11-9-24 Fall Cookie Decorating Class
$59.00
Availability:
In stock
SKU
CLASS2426
Fall Cookie Decorating Class
When: Saturday, 11/9/204 from 10am-1pm
DETAILS: Discover the art of crafting exquisitely decorated fall cookies! This workshop covers a range of techniques, including flooding, piping, painting, crackling, and so much more. Unleash your creativity and elevate your cookie decorating skills to new heights! (See supply list for specific cutters you will need). NOTE: Some classes may run a smidge shorter or longer, depending on how quickly each student body moves along. Pre-registration required; class requires a minimum number of registered students. Minimum age is 14 (no exceptions).
PLEASE READ THE FOLLOWING TERMS BEFORE CHECKING THE AGREEMENT BOX, REQUIRED TO PURCHASE THIS CLASS:
1. We hope you understand as we have prep work involved, supplies that need to be ordered and others that may have been turned away from a class because it was full.
2. Student cancellation requires at least one week (7 days) prior to beginning of class to receive a refund or transfer.
3. Student cancellation that is less than 7 days prior to class date = NO REFUND or TRANSFER ((NO EXCEPTIONS)).
4. Student fails to attend class = NO REFUND or TRANSFER ((NO EXCEPTIONS)).
5. School cancels or re-schedules for any reason (inclement weather, emergency, not enough students signed up, etc.), student may transfer to another class OR receive a refund.
6. Only registered students may attend class. We are unable to accommodate guests or children (who are not registered).
7. Each student's completed cake, candy or confection results may vary. The picture is for inspiration only. Actual results depend upon individual skill and personal preference.
8. Students must be 14 years or older to attend (no exceptions!!)
9. This class requires a minimum number of students to be registered one week prior to the scheduled class date. If minimum has not been met, class will be re-scheduled or cancelled and we will contact the students that are registered.
CLASS LOCATION: AnnaBelle's School is connected to our retail shop, Wine & Cake Hobbies. While you face the front of our building, the classroom door is on the far right under AnnaBelle's School Sign. Our address is 6527 Tidewater Drive, Norfolk, VA 23509 (we're just off I-64, two exits from the Norfolk Airport).
SUPPLIES: EACH STUDENT BRINGS: 8 pre-baked, plain sugar cookies = 2 maple leaves (cookie cutter #RMI1285), 2 squatty pumpkins (#LIN421576), 2 travel coffee cups (#RMI0816), 2 elegant plaques (#RMI0846). Also: bring a hairdryer, a box for cookie transport, ALL cutters to class, and an optional apron. Recipe provided below.
SUGAR COOKIE RECIPE (IF USING DIFFERENT RECIPE, COOKIES SHOULD BE STURDY; NO CRUMBLING.)
INGREDIENTS:
1 cup slightly softened unsalted butter
1 cup packed brown sugar
½ cup granulated white sugar
2 large eggs
2 teaspoons vanilla
¾ teaspoon salt
¼ teaspoon baking powder
4 (or 4 ½ cups) all-purpose flour
INSTRUCTIONS
Pre-heat oven to 350 F. Line baking sheets with silicone mats or parchment paper. Cream the butter and both sugars together. If you have brown sugar lumps, you should crush them up or pull them out. Otherwise, they make weird dents in your baked cookies. add the eggs and the vanilla; mix thoroughly. Add salt and baking powder; mix again thoroughly. Before you add the flour, let's have a little chat. Different altitudes need different amounts of flour. Differences in humidity will also change the amount of flour you should add. Is there a storm coming? This changes things. Add only 4 cups to begin with. Then add additional flour, ½ cup at a time until the dough is no longer sticky and pulls away from side of the mixing bowl. That's when you should stop, if you are going to chill the dough overnight or just wait for another day before baking. If you are going to roll it out right away, add another ½ cup of flour so it will be thick enough to move from the rolling out surface to your baking sheet. Recommended to roll out and then chill at least 2 hours (or more) prior to cutting. Pre-heat oven. Pull dough out and cut while chilled. Place cold cookies on baking sheet and bake as directed.
BAKING TIMES
¼" thick cookies, bake about 7 minutes
3/8" thick cookies, bake about 10-12 minutes.
When: Saturday, 11/9/204 from 10am-1pm
DETAILS: Discover the art of crafting exquisitely decorated fall cookies! This workshop covers a range of techniques, including flooding, piping, painting, crackling, and so much more. Unleash your creativity and elevate your cookie decorating skills to new heights! (See supply list for specific cutters you will need). NOTE: Some classes may run a smidge shorter or longer, depending on how quickly each student body moves along. Pre-registration required; class requires a minimum number of registered students. Minimum age is 14 (no exceptions).
PLEASE READ THE FOLLOWING TERMS BEFORE CHECKING THE AGREEMENT BOX, REQUIRED TO PURCHASE THIS CLASS:
1. We hope you understand as we have prep work involved, supplies that need to be ordered and others that may have been turned away from a class because it was full.
2. Student cancellation requires at least one week (7 days) prior to beginning of class to receive a refund or transfer.
3. Student cancellation that is less than 7 days prior to class date = NO REFUND or TRANSFER ((NO EXCEPTIONS)).
4. Student fails to attend class = NO REFUND or TRANSFER ((NO EXCEPTIONS)).
5. School cancels or re-schedules for any reason (inclement weather, emergency, not enough students signed up, etc.), student may transfer to another class OR receive a refund.
6. Only registered students may attend class. We are unable to accommodate guests or children (who are not registered).
7. Each student's completed cake, candy or confection results may vary. The picture is for inspiration only. Actual results depend upon individual skill and personal preference.
8. Students must be 14 years or older to attend (no exceptions!!)
9. This class requires a minimum number of students to be registered one week prior to the scheduled class date. If minimum has not been met, class will be re-scheduled or cancelled and we will contact the students that are registered.
CLASS LOCATION: AnnaBelle's School is connected to our retail shop, Wine & Cake Hobbies. While you face the front of our building, the classroom door is on the far right under AnnaBelle's School Sign. Our address is 6527 Tidewater Drive, Norfolk, VA 23509 (we're just off I-64, two exits from the Norfolk Airport).
SUPPLIES: EACH STUDENT BRINGS: 8 pre-baked, plain sugar cookies = 2 maple leaves (cookie cutter #RMI1285), 2 squatty pumpkins (#LIN421576), 2 travel coffee cups (#RMI0816), 2 elegant plaques (#RMI0846). Also: bring a hairdryer, a box for cookie transport, ALL cutters to class, and an optional apron. Recipe provided below.
SUGAR COOKIE RECIPE (IF USING DIFFERENT RECIPE, COOKIES SHOULD BE STURDY; NO CRUMBLING.)
INGREDIENTS:
1 cup slightly softened unsalted butter
1 cup packed brown sugar
½ cup granulated white sugar
2 large eggs
2 teaspoons vanilla
¾ teaspoon salt
¼ teaspoon baking powder
4 (or 4 ½ cups) all-purpose flour
INSTRUCTIONS
Pre-heat oven to 350 F. Line baking sheets with silicone mats or parchment paper. Cream the butter and both sugars together. If you have brown sugar lumps, you should crush them up or pull them out. Otherwise, they make weird dents in your baked cookies. add the eggs and the vanilla; mix thoroughly. Add salt and baking powder; mix again thoroughly. Before you add the flour, let's have a little chat. Different altitudes need different amounts of flour. Differences in humidity will also change the amount of flour you should add. Is there a storm coming? This changes things. Add only 4 cups to begin with. Then add additional flour, ½ cup at a time until the dough is no longer sticky and pulls away from side of the mixing bowl. That's when you should stop, if you are going to chill the dough overnight or just wait for another day before baking. If you are going to roll it out right away, add another ½ cup of flour so it will be thick enough to move from the rolling out surface to your baking sheet. Recommended to roll out and then chill at least 2 hours (or more) prior to cutting. Pre-heat oven. Pull dough out and cut while chilled. Place cold cookies on baking sheet and bake as directed.
BAKING TIMES
¼" thick cookies, bake about 7 minutes
3/8" thick cookies, bake about 10-12 minutes.
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