Class Schedules
CAKE DECORATING & SUGAR ART CLASSES 2025
Phone: 717-951-7557
Classes held in local venues, private classes available, or classes at your location
Classes held in Ephrata Pa (Lancaster County).
All classes are hands-on for the best learning experience with step-by-step learning.
Teaching is interactive so that we can guide, correct with encouragement in a relaxed and fun environment.
Your success is our success!
Students may take any class at their appropriate skill level.
Please call to register - 717-951-7557 – No on-line registrations
We accept VISA, MC, Discover, cash or check – payments should be made in full 30 days prior to the class date.
Payment plans are accepted providing class is paid in full 1 month (30 days) prior to class date.
Gift Certificates make great gifts! Please register for your class 30 days ahead.
Class fees include all class supplies and notes. Full day classes include a light lunch with beverages
GENERAL INFORMATION:
In addition to group classes, we offer private classes for professional and non-professional students requiring specific skills. Private students may choose their own curriculum based on their skill level. Private classes for individuals or groups, may be booked for weekdays or weekends. We can also teach at your venue.
Teens (age12+) may participate in the group classes.
The classes are fun and informative from beginners to master classes. Classes may also be held at your venue. Please call for more information.
Cancellations:
Class fees (less 30% administration fee) are refundable should you cancel outside the 30-day limit. No refunds apply if you cancel within 30 days from class date. Make-up classes on an alternative date may be offered, space allowing. We will do our best to accommodate you.
Classes will be rescheduled if cancelled due to inclement weather or unforeseen emergencies.
We cannot be held responsible for airfares or hotel reservations paid for due to class cancellations/rescheduling.
CLOSEST AIRPORTS:
Lancaster Airport - Southern Airways Express and Breeze Airways are the primary airlines that fly directly into Lancaster Airport (LNS). American Airlines, United Airlines, and Alaska Airlines also partner with Southern Airways to provide connecting flights to LNS. We can pick up and return students to the Lancaster airport before and after class. The round-trip fee for this service is $50.00. Students without transportation from the following listed hotels can be picked up and returned each class day. This is complimentary.
Philadelphia International Airport –
Take the train from the airport on the SEPTA line to 30th Street Station, then connect on AMTRAK to Lancaster Train Station. The trains run frequently to Lancaster. We can pick up and return student to the Lancaster train station before and after class. The round-trip fee for this service is $50.00.
Students without transportation from the following listed hotels can be picked up and returned each class day. This is complimentary
Harrisburg International Airport – 42 miles, 45-minute drive to Ephrata.
RECOMMENDED HOTELS:
Home2 Suites by Hilton - 21 Quarry Ridge Drive, Ephrata Pa 17522 – Ph:855 618 4702
Hampton Inn and Suites - Mountain Springs, Ephrata. Address: 380 E Main St. Ephrata Pa 17522 - Ph:855 605 0317 - Ph: (717) 733-0661
Comfort Inn, N. Denver - 1 Denver Road, Denver Pa 17517 – Ph:833-598-137
2026 CLASS SCHEDULE
(Check back periodically as additional classes may be added)
CALENDAR OF CLASSES: (Please scroll down for class details and pricing)
JANUARY:
Private classes only
FEBRUARY: Sat 2/7: COURSE 103A: Romantic Valentine’s and Wedding Cookie Decorating MARCH: Sat 3/14: COURSE PSE101: Panoramic Sugar Eggs Sat 3/21: COURSE 101: Cake Decorating – A great foundation for successful cake decorating. Sun 3/22: COURSE 102: Piping Buttercream Flowers, Borders, Writing, Basketweave & more… Sat 3/28: COURSE 103B: Easter Cookies APRIL: Sa/Su - 4/25-26: COURSE 601A: Pulled and Blown Sugar – 2-Day Course - Beginners Mo/Tu - 4/27-28: COURSE 601B: Blown and Pulled Sugar – 2-Day Course - Intermediat We/Th - 4/29-30: COURSE 601C: Blown and Pulled Sugar – 2-Day Course - Master/Professional MAY: Sat 5/16: COURSE 104: Elegant Fondant Cakes with Drapes, Ruffles, Swags and Bows, Striping Fondant and more.
