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Classes

About Golda's Kitchen

Classes

For the novice and expert alike, there is always something new to learn from attending a decorating class. Our classes are conducted in the fully-equipped demonstration kitchen of our retail store.

We strongly recommend that you register for classes early, as they may fill up quickly. If you have a particular topic of interest for a class, please let us know; we may be able to offer the class later in the season. And, check back periodically for additions to the course schedule.


Class Schedule

Building Buttercream Skills (Wilton Method Course 1) [formerly Decorating Basics] $55.00
    • Saturdays April 12 - May 3   10:15 am - 12:15 pm Vanessa R.
    • Tuesdays April 15 - May 6   6:30 pm - 8:30 pm Sandra C.
    • Sundays April 27 - May 25 (no class May 11) 11:15 am - 1:15 pm Vanessa R.
    • Wednesdays April 30 - May 21   6:30 pm - 8:30 pm Sandra C.
    • Fridays May 9 - 30   6:30 pm - 8:30 pm Vanessa R.
    • Tuesdays May 13 - June 3   6:30 pm - 8:30 pm Sandra C.
    • Tues/Fri May 20, 23, 27 & 30   10:30 am - 12:30 pm Maria K.
    • Saturdays May 24 - June 14   10:15 am - 12:15 pm Vanessa R.
    • Sundays May 25 - June 15   2:30 pm - 4:30 pm Vanessa R.
    • Thursdays June 5 - 26   6:30 pm - 8:30 pm Vanessa R.
    • Fridays June 6 - 27   6:30 pm - 8:30 pm Vanessa R.
    • Thursdays July 3 - 24   6:30 pm - 8:30 pm Sandra C.
    • Sundays July 6 - 27   11:15 am - 1:15 pm Sandra C.
    • Tuesdays July 8 - 29   6:30 pm - 8:30 pm Sandra C.
 
Flowers and Cake Design (Wilton Method Course 2) $50.00
    • Wednesdays May 28 - June 18   6:30 pm - 8:30 pm Sandra C.
    • Tues/Fri June 3, 6, 10 & 13   10:30 am - 12:30 pm Maria K.
    • Sundays July 6 - 27   2:30 pm - 4:30 pm Sandra C.
    • Tuesdays August 5 - 26   6:30 pm - 8:30 pm Sandra C.
 
Gum Paste and Fondant (Wilton Method Course 3) $50.00
    • Saturdays May 24 - June 14   1:00 pm - 3:00 pm Vanessa R.
    • Tues/Fri June 17, 20, 24 & 27   10:30 am - 12:30 pm Maria K.
    • Wednesdays June 25 - July 16   6:30 pm - 8:30 pm Sandra C.
 
Gum Paste Flowers (Wilton Method Course 4) $50.00
    • Saturdays April 12 - May 3   1:00 pm - 3:00 pm Vanessa R.
    • Fridays April 25 - May 16   6:30 pm - 8:30 pm Sandra C.
    • Thursdays May 8 - 29   6:30 pm - 8:30 pm Vanessa R.
    • Wednesdays July 23 - August 13   6:30 pm - 8:30 pm Sandra C.
 
Tall Cakes $30.00
    • Fridays May 23 & 30   6:30 pm - 8:30 pm Sandra C.
 
Introduction to Wacky Cakes $50.00
 
Wacky Cakes $25.00
 
Rolled Fondant (Sugarpaste) $275.00
    • Saturdays September 6 - October 4   12:45 pm - 6:15 pm * Maria K.
 
Royal Icing & Piping $275.00
    • Sundays July/August dates to be scheduled   11:15 am - 4:45 pm * Maria K.
 
Sugar Flowers $275.00
    • Sundays May 25 - June 22   11:15 am - 4:45 pm * Maria K.
    • Saturdays October 18 - November 15   12:45 pm - 6:15 pm * Maria K.
 
Fun with Cupcakes $47.50
    • Saturday June 21   1:30 pm - 5:00 pm Maria K.
 
Elegant Cupcakes $47.50
    • Saturday May 24   1:30 pm - 5:00 pm Maria K.
    • Saturday July 26   1:30 pm - 5:00 pm Maria K.
 
Cake Pops $52.50
    • Saturday April 19   1:30 pm - 5:00 pm Maria K.
    • Saturday June 7   1:30 pm - 5:00 pm Maria K.
 
