Cake Decorating Classes

Here is an overview of upcoming Cake Decorating Classes I am offering. I am updating and changing as I work out the kinks of each class so please be patient with me. I am thrilled to see so much interest in cake decorating!!

My goal is to hold one Cake Decorating 101 class each month as long as people are interested in taking the class. This class is a prerequisite for most of the other classes offered. The 101 class includes a cake that we decorate in class. This is so I can show you the techniques to a great cake base. All other cake classes you will supply an already iced cake so we can concentrate on the decorating techniques and not the basics covered in the 101 class.

Each class has a list of supplies needed for the class. I have enough of the supplies for the 101 class that if you don't have a chance to get them ahead it will be OK. Although the off-set icing knife would really be a plus.  For the Gum Paste class you really will need at least a basic set of tools, or be prepared to share mine, which means you might have some down time. I don't want students to not take a class because they can't get the tools. I'd rather you take the class and share tools. That way after attending the class you will have a clearer picture of what you really want.

I currently have ONE opening in the Thursday, March 27 @ 6pm Cake Decorating 101 class.
Thursday, April 3rd Cake 102 class is full.
The Sugar Egg class on Saturday, April 5 is full, but there are 2 openings for the April 12 Sugar Egg class.

If you are interested in being a back up for one of these classes in case someone can't make it, please let me know.  I keep a small class size so I can give plenty of personal attention.

All classes are held at my home in Willard: 4223 State Route 103 South (Celeryville). White house with blue trim, Big "Danhoff Detailing" sign in the yard. Enter thru the garage. Bring an apron if you have it to protect your clothes. Food dyes stain!!

I prefer pre-payment via PayPal when ever possible to hold your space. Arrangements can be made for cash payments. PayPal payments can be sent to tarrymore@yahoo.com or my cell 567-227-7133.

The Cake 104-Cupcake class on Thursday, April 24 would be great for making Mothers Day cupcakes. :) And any of the June classes would be great for making Fathers Day goodies.

Here are some pictures of recent cake classes:

 I still have a few opening so for this class. Please let me know as soon as possible if you'd like to attend. 

                 Cake Decorating 101

Tips for baking the cake

Tips for icing the cake

How to do boarders

Roses and other flowers

                              Thursday, February 6 @ 6:30pm - 8:30
                                              4223 SR 103 South, Willard OH 44890

Class time will be spent watching demonstrations of techniques

 and practicing on your own. 

$35 Includes a small cake that you decorate during class.

Payment via PayPal is preferred to reserve your spot.

Cash is accepted day of event if space is still available.

Contact me to sign up.

Facebook: Sue Rodman Danhoff

Email: tarrymore@yahoo.com

Cell: 567.227.7133

PayPal payments can be sent to my cell or email.

If you can, please bring to class:

Apron      ~   Open star tip   ~  Closed star tip   ~  Rose tip  ~  Writing tip  ~  Leaf tip   ~  Flower nail  ~  Small pointed scissors  ~  Decorating bag or parchment  ~  Clean wash cloth

6-10” flat or off-set spatula for icing

Don't worry if you don't have these items. I have extra of most things and we can take turns with what we don't have enough of. 

 I HATE to throw anything away! Ask anyone who knows me and they will back me up on this. When Kelly Brown and I had The Antique Oven, she used to hide the glass gallon jars from the pickles and mayo deep in the trash so I wouldn't find them. After all, you can't have too many glass jars! Not only did we make tea in them, you can store pasta, flour, sugar, left over soups, all kinds of things!! But alas, they thought having 8-10 would be enough... silly them... LOL

This year I am rethinking some of my food choices. One of the things I am trying to do is cut out more wheat and replace it with some of the gluten free options.

I had some oranges that needed to be used up (you knew I'd get back to the "don't throw anything away" part didn't you) and I wanted to experiment with gluten free flours. This is the result. Yes, there are a lot of different ingredients.... Gluten free baking is a tricky thing, plus I was trying to keep sugar and fats low, while boosting the fiber. These bars are very moist and spongy. I don’t like things very sweet. This recipe is on the edge for me. So I added a little lemon glaze… ahhh... just right! I hope you like them too.

Gluten Free Tropical Bars

½ cup butter, coconut oil or combination

2 eggs or equivalent egg replacer

¼ cup organic raw honey or pure maple syrup

1 tsp vanilla or lemon flavoring

1/3 cup almond or coconut milk

2 TB ground flax seed soaked in ¼ cup hot water for 5 minutes

1 mashed banana (approx. 1/2 cup)

2 cups ground orange (rinds and all-no seeds)

1 1/2 cup almond flour (extremely finely ground almonds)

1/3 cup coconut flour

½ cup sweet sorghum flour

1 tsp baking soda

1 tsp ginger

1 tsp baking powder

1 tsp guar gum

½ cup unsweetened coconut

Combine dry ingredients. Set aside.

