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INSTRUCTORS - COMPLETE LISTING
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| Marilyn Bawol |
Her dedication to relentless study and creative exploration has been the cornerstone of Marilyn's success. Building on various innovative sugar art and cake design techniques learned from nationally-renowned cake masters, she thrives on finding unique creative approaches to her edible projects. In fact, she feels that the more challenging the project, the more enjoyable it is to create. Her constant experimentation with different products and processes eventually led to her discovery of a unique edible fabric-like compound called Flexique™, which has been receiving international acclaim for its unique variety of uses.
She has been featured in national cake decorating publications, has earned top honors in professional sculpted cake and other edible art competitions, and her work has been featured internationally by ICES.
As the Owner and Creative Director of Unique Cakes, LLC, she specializes in non-traditional wedding cakes, three dimensional sculpted cakes and blown & pulled sugar amenities. For a full gallery of her work visit www.UniqueCakes.biz.
As a co-owner of Unique Flexique, LLC, Marilyn has pioneered new techniques in cake decorating, and is the leading authority on all applications of the Flexique™ line of products. She continues her exploration and development of unique edible accents, and shares product combinations and innovative uses with the community. Visit www.flexique.com to see all currently available products, accessories and tutorials.
Website:
Courses:
| MA100 |
Easy Life-like Grape Bunch |
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Th 7p-9p |
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| Linda Bills |
Linda owns the DO IT WITH ICING cake shop in San Diego, CA. She has been decorating for 38 years and teaching for 28 years. Linda has taught for Wilton, Cake Decorating & Gourmet Cooking for Adult Ed as well as Baking & Pastry in two Junior College Food Service Programs for over 10 years and has taught at many previous Mini-Classes. She has won numerous awards and has appeared on the Food Network, Ultimate Cake Off and several local news programs. Linda has demonstrated in several states and has had several articles in American Cake Decorating Magazine. She also does videos for Yummy Arts. Linda is also the current President of the California Cake Club. Website: http://www.doitwithicing.com
Courses:
| LB100 |
Money Making Buttercream Cakes |
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F 5:30p-8:30p |
| LB101 |
Fondant Sea Creatures-Quick and Easy |
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Su 11:30a-2:30p |
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| Michelle Boyd |
Chicago area native Michelle Boyd, owner of Good Gracious Cakes, has
ALWAYS loved dessert. About 12 years ago, she realized that she could combine
her 2 passions - art and dessert, and she made the switch from graphic designer & illustrator to full-time sugar artist.
Since then, you may have seen her on several television shows on TLC and
Food Network, most recently "Duff Til Dawn" and "Outrageous Wedding Cakes."
Michelle's award winning cake designs have also been featured in several
magazines and blogs including Cake Masters Magazine, Sweet and Cake
Wrecks-Sunday Sweets.
Michelle was named one of the Top Ten Cake Artists in North America for 2014
by "Dessert Professional" magazine.
In addition to teaching classes in various sugar mediums, she creates elaborate edible showpieces at various corporate events and festivals around the country. Website:
Courses:
| MB100 |
Isomalt Balloon Topper |
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F 8a-12p |
| MB101 |
Cocoa Butter Painting (Blue & White) |
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F 1p-5p |
| MB102 |
Airbrush Techniques |
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Sa 8a-12p |
| MB103 |
Airbrush Techniques |
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Su 8a-12p |
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| Susan Carberry |
Susan Carberry, is the proud owner of The Cake Cottage. Early in 2008 one of her dreams became reality. She opened a retail store in the beautiful City of Murrieta, California. Her mission is to provide her clients with the best retail cake decorating supplies, Specialty Sugar Art classes for the surrounding communities. Since opening she has diversified and currently sells cupcakes in over 20 fabulous flavors.
