Jill's Savory Classes

Making Pasta from scratch
Real Italian "Gravy"
Soups from scratch
Cooking for a large crowd
Homemade stocks
Eggs 101
The best Burgers ever!
Great Mac & Cheeses
Basic Knife Skills for any cook
Working with Starches & Grains, rice, couscous, pastas, orzo, quinoa, farro, etc.
Appetizers to dazzle
Compound Butters for every meal
Dinner Party success every time

Nashville's Best Dessert Supplier

Top quality desserts and pastries made only with the finest freshest ingredients.

Our Mission Statement

We are dedicated to the art of beautifully presented, delicious eatable works of art. We operate a business, baking only high quality gourmet products with a total commitment to customer satisfaction. All of our products are created with only the finest freshest ingredients all made from scratch to order for your order. We take pride in our products, our community and in serving you, the client with only the best for each and every experience..

What we use in our products:

Belgian chocolates, French all fruit purees, 40% heavy cream, pure butter, real Tahitian vanilla beans & extracts, fresh whole eggs, whole milk, real cheeses, brand name Liqueurs and wines, real cooked sugar caramel, fresh fruit juice & zest's, real fresh fruits, quality jams and no short-cuts.

What we don’t use:

anything artificial, pre-packaged items or mixes, margarine, artificial flavorings, canned jelled fruits, quick pre-made icing’s, can fillings, whipped toppings or excessive dies or colorings.

Go to my website - http://2nice2slicedesserty.com/default.html

Creative Baking & Decorating Workshops

For the Beginner, Intermediate, Advanced and Professional.

A Pastry School and so much more...

Where Dessert is serious fun!

Baking and Classic Cake Decorating workshops are very popular and useful for many years or a life time. Come join these delightful and rewarding classes in the fine art of cake decorating and baking. I’m offering a new set of inspiring courses for the cake decorating enthusiast and home baker. Subject matters include: A 4-week cake decorating comprehensive workshop which covers the most important icing and sugar techniques for creating novelty and wedding cakes, a 4-week demonstration and lecture showing the entire process from start to finish for producing top-of-the-line wedding cakes, and, last but not least, a variety of classes teaching the amazing art of sugar paste flowers for beginner as well as advanced student. With my encouraging step-by-step method of teaching, all students far exceed their own expectations. And, everyone receives constant personal attention achieving surprising results. From each student, I’ve heard time and time again, “I’ve learned so much and have had such a wonderful time!” So register now to improve your skills. I guarantee you’ll love it !

Baking Foundation Level Classes

Baking 101

This is a workshop designed to give everyone the fundamentals of baking. Its an intense class covering weighing, measuring, basic ingredients, handling of formulas and so much more. Reading of recipes. (6 hrs.) Recipes include; A detailed breakdown of all measurements, substitutions and conversions.

Tools of the trade, Equipment

So you know what a measuring cup is... or do you? Here are all the basic “pastry” equipment and how to use it. It makes it so much easier in the kitchen and you’ll never ask “what is it” again. (2 hrs.) Recipes include; A detailed breakdown of all measurements, substitutions and conversions.

Tools of the trade, Ingredients

What’s the difference in cake flour vs bread flour? What can I substitute for buttermilk? Do I really need salt in this recipe? This is the class that answers all your questions and many you didn’t know to ask... A very informative workshop every baker should know. (4 hrs.) Recipes include;

Chocolate, oh so sweet Chocolate

If you love the dark, rich, and smooth, chocolate, then we are one of the same. This class is for the serious chocoholic wanting to learn more ways to taste and create fabulous new desserts with chocolate. Includes a chocolate tasting. (2 hrs.) Recipes include; Basic Dark and White Chocolate Ganache, Chocolate Mousse, Pots de Creme, Hot Chocolate Fondant.

