FAQs

Our mission at Baking and Cake Art Acadamy is to offer a program that will enable students to reach their baking and cake decorating goals as a self-starter-entrepreneur, baking industry professional or hobbyist.

At BACAA, we blend the art of baking and cake decorating with a deep commitment to sustainability. We support efforts to sustain our planet by using eco-friendly and biodegradable products in our kitchen classroom, and by avoiding single-use plastics wherever possible. Our goal is to inspire future bakers to create delicious treats with care—for people and the planet.

• Chef Susan Holtz is a California credentialed instructor with over 35 years of professional teaching experience and has teaching credentials to teach adults, high school, and middle school students.
• Chef Susan retired from her position as Chef Instructor from Los Angeles Unified School District, Division of Career and Adult Education in 2017 after a run of 20 years at West Vally Occupational Center where she developed curriculum and taught adults Career Technical Education courses in Commercial Baking, Cake Decoration and Chef Training.

CLASSROOM MATERIALS/KITS:

• • You are responsible for bringing a complete classroom kit as assigned upon class registration.
  • You should give yourself enough time to shop and otherwise obtain and bring listed kit supplies.
  • Class attendance cannot be rescheduled due to incomplete kits or incorrect materials.
  • You will bring only Chef Susan’s Italian Meringue Buttercream (IMBC) (refer to video on website) and cakes (depending upon the class requirements) assigned on the kit list.

FOR THOSE CLASSES THAT REQUIRE YOU TO BRING CAKES:

• • Class projects are best completed with High Fat Cakes that are defined as containing at least 50% or greater unsalted butter by weight of the flours in each recipe.
  • If you purchase or bake your own cakes (in some instances from a mix), please know that oil-based cakes do not maintain cool temperatures as well as those containing butter. This may affect the need for additional refrigeration time which could result in you not being able to finish the class project.
  • You should be aware that each required cake layer is to be 2-inches high, as well as the correct size(s) and shapes required on the kit list that you received upon registration.
  • You can also bring enough cake layers that are needed to produce the 2-inch height per cake layer in case the baking does not go as planned as well as extra IMBC.
  • You should check all required dimensions as all other edible materials and kit supplies are geared to these cake sizes.
  • You should not bring frozen cakes; only refrigerated cakes will be the correct temperature for using IMBC.
  • If cakes are frozen, they will have to defrost until the correct temperature and your project will not be able to be completed during class.
  • Sessions are non-refundable and cannot be rescheduled due to the incorrect cake temperature.

FOR THOSE CLASSES THAT REQUIRE YOU TO BRING CHEF SUSAN’S ITALIAN MERINGUE BUTTERCREAM:

• • You should give yourself enough time to watch, practice and master the formula that is demonstrated in Chef Susan’s video: “Chef Susan’s Italian Meringue for a 6-quart Mixer” (located on the website). And/or you may also want to attend one of Chef’s in-person Italian Meringue Buttercream demonstration classes. (Refer to school calendar.)
  • You should understand that bringing any other buttercream to class is considered insubordinate conduct.
  • The IMBC must be 71-73 degrees F when brought to class. The video covers how to attain this temperature.

At BACAA, we blend the art of baking and cake decorating with a deep commitment to sustainability. We support efforts to sustain our planet by using eco-friendly and biodegradable products in our kitchen classroom, and by avoiding single-use plastics wherever possible. Our goal is to inspire future bakers to create delicious treats with care—for people and the planet. Therefore, we require that all supplies be brought in CLOTH carrying bags (examples may be found on the BACAA website). Please DO NOT bring supplies in cardboard boxes or metal containers. All supplies need to be removed from their original packaging as there is no time to do this during class.

When you register, you will be asked to verify that you have read and understood the following classroom policies and procedures:

PUNCTUALITY:

• I know that I must arrive on time, as late arrivals cause interruptions.
• I will observe time constraints during assigned breaks.

ATTENDANCE:

• I am expected to attend every session for which I have registered unless prior arrangements have been made due to contagious illness or an emergency.
• I am aware that there is a no-refund policy, and I will have to attend another class according to the official class schedule. (This could mean in the following semester.)