Susan enrolled in her first class in 1988 and after that the "Game was On"!!! She just couldn't get enough of this wonderful world of Sugar Art. Susan then began entering cake shows, joining local cake clubs, and then proceeded to start teaching cake decorating classes just one year later. Approximately one year after that she began working as the Lead Cake Designer for a bakery in Dana Point, California, helping it to become one of the most sought out bakeries in Orange County. During that time, she was also privileged enough to start giving Sugar Art Instruction and Demonstrations across the nation and now even internationally.
Susan's "Edible Works of Art" have won numerous awards and have been featured in magazines such as American Cake Decorator, as well as on the Food Network's show "Top Five".
Susan has competed in TLC's Ultimate Cake Off several times. The last episode she was in, The Roller Derby episode, she skated away with the Grand Prize of $10,000.
Website: http://www.thecakecottage.net
Courses:
| SC100 |
Bathing Beauty Cake Topper |
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F 8a-12p |
| SC101 |
Candyland |
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F 6p-9p |
| SC102 |
Florence the Dancing Flamingo |
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Sa 12p-4p |
| SC103 |
3D Christmas Cookie Penguin |
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Sa 8a-11a |
| SC104 |
Buttercream and Fondant Succulents |
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Su 8a-12p |
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| Greg Cleary |
Greg Clearys passion for baking , decorating & creating exquisite gum paste flowers started in his early teens, and now with over 40 years experience he is considered one of the best in the industry.
His dedication to the discipline of sugarcraft makes him a sought after teacher, presenter and judge. Greg has over 25 years experience in judging in Australia and overseas.
Greg is always willing to share his expertise & knowledge to inspire others in the world of cake decorating and sugarcraft.
He is a regular on the competition circuit as a competitior, winning at the highest level in State & National competitions.
Greg is renowned for his relaxed teaching style, his life like gum paste flowers, & romantic wedding cake designs.
Greg is very honored to be an invited International Presenter for Cake Camp 2017. Website:
Courses:
| GC100 |
Lovely Lisianthus |
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Th 7p-8p |
| GC101 |
Gorgeous Giant Rose |
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F 8a-12p |
| GC102 |
Delightful Dahlia |
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Su 8a-12p |
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| Sidney Galpern |
Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar Artist, International Instructor, and an ICES Approved Teacher. She graduated with honors from the prestigious Ecole Chocolat School of the Chocolate Arts and has the distinction as the youngest student to ever complete the program. She trained with top sugar artists and chefs in New York City, London, Orlando, and West Palm Beach. Her company was chosen for the ABC's Extreme Makeover: Home Edition Space Coast.
Sidney teaches and demonstrates sugar and cake decorating to professionals and amateurs for the last 8 years at venues such as Keiser University, The Cake Cruise, Cake Shows, ICES Convention and Days of Sharing, culinary schools, restaurants, at the Festival of Chocolate, at cake clubs and cake supply stores, private classes, along with judging and sponsoring cake shows, sponsoring special isomalt awards and is a member of the Icing Images Design Team & Team Sugar Art. She designs and manufactures her own line of sugar art tools, manufactures her own brand of isomalt, as well as writing articles published in American Cake Decorating Magazine, Edible Artists Network Magazine, ICES Magazine, CakeFu.com, and featured expert on SugarEd Productions, About.com, in the Florida Today Newspaper, Today in Brevard Television Show, and as a CakeFu Master Trainer. She released her first DVD for cake decorators in the fall of 2012 and last year started filming classes for SugarEd Productions. Sidney is co-founder the Brevard Cake Artist's Club and her bakery and manufacturing facility, Simi Cakes & Confections (Pronounced See-Me) is located in Melbourne, Fl.
Website:
Courses:
| SG100 |
Blown Peacock Demo |
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Th 7p-8:30p |
| SG101 |
Isomalt Carousel with the Mat included in the Class! |
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F 8a-2p |
| SG102 |
Isomalt Sleigh with Mold Included |
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F 6p-8p |
| SG103 |
Stained Glass Isomalt |
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Sa 8a-12p |
| SG104 |
Blown Isomalt Pumpkin Carriage |
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Sa 1p-5p |
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| Robert Haynes |
As a self-taught sugar artist, he acknowledges the work of many other tutors worldwide, being inspired from sugar craft books, articles and journals; Robert loves to study the detailed anatomy of flowers and foliage, his unwavering passion and meticulous nature have flourished through practice and repetition.