Cake, from Scratch 1

Its time to tell Mr. Hines to go home. We are going to go over the basics to making tender, soft, moist and delicious cake from scratch. With the right ratio of fat to liquid to dry and with the right methods, its easy to get a fabulous cake without any dyes, additives and preservatives, just simple ingredients. (4 hrs.) Recipes include; The best Dark Chocolate Sponge Cake with Chocolate Raspberry Icing, Banana Cake with Toasted Walnut Glaze, Red Velvet Cake with Cream Cheese Icing.

Cake, from Scratch 2

This is an continuation of the class above. Pound, bundt, angle food, chiffon, up-side down, genoise (4 hrs.). Recipes include; The Best Lemon Pound Cake, Coconut Scented Angle Food, Cranberry Up-Side-Down, Meringue Roulade.

Whoopie Pies

Not quite a cake, not quite a cookie, these squidgy treats are the new baking craze sweeping the country. Come learn how to make these authentic Amish traditional treats. We will make classic and non-classic ones filled with several delicious fillings. (2 hrs.) Recipes include; Classic Chocolate with Vanilla Marshmallow Icing, Pecan Pie with praline Filling and Maple Glaze, Banofee with Banana Cream and Caramel Bananas, Chocolate Cherry with Cherry Creme Filling and Chocolate Glaze.

Cheese Cake & Other Custards

Yes, cheese cake is considered a custard and we’ll make great ones. We will also cover custard such as puddings, mousses, souffles, pastry creams, creme anglaise. These can be troublesome without the correct techniques. (4 hrs.) Recipes include; Vanilla and Chocolate Pastry Creams, Vegan Mousse, No Cook Chocolate Pudding, Strawberry Cheese Cake with Vanilla Creme Anglaise, Trifles.

Cookies, Biscotti & Brownies

Everyone loves delicious cookies. We will cover the basic groups, dropped, rolled, molded, icebox, bar and sheet. We will cover many popular cookies such as chocolate chip, oatmeal raisin, gingerbread, shortbread, spritz, tuiles, biscotti, fancy icebox, bars and brownies. (6 hrs.) Recipes include; Peanut Butter Blondies, Dark Chocolatey Brownies, Cinnamon Almond Bars, Chocolate Crackle Cookies, Fruit & Nut Biscotti, Pecan Sandie Refridg Cookies, Italian Florentine Cookies painted with Chocolate, Palmers, Authentic Jewish Rugulah, Vanilla Bean Shortbread, Whit Chocolate Orange Dream cookies, Leaf Tuiles in fall Colors.

Drinks to go with Desserts

You make a great dessert, ready to serve your friends and family... but what to drink with dessert? Here is the answer... From hot chocolates to wines, we have it all. Never be stumped again. (2 hrs.) Recipes include; Basic “made from scratch” Hot Chocolate, Mexican Hot Chocolate, Peanut Butter Hot Chocolate, Fresh Strawberry Lemonade, Big City Limeade Cooler, Delicious Fruit Tea.

Fabulous Fruit, food of the Gods!

If you ever wanted to know all you could know about fruits, we have the answers. Fruit just naturally goes with dessert. This class has seasonal, tropical and even unique information. A full tasting of many fruits will be included in this class. Techniques for compotes, drying and caramelizing will also be covered. (4 hrs.) Recipes include; Dried Fruit Compote, Apple Dumplings, Thyme & Wine Poached Pears, Fresh Strawberry Jam, Peaches in Wine.

Frozen Desserts

Sorry, Discontinued. Frozen desserts are very popular but not often made at home. Its easy and the taste is outstanding. We will cover ice creams, sorbet, sherbet, gelato ice cream cakes and frozen souffles. This workshop will also give you great flavor combination ideas to run with. (4 hrs.) Recipes include; Chilled Lemon Souffle, Ice Pops, Home-Made Ice Creams, Sorbet, Gelato.

Holiday Brunch Feast

Muffins, scones, coffee cakes, donuts, quick breads & loaf breads are all included in this workshop. If you love breakfast foods anytime of the day, take this class. (4 hrs.) Recipes include; The Best Blueberry Muffins, New York Style Crumb Cake, Ham & Cheese Scones, Strawberry Loaf Cake.

