About Golda's Kitchen

For the novice and expert alike, there is always something new to learn from attending a cooking class. Our classes are conducted in the fully-equipped demonstration kitchen of our retail store.

We strongly recommend that you register for classes early, as they may fill up quickly. If you have a particular topic of interest for a class, please let us know; we may be able to offer the class later in the season. And, check back periodically for additions to the course schedule.

• Cake Decorating Classes
• PME Professional Diploma Courses
• Course Registration Policies

Whether you prefer to bake your cakes from scratch or prepare them using a mix, you can turn every cake and dessert into something special using some simple -- and some not-so-simple -- decorating techniques. It's easy and rewarding to decorate wonderful cakes and other desserts that will delight your family and friends. Unless otherwise noted, classes are suitable for beginners with no prior experience.

Unless otherwise noted, all courses are hands-on/participatory. Multi-class courses generally require practice or additional preparation at home between classes. With some exceptions, hands-on classes are limited to 12 - 13 participants. Classes are taught by Wilton and PME certified instructors Maria Kovacs and Vanessa Ramjohn, professional cake decorator Christine Hasler, and pastry chef Lisa Wong.

Learn the fundamentals of decorating cakes, cupcakes, and cookies in this introductory course. You begin by learning essential tips for baking cakes and preparing icing that make it easier to create beautiful cakes and decorations, and you'll receive hands-on guidance in leveling, torting, filling, smoothly icing, and combing your cakes. You'll then learn essential skills for decorating the perfect party cake: piping stars, shells, rosettes, lines, zigzags, and dots; creating drop flowers, pompom flowers, shaggy mums, simple ribbon roses, and leaves; and creating printed and script inscriptions. Icing and cookies are provided to practice simple decorating techniques during the first class. For the remaining classes, you prepare your own icing and decorate two cakes and an assortment of cupcakes, preparing you to decorate cakes for a family birthday, office shower, or party.

This course builds on the basics and introduces you to sophisticated ways to bring your cakes and desserts to life. You'll learn to create breathtaking icing flowers including roses, rosebuds, daffodils, violets, apple blossoms, primrose, and lilies, and arrange them in a beautifully balanced cake-top bouquet or floral spray. You'll also learn to create impressive borders, a basketweave design for the sides of cakes, and be introduced to gum paste and fondant.

With rolled fondant and gum paste, there's no limit to the incredible decorations you can make for your cakes. These easy-to-shape icings allow you to create amazing hand-shaped flowers, beautiful borders, and bold accents. You'll learn how to create an artful bow, a variety of flowers -- chrysanthemum, rose, carnation, calla lily, rosebud, and daisy - leaves, and embellished borders.

Discover one of the most breathtaking ways to decorate a cake -- with realistic-looking gum paste flowers. You'll learn to create life-like blossoms, flowers, and leaves for floral arrangements that top the most beautiful cakes. You'll be amazed at the artistic quality you can achieve as you craft gerbera daisies, sweetpeas, ivy and lily leaves, briar roses, stargazer lilies, stephanotis, and assemble floral sprays.

Take your decorating to the next level by learning how to assemble stacked and multi-tiered cakes in a structurally sound manner using dowels, separator plates, and other techniques. During the first class, the instructor will demonstrate the many different ways of assembling tall cakes, and you'll assemble and decorate your own tiered creation during the second class.

Discussion and demonstration only -- not hands-on

Learn the skills necessary to decorate and assemble a fondant-covered tiered cake, such as wedding cakes or elaborate party cakes. You'll pipe stringwork, scrolls, and simple but elegant designs. Learn to create roses and small accent flowers on wire and accent with shimmer and lustre dusts to create a floral spray. In the final class, you'll assemble and decorate a 3-tiered wedding cake.

Crooked cakes, funky cakes, whimsy cakes, or wacky cakes - whatever you like to call them, you'll learn to assemble these gravity-defying cakes in a structurally sound manner. During the first two classes, the instructor will demonstrate the many different ways of assembling wacky cakes. In the optional third class, you'll produce your own two-tiered fondant-covered crooked cake.

Develop new cake decorating skills for modelling and carving cakes during this project class. Guided by the instructor, you'll create a pillow-shaped cake decorated with a high-heel shoe that's perfect for a bridal shower or birthday celebration. In addition to creating the shoe from gum paste, you'll cover the cake with fondant, and create and attach all of the design details for a finished cake.

Develop new cake decorating skills for carving cakes during this project class. Guided by the instructor, you'll create a high-fashion purse cake that's perfect for a bridal shower or birthday celebration. In addition to carving the cake, you'll learn to make design details out of fondant or gum paste, cover the carved cake with fondant, and attach all of the design details for a finished cake.

Learn to create beautiful modelled fondant figures which can be used to decorate cupcakes and cakes for baby showers, children's birthdays, and other special occasions.

Learn the techniques necessary for decorating beautiful cupcakes, suitable for birthdays, parties, and holiday treats. Buttercream icing will be used to cover the cupcakes and you'll learn basic piping and flower making skills. You bring the baked cupcakes and take home decorated treats!

This class is suitable for pre-teens (accompanied by a parent or adult guardian), teenagers, and those with no prior decorating experience.

Transform your celebration with sweets on a stick! Traditional favourites like cake, cookies, brownies, and cereal treats are more fun to eat when you can just grab them and enjoy. The classic cake pop is made by mixing the cake and icing together, shaping it into a ball, and popping it onto a lollipop stick. You'll learn the different methods of making these tasty treats and how to decorate them in a variety of styles, as well as suggestions for presentation.

