Chef Tawanda Hammond is available to teach individuals or groups for 1 day to 4 days. Classes are generally 3 1/2 hours, however, the class may extend to 5 hours (depending on the students). The chef is available to travel almost anywhere. Specific costs regarding accommodations, travel, meals and classes need to be individually accessed.

• Private Instructions: $125 Minimum 3.5 hours / 5 hours
• Group Instructions: $110.00
• Minimum 5 students / Maximum 10 people 

Hands on course – Basic supplies are provided

Filling layers.

Icing cake / bag method / free hand method.

Buttercream recipe.

Decorating essentials / proper filling of decorators bags, bag position, and pressure control.

Writing tips, rosebud, half rose, sweet pea and rose making with buttercream.

Standard borders- straight shell, reverse shell, braided shell, rope, zigzag, beaded

Royal frosting (2 day class) drying time is needed

*Baby Bassinet top – optional during this class

Old fashion string work

Basket weave

Rosette coverage, ombre’ coverage, striping, cornelli lacework, sotas lacework, scrolls, fleur-de-lis, and leaves.

Crown border with string work, ruffles, swag/drape with buttercream and fondant, ribbons with buttercream and fondant, pansies, daisies, apple blossom, flutes, brush embroidery, watercolor painting, and brush stroke painting.

Fondant covering, fondant pressing, fondant painting, and draping. Some fondant flowers will be made during this class. Students must bring in a non-frosted, evenly baked, 2 layer- 8” round to class. (it is recommended to bake and refrigerate prior to class, for the best results).

* Advanced I, class must be taken prior to taking this class.

Each student must bring a 2-layer 6”, 2 layer- 8”, and 2 layer- 10” round cakes.

*Advanced I, and II must be taken prior to this course.