Pastries

This is maybe one of my favorite groups of desserts. Mouth watering eclair filled with fresh and delicious pastry cream and topped with dark chocolate ganache. Or maybe cute caramel perfiteroles aligned around a beautiful Gateau st-honore. Maybe its crunchy phyllo dough with tart apples. In this class we cover pastries, lots of fabulous pastries. (4 hrs.) Recipes include; Perfiteroles filled with Caramel Pastry Cream and topped with Dark Chocolate Ganache, French Strawberry Eclairs with Diplomat Creme, Lemon Cinnamon Napoleons, Fresh Fruit Salsa with Cinnamon Chips.

Puddings Crisps & Cobblers

Peach and blackberry cobbler, rice pudding, blueberry crisp and many more. Is your mouth watering yet? (4 hrs.) Recipes include; Southern Blackberry Cobbler, Apple Pear Crisp, Chocolate Bread Pudding with Grand mariner Sauce, White Chocolate Banana Bread Pudding.

Pies & Tarts

From crusts to meringue and everything in between. Unbaked pies, fancy pies, layered pies, fruit pies and custard pies. Tart crusts or pate sucret and an array of delicious fillings and toppings. (6 hrs.) Recipes include; Lemon Chess Tart, The Best Chocolate Fudge Tart, Apple Crumb Pie, My Favorite Key Lime Pie, Lemon Meringue Tart with a Twist. Almond Pear Tart.

Rise & Shine, It’s Breakfast Time!

Muffins, scones, coffee cakes, donuts, quick breads & loaf breads are all include in this workshop. If you love breakfast foods anytime of the day, take this class. (4 hrs.) Recipes include; The Best Blueberry Muffins, New York Style Crumb Cake, Ham & Cheese Scones, Strawberry Loaf Cake.

Spice up Desserts

Sorry, Discontinued. If hot and spicy is your thing, I’ve got some desserts with a kick. (4 hrs.)

Baking Intermediate Level Classes

Ethnic Desserts, French

The French are the kings of fancy desserts and I’ve got some great French recipes to knock your socks off. We will cover desserts like perfiteroles aligned around a beautiful Gateau st-honore or Julia’s favorite, tarte tatan. (4 hrs.) Recipes include; Gateau st-Honore, Apple Tarte Tatan, Lemon Cheese Paris Breast, Almond Apricot Pithivier.

Ethnic Desserts, Italian

I come from an Italian background and love the old family favorites like tiramisu, cannoli’s and rum cake, but I’ve got lots more up my sleeves for this class. Biscotti ai pinoli, tartellette di cioccolata and much more. (4 hrs.) Recipes include; Bailey’s Coffee Tiramisu, Cannoli, Pinoli Almond Cookies, Tartellette di Cioccolata.

Ethnic Desserts, Southern Favorites

This is a very popular class. Red velvet cake with cream cheese icing (yes its easy) great Southern chess pie, fresh blackberry cobbler, just to mention a few. (4 hrs.) Recipes include; Red Velvet Cup Cakes with Cream Cheese Icing, Southern Brown Butter Chess Pie, Fresh Peach Cobbler with Cinnamon Biscuit Topping, Kentucky Chocolate Chip Bourbon Pie, The Best Sweet Potato Pie, Pecan Sandy Pralines.

Candy Making

Candy holds a special place in American culture. It’s not just for easter treats or valentine treasures. I will show you how to make these mouth watering treasures for anytime. Lots of great ones. (6 hrs.) Recipes include; Butter English Toffee, Fleur de Sel Caramels, quick and easy Peanut Butter Fudge, Chocolate Chip marshmallows, Mexican Almond Toffee, Bourbon Balls, Cappuccino Truffles, Citrus White Chocolate Truffles, Lemon Mint Truffles, Toasted Coconut Truffles, Toffee Popcorn, Spanish Almond Brittle, Crispy Rice Bark.