Sa/Su - 5/23-5/24: COURSE 105: Tiered Wedding Cakes – 2-Day Course – Advanced techniques. JUNE:
Sat 6/6: COURSE 101: Cake Decorating – A great foundation for successful cake decorating. Sun 6/7: COURSE 102: Piping Buttercream Flowers, Borders, Writing, Basketweave & more… Sat 6/20: COURSE 103C: Cupcake Decorating – Cupcakes for summertime parties – JULY:
Sat 7/25: COURSE 305A: Gum Paste Roses and Lily of the Valley Bouquet Cake Topper AUGUST:
Sat 8/8: COURSE 305B: Stargazer Lily and Freesia Bouquet Cake Topper SEPTEMBER:
Sat 9/12: COURSE 101: Cake Decorating – A great foundation for successful cake decorating. Sun 9/13: COURSE 102: Piping Buttercream Flowers, Borders, Writing, Basketweave & more. OCTOBER:
Sa/Su - 10/17-18: COURSE 601A: Pulled and Blown Sugar – 2-Day Course - Beginners Mo/Tu - 10/19-20: COURSE 601B: Blown and Pulled Sugar – 2-Day Course - Intermediate We/Th - 10/21-22: COURSE 601C: Blown and Pulled Sugar – 2-Day Course - Master/Professional NOVEMBER:
Sat 11/7: COURSE 104: Elegant Fondant Cakes with Drapes, Ruffles, Swags and Bows, Striping Fondant and more.
Mo/Tu – 11/8-9: COURSE 105: Tiered Wedding Cakes – 2-Day Course, Advanced techniques.
Sat 11/14: COURSE 103C: Autumn and Christmas Cookie Decorating1:00pm–3:30pm $70.00
DECEMBER:
Sat 12/5: COURSE 125 – Filigree Piping in Royal Icing – Master/Professional Class
2026 CLASS INFORMATION
JANUARY:
Private classes only.
FEBRUARY:
Sat 2/7 – COURSE 103A - Romantic Valentine’s & Wedding Cookie Decorating: 1:00pm–3:30pm $70.00 – includes all supplie
Cookies are easy and fun to decorate. They make perfect Valentine’s Day gifts and wedding favors. Learn to make royal icing in different consistencies for color flow and piping, wet-on-wet icing including polka dots, stripes and 2’D decorating.
MARCH:
Sat 3/14 COURSE PSE101 – Panoramic Sugar Eggs - 9:00am -1:00 pm - $125.0
Includes all class supplies - This fun course making Easter eggs from granulated sugar which is molded, hollowed out and dried. Create an Easter theme inside your egg with bunnies, crosses, these cute 3’D eggs make awesome and everlasting Easter gifts or centerpieces for your Easter table. Let your creativity flow!
Sat 3/21: COURSE 101- Cake Decorating - 10:00am - 3:00pm $198.50
Includes all class supplies, light lunch and beverages.
This class will also be held Sat 9/7
This class is for beginners. It is important to have a good foundation by learning the fundamentals of preparing and decorating cake layers. Baked cakes are provided. Learn to trim, level and fill the cakes, preventing the filling from oozing or bulging on the sides. Learn the secrets of success to smoothly frosting a cake without dragging in cake crumbs. We will make Swiss meringue buttercream, a delicious icing to frost your cake to a beautiful smooth, satiny finish. Simple, basic piping skills will be taught to decorate your beautifully iced cake. You will take home an 8” layered, decorated cake to show off your newly acquired skills. - Next level Piping102
Sun 3/22 - COURSE 102 – Piping Skills: Buttercream Flowers on Cupcakes, Borders, Basketweave & more - 10:00am - 3:00pm $198.50 - Includes all class supplies, light lunch and beverages.
This class will also be held Sun 9/13
This beginners’ class is an extension of Cake Decorating 101. Both classes are essential for achieving complementing cake decorating skills. Learn to pipe roses and blossoms on top of cupcakes. Have fun creating side designs and cake top borders. Experiment with a variety of piping tips including the amazing Russian tips. Learn pressure piping, drop-strings, scrollwork, basketweave and writing on cakes. Take home your beautifully decorated, flower topped cupcakes and piping displays.
Sat 3/28 – COURSE 103B - Easter Cookies - 1:00pm–3:30pm - $70.00
Make Royal Icing from scratch for cookie decorating. Decorate Easter themed cookies and learn how to package and store them for your Easter baskets. Learn to make delicate flowers and decorations with modeling chocolate.
APRIL:
Sat/Sun 4/25-26 COURSE 601A – Pulled and Blown Sugar – 2-Day Class - Beginners - $655.00 - 9:00am - 4:00pm - This is a two-day class – Includes all class supplies, light lunch and beverages –
Beginners Level - No experience required
This classes also held October 17-18
Pulled and blown sugar is the oldest and most fascinating of all sugar arts. Cook Isomalt sugar to create a sugar display of glass-like roses, leaves and foliage and seasonal flowers. Make a striped sugar bow, sails and cast sugar supports. Learn the fundamentals of blowing sugar to make sugar bubbles and balls.
COURSE 601B – Mon/Tues: 4/27-28 - Blown and Pulled Sugar 2-Day Class - Intermediate level. 9:00am - 4:00pm - $725.00 Includes all class supplies, light lunch and beverages
Completed course 601A (or appropriate skill level, required)
These classes will also be held October 19-20
This two-day class can be taken after course 601A or separately for those who have experience. Blown and Pulled Sugar is fascinating, amazingly creative for creating quick, dramatic effects that would take hours if made in other edible mediums. This intermediate class will give you the practice and confidence required to create combined pulled and blown sugar displays. Blow using a sugar pump while shaping your sugar pieces into beautiful fruit, focusing on shape and texture. Create a more professional bow to complete your display to be assembled on cast sugar supports.
