Recipes & How-tos

Edible Images
Edible Images
By Robert Luna 07/04/23

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Banners Submission
Banners Submission
By Robert Luna 07/04/23

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Callebaut Ice cream base with ruby rb1!
Callebaut Ice cream base with ruby rb1!
By Robert Luna 06/03/23

Here’s a brand new ice cream to spoil the taste buds of your guests. With ruby ice cream, you can have them indulge in a fruity refreshment with so...

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Satin Ice Fondant All You Need To Know!
Satin Ice Fondant All You Need To Know!
By Robert Luna 15/10/22

Satin Ice Fondant is made from a premium quality recipe allowing you to create a smooth, elegant finish perfect for custom wedding, novelty and spe...

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Doux Luster Dust Shiny Metallic Colors
Doux Luster Dust Shiny Metallic Colors
By Robert Luna 09/07/22

Learn how to use pearl dust / color dust to paint on fondant: Mix ethyl alcohol (e.g. vodka, gin, anise, or applicator) with Doux* pigment until ob...

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    Products from our Recipes!

    Satin Ice Fondant — All Colors & Sizes Satin Ice Fondant — All Colors & Sizes
    • 2 lb.
    • 4.4 oz.
    • 5 lb.
    • 20 lb.
    • 10 lb.

    Satin Ice Fondant — All Colors & Sizes

    $9.95
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    Callebaut Ruby Coverture 1.1 lb bag Callets Callebaut Ruby Coverture 1.1 lb bag Callets

    Callebaut Ruby Coverture 1.1 lb bag Callets

    $15.95
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    Satin Ice Tropical Fondant - White 2lb or 10lb Satin Ice Tropical Fondant - White 2lb or 10lb
    • 2lb
    • 10lb

    Satin Ice Tropical Fondant - White 2lb or 10lb

    $44.50
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    Callebaut Ruby Chocolate Callets Callebaut Ruby Chocolate Callets

    Callebaut Ruby Chocolate Callets

    $61.95 $72.95
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    Doux Luster Dust Doux Luster Dust

    Doux Luster Dust

    $7.50
    Liquid error (snippets/layouthub_review line 30): Could not find asset snippets/judgeme_widgets.liquid

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    Class Schedule

    Previous Classes

    Check out these amazing results from our students! All images are results from students ragnging from experienced to beginners!


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    2 Day Baking Class

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    Chef Lucy
    In this 2-day workshop students will learn about different cake mixing methods, scaling versus measuring, and how the ratio of ingredients in a recipe impacts the outcome of the product.
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    Unicorn Cookie Topper

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    Chef Pat Ashley
    These edible cake toppers, made from sugar cookies, can go from cute to elegant depending on the occasion! In this class, you will have the opportunity to learn and prepare your own cake toppers!
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    Kids Funfetti Drip Cakes

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    Chef Fabiola Vidal
    In this course of our junior bakers and decorator’s series students will spend the day putting together their own funfetti filled cake topped with a delicious chocolate drip!
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    Cookie Decorating Techniques

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    Chef Pat Ashley
    Techniques: Making royal icing specifically, Piping and flooding royal icing, Wet on wet decorating, Dry on flood decorating, Marbled royal icing , Dimensional decorating, & Packaging as a party favor
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    Fondant Basics

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    Chef Fabiola Vidal
    Participants will learn: How to color fondant, covering cakes smoothly, marbling colors, fondant ruffle layers, quilting, utilizing molds, Dimensional decorating, & Packaging as a party favor
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    Piping 102

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    Chef Fabiola Vidal
    Learning the basics of buttercream piping! Some of the flowers we will be making include but are not limited to dahlias, roses, daisies and mums!
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    Ganache Torte & Roses

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    Chef Fabiola Vidal
    In this class students will learn: How to torte, fill, and cover smoothly, Make Italian Meringue Buttercream, Make chocolate ganache and pour over torte, How to make chocolate plastique, & Make beautiful chocolate roses