Beat butter or coconut oil with eggs, honey and flavoring.

Add milk, flax seed mixture, orange and mashed banana, mixing well.

Stir in dry ingredients until well mixed.

Spread in a 9x13 greased pan.

Bake at 350 for 30-40 minutes or until center springs back when lightly touched in center and tooth pick inserted in center comes out clean.

Cool, then drizzle with glaze.

  

Citrus glaze: 1-2 cups powdered sugar. 2-4 TB lemon or lime juice to make a thin glaze.

Cake Decorating 101 Class

I have had a lot of interest in cake decorating classes. I had to cancel today's due to Ohio's nasty weather.

Here is more info about the classes and available dates. Saturday, February 8 is already full. If these two fill up I will offer more in march. Advanced classes will also be offered to those completing this class.

Cake Decorating 101

Tips for baking the cake

Tips for icing the cake

How to do boarders

Roses and other flowers

Thursday, February 6 @ 6:30pm - 8:30
Saturday, February 15 @ 10am - Noon

Class time will be spent watching demonstrations of techniques

 and practicing on your own. 

$35 Includes a small cake that you decorate during class.

Payment via PayPal is preferred to reserve your spot.

Cash is accepted day of event if space is still available.

Contact me to sign up.

Facebook: Sue Rodman Danhoff

Email: tarrymore@yahoo.com

Cell: 567.227.7133

PayPal payments can be sent to my cell or email.

If you can, please bring to class:

Apron      ~   Open star tip   ~  Closed star tip   ~  Rose tip  ~  Writing tip  ~  Leaf tip   ~  Flower nail  ~  Small pointed scissors  ~  Decorating bag or parchment  ~  Clean wash cloth

6-10” flat or off-set spatula for icing

Don't worry if you don't have these items. I have extra of most things and we can take turns with what we don't have enough of. 

Winter Vegetable Chili

Wow! I can't believe it's been almost a year since I last posted!! It has been a crazy year for sure. My mother in law fell last February in Florida and fractured her pelvis. After a month in rehab in Florida, and a month of rehab here in Willard, she was able to come home. BUT... she can lo longer live alone (plus she has dementia). So.... my hubby and I moved in with her (just across the street from our house).  It has been a crazy year (10 months) but we are slowly adjusting to the new reality. Sometimes I look longingly across the street at my house sitting all lonely over there and feel sorry for myself. But then I have to remember that Mom D sits in her chair wishing she was still alone and that everyone would quit telling her what she can and can't do. We all are making adjustments. My blog is one of those things that had to be cut out in order to survive emotionally and physically through these changes. I am HOPING I'm finally to a place where I can get back to my blog and other interests that have been set aside this last year. I am painting my watercolor portraits again. I'm sewing more. I'm starting to teach cooking and cake decorating classes while I have respite care for Mom D. Slowly, life is expanding outside of these walls. 

While I eat fairly healthily as a norm, I am trying to improve in some areas this year. One is possibly going gluten free or at least cutting out wheat whenever possible, using as much organics as I can, using more "natural" sugars, cutting out Canola and Vegetable oils as much as possible and substituting coconut, olive and grapeseed oils. I don't want to make too many changes at once, so you will see a gradual change here on the blog. Hopefully you will enjoy the health benefits from these changes right along with me. I value your feed back, so let me know what you think and any ideas or knowledge you care to send my way. :) 

This recipe was in the January 12, 2014 edition of the Willard Shoppers Helper. I have no idea who the author is. This chili is delicious!!  I did add some garlic with the onions though. J Nice, thick chili and very filling, even without any meat!! Woot woot! I hope you enjoy it as much as we did. 

Winter Vegetable Chili

4 tsp olive oil

1 medium, 1 3/4lb, butternut squash, peeled and cut into ¾” cubes (4-5cups)

1 ½ cups chopped carrots (2 medium)

1 ½ cups chopped onion (1 medium)

3 TB chili powder

1 can 28oz plum tomatoes

1 can, 4oz, chopped green chilies

1 cup vegetable broth

¼ tsp salt

2 cans, 15-19oz, black beans, rinsed and drained

¼ cup chopped fresh cilantro

Heat 2 tsp olive oil in 5Qt Dutch oven over medium high heat. Add butternut squash and cook, stirring occasionally, until golden. Remove.

In same pan, heat 2 tsp olive oil and sauté onions and carrots until golden.

Stir in chili powder and cook an additional minute.

Add tomatoes, with their liquid, chilies, with their liquid, vegetable broth and salt.

Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally to break u0p the tomatoes.

Add black beans the reserved butternut squash. Return to boil, then reduce heat and simmer 15 minutes or until squash is tender. Stir in cilantro.

Each serving: about 225 calories, 5g total fat (1 saturated), 0mg cholesterol, 930mg sodium, 44g total carbs, 14g protein.