Day 2 - Beautiful bridal cake topper swans. Did you know that when swans fall in love, their bond lasts a lifetime? Their graceful necks form a perfect heart, epitomizing marriage vows, hence making beautiful wedding cake toppers.
COURSE 601C – Blown and Pulled Sugar - Master Class - Professional Level - $795.00 2 Day Class – Fri/Sat Apr 29-30 - 9:00am - 4:00pm - Includes all class supplies, light lunch and beverages
This class will also be held October 21-22
Previous classes or experience required. Finesse your sugar displays at a professional level by weaving a basket for advanced vegetables, fruit and flowers, wide striped bows and satin roses. Day 2 - Create an underwater display with a variety of fish, shells for an impressive underwater theme. Learn to use an airbrush for more realistic sugar pieces. This course will teach you new techniques to create large and impressive displays for any theme or scene.
COURSE 104A – Elegant Fondant Cakes with Drapes, Ruffles, Swags and Bows, Striping Fondant and more. Sat 5/16: 9:30am - 3:30pm $225.50 - Includes all class supplies, light lunch and beverages. (Baked cakes included- This class will also be held Sat 11/7
Students must know how to ice a cake in buttercream prior to taking this class.
Some people dislike thick, chewy fondant on cakes. You will learn how to roll your fondant thinly with ease and efficiency without using cornstarch or powdered sugar (which has a detrimental drying effect) so that the fondant is soft, tasty and easily draped over a Swiss meringue buttercream cake. Your guests won’t know they are eating a fondant draped cake. Working with fondant open doors to a myriad of elegant and creative decorating techniques. Learn to make elegant fondant ruffles, drapes and swags, bows, marbling, striping, quilting, Swiss embroidery and more
COURSE 202 – TIERED WEDDING CAKES – 2-Day Course Sat/Sun 5/23-24 $515.00 includes all class supplies and lunch (Baked cakes included) - 9:00-4:00 pm - Take home your personally designed 3-tiered cake.
Intermediate and Advanced Level. Students must have experience in efficiently icing cakes.
This class will also be held 11/8-9
This is two days of intensive and fun edible art. Prepare, fill and ice your tiers. Learn to enrobe two of your cakes with very THIN fondant using simplified and easy techniques (see the thin fondant on the green cake below) Use Swiss meringue buttercream to create a dual striped cake using Ester Holt’s awesome cake combs. You will learn to engineer and securely stack you cakes for safe deliveries. In addition, learn to prepare vertical cakes for eye catching top tiers. Make edible lace, beautiful, shiny drapes, billowing, embossing and royal iced monograms. Design your cake based on your newly learned techniques.
COURSE 103C: Sat 6/20 – Cupcake Decorating –1:00–3:30pm - $70.00 - All supplies provided (Baked cupcakes included)
Cupcakes are eye-appealing, tasty treats for summertime parties. I cupcakes with delicious Swiss meringue buttercream. Decorate with modeling chocolate, fondant, and wafer paper. Take cupcakes to your July 4th Party!
COURSE 305-A – Gum Paste Roses and Lily of the Valley Bouquet Cake Topper Sat August 29- 11:00am - 3:00pm - $120.00 includes all class supplies.
Make beautiful life-like roses using a jellybean as your base; leaves and lily-of-the valley. Make them come alive by coloring them with powdered food colors. Learn to tape them together creating an edible rose bouquet. These beautiful keepsakes last forever.
COURSE 305-B – Stargazer Lily and Freesia Spray - Sat August 8 - 11:00am - 3:00pm $120.00 includes all class supplies.
Learn to make a beautiful stargazer lily with freesia filler flowers and appropriate foliage. Tape them together into a beautiful bouquet for cakes toppers. These are wonderful keepsakes that will last for ever
Sat 11/14– COURSE 103B Autumn and Christmas Cookies - 1:00pm–3:30pm - $70.00 includes all supplies.
It’s cookie time! Present your beautiful homemade cookies for Thanksgiving and Christmas. Intermediate level. Take your cookie decorating to the next level with these fun techniques and designs
DECEMBER:
Sat 12/5: COURSE 125 12:00 – 4:00 $155.50 - Includes all class supplies Filigree Piping and Extension Work in Royal Icing – Master/Professional Class
Filigree Piping in Royal Icing. Advanced Class for experienced cake decorators with piping skills. Royal icing gives an elegance and beauty to your cakes. Filigree wings and decorations can be made ahead. These beautiful adornments will give your cake the “wow” factor.
