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Fondant or Buttercream Cake-Making Classes at New Jersey Sugar Art Academy at Francesca's Cakery (Up to 57% Off)

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In a Nutshell

Accomplished bakers teach groups of up to 10–12 students the basics of using buttercream and fondant to make colorful, sculptural cakes

The Fine Print

Promotional value expires Mar 27, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for option purchased. 24hr cancellation notice required. Classes must be used by the same people. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Chefs wear big, puffy hats for two reasons—to signify their rank in the kitchen hierarchy and to hide the “signature” spice they invented by mixing cinnamon with gravel. Learn kitchen secrets with this Groupon.

Choose Between Two Options

  • $79 for a three-hour fondant or buttercream cake-making class for one (up to a $175 value)
  • $149 for a three-hour fondant or buttercream cake-making class for two (up to a $350 value)<p>

An accomplished cake decorator teaches bakers of all skill levels to decorate cakes with buttercream or fondant, a smooth and pliable frosting used in cake decoration. Optional colors, polka dots, and stripes add interest to the cakes, and sculpted pieces such as bows and flowers add three-dimensional flair. All necessary materials are included with the class. Find the fondant class schedule here, though additional class dates may be available. The buttercream decorating classes are scheduled for September 8 at 4 p.m., September 21 at 6 p.m., and October 19 at 6 p.m.

New Jersey Sugar Art Academy

To help sugar artists of all skill levels take their desserts to new heights, Francesca Elmenshawy, owner of Francesca’s Cakery, joined accomplished cake designer Silvina Barboza to teach intensive baking courses. Though their 10- to 12-student classes range from Baking 101 to an intensive course held in Spanish, most of the lesson plans fall somewhere in the middle. Fondant classes, for instance, introduce the versatile cake-decorating and sculpting medium to cake decorators who prefer their art to be edible. A three-part series on gum-paste flowers targets lessons to specific skill levels, teaching beginners the basics of rolling and cutting material for the dessert flowers. The hands-on, accessible classes earned a mention on Food Babbles, a blog whose writer described the teacher as "a gracious hostess."


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    32 W Main St.

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    +17325677183

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