcakes and treats. In the second class, Mary will
demonstrate how to level, tort, add a filling and ice a cake smoothly. Mary will show you various borders and also talk about spatula painting on cakes and desserts. In the last class, students will be shown different
basket weave techniques and will go home with their own decorated cake incorporating what they have learned. Bring an ICED layer cake to 3rd class to then do basketweave or spatula painting in class and add their designs, flowers  and borders in class.


Items can be purchased at Michaels, A.C. Moore, JoAnn Fabrics or
online. These stores often offer a 40% coupon. You can usually only
use one person, per visit.

Wilton Kit – “How to Decorate Cakes; Desserts” – Item #2116-3005
Wilton White Medium Consistency Decorator Icing – 16 oz. Item #710-4397
Wilton Clear Vanilla Extract – 8 oz. Item #604-2269 (keep at home)
Wilton Meringue Powder – 4 oz. Item #702-6020 (keep at home)
Wilton Gel Colors (at least 4 colors – one should be green for leaves
(Juniper or Moss) and a yellow for flower centers. There are also color
sets if you prefer
Flower nail set helpful but not required (one that includes a cupcake
nail), if possible
Roll of WHITE Parchment Paper (at above stores or at your grocery
store) usually in baking aisle
Additional tips: 18, 47, 104, 233, 352
2 - 8 or 10” layer cake pans (keep at home)
Small squeeze bottle for water
Package of Cake Circles (they should be 2” larger than your layer cake
pans
Cake turntable (Wilton green & white suggested, but optional)
BRING THESE ITEMS FROM HOME
Plastic or Pyrex bowls with covers for mixing and storing icing
A few spoons or small rubber spatulas to mix icing in class
Round toothpicks

4 1 lb boxes of Domino confectioners sugar for them to make icing at home.

I will ask them to bring 2 BARE layer cakes to class #2, plus icing and a filling (jam or puddling is fine). 
Scissors
Paper towels
Scotch tape
Pen and notebook to take notes
Black Sharpie marker
Table cover (such as a towel or small plastic tablecloth to work on.
Plastic bag to take dirty tips, etc. home
*Please bring 10-12 UNFROSTED cupcakes to the FIRST class. They
can be store bought. Please bring a box or carrier to transport them
home with you.
*You will also need a box or cake carrier for treats in the second class
and a box or cake carrier for the third class to transport your cake home.

 jam or an individual pudding like Swiss Miss or snack pack for filling to make it easy.

Optional: If you have a Wilton Practice Board with the sheets, bring it
along. It is not required.

Meet the instructor: Mary Napoli is a former Wilton Method Instructor in cake decorating. she has taught various courses for many years showing techniques in buttercream, royal icing, fondant, and wired gum paste flowers. In addition to cake decorating, I have a BFA degree in jewelry making with a minor in ceramics from Massachusetts College of Art. I was also a mobility and special student at Rhode Island School of Design where I completed eight courses. I love to work in color and in fine detail. In both schools, my love in jewelry making was in the techniques of cloisonné,
champlevé, and plique a jour enameling. I also enjoy pen and ink, watercolor, designing greeting cards and creating 2-D artwork. I truly love teaching. My goal in the classroom is to help you be confident and to not be afraid to experiment and be creative.

Piping Simple Icing Flowers

Date: 3 Monday,  10/21, 10/28, 11/4

Time:  6:30 - 8:30

Tuition: $65

Ages: 16+

No experience necessary

*See supply list at  https://www.gdrsdcommunityed.org/

Piping Gorgeous Simple Icing Flowers and Decorations

In this course, you will learn how to make two kinds of icing – Buttercream and Royal Icing. Royal icing is grease free unlike buttercream.  Royal Icing Flowers and decorations dry hard quickly and can be made in advance and stored in an airtight container for months until ready to use. It is very popular for decorating cookies and implementing very detailed designs. You will be shown how to use it for the technique of brush embroidery.  It is the ideal medium for gingerbread houses since it dries quickly to construct the actual house. It can also be piped directly on fondant. Often, the flowers can be placed on a buttercream cake just before serving to give a very professional look. The star and swirl drop flower as well as rosettes, leaf tip flowers, star, round tip flowers, cactus and succulents will be shown as well as making flowers in batches to save time. We will experiment with different color effects including bag  striping, spatula striping and variegated color techniques. We will also talk about how to use color mist food sprays and how to apply color dusts with vanilla extract and brushes to add beautiful realistic shaded effects on your flowers.

 

Supplies:

Items can be purchased at Michaels, A.C. Moore, JoAnn Fabrics or online.  These stores often offer a 40% off coupon. You can usually only use one per person, per visit.