Fun with Chocolate $52.50
    • Saturday April 12   1:30 pm - 5:00 pm Maria K.
    • Saturday July 5   1:30 pm - 5:00 pm Maria K.
 
Cookie Decorating $82.50
    • Saturdays May 3 & 10   1:30 pm - 5:00 pm Maria K.
    • Saturdays June 28   10:30 am - 5:30 pm * Maria K.
 
Figure Modelling $40.00
    • Saturday April 26   1:30 pm - 5:00 pm Maria K.
    • Saturday June 14   1:30 pm - 5:00 pm Maria K.
 
Fun with Marzipan $40.00
    • Saturday August 9   1:30 pm - 5:00 pm Maria K.
 
Sugar Gems and Jewels $47.50
    • Saturday May 31   1:30 pm - 5:00 pm Maria K.
    • Saturday July 12   1:30 pm - 5:00 pm Maria K.
 
* break time included; you are welcome to bring a bagged lunch/snack

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Cake Decorating Classes

Whether you prefer to bake your cakes from scratch or prepare them using a mix, you can turn every cake and dessert into something special using some simple -- and some not-so-simple -- decorating techniques. It's easy and rewarding to decorate wonderful cakes and other desserts that will delight your family and friends.

Unless otherwise noted, all courses are hands-on/participatory. Multi-class courses generally require practice or additional preparation at home between classes. With some exceptions, hands-on classes are limited to 11 - 14 participants. Classes are taught by Wilton-certified instructor Sandra Christmah [SC], Wilton- and PME-certified instructors Maria Kovacs [MK] and Vanessa Ramjohn [VR], and professional cake decorator Christine Hasler [CH].

 

Wilton Enterprises Building Buttercream Skills (Wilton Method Course 1)
[formerly Decorating Basics]

Learn the fundamentals of decorating cakes, cupcakes, and cookies in this introductory course. You begin by learning essential tips for baking cakes and preparing icing that make it easier to create beautiful cakes and decorations, and you'll receive hands-on guidance in leveling, torting, filling, smoothly icing, and combing your cakes. You'll then learn essential skills for decorating the perfect party cake: piping stars, shells, rosettes, lines, zigzags, and dots; creating drop flowers, pompom flowers, shaggy mums, simple ribbon roses, and leaves; and creating printed and script inscriptions. Icing and cookies are provided to practice simple decorating techniques during the first class. For the remaining classes, you prepare your own icing and decorate two cakes and an assortment of cupcakes, preparing you to decorate cakes for a family birthday, office shower, or party.

Duration: 4 classes, 2 hours/class Level: Beginner
Registration: $55.00   Prerequisite: None
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Wilton Enterprises Flowers and Cake Design (Wilton Method Course 2)

This course builds on the basics and introduces you to sophisticated ways to bring your cakes and desserts to life. You'll learn to create breathtaking icing flowers including roses, rosebuds, daffodils, violets, apple blossoms, primrose, and lilies, and arrange them in a beautifully balanced cake-top bouquet or floral spray. You'll also learn to create impressive borders, a basketweave design for the sides of cakes, and be introduced to gum paste and fondant.

Duration: 4 classes, 2 hours/class Level: Beginner
Registration: $50.00  
Prerequisite: Decorating Basics or basic cake decorating skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Wilton Enterprises Gum Paste and Fondant (Wilton Method Course 3)

With rolled fondant and gum paste, there's no limit to the incredible decorations you can make for your cakes. These easy-to-shape icings allow you to create amazing hand-shaped flowers, beautiful borders, and bold accents. You'll learn how to create an artful bow, a variety of flowers -- chrysanthemum, rose, carnation, calla lily, rosebud, and daisy - leaves, and embellished borders.

Duration: 4 classes, 2 hours/class Level: Beginner
Registration: $50.00  
Prerequisite: Decorating Basics or basic cake decorating skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Wilton Enterprises Gum Paste Flowers (Wilton Method Course 4)

Discover one of the most breathtaking ways to decorate a cake -- with realistic-looking gum paste flowers. You'll learn to create life-like blossoms, flowers, and leaves for floral arrangements that top the most beautiful cakes. You'll be amazed at the artistic quality you can achieve as you craft gerbera daisies, sweetpeas, ivy and lily leaves, briar roses, stargazer lilies, stephanotis, and assemble floral sprays.