PERSONAL HEALTH FOR ATTENDANCE:

• I am aware of and understand the symptoms of COVID-19/variants/flu/RSV that can include fever, fatigue, dry cough, and/or difficulty breathing and will not come to class if experiencing these symptoms, or if I am exposed to anyone experiencing these symptoms.
• I will monitor all family members/friends regarding COVID 10/Flu/RSV (including variants) symptoms/exposure and not attend class upon knowledge of exposure.

USE OF ELECTRONICS AND CLASSROOM CONVERSATION:

• I will keep extracurricular conversations to a minimum and focus on classroom curriculum.
• I understand that the use of cell phones or other electronic devices during class is not permitted unless it is part of a lesson or expressly allowed by the instructor.
• I understand that devices should be silenced and stored away to minimize distractions and maintain focus on hands-on learning.

CLEANLINESS AND SAFETY:

Maintaining a clean and orderly workspace is crucial for both safety and efficient learning.

• I will clean my workstation and communal areas during and before leaving the classroom.
• I understand that classroom sign-in sheets will include a choice of communal area sign-up for final cleaning before leaving the classroom.
• I understand that any spills or accidents need to be reported immediately to ensure a safe environment for all.
• Therefore, I will bring and use paper towels during each class session, and sanitizing spray housed in my own clean spray bottle to sanitize my work area and/or restroom as needed and dispose of used towels in plastic bags included in kit material brought to class.
• I will share in the sanitation/cleanup of the lab at the end of the class meeting.
• I will be responsible for removing all my equipment and supplies, and trash from the school after each class meeting as directed.

RESPECTFUL CONDUCT:

• I understand that all students must interact with classmates, instructors, and staff in a courteous and professional manner. I understand that disparaging comments, disruptive outbursts, or actions that create a hostile environment will not be tolerated.
• I understand that, in addition to foundational safety precautions, the Baking and Cake Art Academy values diversity and kindness as the key elements of a successful learning experience.

  INSUBORDINATION:

• I understand that INSUBORDINATION is defined as a deliberate and disrespectful refusal to comply with the teacher’s instruction, directions, or classroom rules. It includes any actions or behaviors that disrupt the learning environment, undermines the teacher’s authority, or compromises the safety and wellbeing of students.
• I understand that this type of behavior is unacceptable and grounds for removal without a refund.
• I understand that Chef Susan will speak with students privately once with no consequence. A second occurrence will result in the student being expelled from the Baking and Cake Art Academy classroom without a refund.

• Students need to adhere to the dress code provided upon registration, including wearing a protective apron in class and taking the apron off to use the restroom or any outside activity such as eating on a break which are habits observed for hygienic purposes.
• Wear long pants and long-sleeved top/shirt without baggy sleeves.
• Long hair tied back and/or covered with a clean skull cap
• Nail polish and extra-long nails are considered food contaminates.
• Wear non-skid closed toed shoes for safety.
• Beard guards are to be worn if facial hair is longer than ½ inch.
• Food safe gloves are on some of the kits lists. Please read carefully as to the suggested number of pairs to bring to class.

• Filtered water is provided.
• Students are strongly encouraged to bring water tumblers and NOT bring single serve plastic bottles.
• Baking and Cake Art Academy encourages the use of biodegradable utensils, gloves, etc. whenever possible.
• A 15-minute break is offered to students per 4-hour class.
• Students need to bring their own snacks.
• All-day six-hour classes include a one-hour break. Students may bring their own lunch or eat at nearby restaurants or at Whole Foods Market making sure that the one-hour time limit is observed.
• If a student returns late from a break, there is no added time allowed to complete class projects.

• There is a no-refund policy due to the semi-private nature of the classes.
• If you do not complete a class, you will have to re-enroll and pay the class fee again. This may cause you to complete a class in the following semester.

