Lavish wedding and Wedgewood-style cakes, precision barrel cakes, fanciful cupakes.
These are just a few of the distinctive cakes student can learn to make and decorate in this unique, creative-meets-entrepreneurial program.
In recent years, few pastry specialties have become more profitable than creative cake decoration and artistry. As iconic cakes have proliferated on TV and social media, so has appreciation for skilled cake decorators.
Here, students are taught to craft their own designs, from contemporary fashion cakes to vintage-inspired masterpieces, and they are introduced to the operational aspects of cake decorating, including budgeting, inventory management, and more.
Program Name: The Art of Cake Decorating
Program Duration: 12 weeks
Class Times: Afternoons
Students receive instruction in methods applicable to traditional and modern cake designs. This range — from whimsical and topsy turvy, to elegant and vintage-inspired — is one of numerous educational elements that makes this program unique. Additional exclusive features can include field trips to successful cake businesses and guest lectures from pastry experts who are renowned for their cake decorating skills.
Art of Cake Decorating coursework covers the intricate art and history of piping, as well as celebrated traditions of cake design from around the world. The curriculum's scope includes a range of advanced skills, including but not limited to: marzipan, chocolate plastique and pastillage; cake carving; royal icing; fondant hand-rolling; tempering chocolate; using gumpaste techniques; and airbrushing, petal dusting and hand-painting flowers, succulents and more.
Newly armed with these challenging technical skills, alumni of the program have placed among the highest rated cakes at the prestigious New York Cake Show — including one student who won the competition’s grand prize — all within mere days of graduating.
ICE offers flexible scheduling for the Art of Cake Decorating program at our New York campus, with afternoon and weekend options available. Classes meet two to five times per week over the 12-week program. Tuition includes a professional tool kit, knives, uniforms, books and ingredients — equipping students with tools they will use throughout their coursework.
Students work with experienced Chef-Instructors to build practical skills that can translate directly to professional environments. Visit our Tuition and Discounts page for details on pricing and upcoming class schedules.
Students can qualify for a tuition discount worth up to $1,500 by enrolling in The Art of Cake Decorating continuing education program and one of our career training programs.
Ready to apply? Your Admissions Representative's mission is to understand your career goals and help you find your culinary voice.
Why Choose Us?
You know it's in you — the desire for a rewarding career in cake arts. Apply now to find your culinary voice, and pursue your professional dreams.
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Resources:
Talk to an Admissions Representative about your goals, start your application or download our career brochure today.
Art of Cake Decorating Continuing Education Curriculum"Students are taught how to create modern cake and how to make cakes that were done 100 years ago, when the art of pipework was really at its best," said Chef Toba Garrett, Dean of The Art of Cake Decorating continued education program. Over the course of 12 weeks and 240 hours of hands-on class time, students receive instruction in the art of cake decorating, from perfect piping and fondant to sugar flowers and airbrushing.
This topic instructs students in the preparation of different buttercreams, as well as flowers and piped borders. Through repetition and practice, students aim to strengthen their skills and increase confidence. Icing cakes, pressure control piping and food color applications complement the lessons.
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This topic introduces students to all aspects of fondant, sugar paste, marzipan modelling and chocolate modelling. Marbleize fondant covering, sugar paste, flower bases and stamens, fondant covering, air brushing, sugar paste flowers, petal dusting and floral taping.
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This topic builds on advanced skills progression and introduces new contemporary cake decorating techniques, including cake filling, fondant covering, Australian string work, advanced royal icing, creating a handbag-themed cake and applying decorative elements, modern icing and acrylic discs.
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This topic teaches students the business of cake building and decorating. Students train in entrepreneurial best practices and create a final project cake scratch using materials and applying techniques taught throughout the program.
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Photo courtesy of John Wiley and Sons Ltd and Lucy Schaeffer
Tour ICE’s classrooms and you’ll meet students from across the United States and around the world — each pursuing their own path in the pastry industry. Some arrive at the start of their careers. Others are professionals expanding their skills or launching new creative ventures.
Studying in New York — one of the world’s culinary capitals — places students close to top bakeries, restaurants and industry leaders, creating valuable connections that support long-term career growth.