 

Wilton Kit – How to Pipe Simple Icing Flowers – Item #2116-3006

Wilton White Decorator Icing – MEDIUM CONSISTENCY - 16 oz. – Item #710-4397 – *pls. bring to first class

Wilton Clear Vanilla Extract – 8 oz. – Item #604-2269

Wilton Meringue Powder – 4 oz. Item #702-6020 (keep at home)

Wilton Gel Colors (at least 4 colors – one should be green for leaves, cactus, etc. (Juniper or Moss) and yellow for flower centers and accents.

Confectioners sugar. They will need probably 3 boxes -they can be kept at home. 

There are color sets if you prefer

2 – 8 or 10” layer cake pans (keep at home)

Small squeeze bottle for water.

Package of cake boards (they should be 2” larger than your layer cake pans

Roll of white parchment paper

Additional Icing tips: 1, 3, 12, 59s, 101 (only if you don’t already have them)

Cake turntable (Wilton green & white suggested, but optional)

Wilton dusting powders (OPTIONAL) we will discuss in class

Glue stick

Decorator FOOD SAFE brushes (optional)  (these come in sets) – any set is fine. Wilton makes good ones. We will use these for learning how to paint on dry royal icing flowers with color dust if you’d like to learn that. I will discuss in class.

Extra package of Couplers is helpful since there are only 3 in your kit. The white plastic ones are fine.

BRING THESE ITEMS FROM HOME

Plastic or Pyrex bowls with covers for mixing and storing icing

A few spoons and small rubber spatulas to mix icing in class

Round toothpicks

Scissors

Paper towels

Scotch tape

Pen and notebook to take notes

Black sharpie marker

Table cover (such as a towel or small plastic tablecloth to work on)

Plastic bag to take dirty tips, etc. home

*Please bring 10-12 UNFROSTED cupcakes to the FIRST class. They can be store bought. Please bring a box or carrier to transport them home with you

Second class-you will bring cookies, brownies or your choice of treats to decorate.  They may be store bought.

The third, class.  It will be your choice if you would like to make your cactus and designs on cupcakes, cookies or a cake. If you have Wilton practice board and sheets, bring them along.

Candy accents (optional)

Cookie sheet (helpful when making your royal icing flowers to dry on)

Decorate with Fondant shapes & cut-outs

Date: 3 Mondays – 11/18, 11/25, 12/2

Time: 6:30-8:30

Ages: 16+

Tuition: $65

No experience necessary

*See supply list

Decorating Cakes & Sweets with Fondant Shapes and Cut-Outs

In this course, you will be able to add wonderful details to your cakes, cupcakes and sweet treats with fondant. It is a great medium to make 3-dimensional shapes and cut-outs. Fondant is a pliable dough that can be molded and shaped many different ways. You will learn how to work with fondant, how to layer it to achieve unique effects and designs. We will prepare a dusting pouch, learn about the consistency and texture of this dough and how to work with it effectively. Different ways to color it include marbleizing it, painting it, and adding accents with edible dusting powders will be shown. You will learn how to make different fondant cut-outs such as lifelike blossoms.  We will experiment with how to create very unique color combinations with overlays, patterns, fill-in inlay, rolled inlay. Simple easy shapes can turn into fun things such as ladybugs, bees, flowers, ribbon roses and leaves. These wonderful cutters can also be used to put beautiful detail on a pie crust as well as many other desserts. If  you have Wilton practice board and sheets, bring them along

Supplies:

Items can be purchased at Michaels, A.C. Moore, JoAnn Fabrics or online. These stores often offer a 40% off coupon. You can usually only use it on one item per visit.

Wilton Kit – “How to Decorate with Fondant Shapes & Cut-Outs” – Item #2116-3007

Four - 4.4 oz. packages of Wilton Preferred Fondant which you will be tinting with gel colors. Please get at least one White 4.4 oz. package.

We will be making ladybugs and bees so SMALL packages of red and black are good choices since these colors are hard to achieve with gel color. You can also get a multi-pack of colors.

Wilton CLEAR Piping Gel – Item #704-9987

OPTIONAL- Flavorings such as extracts or Wilton Treatology Flavor System and Clear Flavors – (used to flavor fondant if you choose)

Wilton gel based food colors (suggested colors black, yellow, any green, any pink or red – any additional colors you choose) These are separately or you can also buy them in a set.

Wilton Gum-Tex Powder or Wilton Gum-Tex Tylose Powder

Wilton easy flex silicone mat – Item 2105-4808 or Wilton Gum Paste Storage board – Item #409-2544. You can also use any roll and cut mat you may already.

Food safe gloves – optional to wear when tinting fondant so the food gel won’t stain your hands

FROM HOME

Please bring 10-12 cookies (round or square to decorate in class) for FIRST class.

Table cover such as a small plastic tablecloth or towel

Paper towels

Paring knife or pizza cutter

Cornstarch

Confectioner’s sugar

Pure white vegetable shortening such as Crisco "1 cup"

Resealable plastic bags

A small clear plastic ruler 6 inches

Toothpicks

Scissors

Optional – other small cookie/shape cutters you might like to experiment with.

We will be decorating treats and a cake in the other classes.

 

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