This class is suitable for pre-teens (accompanied by a parent or adult guardian), teenagers, and those with no prior decorating experience.

Learn to prepare a variety of chocolate truffles for Valentine's Day. Be prepared to get your hands dirty as you prepare simple truffle recipes and coat the truffles in a variety of coatings. You take home a selection of treats. Please bring an apron and wear suitable clothing.

Learn the techniques necessary for decorating beautiful cupcakes, suitable for milestone birthdays, anniversaries, and weddings. Rolled fondant will be used to cover and decorate the cupcakes. You bring the baked cupcakes and take home elegant decorated treats!

Learn to create an assortment of beautiful, colourful, edible gems and jewels using Isomalt and Venuance pearls (natural sugar substitutes), perfect for decorating cakes or dessert platters. The skills acquired in this class can also be applied to creating a variety of hard candies and lollipops.

If you've always wanted to work with chocolate, but didn't know where to start, this class is for you! You'll learn how to work with compound chocolate - including the different tools used and methods for melting chocolate - and how to create a variety of candies and lollipops, pipe chocolate, and paint leaves to create beautiful decorations. You'll also learn how to prepare and work with candy clay for creating baskets and roses.

Professional courses for professional people -- these courses have been designed specifically for those anticipating selling cakes to family and friends or as a commercial business. The courses address basic and advanced cake decorating techniques and creative styling, and also cover the basic business aspects of cake decoration. They are, however, suitable for anyone who wishes to expand their cake decorating skills and knowledge.

The PME Professional Diploma Courses have been developed by Knightsbridge PME of the United Kingdom, one of the world's leading manufacturers of top quality cake decorating equipment for professionals and hobbyists alike. The PME Professional Diploma Courses are conducted only by authorized PME retailers whose instructors have been trained and approved by Knightsbridge PME. Classes are taught by PME-approved instructors Maria Kovacs and Vanessa Ramjohn.

The course program consists of three modules: Sugar Flowers, Rolled Fondant, and Royal Icing & Piping. Each course requires a minimum of 25 hours of instruction; students who complete a course and have demonstrated competency in the subject are eligible to receive a PME Professional Diploma certificate. Each module is a completely separate course, and it is not essential to complete all three modules. Students who have obtained PME Professional Diplomas in each of the three modules (Sugar Flowers, Rolled Fondant, and Royal Icing & Piping) will be awarded a PME Masters Certificate.

Please note that demonstration of competency in the subject area is required for a PME Professional Diploma to be issued. Diplomas will be awarded at the discretion of the instructor, and may require the completion of additional projects beyond those completed in-class.

Traditionally, flowers have been an integral part of many cake designs. Creating sugar flowers captures the imagination of many cake decorators. The different techniques, styles, colours, and varieties of flowers offer great opportunity for individual expression and creativity, and allow the sugar artist to strive for as much, or as little, botanical accuracy as they wish. This course demonstrates and explains a wide variety of techniques, ideas, and flowers which will meet the needs of many cake decorators and which can be adapted and perfected by decorators of all skill levels. You'll learn to make incredibly lifelike flowers out of gum paste. A variety of simple flowers and foliage will be taught - roses, gerbera daisies, calla lilies, fantasy flowers - followed by the creation of more complex flowers - a variety of orchids, carnations, sweet peas, hibiscus, petunias, and sunflowers. Professional business approach topics will also be discussed, including using sugar flowers for business, the use of alternative flowers (silk, fresh, and commercially prepared), adding non-edible decorations to enhance floral sprays and arrangements, and sugar flower pricing.

• Edible pastes and icings used to create sugar flowers
• Appliqué flowers and floral plaques
• Simple roses and blossoms
• Calyx flowers and multi-petal layers
• Flower buds
• Foliage
• Traditional roses and lilies
• Variety of orchids
• Mexican hat techniques
• Guidelines for arranging sugar flowers
• Creating wired arrangements

With rolled fondant, there's no limit to the incredible decorations you can make for your cakes. This easy-to-use cake covering creates wonderful opportunities for a wide range of celebration, novelty, and wedding cakes. You'll learn how to handle, cut, and tint fondant; use it to cover a cake and board; and add effects such as ribbon garlands, rope borders, punched strips, inlays, and appliqués. You'll also create simple and more complex cake toppers and figures. The various methods of stacking and supporting multi-tiered cakes will also be demonstrated and discussed. Professional business approach topics will also be discussed, including colour balance and presentation; cake portions and fondant quantities; pricing guidelines; accepting cake orders, deposits, and payments; and advertising and promotion.

• Basic techniques
• Coating, crimping, and embossing
• Fabric effects, textured drapes, and frills
• Ribbons, bows, and sugar embroidery
• Modelling fun figures
• Textures, inlay, and appliqué
• Stacked cake design and handling
• Designing celebration cakes and colour balance

Royal icing and piping skills are often considered to be the traditional skills of cake decorating. With the increasing popularity and enthusiasm for rolled fondant, it is easy to assume that piping skills may no longer be important, but for the professional cake designer, they are a vital element that should be underestimated. For most cake decorators, piping skills are probably one of the most difficult to achieve and, unlike other decorative media, these techniques may require practicing and perfecting over a period of time. In this class, you'll learn both basic and advanced piping techniques, including Australian stringwork.

• Basic and advanced piping techniques
• Simple piped flowers
• Brush embroidery ideas
• Inscriptions, lettering, and numbers
• Runout/colourflow techniques and borders
• Collars and extension borders
• Piped lace techniques
• Cake balance and multi-tiered cakes
• Cake assembly, transportation, and presentation
• Portion sizing