Duration: 4 classes, 2 hours/class Level: Beginner
Registration: $50.00  
Prerequisite: Gum Paste and Fondant or basic gum paste skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Wilton Enterprises Tall Cakes

Take your decorating to the next level by learning how to assemble stacked and multi-tiered cakes in a structurally sound manner using dowels, separator plates, and other techniques. During the first class, the instructor will demonstrate the many different ways of assembling tall cakes, and you'll assemble and decorate your own tiered creation during the second class.

Duration: 2 classes, 2 hours/class Level: Beginner
Registration: $30.00  
Prerequisite: Decorating Basics or basic cake decorating skills
Materials list to follow
 

Introduction to Wacky Cakes

Crooked cakes, funky cakes, whimsy cakes, or wacky cakes - whatever you like to call them, the many different ways of assembling these gravity-defying cakes in a structurally sound manner will be discussed and demonstrated.

Discussion and demonstration only -- not hands-on

Duration: 2 classes, 2 hours/class Level: Beginner
Registration: $50.00  
Prerequisite: None
Materials list: none
 

Wacky Cakes

Crooked cakes, funky cakes, whimsy cakes, or wacky cakes - whatever you like to call them, you'll produce your own two-tiered fondant-covered crooked cake.

Duration: 2 hours Level: Intermediate
Registration: $25.00  
Prerequisite: Introduction to Wacky Cakes and
Gum Paste and Fondant or fondant decorating skills
Materials list: to be provided at the conclusion of Introduction to Wacky Cakes
 

Introduction to Blinged Out Wedding Cakes

Discover ways to create sparkling wedding cakes using both edible ingredients and non-edible materials in a safe way.

Discussion and demonstration only -- not hands-on

Duration: 2 hours Level: Beginner
Registration: $30.00  
Prerequisite: None
Materials list: none
 

Blinged Out Wedding Cakes

Discover ways to create sparkling wedding cakes using both edible ingredients and non-edible materials in a safe way. In this class, you'll make decorations using edible ingredients and create a 3-tier display cake.

Duration: 2 classes, 2 hours/class Level: Intermediate
Registration: $50.00  
Prerequisite: Introduction to Blinged Out Wedding Cakes and
Tall Cakes, Wedding Cakes, or prior tiered cake assembly skills
Materials list: to be provided at the conclusion of Introduction to Blinged Out Wedding Cakes
 

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PME Professional Diploma Courses

Professional courses for professional people -- these courses have been designed specifically for those anticipating selling cakes to family and friends or as a commercial business. The courses address basic and advanced cake decorating techniques and creative styling, and also cover the basic business aspects of cake decoration. They are, however, suitable for anyone who wishes to expand their cake decorating skills and knowledge.

The PME Professional Diploma Courses have been developed by Knightsbridge PME of the United Kingdom, one of the world's leading manufacturers of top quality cake decorating equipment for professionals and hobbyists alike. The PME Professional Diploma Courses are conducted only by authorized PME retailers whose instructors have been trained and approved by Knightsbridge PME. Classes are taught by PME-approved instructors Maria Kovacs [MK] and Vanessa Ramjohn [VR].

The course program consists of three modules: Sugar Flowers, Rolled Fondant, and Royal Icing & Piping. Each course requires a minimum of 25 hours of instruction; students who complete a course and have demonstrated competency in the subject are eligible to receive a PME Professional Diploma certificate. Each module is a completely separate course, and it is not essential to complete all three modules. Students who have obtained PME Professional Diplomas in each of the three modules (Sugar Flowers, Rolled Fondant, and Royal Icing & Piping) will be awarded a PME Masters Certificate.

Please note that demonstration of competency in the subject area is required for a PME Professional Diploma to be issued. Diplomas will be awarded at the discretion of the instructor, and may require the completion of additional projects beyond those completed in-class.

 

Knightsbridge PME
Rolled Fondant (Sugarpaste)

With rolled fondant, there's no limit to the incredible decorations you can make for your cakes. This easy-to-use cake covering creates wonderful opportunities for a wide range of celebration, novelty, and wedding cakes. You'll learn how to handle, cut, and tint fondant; use it to cover a cake and board; and add effects such as ribbon garlands, rope borders, punched strips, inlays, and appliqués. You'll also create simple and more complex cake toppers and figures. The various methods of stacking and supporting multi-tiered cakes will also be demonstrated and discussed. Professional business approach topics will also be discussed, including colour balance and presentation; cake portions and fondant quantities; pricing guidelines; accepting cake orders, deposits, and payments; and advertising and promotion.

