{"product_id":"premium-introduction-to-pastry-i","title":"PREMIUM: INTRODUCTION TO PASTRY I","description":"\u003ch2\u003e\n\u003cspan style=\"color: rgb(255, 0, 255);\"\u003e\u003cstrong\u003eCourse Details:\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCourse Length:\u003c\/strong\u003e 7 saturdays (30 hours)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClass Schedule:\u003c\/strong\u003e  10 am to 2:00 pm \u003c\/li\u003e\n\u003cli\u003eStudents can use ShopPay on our website to easily pay in full at checkout, or to split your purchase into regular payments with Pay Installments. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCourse includes:\u003c\/strong\u003e certificate issued by Cake Art (if the course is completed satisfactorily).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eIf you do not attend the class, the money will not be refunded, but it remains as credit for another class.\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(255, 0, 255);\"\u003e\u003cstrong\u003eCourse Description:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" id=\"tw-target-text\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eBaking fundamentals (ingredients and use of baking tools)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003e Cake making (mixing, baking, and assembly techniques) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003e Cake making and proper buttercream lining \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003e Cake making and proper ganache lining (perfect edges) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eFondant decoration and techniques - Royal icing techniques \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003e Wafer paper techniques \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eCake costs and marketing \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eFinal project development \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Traducción\" data-ved=\"2ahUKEwikwN2WxMmNAxVxSDABHS2vAD4Q3ewLegQICRAV\" dir=\"ltr\" aria-label=\"Texto traducido: - Baking fundamentals (ingredients and use of baking tools)\n- Cake making (mixing, baking, and assembly techniques)\n- Cake making and proper buttercream lining\n- Cake making and proper ganache lining (perfect edges)\n- Fondant decoration and techniques\n- Royal icing techniques\n- Wafer paper techniques\n- Cake costs and marketing\n- Final project development\n- Upon completion of the course, you will be able to make cakes for any occasion.\"\u003e\n\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003eUpon completion of the course, you will be able to make cakes for any occasion.\u003c\/span\u003e\u003cspan class=\"Y2IQFc\" lang=\"en\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eThe course may be cancelled due to unforeseen circumstances or if the minimum number of participants is not met. You will be notified of any cancellation or changes to the date and time. There are no refunds, but you will receive credit for another course.\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHaven’t found what you are looking for? \u003c\/strong\u003eWe also offer private classes, where we can customize and create a class just for you! Call us at (305) 591-1532 and find out more!\u003c\/p\u003e","brand":"Cake Art Shop Academy","offers":[{"title":"Default Title","offer_id":47389899129085,"sku":"CLS-PRE-DLX","price":1500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2339\/4557\/files\/WhatsAppImage2026-02-12at4.43.40PM.jpg?v=1770936363","url":"https:\/\/cakeart-shop.com\/products\/premium-introduction-to-pastry-i","provider":"Cake Art Shop","version":"1.0","type":"link"}