Classes 2026

Students will work with various borders and side designs on a cake dummy, including string work and over piping. Also, a rose spray on top of the cake. All supplies will be furnished, and students will take home a decorated cake dummy and all tips used. This class is good for beginners or others desiring to polish their piping skills.

Diane has been decorating cakes for over 40 years, is a teacher, demonstrator, author and judge. During that time, she has taken classes from many of the renowned cake decorating teachers and even traveled to England to take classes. In 2011 she was certified as a Master Sugar Artist. She was a member of ICES from 1983, and had worked in many capacities in the organization, and was Show Director for the annual ICES Show and Convention twice. Diane is in the Wilton Hall of Fame for teaching over 1,000 students.

Transform simple cupcakes into edible floral art in this hands-on 3-hour masterclass for hobbyists and professional decorators. Using our signature buttercream recipe, students will learn piping mechanics, color blending, and pressure control to create realistic floral cupcakes with confidence.

Learning Objectives
Students will be able to:
• Adjust buttercream consistencies for stable floral piping.
• Prepare, fill, and hold a piping bag for consistent pressure control.
• Understand the provided signature buttercream recipe for floral work.
• Apply coloring and mixing techniques for natural tonal gradients.
• Pipe buttercream roses with realistic overlapping petals.
• Build hydrangeas using tip angles and flower grouping.
• Create accent blossoms for variety, depth, and texture.
• Pipe natural leaves to frame floral compositions.
Each student will decorate 4 cupcakes to take home.
NOTE: Students should bring their own box; all other materials will be provided in class.

Ashwini Sarabhai, the founder of The Dream Cakes, is a globally acclaimed cake artist specializing in breathtakingly lifelike sugar flowers and floral buttercream art, demonstrating two decades of mastery in edible art. Among her many accolades, the key ones include the prestigious Nicholas Lodge Sugar Flowers Award at the Cake Masters Magazine Awards 2022 (“Cake Oscars”), and recognition as India’s Top 10 Cake Artists in 2017 and 2018. Her artistry has also been showcased globally, including a feature on Food Network USA’s Holiday Wars.

Ashwini is an International Certified Judge for Sugar Arts, frequently judging awards and competitions worldwide. Furthermore, having pioneered India’s first Online Cake Academy in 2012, she has mentored and taught thousands of students through both online and in-person workshops.

This hands-on Macaron baking class is designed to demystify this elegant French treat. Students will learn how to create perfectly smooth shells, achieve the ideal “feet”, and craft delicious fillings, all while understanding the science behind what makes macarons succeed (or fail). Whether you’re a beginner or a home baker looking to refine your skills, this class will give you the confidence and knowledge to create bakery-quality macarons in your own kitchen. Come ready to bake, learn, and leave with beautiful, delicious results!

Kaylei Wolf is a pastry chef with a passion for creating beautiful, handcrafted desserts. She attended the Institute of Culinary Education in New York City, where she specialized in pastry arts. Following graduation, she completed an internship at the Walt Disney Swan and Dolphin Resort in Orlando, Florida, gaining valuable experience in a fast-paced, world-class pastry kitchen.

After relocating to Lancaster County, Pennsylvania, Kaylei opened a farm stand in Columbia Market House. What started as a small local business quickly grew into a successful brick-and-mortar bakery and retail store in Columbia.

Among the bakery’s most beloved creations were Kaylei’s French macarons, which became a signature item. At the height of production, she and her team handcrafted thousands of macarons each month, perfecting the techniques and consistency that she’ll be sharing in this class.

Kaylei loves teaching others the art and science behind French macarons, helping bakers of all skill levels build the confidence to create these elegant treats at home.

Celebrate summer in this patriotic bee-themed cookie class! Students will create a charming 3-piece bee set using gingerbread, royal icing transfers, isomalt, dry dusting, parchment texture, and hand-painted details. We will build a small 3D gingerbread structure, add woodgrain and dimensional shading, create red, white, and blue floral royal icing accents, and use an isomalt honey panel for a translucent hive-inspired effect.

Students will also explore parchment texture and hand painting to create a playful denim-inspired patriotic design. This class is ideal for decorators who enjoy mixed media techniques, dimensional cookie work, and show-stopping edible art.

Prerequisite: Students must be able to ice a cookie with royal icing. Additional cookie skills are helpful but not required. Isomalt panels will be poured by the instructor or assistant.

Amy is the sweet & salty creator of Cookie Snack Attack w/Seriously Sweet, a FREE on-line cookie tutorial group. A self-taught cookie artist who has been in business for 25+ years, Amy’s award-winning desserts & cookies have been featured in industry & bridal magazines. She loves hosting cookie retreats in her home state of Virginia, traveling to teach & speak at events, & hosting on-line tutorial events. Amy’s a technique mad scientist at heart and most recently became a columnist for Cake Collaborator Magazine.

In this class the students will work with Smartflex sugar paste, and fondant wo create this super cute Holiday caboose stuffed with penguins! All supplies will be provided by instructor along with a step-by-step guide to take home. In the class well go over simple sculpting, cut out fondant lettering, and simple structure.

Jean A. Schapowal of Cakes with Character is an award-winning cake artist based in Long Island, New York. She has been creating cakes for more than 15 years. A former cartooning and illustration major in art school, Jean brings a cartoony, pop-art, comic-book style to her cake creations.

Jean competes regularly in cake shows across the country, placing with many of her entries, and contributes to numerous online cake collaborations. She was also a finalist for a Cake Masters Award for Best Collaboration and has appeared on numerous television cake challenges. Jean loves creating fun, engaging pieces—cakes that “pop.” When people see one of her creations, they can say, “Oh, that’s a Jean cake!”

This technique is inspired by enameled pottery and jewelry from Eastern Europe. In this class, after transferring, students will pipe with royal icing, paint with gold paint, and apply color with piping gel creating an enamel effect.

Carmela Bocchino Fitch is a Venezuelan-born cake artist, educator, and graphic designer. After moving to Italy at age 22, she studied graphic design in Naples before relocating to Maryland in 2000 with her husband and daughter.

Carmela worked as a preschool teacher until 2016 and continues to teach part time. She began decorating cakes in 2005, later becoming a Wilton instructor and teaching cake decorating for two years at Michael’s. Since 2009, she has taught at cake shows in Maryland, Pennsylvania, and Virginia, as well as at ICES conventions.

An active member of the cake community, Carmela served on the organizing committee for The Great American Cake Show, overseeing youth activities. Her competition achievements include first and third place awards in the shoe and flower division at the SoFlo Cake and Candy Expo in Orlando, FL, first place in the wedding cake division at the National Capital Area Cake Show, first and third in the fashion show category at the Sweet Art Master Cake Show in New York, and first place in wedding cake division, People’s Choice, Decorators’ Choice, and Best in Show for sculpted cakes at the 2025 White Rose Sugar Art Competition.

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