Discover the Convenience of Baking Classes Online

Have you ever longed to be able to create beautifully decorated, great tasting desserts for family celebrations or perfectly baked, delicately-crumbed cakes and cookies, but despaired, due to the amount of time and money required to learn the techniques? Perhaps you’ve wished for a chance to improve your current baking abilities, or want your kids to develop their own by attending classes, but just don’t have the time? Viewing baking classes online presents a simple solution.

Practically anyone looking to enhance their skills can benefit from baking classes online. They offer a great alternative to traditional classes and are suitable for beginners as well as highly proficient individuals, looking to refine their techniques. The advantages of an online learning system, featuring instructional videos, include ease of access, professional instructors, and convenient scheduling, all conducted at a personal pace.

Easy Access

No wasted fuel or scurrying around, searching for your keys, while you race to be on time for the scheduled lesson. Baking classes online can be viewed instantly anywhere, and at any time, from your laptop or mobile device. Simply choose the course level and class that interests you, according to the time allowance you have, and watch the detailed instructions. With videos on demand, baking classes online allow you to intensify your culinary skills or introduce yourself to the joy of decorating with just a click of your mouse.

Professional Instructors

Children and adults can benefit from the professional instructors that are featured in baking classes online. Even more so, because oftentimes, these teachers are in high demand, and therefore the course costs can reflect their popularity. However, the advantages of online instruction allow these talented individuals the opportunity to produce a class that can be viewed by an unlimited amount of students, thereby enabling them to share their extensive knowledge at a substantially lower rate.

Low Costs

Compared to the price of traditional courses, attending baking classes online is extremely affordable. The valuable lessons are offered starting at less than one dollar per class, and even the most lengthy and detailed instructional classes offer students an inexpensive, yet informative learning forum.

Personal Pace

The ability to learn at your own personal pace is one of the great advantages that viewing classes online present to potential students, allowing you to give special attention or invest more time on any difficult technique or concept. The capability to completely master the lesson or steps involved makes taking baking classes online an ideal choice for anyone interested in learning how to accomplish the tasks, without unnecessary pressure.

Learn the secrets to perfectly baked scones, delicately frosted cakes, how to prepare decadent chocolate Ganache, and many other culinary techniques, all in a fun, relaxing environment with baking classes online. This instructional alternative provides immediate and easy access to several baking methods, designed to impart the knowledge in a format anyone can use.

A wonderfully great example of an exceptional learning site is bakingandcakeart.com, featuring classes conducted by award winning instructor Susan Holtz. This site features many online video lessons, with on-demand access, and offers classes designed for any experience level, ages 7 and up. The detailed instructions included in each class will have you creating sumptuous desserts with stunning decorations, along with fabulously delicious concoctions immediately, that you will be proud to produce.

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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).