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General
Class Information
All
classes are held at All in One Bake Shop in Austin and
opened to all experience levels unless noted. In most
cases class size is limited to a maximum of sixteen
(16) and a minimum of six (6) students. Class times
vary, please refer to schedule for specific times. Payment
is required to register for classes. Registration is
refundable only up to 2 weeks before class date. Register
early, classes can fill quickly. Register thru our Online
Store or Contact
us.
Children are welcome to attend
any class. We leave it up to the parents to decide whether
the the child will be able to pay attention and follow
along with the project. One day classes that are 3 to
4 hours usually work the best. |
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COURSE
LISTING
COURSE
DESCRIPTIONS
 KIDS
CLASSES
* NEW *
For children 6 and
up.
Instructor: Jennifer
and Kristie
Cost: $40 No supplies
needed.
Register thru our
Online
Store
Candy Monday
July 14
10:00 am - 12:30 pm
Cookies
Wednesday July 30
10:00 am - 12:30 pm
Cake
Monday
August 4 10:00 am - 12:30 pm
CAKE
BAKING
* NEW *
In this class you
will learn different types of cakes and mixing methods. The
majority of the class is demonstration/lecture with some hands-on
baking. This is a great class for the beginning baker
or the experienced baker who wants to learn more about a variety
of scratch cake recipes.
Instructor: Kristie
Cost: $40 No supplies
needed.
Register thru our
Online
Store
July 12 Saturday
9:00 am - 12:00 noon
WILTON
CAKE DECORATING COURSE 1
Learn the fundamentals of cake decorating with a hands on
approach. Covers decorating tools, different icings, piping
bags and tips. Create flowers, shell borders, stars and more.
Use a flower nail to create a rose and add leaves and stems
for a special touch. During the first lesson of this course,
you will be provided a cake along with all of the tools and
supplies necessary to completely decorate it so that you can
take it home. Supplies needed for the rest of the sessions
will be discussed.
Instructors: Michelle
Hilliker or Cathy Aviles
Cost: $50
Supplies
necessary for this course start at $25. No supplies are needed
for the session.
Register thru our
Online
Store
Each class is 3
weeks/sessions.
EVENING CLASSES
(taught by Michelle)
July10, 2008
Thursday 6:00 - 9:00 pm (7/10, 7/24, 7/31)
August 14, 2008
Thursday 6:00 - 9:00 pm (8/14, 8/21, 8/28)
DAYTIME CLASSES
(taught by Cathy in English and Spanish)
July 24, 2008
Thursday 9:00 am - 12:00 noon (7/24, 7/31, 8/7)
WILTON
CAKE DECORATING COURSE 2
Requires Course 1 knowledge. Build on Course 1 with a concentration
on flowers. Learn how to make rosebuds, Lily of the Valley,
Chrysanthemums, Daisies, Daffodils, Pansies and Primroses.
Finish the course by decorating a cake with basket weave,
rope and fern.
Instructors: Sallia
Bandy or Cathy Aviles
Cost: $40
The first night
list of supplies is below.
Supplies necessary
for this course start at $25.
Register thru our
Online
Store
Each class is 3
weeks/sessions
EVENING CLASSES
(taught by Sallia)
August 4, 2008
Monday 6:00 - 9:00 pm (8/4, 8/11, 8/18)
DAYTIME CLASSES (taught by
Cathy in English and Spanish)
August 11, 2008
Monday 9:00 am - 12:00 noon (8/11, 8/18, 8/25)
WILTON
CAKE DECORATING COURSE 3
Requires course 1 knowledge (not course 2).
Teaches fondant and tiered cake construction. Learn additional
borders of embroidery and lace, string work, ruffle and ruffled
garland with fluted edges. Learn to assemble tiered cakes.
Create a fondant present cake. Learn additional flowers including
Easter lily, poinsettia, petunia, forget-me-not. Complete
the course with a 2 tiered cake.
Instructor: Michelle
Hilliker or Cathy Aviles
Cost: $40
The first night
list of supplies is below.
Supplies necessary
for this course start at $25
Register thru our
Online
Store
Each class is 3
weeks/sessions.
EVENING CLASSES
(taught by Michelle)
June 25, 2008
Wednesday 6:00 - 9:00 pm (6/25, 7/2, 7/9)
DAYTIME CLASSES
(taught by Cathy in English and Spanish)
August 1, 2008
Friday 9:00 am - 12:00 noon (8/1, 8/8, 8/15)
GUMPASTE
FLOWERS
Learn gum paste
techniques while creating a variety of seasonal flowers and
foliage. They July class will include several orchids: Cattleya,
Singapore(Dendrobium) and Moth (Phalaenopsis).
Instructor: Sallia
Cost: $60 No supplies
needed.
