Cake Decorating 101

Have you ever wondered how professional bakers decorate their beautiful cakes? This class is the perfect opportunity to learn the basics of how to smoothly ice a cake and pipe flowers (rosettes, mums, and roses) in a beautiful edible design.

Join Chef Jen in her Chicago kitchen, where she will teach you how to make a fluffy and light buttercream, with the perfect texture for piping flowers onto your cake. Your two hours together will be all about technique.

Prior to class please make sure your cake is baked and completely cooled. Chef Jen has shared a recipe for a chiffon cake that will be provided in your confirmation email. But, you're welcome to use any cake recipe you'd like as long as it can be baked evenly in 2 8x8 round baking pans.

It is recommended to have a hand or stand mixer, piping bags, 2 8x8 round baking pans, and piping tips (#104, #81, #352, #62, #32, #845, #789) to get the most out of this class.

Invite your friends and family to join you for class so you can connect virtually and create something to be proud of together. No experience is required! You'll have the opportunity to interact with Chef Jen throughout the class and ask questions as you go.

You will receive an email with the equipment and ingredients list. However, the main ingredients required to follow along with the chef in real time include: cake flour, sugar, baking powder, cream of tartar, eggs, vegetable oil, powdered sugar, butter, heavy cream, vanilla, and salt.

Measure out and prepare your ingredients ahead of the session, tie up your apron, and get ready to bake!