French Macaron Cookies

The official cookie of Paris, the French Macaron, is made of two disks of light almond meringue and filled with flavored butter cream, jam, caramel or rich chocolate ganache. It is delicate, somewhat fragile, expensive, time consuming and definitely temperamental to make. This is why it’s nicknamed “the little diva cookie”, but always well worth all the effort. (2 hrs.) Recipes include; Basic French Macarons, Cocoa Chili Macarons, Almond Coffee Macarons, Green Tea Macarons, Lemon Macarons, Chocolate Salted Caramel Macarons, Vanilla Bean Raspberry Macarons, Hazelnut Nutella Macarons, Pineapple Macarons, Pistachio Macarons, Rose Macarons, Walnut Cranberry Macarons, Chocolate Five Spice Macarons. NOTE; All Macarons contain nuts.

Petite Fours

Fancy mini bite size pastries that take so much time, gone in an instance. Ever wondered why petite fours are so expensive? These delicious small bites of cake are difficult and time consuming, but well worth the effort to impress your friends and family during the holidays. (6 hrs.) Recipes include; Financiers, Flourless Chocolate Cake Bites, Opera Cakes, French Style Cheese Cakes, Chocolate Mini Domes, Baba Rum, Lemon Brulee Tartletts, Mini Fruit Tartletts.

Dough Basics

There are so many doughs out there and this class will address most of them. Flakey pie dough, buttery tart dough, pastry dough, cream puff dough, phyllo dough, puff pastry dough, wow... so much dough and so little time! (6 hrs.) Recipes include; Flaky Pie Dough, Buttery Tart Dough, Cream Puff Dough, Phyllo Dough, Puff Pastry Dough, Graham Cracker & Cookie Crusts.

The rise & fall of yeast Doughs

These doughs are in a class all them selves. They are the Donuts, Breads, Danish, Brioche, Focaccia and many more. (4 hrs.) Recipes include;

Holiday Dessert Favorites

One of the great pleasures of every holiday is making sweet treats for family and friends. I offer several holiday favorites and a few new supprise to warm your home. (4 hrs.) Recipes include;

Sauces & Garnishes

Made a wonderful dessert? Time to dress it up. Add delicious sauces and elegant garnish to finish the details like the professionally chefs. (2 hrs.) Recipes include; Real Caramel Sauce, Chocolate Sauce, Fresh Strawberry Sauce, Rum Sauce, Melba Sauce, Brandy Cinnamon Reduction.

Buche de Noel (yule Logs)

The traditional holiday cake. Bûche de Noël is a traditional dessert served near Christmas (as Noel refers to the birth of Christ) in France, Belgium, Canada, Lebanon, Vietnam, and several other francophone countries and former French colonies. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire used in the ancient fire-festival of the winter solstice. (2 hrs.) Recipes include; Pumpkin, Strawberry, Chocolate.

Baking Advanced Level Classes

Mastering European Cakes

These cakes are complex with multi layers of cakes, custards, mousses, fruit and other ingredients. Elaborate chocolate glazes, gels and chocolate decorations adorn the masterpieces. If that’s not enough, they come in ornate shapes both big and small. Often called entremets in the professional pastry world. (6 hrs.) Recipes include; Chocolate Almond Raspberry Meringue Torte, Chocolate Caramel Brandy Fudge Torte, Cinnamon Caramel Pear Torte, Coffee Nouget Crunch Torte, Faiser Torte, Green Apple Wasabi Torte, Marzapan Bourbon Vanilla Chocolate Torte, Orange Pineapple Ricotta Torte, Strawberry Pistacho Kirsch Meringue Torte, White Chocolate Opera Anise Torte.

Kids Corner Classes

Gingerbread Workshop

Gingerbread is a term used to describe a variety of sweet food products, which can range from a soft cake to something close to a ginger cookie. What they have in common are the predominant flavors of ginger and a tendency to use honey or molasses (treacle) rather than just sugar. They probably also share a common history. In this class we will concentrate on decorating gingerbread cookies and a gingerbread house.

Kids Age limit 6 to 12 years old. (2 hrs.) Recipes include; gingerbread cookies and gingerbread house dough, royal icing.