  • Basic techniques
  • Coating, crimping, and embossing
  • Fabric effects, textured drapes, and frills
  • Ribbons, bows, and sugar embroidery
  • Modelling fun figures
  • Textures, inlay, and appliqué
  • Stacked cake design and handling
  • Designing celebration cakes and colour balance
Duration: 5 classes, 5 hours/class or 6 classes, 4¼ hours/class Level: Intermediate
Registration: $275.00  
Prerequisite: Gum Paste and Fondant or fondant decorating skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Knightsbridge PME
Royal Icing & Piping

Royal icing and piping skills are often considered to be the traditional skills of cake decorating. With the increasing popularity and enthusiasm for rolled fondant, it is easy to assume that piping skills may no longer be important, but for the professional cake designer, they are a vital element that should be underestimated. For most cake decorators, piping skills are probably one of the most difficult to achieve and, unlike other decorative media, these techniques may require practicing and perfecting over a period of time. In this class, you'll learn both basic and advanced piping techniques, including Australian stringwork.

  • Basic and advanced piping techniques
  • Simple piped flowers
  • Brush embroidery ideas
  • Inscriptions, lettering, and numbers
  • Runout/colourflow techniques and borders
  • Collars and extension borders
  • Piped lace techniques
  • Cake balance and multi-tiered cakes
  • Cake assembly, transportation, and presentation
  • Portion sizing
Duration: 5 classes, 5 hours/class or 6 classes, 4¼ hours/class Level: Intermediate
Registration: $275.00  
Prerequisite: Flowers and Cake Design or piping skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

Knightsbridge PME
Sugar Flowers

Traditionally, flowers have been an integral part of many cake designs. Creating sugar flowers captures the imagination of many cake decorators. The different techniques, styles, colours, and varieties of flowers offer great opportunity for individual expression and creativity, and allow the sugar artist to strive for as much, or as little, botanical accuracy as they wish. This course demonstrates and explains a wide variety of techniques, ideas, and flowers which will meet the needs of many cake decorators and which can be adapted and perfected by decorators of all skill levels. You'll learn to make incredibly lifelike flowers out of gum paste. A variety of simple flowers and foliage will be taught - roses, gerbera daisies, calla lilies, fantasy flowers - followed by the creation of more complex flowers - a variety of orchids, carnations, sweet peas, hibiscus, petunias, and sunflowers. Professional business approach topics will also be discussed, including using sugar flowers for business, the use of alternative flowers (silk, fresh, and commercially prepared), adding non-edible decorations to enhance floral sprays and arrangements, and sugar flower pricing.

  • Edible pastes and icings used to create sugar flowers
  • Appliqué flowers and floral plaques
  • Simple roses and blossoms
  • Calyx flowers and multi-petal layers
  • Flower buds
  • Foliage
  • Traditional roses and lilies
  • Variety of orchids
  • Mexican hat techniques
  • Guidelines for arranging sugar flowers
  • Creating wired arrangements
Duration: 5 classes, 5 hours/class or 6 classes, 4¼ hours/class Level: Intermediate
Registration: $275.00  
Prerequisite: Gum Paste Flowers or gum paste flower-making skills
Materials list (these items are required for the first class; you will be advised in-class of the materials needed for subsequent classes)
 

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Decorating Projects

Spend an afternoon learning new techniques for creating and decorating your favourite treats, or for creating edible embellishments for a presentation cake or dessert cake. Unless otherwise noted, classes are hands-on/participatory. Most decorating project classes are suitable for pre-teens (accompanied by a parent or adult guardian), teenagers, and those with no prior decorating experience.

With some exceptions, hands-on classes are limited to 12 - 14 participants. Classes are taught by Maria Kovacs.

 

Fun with Cupcakes

Learn the techniques necessary for decorating beautiful cupcakes, suitable for birthdays, parties, and holiday treats. Buttercream icing will be used to cover the cupcakes and you'll learn basic piping and flower making skills. You bring the baked cupcakes and take home decorated treats!