To share his passion and create sugar flowers he embarked on a new path to teach others, Robert established the Sugar Flower Studio in London, UK in 2006, he now regularly travels the world teaching classes, 1-2-1's and demonstrating the art of sugar flowers. He is an accredited demonstrator for the British Sugar Craft Guild and a member of the International Cake Exploration Society (ICES- USA).
His work can be seen featured in various magazines and publications around the globe and through the numerous on-line tutorials. He is currently working on his first book and adding to his range of high end botanically correct distinctive silicone veiners and handmade cutters which are sold under his Sugar Flower Studio brand.
Website:
Courses:
| RH100 |
Woodland Blackberries |
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F 1p-6p |
| RH101a |
Begonia Rex leaves |
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F 6:30p-8:30p |
| RH101b |
Begonia Rex leaves |
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Sa 8a-10a |
| RH102 |
Apple Blossom Twig |
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Sa 11a-4p |
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| Kathleen Lange |
Kathleen started her teaching career at the age of 16; 1980 for Wilton Industries; youngest instructor to have taught for Wilton; total 21 years. Kathleen received numerous awards from Wilton; Hall of Fame and Imperial Club Awards; as a top instructor, teaching at the highest volume stores; teaching over 10,000 students as last recorded by Wilton, the year 2000. During her lifetime, she has visited 50 US states and 17 countries, teaching in over 50 cities since 2010.
In 2006 Kathleen started Confectionary Chalet to share her love of teaching and bringing awareness to old school styles with a modernize flair and keep techniques alive in sugar art. Most recently, May 2016; Kathleen has been named one of the Top Ten Int'l Cake Artist by New York Cake & Baking at The New York City Cake Show and is recognized internationally for her Lange/Lambeth English Overpiping Boot Camps. She has taught since the beginning of her career and is now highly regarded innovator and is internationally known for royal icing, foreign techniques and the revival of the Lambeth Method of English Overpiping; adding her own modernized flair.
Kathleen is an active member, instructor and demonstrator for ICES (International Cake Exploration Societe), 3 Cs (California Cake Club), San Diego Cake Club, RBA (Retail Bakers Association), IBE (Int'l Bakery Expo, Hong Kong, IBIE (Int'l Baking Industry Expo, Las Vegas, NV), other Industry Shows and Culinary & Pastry Schools. She has been feature in numerous International industry publications, newspapers, radio and local television. She released her own instructional DVD's in 2015.
Website: http://www.confectionarychalet.com
Courses:
| KL100 |
Fresh Floral Designs for Cakes |
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Th 7p-9p |
| KL101 |
Lange/ Lambeth (Mini) 101 & 201 Boot Camp |
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F 8a-12p |
| KL102 |
Wedding Cake /Gown Embellishing Techniques |
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F 1p-3p |
| KL103 |
Lange/ Lambeth (Mini) 301 & 401 Boot Camp |
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Sa 8a-12p |
| KL104 |
New! Victorian Edible Antique Brooch Bouquet |
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Su 8a-12p |
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| Liz Marek |
Liz Marek is the owner of Artisan Cake Company in Portland Oregon and The Sugar Geek Show online cake decorating school
Liz has a degree in graphic design as well as pastry and ran a sucessful home-based bakery for 8 years before moving to teaching online and in-person full-time.