Baking with Grandma and Grandpa

Great memories are made when spending time with those you love and what a better time when baking sweets. This class is for sharing and learning. Age limit 8 to 16 years old. (2 hrs.) Recipes include; Cookies, Cupcakes, Whoopie Pies.

Halloween fun in the Kitchen

Every Halloween families, friends and neighbors get together to scare the daylights out of each other. We are focusing of the sweet fun of the holiday with decorated cupcakes, cookies and all spooky fun. Age limit 8 to 16 years old. (4 hrs.) Recipes include; Cookies, Cupcakes, Whoopie Pies.

Children’s Etiquette

The proper fork, the napkin on the lap, how to pass and so much more. A useful class throughout there life! Rules of etiquette encompass most aspects of social interaction in any society, though the term itself is not commonly used. A rule of etiquette may reflect an underlying ethical code, or it may reflect a person's fashion or status. Rules of etiquette are usually unwritten, but aspects of etiquette have been codified from time to time.

Age limit 8 to 16 years old. (6 hrs.)

Decorating Classes

Foundation Level Classes

Beginner Cake Decorating Workshop

Any hobbist will find this course a thoroughly valuable learning experience. Many secrets and helpful hints are shared while I teach the most necessary fundamentals of cake decorating. It starts with icing the cake "bakery style smooth" and also include piping stars, borders, cake writing, figure piping, bows, shells, making simple pattern transfers, and of course the most used flower in decorating, the American Beauty Rose. (8 hrs.)

An Icing Workshop

In this class we will make several icing’s, Italian butter cream, French butter cream, American butter cream, royal icing, cream cheese icing and several more. We will discuss consistencies and usages (2 hrs.)

Beginning Modeling in Marzipan

Marzipan can be used to model all kinds of fruits, flowers, animals and much more. After you have learned the basic shapes, you are ready to create almost anything. (4 hrs.)

Character Cakes for Kids

These are cakes done with basic skills for tots to teens. Using any of the shaped pans, you can create a colorful, delightful Disney character and far beyond. We will cover a mouse, a lion, a doll cake and "stand-up" cakes like a christmas tree. (2 hrs.)

Creating Eatable Stained Glass Effects

Stained glass effect is very popular and simple to do. The possibilities are endless from kids cakes to Mothers day and religious themes cakes, The colors are vibrant and impressive. The fun part is that its all edible. (2 hrs.)

Creative Cookie Decorating

These are fun and if you are a decorator it will open your eyes to many new possibilities. Among the various techniques & recipes are basic cookies along with 2 tone pattern cookies, novelty cookie painting, flower shortbreads, chocolate painting and great holiday cookies. (6 hrs.)

Cutters for Fun

Got a cookie cutter? I can show you how to use it on cookies, cakes and so much more. You’ll be amazed on all the ways you can use a simple cutter. Sorry, Discontinued (4 hrs.)

Figure Piping for Cupcakes

Commonly known as Cup cake creatures, these are so much fun and creative. You could use a theme and have an incredible birthday party. We will cover clowns, sports, animals and much more. (4 hrs.)

Gingerbread Ornaments

Gingerbread has been used for many years as tree ornaments and this workshop will show you several techniques in creating beautiful lasting family heirlooms or special gifts for friends. (4 hrs.)

Modeling Chocolate Roses

Chocolate, a passion for the pallet and a beauty for the eye. This class will teach you to sculpt beautiful lifelike roses for and special occasion cakes. Making Chocolate paste through creating delicate petals and leaves for exceptional flowers. (2 hrs.)

Petit Fours for Today

Small bites of delicious cake each piped with fun and creative graphics & graffiti. You can customize them for children’s parties whit animals or with slogans and symbols for the grown-ups! Whatever the theme they are fun and very popular made to just “pop into your mouth”. (6 hrs.)

The Business of Making Cakes

Making cakes for friends and family is lots of fun. When it becomes to getting paid for making cakes, lots of things change. How to price your work, where to get work and recognition, that's what this class is all about. (2 hrs.)

Working with Tulle

Tulle is a synthetic fabric used commonly for wedding vale. We use it in a unique and beautiful way. It’s used as bells, flowers, lace work, butterflies, leafs, baby booties, christening gowns, handkerchiefs, bows and so much more. (4 hrs.)

Intermediate Level Classes

Intermediate Cake Decorating Workshop

This workshop is a continuation of the basic course. It includes additional borders and many Royal Icing flowers. The Sweet Pea, Daisy, Chrysanthemum, Daffodil, Lily of the Valley, Pansy, the wild Rose and more. Also, included in this course are basic uses of run sugar and the exciting “basket weave” technique. (8 hrs.)

Sugar Molding

I know you have seen this art form in the shape of Easter eggs filled with beautiful scenes of bunnies playing at Easter. This class goes beyond the holidays and creates sugar showpieces for weddings, and other special occasions (6 hrs.)

Basket Cake Variations

Everyone loves a basket weave cake but did you know how many ways there are to make them? I’ll show you several different ways. (2 hrs.)

Bows... Royal, Fondant and Sugar Paste

Everyone loves using bows on cakes. This workshop gives you lots of techniques in many mediums from rolled fondant, sugar paste and royal icing. Covered in this class will be large bows, wired bows, looped bows and much more. (4 hrs.)

Fundamentals of Fondant

Rolled Fondant is a cake covering and modeling sugar paste. From roses to characters to stencil designs, it’s great fun. This class will cover basics through advanced designs of ruffles, modeling fruit & figures, applique, templates & stencils. (6 hrs.)

Not your Average Gingerbread House

Looking at a gingerbread house makes you smile, building one makes you glow and gives you a great sense of accomplishment. This basic class gives you all the fundamentals to build a basic house to an entire village and much more. (8 hrs.)

Hand Molded Animals

Cats, dogs, mice, rabbets, sheep, chickens, pig, cow, horse, dinosaurs, whale, just about any animal can be sculpted out of fondant or marzipan. This is the workshop to teach you all the fundamentals to create your own barnyard, ocean, or jungle (4 hrs.)

Impressive Holiday Cakes

Baking and Holidays just seem to go together. Whether it is for family treats, luscious gifts or company stopping by, this is the place to inspire ideas, and help make your holidays even more special. Covered in the class will be cakes and cookies for Halloween, Thanksgiving, Christmas and Easter. (4 hrs.)

Cake Pops

Have a pop. Or two or three… Cake balls and pops are just what you’ve been waiting for — bite-size bits of moist cake blended with creamy icing, surrounded in a deliciously beautiful chocolate coating and decorated with lots of fun. An exciting twist on mini cupcakes, it’s no wonder why they’ve become such a sweet sensation. Animals • Characters • Objects • Colors • and much more... (4 hrs.)

Lace and Filigree

Lace adds elegance and grace to anything and cakes are no exception. We will create a cake with layers of beautiful lace and accent it with delicate hand piped filigree. Several techniques will be taught. (4 hrs.)

Miniature Cakes

Mini cakes have become more and more popular over the last few years. Individual Wedding cakes for small receptions are the choice for 2000. I will show you all you need to know to produce small works of art that can be very profitable. Pricing each cake will be also discussed. (4 hrs.)

Magnificent Wedding Cakes

Since wedding cakes began they have symbolize good luck, fertility, and a long and happy life together. This class is to perfect your skills for your own wedding day or for a friend’s special day. This will not only give you additional decorating skills but, also cover architecture, design layout for popular themes. Pricing, serving and anything else you need to know about wedding cakes. (8 hrs.)

Monograms in Icing

A popular technique in England and Australia, Monograms are beginning to become more popular here in the States. Simple techniques combined with patients and a steady hand can have you creating a simple yet memorable masterpiece. (2 hrs.)

Other Fondant Techniques

Fondant is traditionally used to cover a cake to give it an elegant smooth appearance. It is an editable sweet substance that can be so much more. It’s fun, it can be colored and shaped into anything. Think of this class as a delicious “play dough” adventure. (2 hrs.)