Register thru our
Online
Store
July 19 Saturday
9:00 am - 12:00 pm 3 sessions (7/19, 7/26, 8/2)
BASIC
PETIT FOURS
Learn to create
simple petit fours. Students will prepare, fill, assemble,
cover and decorate an assortment of petit fours to take home.
Recipes will be given to try at home. Each student will leave
with their completed petit fours.
Instructor: Michelle
Cost: $35 No supplies
needed.
Register thru our
Online
Store
Aug 2 Saturday
2:00 pm - 5:00 pm
CLASSIC
PETIT FOURS
*NEW*
Learn to make the
classic type of petit four with multiple layers of frangipane
- luscious almond sponge cake, sandwiched with multiple layers
of filling. The layers are then cut and glazed with
poured fondant icing. In class we will make and bake
the sponge layers and then all students will work with the
cake to fill, stack, cut and glaze their own petit fours.
Students will also learn about some traditional petit fours
decorations. Each student will leave with their completed
petit fours.
Instructor: Jennifer
Cost: $45 No supplies
needed.
Register thru our
Online
Store
Aug 6 Wednesday
10:00 am - 1:00 pm
CUPCAKES
Learn to decorate
cupcakes beyond the basics. Create some adorable cupcake
characters, shapes, animals, bugs, etc. Each class will have
different designs but will include 9 to 12 cupcakes that the
student can take home.
Instructor: Jennifer
Cost: $45 No supplies
needed.
Register thru our
Online
Store
July 11 Friday
10:00 am - 1:00 pm
BUTTERCREAM
PROJECT
Learn many of the
basic buttercream decorating techniques while creating your
own beautiful themed cake. Learn to ice a cake and add details
using a piping bag and a variety of decorating tips. Each
class will be themed for the season. Each student will leave
with their own cake creation.
Instructor: Sallia,
Cathy and Kristie
Cost: $45 No supplies
needed.
Register thru our
Online
Store
August 16
Saturday 9:00 am - 12:00 noon - Package with Fondant Bow
Instructor: Kristie
FONDANT
PROJECT
Cover cake and board
in ready-made fondant; learn basic and specialized fondant
techniques. Great class for the fondant beginner or for the
advanced to learn new techniques.
Cost: $45 No supplies
needed. Bring a large rolling pin if available.
Register thru our
Online
Store
July 26 Saturday
2:00 - 5:00 pm - to be decided
Instructor: Sallia
COOKIE
DECORATING
Learn techniques
for decorating beautiful seasonal themed cookies. Cookie baking,
royal icing, flooding, fondant, piping and use of sprinkles
will be covered. Each student will leave with their own decorated
cookie bouquet from this hands on class. Each classes cookies
are different.
Instructor: Jennifer
Cost: $45 No supplies
needed.
Register thru our
Online
Store
June 28 Saturday
2:00 to 5:00 pm
August 7 Thursday
6:00 to 9:00 pm
August 9 Saturday
9:00 am to 12:00 noon
WEDDING CAKE
Learn about wedding
cake construction and design. Construction techniques will
include stacked, pillared with spikes and columns, and center
support. First day of class will primarily be instruction
while second day will include hands on assembly. You will
also receive a 72 page wedding cake manual to take with you.
Some supplies needed for second half cake construction
Instructor: Sallia
Cost: $50 (some supplies needed depending on 2nd
day cake construction)
Register thru our
Online
Store
August 5 Tuesday
6:00 - 9:00 pm 3 sessions (8/5, 8/12, 8/19)
INSTRUCTORS
Sallia Bandy
is a long time Wilton instructor and has been inducted into
their instructor's Hall of Fame. She also is owner of Just
Desserts which creates some wonderful wedding and special
occasion cakes.
Michelle Hilliker
worked for All in One Bake Shop and has been a Wilton instructor
for a number of years. She is currently President of Capitol
Confectioners, a Austin area cake club.
Jennifer Bartos
is owner of All in One Bake Shop and has used her training
and knowledge to teach a number of classes over the years.
You may have seen her on the Food Network assisting Bronwen
Weber in one of the Challenges.
Cathy Aviles
works for All in One Bake Shop and has added to her passion
for decorating by recently being trained as a instructor.
Cathy is bilingual and teaches classes in both English and
Spanish. Her students always love her.
Kristie Sasser
is All in One Bake Shop's Pastry Chef and regularly creates
outstanding cakes. She is also an experienced chef and was
a pastry instructor at the Texas Culinary Academy.
CLASS
SUPPLY LISTS
WILTON
CAKE DECORATING COURSE 1
SUPPLY LIST
First Class
During the first
lesson the instructor will discuss supplies needed and talk
about different options depending on your plan for additional
classes. You'll have an opportunity to buy things during that
first lesson or you can get things before the next class.