A well-recognized artist who has won numerous awards, published a book and has been featured in numerous blogs and publications. Liz enjoys pushing the boundaries of what cake and sugar can do and loves to create new techniques and trends in the industry. Website:
Courses:
| LM100 |
Dragon Scales |
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Th 7p-9p |
| LM101 |
Dapper Groom |
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F 8a-12p |
| LM102 |
Old Hollywood Bride |
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F 1p-5p |
| LM103 |
Cat in the Hat Topper |
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Sa 8a-12p |
| LM104 |
Cocoa Butter Eye |
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Sa 1:30p-4:30p |
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| Mike McCarey |
Mike McCarey's career in cake started right out of high school with a two-year term at a cooking school in Denver, Colorado. From there he worked as a pastry chef at various hotels, caterers, restaurants, and bakeries in Colorado, New York, and Washington State. It was in Washington where Mike decided to release his inner sculptor and focus on cake exclusively. In 1993 he started his company "Mike's Amazing Cakes" and has been shaping and smoothing butter, batter, and chocolate ever since.
His cake "art" is guided by several principals: the concept being presented should be as accurate and true to life or as animated as possible and should have as unique a perspective as can be conjured up. Mike's work is constantly influenced by the structural principals of architecture and he draws great inspiration from a wide range of illustrators such as Alphonse Mucha, Norman Rockwell, or James Christensen.
Since 2007, Mike has been traveling across the country and internationally, sharing his experience, teaching classes, and judging various cake competitions. He has also released his own instructional video, as well as several classes with Craftsy.com.
Website: http://www.mikesamazingcakes.com
Courses:
| MM100 |
Cake Structure Workshop - Falling Waitress |
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Th 7p-9p |
| MM101 |
Cake Structure Workshop - Sitting Dog |
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F 8a-10a |
| MM102 |
Cake Structure Workshop - Running Character |
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F 10:30a-12:30p |
| MM103 |
Cake Structure Workshop - Extreme Topsy Turvy |
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F 6p-8p |
| MM104 |
Cake Structure Workshop - Standing Dino |
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Sa 8a-10a |
| MM105 |
DEMO - Mike Charges How Much??? |
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Sa 10:30a-12:30p |
| MM106 |
Cake Structure Workshop - Standing Stork |
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Su 8a-10a |
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| Ruth Rickey |
Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth's Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.
Ruth has been seen on all 3 networks that have cake programming. She won WE tv's Wedding Cake Wars, she assisted Pat Jacoby's team twice in their victories on TLC's Ultimate Cake Off and she has been featured in 3 different Food Network specials about the Oklahoma State Sugar Art Show. Her cakes have graced the pages of national and international publications for years.
Ruth was given The Sweet Life Hall of Fame award at the National Capital Area Cake Show in Virginia. She is also one of only a few dozen ICES Certified Master Sugar Artists in the world!
Ruth has taught all across the US and is now teaching and demonstrating internationally. Website: http://www.ruthrickey.com
Courses:
| RR100 |
Hawaiian Party Cake |
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Th 7p-9p |
| RR101 |
Succulents in Gumpaste |
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F 8a-11a |
| RR102 |
Dusting for Dummies |
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F 11:30a-1:30p |
| RR103 |
Stringwork for Dummies |
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F 7p-9p |
| RR104 |
Cowboys & Indians Themed Cake |
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Sa 8a-11a |
| RR105 |
Trends in Wedding Cakes |
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Su 8a-11a |
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| Benny Rivera |
Trained through courses from the French Culinary Institute now, The International Culinary Center and The Institute of Culinary, Chef Rivera uses the most advanced techniques to bring a remarkably clean element to modern cake design. Chef Benny not only specializes in three dimensional sculpted cakes but also pumpkins and chocolate in addition to sugar paste flowers, buttercream, royal icing and creative fondant techniques. He co-owns a high-end custom cake design studio and bakery in Manhattan called City Cakes.
He was featured on the first season of Fabulous Cakes and Secret Wedding both from the network TLC (The Learning Channel). He also has been a contestant on multiple shows such as The Food Network Challenge, Sugar Dome and Halloween Wars Season 3 and 4 all from the Food Network. He also appeared at the Rachel Ray Show from the ABC Network and Que Noche from Telemundo. Chef Benny not only has created amazing cake designs for celebrities such as Jennifer Lopez, Bethenny Frankel, Fergie and Mike Mayers but his work also has been featured in Brides Magazine, The Knot Magazine, New York Magazine, Traveler's Magazine and the cover of Cake Masters (October 2015 issue) which is the largest cake magazine in United Kingdom. He also forms part of the Food and Artists Group.
On April 2016 Dessert Professional named Chef Benny Rivera as one of the top 10 cake designers from North American while The New York Cake Show names him as one of the top 10 international cake designers. Website:
Courses:
| BR100 |
Powder Color Painting Techniques |
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F 2:30p-6:30p |
| BR101 |
Dr. Huguito |
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Sa 8a-5p |
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| Wayne Steinkopf |
Wayne Steinkopf, with Chuck Hamilton, is co-founder and co-owner of Swank Cake Design, a contemporary cake studio/school in Cary, North Carolina.
With no formal pastry training and only a background in auto body repair, Wayne's career in cake decorating began in 1988 at a grocery store! 20 years later, after several jobs at commercial bakeries, Wayne finally grew tired of the artistic limitations of working for someone else and decided to start his own business. In 2008, with the help of his partner Chuck, they opened a small cake studio, one that specializes in modern decorating techniques and chic designs. In 2011 they expanded their business to include a cake decorating school. 2014 started a new chapter in their ever evolving business as Swank Cake Design shifted the focus to education and retail sales of cake supplies exclusively!
Website:
Courses:
| WS100 |
Art Deco |
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F 8a-8p |
| WS101 |
FabuLace (tm) Fantasy Flowers |
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Sa 1p-5p |
| WS102 |
Steampunk Top Hat |
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Su 8a-12p |
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| Rachael Teufel |
Rachael grew up baking in the kitchen with her Hungarian grandmother, but she didn't discover her passion for cake decorating until later in life while seeking a creative outlet from her day job. She always had artistic interests, so cake decorating seemed like the perfect activity after a long day working as a Physical Therapist. Rachael began her passion for cake decorating in 2001 with a few Wilton classes and continued to educate herself by taking classes with top designers like Ron Ben-Israel, Colette Peters, and Marina Sousa. In 2006, she started her own company, Intricate Icings Cake Design, out of a commissary kitchen and eventually opened her own studio in 2009. After 6 years in her studio, Rachael opted to scale back her company to focus solely on custom designed, luxury wedding and event cakes, while continuing to share her cake knowledge in private classes and through online Craftsy classes.
Rachael's work is now nationally recognized in both the wedding industry and the cake decorating community. Her work can be seen on episodes of Food Network Challenge as well as in the pages of magazines such as Brides, Martha Stewart Weddings, and The Knot. Rachael has been awarded several top honors including being named one of Martha Stewart Weddings' top pastry pros in the country and Brides Magazine's "Top 100 Bakeries." Brides Magazine has also featured Rachael's cakes in the "50 Most Beautiful Wedding Cakes" and "America's Prettiest Wedding Cakes."
Website:
Courses:
| RT100 |
Lecture/Q&A Attracting the right client |
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Th 7:30p-8:30p |
| RT101 |
Demo: Edible Geode Separator |
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Sa 12p-2p |
| RT102 |
A Collection of Geodes |
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Sa 3p-5p |
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| Susan Trianos |
Susan has been in the industry now for 30 years. In this time, she has owned a renowned cake shop in Toronto, Canada...worked for Wilton Head Office, ran the test kitchen for one of the world's largest food companies (baking division, of course), and her work has been featured in many magazines, T.V. Shows, billboards and edible props for movies. She now focuses on teaching at the Bonnie Gordon College of Confectionary Arts in Toronto, and at cake shows and schools abroad, competing, and judging. She has so much to share, and is more than willing to do so. Website:
Courses:
| ST100 |
What a Hoot |
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Th 7p-9p |
| ST101 |
You Can't Catch Me... |
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F 9:30a-11:30a |
| ST102 |
Painting Party |
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F 12p-8p |
| ST103 |
Abra-Ka-Dabra |
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Sa 1p-5p |
| ST104 |
Fun in the Tropics |
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Su 8a-2p |
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| Peggy Tucker |
Peggy Tucker is an internationally known Certified Master Sugar Artist, one of only 31 in the world. She is the owner of School of Cakeology, A mobile classroom specializing in cake design, decorating, and the art of sugar, all brought to you.