Rice Paper Flowers

Sorry, Discontinued. Lots of fun and easy to make. Just color, cut and put together. Unbreakable delicate flowers that are totally edible and lots of fun. We will cover the open rose and the corn flower. Easy to follow instruction and lots of fun. (4 hrs.)

Royal Flowers, Lots of Them!

If you love flowers like I do, this class is for you. I teach dozens of royal flowers in all sizes and colors along with the principles of arranging them on several types of cakes. Some will be done on stems and some flat. If you are a flower nut, don't miss this class. (8 hrs.)

Rolled Buttercream

Sorry, Discontinued. Rolled butter cream is just that... its a specific formula for a creamy butter cream that can be rolled out to cover a cake. (2 hrs.)

Stand up Cakes

Fun and dynamic, these cakes will be the hit of every party. We will cover a doll cake and "stand-up" cakes like a christmas tree and a teddy bear, so much fun and so impressive. (4 hrs.)

Stenciling

Now days with the thousands of stencils available in plastic, brass, paper and aluminum, its a shame we can’t use them on cookies and cakes? Yes, this class is doing just that. Find your favorite stencil and bring it to class to create words, initials, party, holiday or just about anything stenciled. (4 hrs.)

Tiers, Pillars and Stacked Cakes

Building wedding cakes is a tricky business with many cakes weighing over 80 pounds and up. This workshop is all about construction. I will teach you all about the tools needed to ensure safe delivery of any cake. We will cover Tiered, stacked and pillared techniques. (6 hrs.)

Advanced Level Classes

Advanced Cake Decorating Workshop

This workshop is a continuation of the intermediate course. It includes many advanced borders such as garlands and string work, even more flowers, Easter lily and Poinsettia. Introducing the basics of Rolled Fondant. Assembling tiered and stacked cakes such as wedding cakes and much more. (8 hrs.)

Intensive 10 week Cake Decorating Workshop

A combination of the basic, intermediate and advanced workshops all in one. This course a thoroughly valuable learning experience. Many secrets and helpful hints are shared while I teach the most necessary fundamentals of cake decorating. (20 hrs.)

Appliques

The technique for applique consists of cutting out specific shapes and applying them in a pre determined order to create a picture. This is a common “felt fabric” technique transformed into an editable medium with beautiful results. (6 hrs.)

Bridges and String work

Make a cake everyone will envy. It’s delicate, it’s graceful and it’s very impressive. (4 hrs.)

Crimping & Embossing

Just like the techniques done by the chefs on the food network but now you can do the same impressive cakes. (2 hrs.)

Drapes of all kinds

Drapes are one of the most popular accents on any grand cake. There elegant folds and draping stand out among any decor. They are not the easiest thing to do but my techniques and a little practice anyone can begin draping in chocolate or fondant. (4 hrs.)

Elegant Brush Embroidery

Brush Embroidery is an easy and effective way of decorating elegant cakes. It is often used for flower motifs, but can also be used in many other ways. The art of painting with sugar provides a relaxing and enjoyable challenge. Many students who believe they cannot paint or draw are delighted with their results. (4 hrs.)

Extraordinary Sugar Paste Flowers

Flower bouquets made from Sugar Paste are especially beautiful and lifelike. When dry they become almost like ceramic. They are traditionally stem-wired to be shaped into sprays and bouquets for the top of special occasion cakes for a keepsake. (8 hrs.)

Extensions

Make a cake everyone will envy. It’s delicate, it’s graceful and it’s very impressive. (4 hrs.)

Introduction to Cold Porcelain

A new and exciting medium for cake decorating. Using the same tools and techniques as gum paste flowers, this medium, although not editable, has much less breakage and just as much fun. (6 hrs.)

Runouts

This is very popular competition technique because of its outstanding final results. Very intricate designs can be achieved with time and patience. If you want a challenging class.. this is the one. Good piping skill are required for this class. (4 hrs.)