• Pen or pencil
• Note pad
• Apron
Lessons 2 –
3
Tools from your
kitchen –
• Air-tight plastic containers for icing
• Apron
• Container for supplies
• Damp cloth or sponge
• Note pad and pencil or pen
• Plastic bags
• Pre-sifted confectioner’s sugar (1 cup)
• Scissors
• Towel
Decorating Supplies
–
• Student Cake Decorating Kit (or equivalent) Decorator
brush; decorating bag (1); Featherweight decorating bags (2);
flower nail #7; practice board set; small straight spatula;
standard couplers (2); tip brush; tips 2D, 3, 12, 16, 21,
67, 104.
• Cake circles and boards
• Clear vanilla extract
• Small clown heads (3)
• Meringue powder
• Parchment paper triangles
• Icing colors
• Piping gel
• Spatulas, large and small, straight and angled
• Tips 2010, 1, 2, 4, 352
• Tool caddy*
• Decorating turntable*
*optional
WILTON
CAKE DECORATING COURSE 2
SUPPLY LIST
• Pen or Pencil with note pad
• Transparent
Tape
• Scissors
• Damp cloth
or sponge
• Toothpicks
• Practice
Board Set (from Course 1)
• Wax Paper
• Decorator
Brushes
• Icing Colors
• Parchment
Triangles
• 2 Couplers
• 2 Featherweight
Decorating Bags
• Small Spatula (straight or angled)
• Tips 3,
16, 21, 67, 81, 104 and #7 Flower Nail (from Course 1)
• Course
II Student Kit or equivalent (includes the following)
Tips 1, 2, 5, 14, 47, 59/59s, 81, 97, 101, 103, 104
Color Flow Packet
Flower Former Set
2 - 7 ¾ inch oval pans (a round 8" pan can be
used instead of the oval pans)
Icing for Lesson
1- Course 2
Use Course 1 Class Buttercream Icing Recipe (below)
3 airtight containers,
holding 1 recipe (3 cups total)
• 1 3/4 cups
MEDIUM consistency icing
• 1 cup STIFF consistency icing
• 1/4 cup THIN consistency icing, with 1/8 tsp piping
gel added
WILTON
CAKE DECORATING COURSE 3
SUPPLY LIST
• Pen or Pencil with note pad
• Transparent
Tape
• Scissors
• Damp cloth
or sponge
• Toothpicks
• Practice
Board Set (from Course 1)
• Wax Paper
• Decorator
Brushes
• Pink or
Rose Icing Colors
• Parchment
Triangles
• 2 Couplers
• 2 Featherweight
Decorating Bags
• Small Spatula (straight or angled)
• Tips 3,
16, and 104 (from Course 1) and
Tips
1, 2, and 5 (from Course 2)
• 1 24 oz box of Rolled Fondant
• 3 small
plastic food storage bags
• white vegetable shortening
• measuring
spoons
• Course III Kit or equivalent (includes the following)
Tips 18, 68, 86, 127, 352
1-5/8" Lily Nail for decorating deeply-cupped
flowers
5 rose bouquet fondant cutters (large and small blossoms,
rose leaf,
calyx/sepal and
forget-me-not)
Ball and veiner modeling tool for shaping petals and veining
leaves
Thick and thin foam squares for easier modeling
Gum Tex Pouch helps make rolled fondant easier to shape
Decorating brush
White cake sparkles
Yellow Stamens
Cake Dividing Wheel
7 inch Bakers Best Pillars (4) and a 8 inch Bakers
Best Plate;
Icing for Lesson
1- Course 3
Use Course 1 Class Buttercream Icing Recipe (below)
4 airtight containers,
holding 1 recipe (3 cups total)
• 1/2 cup
THIN consistency icing
• 1 1/2 cups MEDIUM consistency icing
• 1/2 cup MEDIUM consistency icing, with 1/4 tsp piping
gel added
• 1/2 cup
STIFF consistency icing
CLASS BUTTERCREAM
ICING
Yields: 3 cups
1 lb sifted confectioners'
sugar (approx. 4 cups)
1 tablespoon Meringue
Powder
1 cup solid vegetable
shortening
2 tablespoons water
1 teaspoon Clear
Vanilla
Optional - 1 teaspoon
Butter Extract, pinch of salt
Combine sugar and
meringue powder in large bowl, set aside. Cream shortening,
flavorings, and water. Gradually add dry sifted ingredients
to creamed mixture. Mix thoroughly on medium speed. Blend
an additional minute until creamy.
ABOUT OUR
INSTRUCTORS
Sallia Bandy
Michelle Hilliker
Cathy Aviles
Jennifer Bartos
Kristie Sasser
Visiting
Instructors
Bronwen Weber
Susie
Rasmussen
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