BACAA offers three series that award Certificates of Completion:

1. Buttercream Series
2. Cake Series
3. Fondant Series

The Buttercream Series focuses on the successful application of Italian Meringue Buttercream (IMBC) –the most stable and deliciously smooth decorators’ icing. Students begin the series with Baking 101 where students learn about basic equipment and tools, learning how to calibrate these tools, and practicing mise en place (a French culinary terms that translates to “everything in its place) which ensures that all ingredients are identified and measured accurately—all of which will enable students to achieve amazing, and more importantly, consistent results. Baking 101 is then followed by Buttercream 101 and Buttercream 201 where students learn how to construct and decorate a cake from torting cake layers, filling the cake, ensuring cake stability by leveling and doweling, and then decorating the cake using gel colors and different piping tips. Students will then continue to Buttercream Flowers and Buttercream Vintage Techniques to enhance their decorating skills using various decorating tips and techniques. Finally, students will finish the series with Buttercream Tiered Cake Construction where students take what they have learned in previous classes to construct and showcase a stunning multi-tiered cake. Upon completing this final class, students will receive a Certificate of Completion.

The Cake Series delves deeper into cake baking techniques. At the center of the Cake Series is Cake by Numbers™ which teaches professional techniques for consistent results and how to calculate recipe cost. Chef Susan shares her method of figuring how much batter to use for any size or shaped cake pan when baking high fat cakes. Cake by Numbers™ shows how basic operations like addition, subtraction, multiplication, and division can transform anyone into a confident baker, even those who feel anxious about math. With a little practice, students will find themselves adjusting recipes effortlessly to fit larger or smaller pans while achieving perfect results every time. Learning how to price ingredients using math will not only save time but also ensure students can calculate the cost of their cake creations quickly—without relying on apps. After completing Cake by Numbers™ students move on to Buttercream 101 and Buttercream 201, similar to students completing the Buttercream Series. However, students in the Cake Series will be required to use and practice the formulas and knowledge gleaned in Cake by Numbers™ to prepare cakes from scratch for each project. Chef Susan will confirm who is in the Cake Series at the beginning of each Buttercream class in order to evaluate their cakes. Once students in the Cake Series have completed Buttercream 201, they will receive a Certificate of Completion. Additionally, students who have completed the Cake Series are welcome to attend the remaining classes in the Buttercream Series (i.e., Buttercream Flowers, Buttercream Vintage Techniques, and Buttercream Tiered Cake Construction) as long as they have completed the required prerequisites. If students complete the Cake Series and then complete the remaining Buttercream classes, they will be eligible to earn a Certificate of Completion for the Buttercream Series as well!

The Fondant Series takes anyone’s decorating skills to the next level with the use of fondant. Starting with Fondant 101, students work with equipment and ingredients that introduce methods to enable successful rolling, coloring, cutting, and molding fondant-based embellishments to decorate baked goods. In Fondant 201A, students will learn at least 16 methods to create stunning design effects using rolled fondant. Students will create technique tiles to take home and use as inspiration for their cake art. Fondant techniques that will be introduced include ruffles, lace, quilting, pleating, swags, layering textures, stained glass effect, and more. Included in this fast-paced challenging course is a lesson on how to prepare fondant at home which can help students become self-sufficient decorators and ensure students have enough material for any project. Finally, in Fondant 201B, students will use dummy cakes to create a multi-tiered masterpiece using handmade 3-dimensional fondant art applications combined with a choice of several techniques covered in Fondant 201. Upon completing Fondant 201B, students will receive a Certificate of Completion.

For all classes offered at BACAA, please refer to the BACAA Schedule of Fees found here.

Please refer to the BACAA Schedule of Fees found here.

• The best way to contact Chef Susan with questions before and/or while you are enrolled in the program is by:
  • Email: susan@bakingandcakeart.com
  • By office phone: (310) 915-7165

• You can call between school hours (10AM-2PM) and leave a voicemail, email or both and Chef Susan will make every effort to return any urgent calls or emails between 2-3pm.
• Non-urgent calls or emails will be returned on the next business day depending upon the quantity of calls.
• When leaving messages for Chef Susan, please leave a return phone number and repeat your name and phone number for clarity.
• Please avoid leaving phone messages after 5PM. Those calls will be returned on the next business day depending upon the quantity of calls.