Overview: Yes, they’re cookies – even the cacti and succulents! Everyone – from beginners to advanced decorators – will take away useful lessons from this hands-on class at SoFlo Cake & Candy Expo, as Julia steps through everything from how to formulate cookie dough for 3-D baking to her innovative techniques for shaping, decorating, and assembling contoured and modeled cookies. Over two five-hour days, students will make one to two of the pictured containers and their contents: the two-tier blue cylinder (left) and the large two-tier domed pot (top). Best of all, they’ll leave with a wealth of new skills and spectacular cookies that will wow family and friends. (Please note that factors like drying time and cookie decorating experience may impact how many projects students can complete, but complete instructions will be provided for both.)

Prerequisites: No 3-D cookie experience is necessary, though experience and comfort with royal icing is quite helpful.

What You’ll Learn (~11 Techniques): 

• Contoured cookies (cylinders, domes, and contoured rings)
• Franken-cookies
• Modeled and contoured cookie pops
• Dipping
• Precision-piping
• Piping on contoured surfaces (cacti, succulents, and containers)
• Stenciling and airbrushing on contoured cookies (optional)
• Edible lace and modeling chocolate wraps and trims
• Rubber-stamped fondant appliqués
• Contoured and regular royal icing transfers
• 3-D assembly (spheres and cylinders)

Schedule and Other Notes: Class is expected to run five hours each day, from 8:00 am to 1:00 pm. Please note that the finish time is estimated. The workshop may finish early or slightly later depending on students’ work progress. And, again, the number of projects completed may vary with drying time, cookie decorating experience, and other variables. All cookies and tools will be supplied. To register, click on this link or the “REGISTER NOW!” button; just be sure to scroll down to the appropriate day and time to find this class.

More Project Photos: