Take a Class


Join us for a hands-on class and learn something new! 

Our classes are taught by talented local and regional cake decorators, chefs and sugar artists. No matter your background or skill level, we have a class that will inspire you to get into the kitchen and create!

Class enrollment is on a first-come, first-served basis. All classes require advance registration. Full payment is required at the time of registration. Due to the unique preparations entailed with each class, there are no refunds or exchanges if you do not attend the class for which you have registered.

Classes begin promptly at their scheduled time. Please arrive 15 minutes before class time to allow for check-in. All classes take place at Bristol Community College’s Fall River Campus, 777 Elsbree Street, Fall River, MA, in the Commonwealth Center (G Building).

You can find the Cake Show Class registration form here. The deadline to register is March 22.

For additional information, call 774.357.2915 or CakeShow@BristolCC.edu.

Saturday, April 6 Classes
 

Succulent Cupcakes | 9 to 11 a.m.

Turn your cupcakes into mini succulent gardens. Learn how to color and mix buttercream to create beautiful realistic shades. Find out how to use star tips, leaf tips and round tips to pipe a variety of succulents and cacti. Class is open to bakers and decorators of all skill levels.

About the Instructor: Gerry DuPont has been decorating cakes for more than 30 years and has been involved in every aspect of event planning for more than 20 years. After years working in the corporate world, he made the decision to venture out on his own and do what he is truly passionate about! Gerry took the leap and began his journey into owning his own catering and pastry company, Gerry’s Edible Creations, in 2006. 

Class Fee: $50/person. Supplies provided. Participants are asked to bring an apron.

Mermaid Treasure Cake | 10 to 11:30 a.m.

Learn how to make a beautiful, nautical-inspired mermaid cake with a sweet hidden surprise that tumbles out when you cut it. Participants will take home a 6” layer cake to share with family and friends.

About the Instructor: Tara Sawyer is a graduate of Diman Regional Vocational Technical High School and an alumnus of Bristol’s Baking and Pastry Program. She has worked as a pastry chef for the Boat House Restaurant in Tiverton, R.I., and as the head baker for Leddy’s Bakery in Fall River, MA. In 2015, Tara and her teammate won first place in the Heritage Gardens & Museum Holiday Gingerbread Competition. In 2016, they placed second in the Bristol Cake Show Live Cake Competition.

Class Fee: $35/person. Kids/Teen Class. All supplies provided. Participants are asked to bring an apron. If you have food allergies, please notify us when registering.

Geode & Fossil Cookies Class | 2 to 3:30 p.m.

Do you like fossils? Are you into geodes? Are you a junior amateur paleontologist or geologist who loves to bake? Have we got a class for you! Come learn how to make your very own imprint fossil cookies and geode sugar cookies. We will show you several methods for making and decorating paleontology and geology inspired cookies. Each participant will take home their creations to share with family and friends. 

About the Instructor: Zamantha Adorno is an alumnus of Bristol’s Baking and Pastry Program. Since graduation, she has worked in various bakeries in the area and has worked on personal projects for family and friends. Zamantha has competed in the Bristol Cake Show numerous times. In 2016, she won first place in the novice specialty cake category for her Magical, Mystical, Mythological Book themed cake. 

Class Fee: $15/person. Kids/Teen Class. All supplies provided. Participants are asked to bring an apron. If you have food allergies, please notify us when registering.

Sunday, April 7 Classes

Sourdough Bread Class | 9 to 11 a.m. 

Are you curious about sourdough bread baking? Learn the details of mixing, fermenting, shaping and baking bread in this class. We will bake some sample loaves of bread to show proper scoring techniques and how a finished loaf should look, feel and taste! You’ll take home your own sour dough starter for future baking projects!

About the Instructor: Erica Roemhild is an alumnus of Bristol’s Baking and Pastry Program. She is currently working as a lab aide assisting with Bristol’s Culinary Program. She is a sourdough and local grain enthusiast. Erica believes in sustainability in all aspects of the kitchen. 

Class Fee: $25/person. All supplies provided. Participants are asked to bring an apron.

Monster Cupcake Class | 10 to 11 a.m.

Join the staff from Carina e Dolce for an hour of fun. Learn how to use buttercream and fondant to make not-so-scary colorful monster cupcakes! Children will decorate with instruction at least 3 cupcakes using a variety of tools and techniques. Perfect for aspiring junior cake decorators and bakers! 

About the Instructor: Confectionary Artist & Chef Andrea Soave Nadeau has been on the Rhode Island culinary scene for more than two decades. She worked as the Chef de Cuisine and Pastry Chef at Camille’s Restaurant in Providence before venturing out on her own to start Carina e Dolce.

Class Fee: $15/person. Kids/Teen Class. All supplies provided. Participants are asked to bring an apron. If you have food allergies, please notify us when registering.

Hand-Made Pasta Class | 12 to 2 p.m.

Looking to master your skills for making handmade pasta? Come learn how to make several types of pasta (linguine, fettuccine and ravioli) using traditional Italian flour, as well as sauces that complement each pasta. Be prepared to “mangi!” the delicious food created in class. 

About the Instructor: Jeremy Anderson started his culinary career at St. Paul Community College in Minnesota. He continued his culinary education through the United States Navy and the American Culinary Federation. He is a Certified Executive Chef and is the chef to the Admiral at the Newport Naval Station in Newport, R.I. Through his 25 years of cooking, he has earned a plethora of gold medals, was named Top Chef of the Armed Forces, and has served as a chef mentor to many sailors.

Class Fee: $25/person. All supplies provided. Participants are asked to bring an apron.