Ruffles, Frills, Flounces and Folds

This technique is widely popular in Europe but rarely is seen here. Its graceful and dainty and adds a beauty and style to any cake. It can be layered to give a dramatic appearance or used as a simple plaque accent. This class is a must for any serious cake decorator. (4 hrs.)

Side Designs and Piping

I feel sad to say that this is often overlooked in the cake business. The side of a cake is an un used, un decorated surface that I extend to utilize with beautiful designs and piping techniques. So much can be done with this blank space to complete and elevate your cake designs. (4 hrs.)

Lace work Out of Chocolate and Fondant

Create a special occasion cake using delicate and beautiful lace work from chocolate and fondant. Simple techniques and the right equipment can teach you to be an expert in no time. (4 hrs.)

Sugar Paste Flower Arranging for Cakes

Now that you have spent so many hours making beautiful sugar or cold porcelain flowers, what are your spray options? That is what this class will provide. Long sprays for tiered cakes, Posy sprays for cake tops, sprays that stand away from the cake. (2 hrs.)

Tulle... Great Cake Effects

Tulle can be piped with royal icing to give additional dimension to your baking. In this class we will work with all the various techniques such as; frills, shapes, butterfly's, flowers, handkerchief and bows. Great fun and will expand your creativity. (4 hrs.)

Foundation Classes: Are for the beginners who wish to learn new skills with limited or no prior knowledge or experience.

Intermediate Classes: Are for students with the basic understanding of decorating and baking with relevance to the enrolled course.

Advance Classes: Are for experienced decorating artists and bakers with all around sugar art skills who wish to enhance or expand their skills.

*We cannot be responsible for students choosing inappropriate courses according to ability levels.

All classes are Full Participation Workshops

SIGNING UP FOR A CLASS:

Send a note with the requested class names, dates and times

Time: Most classes start at 7:00 PM. Please arrive between 6:30 to 6:45 PM and don't be late. The instructor will not catch you up for the time you have missed by being tardy.

Still Cameras are permitted and encouraged, however no video cameras or recording devices are permitted in any class.

Thank you so much for your interest in my classes.

I hope to see you very soon.

Sincerely, Jill

If you need more information, please contact me at jill.mayo@comcast.net

Thank you so much for your interest in my classes.

I hope to see you very soon.

Sincerely, Jill

CLASS PRICES

Each class is based on 12 to 18 students per class. Each class is 2 hour secession with 1/2 hour clean up time. All students must stay for the clean-up. All classes are full participation with either baking or decorating. All class tuitions includes all ingredient costs, usage of utensils and kitchen ware and any speciality items needed for that class. All recipes/desserts listed in the class description may not be prepared due to time and attendance of class. Students will be responsible for “take home containers” of the baked/decorated goods.

$30.00 per student per 2 hour class.

$50.00 per student per 4 hour class.

$70.00 per student per 6 hour class.

$100.00 per student per 8 hour class.

One on One, Private Lessons

Over the years, several students have asked me to teach them individually. If you prefer to only learn the thing you want at your own pace, one on one, then by all means, we can make arrangements. You and a friend is also available.

Foundation, Intermediate, Advance Baking Classes

$40.00 per student - per hour

6 hour block $220.00, save $20.00

8 hour block $300.00, save $20.00

10 hour block $375.00, save $25.00

12 hour block $445.00, save $35.00

$60.00 per 2 students per hour,

6 hour block $335.00, save $25.00

8 hour block $455.00, save $25.00

10 hour block $550.00, save $50.00

12 hour block $645.00, save $75.00

* includes all ingredients, utensils and speciality items.

Foundation, Intermediate, Advance Decorating Classes

$30.00 per student - per hour

6 hour block $160.00, save $20.00

8 hour block $220.00, save $20.00

10 hour block $275.00, save $25.00

12 hour block $325.00, save $35.00

$50.00 per 2 students per hour,

6 hour block $275.00, save $25.00

8 hour block $375.00, save $25.00

10 hour block $450.00, save $50.00

12 hour block $525.00, save $75.00

* includes all ingredients, utensils and speciality items.