In her career, Peggy has judged many competitions, volunteered at multiple charity events, and collaborated with companies to develop and bring new products to market.
Peggy was named as one of Dessert Professional's Top Ten Cake Artists of North America in 2014 and in 2016 was awarded the Sweet Life Hall of Fame Award. She has appeared on The Food Network and Fox News, and has written articles published in American Cake Decorating Magazine, Edible Artist Network Magazine, and ICES Magazine. The Minnesota Women Magazine and various Rochester Newspapers have written many articles on her over the years. Peggy is one of the CakeFu Master Trainers, an Edible Artist Magazine expert, and she has been featured in several online product tutorials. She also is one of the new owners of CakePlay Inc.
Website: http://www.schoolofcakeology.com
Courses:
| PT100 |
Wafer paper flowers |
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Th 7p-9p |
| PT101 |
Beautiful Geodes and Corals |
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F 1p-4p |
| PT102 |
Fall Harvest Grapes, Pumpkins and Leaves |
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F 4:30p-8:30p |
| PT103 |
Chocolate Fantasies Flowers and Bows |
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Sa 11:30a-2:30p |
| PT104 |
Piping 101 |
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Sa 3p-5p |
| PT105 |
Beautiful Pulling Sugar Lilly Flowers and Ribbons |
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Su 8a-12p |
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| Tami Utley |
Tami has been decorating for 25 years, with 20 years demonstrating and teaching and is proud to be an ICES approved teacher. She is a multi-award winner for best of show and best of division in various cake shows. She has written several articles for American Cake Decorating magazine, Edible Artists magazine and the ICES newsletter in addition to demonstrating her gelatin bubble and other gelatin techniques at the ICES convention. She was asked to be a guest presenter at the International Culinary School at The Art Institute of California in San Diego and has been a repeated guest on XETV's channel 6 'San Diego Living' TV program. She is currently working for Yummy Arts making cake decorating instructional DVD's and teaching at Do It With Icing cake shop, California Cake Camp, and across the United States. Website: http://www.sugarartbytami.com
Courses:
| TU100 |
Gelatin Swan |
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F 3p-5p |
| TU101 |
1920's Cloche Hat Mini Cakes |
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Sa 8a-12p |
| TU102 |
Gelatin Peacock |
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Su 8a-11a |
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| Avalon Yarnes |
Avalon Yarnes is a self-taught artist of many edible mediums. Cake being her primary passion, she creates pieces ranging from elaborate, gravity defying, sculpted cakes to over the top hanging chandelier wedding cakes. Ever since she entered the sweet side of the food industry at the age of 15, she has been challenging herself to go above and beyond.
Her passion lies in presenting cake in a form only formally reserved for traditional sculpture and brush and paper. She has had the honor of being awarded Best Novelty Cakes Artist 2014 and one of the Top 10 Cake Artists of North America 2016. You can also find her on television shows like Food Network Challenge and Duff Till Dawn. Her work can be found featured in top bakery blogs, magazines and books.
Avalon now focuses her energy and creativity towards her online school where she teaches others the art of cake decorating. Website:
Courses:
| AY100 |
DEMO - Realistic Face Sculpting |
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Th 7p-9p |
| AY101 |
DEMO - Demistifying the Hanging Cake Structure |
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F 8a-9a |
| AY102 |
Modeled Cupcake Topper Characters with Style |
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F 9:30a-11a |
| AY103 |
Magicial Woodland Tree Stump Cake with Lights |
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F 1p-4:30p |
| AY104 |
Stylized Water Color Portrait |
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F 6p-8p |
| AY105 |
Sushi Platter Cake |
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Sa 1p-3:30p |
| AY106 |
Wafer Paper Quilling - Rainbow Heart Plaque |
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Su 11:30a-1:30p |
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