Baking Classes In Your Kitchen

Nothing makes a dessert more appealing than the finishing touches that cake decorations can add. It is these techniques that can take your sweets to the next level. Learn about how to use frosting and glazes to complement a cake or cookie and make it as aesthetically pleasing as it is delicious.

Baking classes are right at your fingertips with Baking & Cake Art Academy’s online lessons. Each lesson has a step-by-step method laid out for you as your own personal expert, instructor Susan Holtz teaches you the tips and techniques you will need to master the art of baking cakes and other pastries. Whether you are an expert or a beginner, there are classes for you. You can take as many or as few baking classes as you wish since they are pay by the lesson.

Take a simple cookie and turn it into a flower or learn the versatile medium of chocolate ganache, which can be poured on the cake as an icing, used as a filling, or cooled and whipped like a thick frosting. Discover how to frost a cake and make a smooth surface to decorate. Learn how to make and pipe whipped cream frosting or royal icing. Draw intricate scroll patterns or borders onto your blank canvas, using the proper angles and frosting tips with your piping cone. Make beautiful flower decorations and sculpt with fondant.

Baking is not just for dessert. Try your hand at some scrumptious maple scones for your next brunch get-together. As you may know, a lot of the techniques of baking depend on the temperature and precise measuring of your ingredients. Susan takes you through the process, giving you valuable secrets of how to properly measure, blend, and combine the ingredients to make a perfect scone dough. She will help you to complete the process by kneading and rolling the dough, cutting it to shape, and preparing it with a glaze before it goes in the oven. Finally, she will show you how to finish them with a maple glaze.

The baking classes are clear and to the point, and will fit a busy schedule with 30 minutes or less for each lesson. Each of these baking classes cover a specific technique to learn. It will take repetition and practice to execute these skills with artful proficiency, but with online baking classes, you can go at your own pace. Imagine your family’s smiling faces when you reveal your multi-tiered cake covered with creative icing swirls. They will think you stopped at the bakery on your way home and got a professional pastry chef to bake it for you.

These are just some of the lessons you will find at the Baking and Cake Art Academy’s long list of baking classes. You are truly in the hands of an expert with Susan’s lessons. She has trained many culinary students and she is knowledgeable in all types of cuisine. Teaching baking classes in Los Angeles, Susan loves to impart her knowledge to anyone eager to learn it, and has a passion for the culinary arts that harkens back to the days of her youth. The online baking classes cover everything from basic baking tips to expert advice, and lessons start at just 99 cents! Visit Susan’s accompanying blog for extra suggestions on perfecting your dish.

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About Susan Holtz

Susan Holtz is a natural born teacher with decades of professional experience as a baker, instructor, and entrepreneur…and she has a portfolio of accolades to show for her efforts in each of these arenas. What Susan takes just as much pride in though, are her hundreds of graduates now working in the culinary field. Most recently, Susan not only has served as Director of Culinary Arts at West Valley Occupational Center in Woodland Hills, CA (where she created the curriculum and designed the classroom laboratory) and as an Adjunct Faculty Instructor in Cake Decoration at Los Angeles Mission College in Sylmar, CA (where she also developed the curriculum), but she has also just established the Baking & Cake Art Academy, Inc. in order to provide an online forum and laboratory to inspire baking and cake art enthusiasts and professionals everywhere to achieve their highest goals. Entertaining and informative, dedicated and patient, Susan delivers her instruction in a uniquely low key manner, but with a quite evident passion for sharing her wealth of knowledge on baking from her own academic, apprentice and work experience. She really knows how to encourage her students and make the learning process fun so that all levels of students find her teaching understandable and inspiring! Susan’s fascination with cake decorating started in the sixth grade. In those days, it was all about the star tip and the rose nail! Since then she has studied and worked with some pretty impressive names in the pastry/baking/restaurant fields: Mary Sue Milliken & Susan Fenniger of “Too Hot Tamales” fame, Nancy Silverton, Patrick Terrail, Gerard Joel Bellouet, Mark Carter, Francois Vignac, and Joe Ortiz, Kamolmal Pootarakfa, Gordon Hamersley, Hugh Carpenter, Yolanda Chen and LiE Wong. (You can find out more about all these phenoms on Google.com!) Ever the student as well as the teacher, Holtz has studied a broad spectrum of specialized international cuisines, including Japanese, Chinese, French and Thai, as well as baking and cake art methods. Susan has earned certification from The Wilton School of Cake Design, then in Chicago (pulled sugar and international cake art methods – Philippine, Australian, English); the American Institute of Baking in Manhattan, Kansas; Joe Ortiz of Gayle’s Bakery in Capitola, California (artisan bread baking); St. Moritz Luxury Chocolates in Beverly Hills; with New York’s Colette Peters (fondant techniques); Roland Mesnier (the very intimidating process of pulled sugar); Scott Clark Woolley (gum paste techniques); Ron Ben-Israel (mold-making for jeweled embellishments); and Johnson & Wales in Denver, Colorado (advanced pastry & bread making).