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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
 SWEET
HOLIDAY GIFTS
* NEW *
Learn to create
a variety of sweets that can be given as holiday gifts to
co-workers, family, guest, friends and neighbors.
Instructor: Jennifer
Cost: $50
No supplies needed.
Register thru our
Online
Store
February 5
Thursday 9:00 am - 12:00 noon
CHOCOLATE
TRUFFLES
Learn to make decadent
chocolate truffles! In class we will make several flavors
of ganache fillings and learn to temper chocolate. Students
will make truffles in candy molds, hand enrobed truffles and
cocoa coated truffles. Everyone will leave with and assortment
of the candy made in this hands-on class!
Instructor: Jennifer
Cost: $50 No supplies
needed.
Register thru our
Online
Store
January 31
Saturday 10:00 am - 1:00 pm
February 4
Wednesday 6:00 - 9:00 pm
CANDY
This class works
with melt and mold chocolate candies. Use molds to make shaped
candies and lollipops. Dip items including cookies and
pretzels. Make filled candies and truffles. Students will
leave with a box of candy that they made.
Instructor: Jennifer
Cost: $45 No supplies
needed.
Register thru our
Online
Store
February 7
Saturday 2:00 - 5:00 pm
February 12
Thursday 6:00 - 9:00 pm
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)
FULL:
January 14 Wednesday 6:00 - 9:00 pm (1/14, 1/21,
1/28)
February 3
Tuesday 6:00 - 9:00 pm (2/3, 2/17, 2/24) skips 1 week
March 9 Monday
6:00 - 9:00 pm (3/9, 3/23, 3/30) skips 1 week
April 2 Thursday
6:00 - 9:00 pm (4/2, 4/9, 4/16)
May 18 Monday
6:00 - 9:00 pm (5/18, 6/1, 6/8) skips 1 week
DAYTIME CLASSES
(taught by Cathy in English and Spanish if necessary)
January 15
Thursday 9:00 am - 12:00 noon (1/15, 1/22, 1/29)
March 9 Monday
9:00 am - 12:00 noon (3/9, 3/23, 3,30) skips 1 week
April 2
Thursday 9:00 am - 12:00 noon (4/2, 4/9, 4/16)
May 18 Monday
9:00 am - 12:00 noon (5/18, 6/1, 6/8) skips 1 week
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)
February 9
Monday 6:00 - 9:00 pm (2/9, 2/16, 2/23)
April 20 Monday
6:00 - 9:00 pm (4/20, 4/27, 5/4)
DAYTIME CLASSES
(taught by Cathy in English and Spanish)
February 9
Monday 9:00 am to 12:00 noon (2/9, 2/16, 2/23)
April 20 Monday
9:00 am - 12:00 noon (4/20, 4/27, 5/4)
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)
January 13
Tuesday 6:00 - 9:00 pm (1/13, 1/20, 1/27)
February 26
Thursday 6:00 - 9:00 pm (2/26, 3/5, 3/12)
May 13
Wednesday 6:00 - 9:00 pm (5/13, 5/20, 5/27)
DAYTIME CLASSES
(taught by Cathy in English and Spanish)
January 30
Friday 9:00 am - 12:00 pm (1/30, 2/6, 2/13)
May 7
Thursday 9:00 am - 12:00 pm (5/7, 5/14, 5/21)
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
February 11
Wednesday 9:00 am - 12:00 noon
February 11
Wednesday 6:00 - 9:00 pm
COOKIE
DECORATING
Learn techniques
for decorating beautiful seasonal themed cookies. Cookie baking,
royal icing, flooding, fondant, piping and use of sprinkles
and a number of other techniques are typically covered. Recipies
will be provided. Each student will leave with their own decorated
cookies from this hands on class. Each classes cookies are
different.
Instructor: Jennifer
Cost: $45 No supplies
needed.
Register thru our
Online
Store
February 7
Saturday 9:00 am - 12:00 noon
FONDANT
PROJECT
This hands on class
is meant to teach a beginner how to work with fondant but
usually has different techniques that allow all experience
levels to learn something. Different cakes (usually themed
to the season) are done throughout the year. Cakes and all
supplies are provided. Bring a large rolling pin if you have
one. Students leave with the cake they created.
Instructor: Sallia
Cost: $45 No supplies
needed.
Register thru our
Online
Store
January 24
Saturday 9:00 am - 12:00 noon
BUTTERCREAM
PROJECT
Learn many of the
basic buttercream decorating techniques while creating your
own beautiful cake. Learn to ice a cake and add details using
piping bags and tips. Each classes cake is usually themed
for the season. A nice alternative to Wilton's Course 1. This
class is hands-on and everyone will leave with their cake
creation!
Instructor: Sallia
Cost: $45 No supplies
needed.
Register thru our
Online
Store
January 24
Saturday 2:00 - 5:00 pm
BASIC
PETIT FOURS
Learn to prepare
fill, assemble, cover and decorate petit fours. Each student
will get to take home an assortment of their own decorations
along with recipes to try at home.
Instructor: Michelle
Cost: $35 No supplies
needed.
Register thru our
Online
Store
February 5
Thursday 6:00 - 9:00 pm
PRIVATE
GROUP CLASSES/PARTIES
Private decorating
classes or parties can be arranged by contacting Jennifer.
Generally the cost would be $45 each for a minimum of 10 participants
and $25 for each additional person.
DECORATOR'S
TABLE
Join our Pastry
Chef Kristie Sasser for a day of learning as you watch her
decorate some of our cakes for that week. Kristie has a wealth
of cake decorating knowledge and you will be suprised at how
much you learn. Great for someone who may be considering the
cake business. Only 1 person allowed per week. Cost for the
day is $125. Thursdays are usually the best day, but contact
Kristie at least a week in advance to arrange the time.
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 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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