This class is not included in bundle redemption. In this self-guided class, you’ll bring your own cookie inspiration to life! Upon registering, you’ll submit a photo of a cookie set you'd like to recreate (up to 5 cookies). Your class fee includes a custom set of cutters based on your selected design. You will choose 4 royal icing colors. Additional colors are available for an extra fee. When you arrive at the studio, your station will be fully set up with the cookies, icing, and materials needed to match your chosen design. Throughout class, Robin will be available for support—whether it's helping you prioritize steps, refining techniques, or answering questions. This class is perfect for students working on cookies for a specific occasion—think baby showers, graduations, or birthdays. Prior royal icing decorating experience is required. Ages 16+

Our professional training program was created for individuals looking to transition careers, self-taught bakers seeking a structured education without the time and financial burden of pastry school, and those whose work schedules prevent them from attending traditional programs. Over the years, this program has flourished into an inspiring, collaborative educational experience that we're proud to offer our community. Classes are held on Tuesday and Wednesday evenings from 6:00-9:00 PM. January 13th - April 1st 2026. Please note, the 'registration price' is the deposit for the Program.

In this hands-on class, we will make chocolate macaron shells with the Swiss Meringue method. We will make a rich hot cocoa-flavored buttercream and a marshmallow "fluff" filling. You can top your macaron shells with a chocolate glaze and mini marshmallows.

You've been asking and it is finally here! You will leave this class confident to tackle sourdough at home. See registration page for full class description. While this class cannot be made gluten free, many people with gluten interolerances are able to eat sourdough that has an extended fermentation time of 72 hours.

In this class we’ll bring bright and fun cookie designs to life. Students will learn to use flood on flood techniques, royal icing transfers, and sanding sugar to create dynamic designs.

In this class we’ll bring bright and fun cookie designs to life. Students will learn to use flood on flood techniques, royal icing transfers, and sanding sugar to create dynamic designs.

In this hands-on class, we will make chocolate macaron shells with the Swiss Meringue method. We will make a rich hot cocoa-flavored buttercream and a marshmallow "fluff" filling. You can top your macaron shells with a chocolate glaze and mini marshmallows.

In this class you will learn to cover a chocolate cake in chocolate swiss meringue buttercream. You will finish the cake with a chocolate ganache drip, and basic piping. Ages 16+, this class can be made gluten free.

Learn to make no spread cookie dough, and master royal icing. We will make different consistencies of royal icing, color royal icing, and practice piping and flooding. You will take home unbaked cookie dough and royal icing to use at home at a later date. Many people attend this class on their own and many questions are asked. You do not need to take this class before taking Level 1 Cookie Decorating.