I have a long list of people who would like to take classes at SUGAR! cake studio and I am going to e-mail each one of you and create a time when we can have you come to the studio and decorate cakes, or take the hot sugar workshop or the fondant class.

 We are still making wedding cakes.  And we are getting orders for more wedding cakes still for this year and of course next year as well.  So, I am going to request that everyone who wants to take a class, to call me or e-mail tobey@sugarcakestudio.com and we will find a time for you to come and get your hands on some cake or icing or sugar paste..

I won't be putting up a class schedule.  My best days are Sundays, Mondays and Tuesdays for classes.  They can be in the day or evening hours.

Thank you for understanding .. this was a huge wedding cake year and next year is looking just as busy.

Tobey

206-282-4832

Last updated on 03:16 PM |

The wedding cake workshop is very popular.  This is a guided workshop that will produce a beautiful wedding cake specifically for your wedding date.  Brides and grooms are welcome to take the workshop together or designate a close friend, sister, brother or mom to create a wedding cake the way you want it.   I have to work directly with the bride and groom .. no party planners please.

We price these cakes by cutting the retail price of the cake in half.  If your retail cake costs $700.00, the workshop will cut that in half to $350.00 which is a great savings. 

Call for availability and details.  We are not able to offer the wedding cake workshop during the busy months of June thru August, however, we will try to fit you into our schedule where we can.

call Tobey at 206-282-4832

e-mail  tobey@sugarcakestudio.com

Last updated on 11:53 AM |

So company is coming and you want to try to make dessert...we can give you a hand at creating some magic in the kitchen

Dessert cakes are rich and complex.  A little bit goes a long way.  Wouldn't you like to learn to bake a perfect cake for your child's birthday or your partner?  It can be easily done in this class.

I tend to teach cake making that will show a student a particular technique..for instance,..with Chocolate Hazelnut Torte with Chocolate Hazelnut Dacquoise the student will learn to properly fold lightly toasted hazelnuts into a meringue which becomes the Dacquoise...we make chocolate ganache for this cake as well as chocolate buttercream

The Swedish Princess Cake teaches a student about marzipan  This cake is traditionally made by spreading a thin layer of strawberry preserves over the bottom of a cake layer, just think how those preserves will taste when you make them yourself.  We put a beautiful dome of Bavarian cream over the top layer of cake and cover the cake with the traditional pale green marzipan.  Oh is this the most glorious cake you have ever tasted.  I love this cake.  I grew up in Belvedere, CA where chef Bo Friberg was the first Swedish pastry chef to work at Sweden House Bakery in Tiburon.  This was my traditional birthday cake while I was growing up.  In 1979, I was a student at the California Culinary Academy in San Francisco where Chef Bo taught his students this wonderful cake.

German Chocolate Cake is fabulous.  We make a real coconut and pecan icing with heavy cream and butter.  Yikes !! it is good .. for people who love coconut this is a cake well worth becoming acquainted with.

Genoise with Lemon Curd filling .. well.. genoise is a light sponge that really has very little flavor but is readily able to be enhanced with syrups, liquors or nuts folded in...This is a cake batter that has no chemical leavening.  The leavening is air whipped into an egg/sugar mixture which is then carefully folded with a little flour and melted butter.  I have always used genoise with Lemon Curd filling and a simple Italian meringue buttercream..This is very refreshing in summer.

If you would like to learn a particular cake we will be happy to have you here at the studio where we can guide you through the process.

Class Size: This class is limited to 4 people maximum

Cost: $100.00

Length: 3 hours 

Takeaway: You will take home a 8 inch decorated dessert cake. 

Dates:  Please see the calendar

Last updated on 07:34 AM |

What are Gumpaste Flowers?

Gumpaste flowers are sometimes called wired flowers.  They are made of a sugar paste which starts as a soft royal icing and then turns into a pliable sugar paste with the addition of CMC powder.

We roll the paste very thin and cut out flower petals which are fashioned into sugar flowers that look quite real.

Gumpaste flowers are used to decorate cakes. They are edible but are not meant to be eaten.  They are just meant to be enjoyed.

I teach gumpaste flower making by starting with the rose and the sweetpea.  This is a great class for beginners who have never touched a gumpaste tool in their lives.  Once you have mastered the various techniques, you can teach yourself just about any flower. 

Class Size is limited to 3

Lenght of Class is 3 hours

Cost is $100.00 per class

Last updated on 09:04 PM |

This is by far one of the most popular workshops we offer..how gorgeous blown sugar is!!

We use Isomalt, which is a beet sugar derivitive from Europe.  It reaches a temperature of 360 degrees.  When it cools enough to handle, carefully, we place a ball of soft hot sugar over a copper pipe and pump and begin to fashion all sorts of beautiful colorful spheres and shapes.  It is up to you to find your way with hot sugar..no one can do this for you...If you are brave, have a go at it..

Length: 3 hours

Class Size restricted to 2 maximum

Cost:  $100.00

Last updated on 03:36 PM |

What is Fondant Exactly?

Fondant is a sugar paste made with 10X sugar, gelatin, glucose, the tiniest amount of vegetable shortening and water.  That is it.  It becomes a soft paste that can be rolled and draped over a cake which creates a smooth surface to decorate or not as you wish.

 I teach fondant making and how to put the fondant on real cake.  We also practice putting fondant on styrofoam dummies which is a skill in itself and comes in handy if you want to enter sugar shows or display your work for any lenght of time.

 Because this is a very concentrated class, I would like to keep the class size to no more than 4 students.  Professionals are welcome as are culinary students as always. 

 Price of the class is $100.00 for 3 hours. 

You will take an 8" cake home.  The cake will serve between 12 and 14 people.  This class is ideal for people who have a special occasion coming up and want to make something special for a friend or family member. 

Last updated on 03:20 PM |

Have you ever wanted to learn to split, fill, crumb coat and properly ice a cake with real Italian meringue buttercream?   

We learn to pipe simple borders and make roses and other small flowers and leaves.  You will also be introduced to the turn table and the flower nail.

We use real cake in this class and you have a choice of either chocolate cake or vanilla cake as well as a choice of fillings and icings...vanilla or chocolate icing...raspberry, mango, vanilla, orange, chocolate, strawberry or vanilla filling....Just let me know in advance...The cakes are 8" which serves 12 to 14 people so hopefully you have friends and family to share it with.

Because we are into the wedding cake season right now, our classes will be limited to Sundays and Mondays subject to change at the last minute in case we get emergency wedding cakes.

 Anyone under 16 is half price.  The cost of this class is $75.00 and we supply the tools for your use in class.

Last updated on 03:15 PM |