Duration: 3.5 hours Level: Beginner
Registration: $47.50 *   Prerequisite: None
* Fee includes a copy of Creative Cupcakes by Autumn Carpenter
Materials list
 

Elegant Cupcakes

Learn the techniques necessary for decorating beautiful cupcakes, suitable for milestone birthdays, anniversaries, and weddings. Rolled fondant will be used to cover and decorate the cupcakes. You bring the baked cupcakes and take home elegant decorated treats to enjoy!

Duration: 3.5 hours Level: Intermediate
Registration: $47.50 *  
* Fee includes a copy of Creative Cupcakes by Autumn Carpenter
Prerequisite: Decorating Basics or basic cake decorating skills
Materials list
 

Cake Pops

Transform your celebration with sweets on a stick! Traditional favourites like cake, cookies, brownies, and cereal treats are more fun to eat when you can just grab them and enjoy. The classic cake pop is made by mixing the cake and icing together, shaping it into a ball, and popping it onto a lollipop stick. You'll learn the different methods of making these tasty treats and how to decorate them in a variety of styles, as well as suggestions for presentation.

Duration: 3.5 hours Level: Beginner
Registration: $52.50 *   Prerequisite: None
* Fee includes a copy of Wilton's Pops! Sweets on a Stick book
Materials list
 

Fun with Chocolate

If you've always wanted to work with chocolate, but didn't know where to start, this class is for you! You'll learn how to work with compound chocolate - including the different tools used and methods for melting chocolate - and how to create a variety of candies and lollipops, pipe chocolate, create a chocolate bow, and make chocolate roses, leaves, and different chocolate decorations.

Duration: 3.5 hours Level: Beginner
Registration: $52.50 *   Prerequisite: None
* Fee includes a copy of All About Candy Making by Autumn Carpenter
Materials list
 

Cookie Decorating

Learn the techniques necessary for decorating beautiful cookies, suitable for gift giving and holiday decorations. Buttercream icing, run sugar icing (colour flow), candy coating, fondant, and other advanced techniques will be used to decorate the cookies, including printing photos or logos onto your cookies. You'll learn to decorate with coloured sugars, sprinkles, glitter, dragees, and lustre dusts. You bring the baked cookies and take home decorated treats!

Duration: 6 hours Level: Beginner
Registration: $82.50 *   Prerequisite: None
* Fee includes a copy of Cookie Decorating by Autumn Carpenter
Materials list
 

Figure Modelling

Learn to create beautiful modelled fondant figures which can be used to decorate cupcakes and cakes for baby showers, children's birthdays, and other special occasions.

Duration: 3.5 hours Level: Intermediate
Registration: $40.00  
Prerequisite: Decorating Basics or basic cake decorating skills
Materials list
 

Fun with Marzipan

Learn to create realistic edible fruit, vegetables, and animal and people figurines from marzipan (a mixture of sugar and almonds), perfect for decorating a dessert platter or as individual treats.

Duration: 3.5 hours Level: Beginner
Registration: $40.00   Prerequisite: None
Materials list
 

Sugar Gems & Jewels

Learn to create an assortment of beautiful, colourful, edible gems and jewels using Isomalt and Isomalt sticks (natural sugar substitutes), perfect for decorating cakes or dessert platters. The skills acquired in this class can also be applied to creating a variety of hard candies and lollipops.

Due to the use of cooked sugar, this class is not suitable for pre-teens; teenagers must be supervised by a parent or adult guardian.

Duration: 3.5 hours Level: Beginner
Registration: $47.50 *   Prerequisite: None
* Fee includes a copy of Cooked Sugar Art by Vi Whittington
Materials list: all supplies are provided for use in class
 

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Course Registration Policies

All classes are held at our retail store, located at 2885 Argentia Road, Unit 6 (east of Winston Churchill Boulevard at Highway 401) in Mississauga; please enter via the retail store. Click here for a map and directions.

Course registrations are offered on a first-come/first-served basis. Payment in full for the course is due at the time of registration. To register for a course, visit our retail store or call us at 905-816-9995 (option 3).

Space in each course is limited. You may request to be placed on the waiting list for a course, and you will be notified if space becomes available or if additional courses are scheduled.

Course registration fees are non-refundable and non-exchangeable. You may, however, send someone else in your place should you be unable to attend a scheduled class. We reserve the right to substitute instructors for any class. Courses are subject to cancellation, postponement, or rescheduling due to insufficient enrollment or inclement weather, at our discretion. Refunds will only be issued if you are unable to attend a postponed or rescheduled class, and for cancelled classes.

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