Tickets

SKU:
$25.00
15 85 $15.00 - $85.00
Unavailable
per item

Description

Pick which admission option you'd like! Description of all are below.


General Admission One Day Pass:

Includes (1), one day pass to view Cake Competition, Vendors, Demos and other live events. Non-Transferrable.


General Admission Weekend Pass:

Includes a (1) weekend pass to view Cake Competition, Vendors, Demos and other live events. Non-Transferrable.


VIP Sip & Shop Night:

Includes (1) ticket to the event to pre-show vendor booths before opening day as well as enjoy appetizers and one drink ticket. Non-Transferrable.


All-Inclusive VIP Weekend Pass:

Includes (1) weekend pass to the show, (3) Cake Competition entries, and one VIP Sip & Shop Night ticket. See full description on items above for more detail. Non-Transferrable.

Add a class or demo!

Isomalt Garden Fairy

Date: Sunday, May 5th 9am-1pm

Location: Everett Convention Center, Everett, WA

Instructor: Peggy Tucker


She looks like glass, but this cute fairy is made from sugar. In this 4-hour class with Certified Master Sugar Artist, Peggy Tucker,you’ll be working with a heat lamp and learning how to prepare the Isomalt, pulling, pouring and shaping techniques. The Fairy body is all hand formed with the wings, hat and face being made with molds. Her dress is made from pulled pedals. She’ll be place on a pre-made base.


Includes all supplies.
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Isomalt Sugar Lillies & Ribbons

Date: Friday, May 3rd 2pm-6pm

Location: Everett Convention Center, Everett, WA

Instructor: Peggy Tucker


You’re going to fall in love with making pulled sugar flowers. In this 4-hour hands on class with Certified Master Sugar Artist, Peggy Tuckeryou’ll be working with precooked Isomalt, heat lamps and learning pulling and shaping technique to create beautiful glass like Lilly’s and ribbons. No molds will be used in this class, how great is that!!!!

All supplies included.
Details

Basic Pressure Piping & Flood Work

Date: Friday, May 3rd 2pm-6pm

Location: Everett Convention Center, Everett, WA

Instructor: Kathleen Lange


In 4 hours,Kathleen Lange will teach students basic piping figure techniques with Royal icing and will be shown proper frosting consistencies; proper angles and techniques during this class. Students will learn how to properly make royal icing run out plaques.  All techniques shown during class will have to dry and be finished in Part 2 class; following day. The Figures will have to dry before applying to plaques, so you will learn how to apply, may not be able to finish you plaque. All techniques covered in class, completion of project all depends on student’s skill levels, as time permits.


All supplies included to complete project   


SUPPLIES PROVIDED BY STUDENT   


  • Box to take home project – Approximately 10x10x5 and extra small box to take home extra piped pieces – 8x 11x1-2” high 
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Quick and Easy Royal Icing

Date: May 4th, 1pm-2:00pm

Location: Everett Convention Center, Everett, WA

Instructor: Viki Kane


Join Food Network winner Viki Kane in this fun filled one hour class! Beautiful cookies don’t have to be complicated. Learn how to create these and other simple, yet modern cookies that are sure to impress! 
Details

Dive Into Royal Icing

Date: May 3rd, 3pm-6pm

Location: Everett Convention Center, Everett, WA

Instructor: Viki Kane


In this fun beach themed 3 hour cookie class, we will cover the basics of royal icing such as piping and flooding, as well going over the hows and whys of the different icing consistencies and when to use them.  We will then go into more advanced techniques like wet on wet, texturing, and hand painting. Each student will leave class with 6completed cookies and the confidence to tackle their next cookie project with ease!


•  Photos are a representation of the skills taught in class.  Final cookie designs may vary from the examples. 
Details

Shabby Chic Buttercream Floral Cake

Date: Friday, May 3rd 3pm-6pm

Location: Everett Convention Center

Instructor: Reva Alexander-Hawk


Beautiful & consistent buttercream flowers are the cornerstone of any cake business, but there is no need to fear their production! In this class You will be taught how to create a “Shabby Chic” buttercream rose using Reva’s signature soft piping technique. along with some simple filler flowers. You will leave this class with a better knowledge of how to color your buttercream, a packet of recipes and the confidence to create you own buttercream floral masterpieces.


3 hour class taught by Reva Alexander-Hawk, Merci Beaucoup Cakes.

All supplies provided.
Details

Hula Girl Cupcake Topper

Date: Sunday, May 5th 9am-1pm

Location: Everett Convention Center

Instructor: Sachiko Windbiel


In this class 4 hour class with Sachiko Windbiel, you will learn how to make this Adorable Hula Girl Cupcake Topper.


Special attention will be paid to the figure's structure, skirt, flower lei, facial features and hair stying. And you can style the Hula Girl in just the way you like! Many great fondant working tips will also be included. Open to All Skill


Levels from Beginner To Professional.


All Tools & Materials Provided
Details

Facial Expression

Date: Friday, May 3rd 2pm-6pm

Location: Everett Convention Center

Instructor: Sachiko Windbiel


Come be a part of this 4 hour hands-on class in which Sachiko Windbiel will take you step-by-step thru the process of how anybody can transform fondant into an expressive face. 

Included are the all important aspects of expression and flowing hair styles, as well as tips on how to customize faces in the way that you want!!


Open to All Skill Levels from Beginner to Professional.


All Tools and materials are provided.
Details

Mini succulent garden

Date: May 5rd, 10am-12:30pm

Location: Everett Convention Center, Everett, WA

Instructor: Viki Kane


Learn how to create these ultra realistic natural elements out of fondant and modeling chocolate.  We will go over modeling, coloring, shading, and texturing.  By the end of class you will have several new tricks up your sleeve that will help take your decorating to the next level! 
Details

Truffle Dessert Cake Workshop

Date: Saturday, May 4th 5pm-9pm

Location: Everett Convention Center, Everett, WA

Instructor: Kathleen Lange


Have you wanted to surprise your guest with a beautiful cake; which tastes as good as it looks?  Have guest take notice of the flavor and complement; this is the best cake they have ever tasted! 

 

In this 3 hourdemonstration class, Kathleen Lange will be explaining and demonstrating some of her own techniques she has developed since 1980; making her cakes the buzz around the world with clients, friends and students.  How to really make money in the business!

 

Kathleen will be explaining and be demonstrating; how to create different flavor combinations; using basic cakes, adding surprise ingredients and creating simply gourmet cakes.

 

During the demonstration each student will be learning how to complement 3- 4 cake combinations with a different /truffle filling, mousse, fresh fruits, preserves or cake filling; how to make your own gourmet simple syrups, using liquor and other flavors.

 

Students will be shown how to work with bakery type non-dairy and stabilized whipped cream; Discussion on when and how to use American, Italian and Swiss Buttercream.


SUPPLIES PROVIDED BY DEMONSTRATOR 

All Supplies, recipes included by instructor - Demonstration


SUPPLIES PROVIDED BY STUDENT 

None- Be ready to Taste!
Details

Fun with Isomalt Demo

Come join Certified Master Sugar Artist Peggy Tucker, in seeing just how fun and truly easy isomalt is to work with. 

In this demo you'll be learning how to work the sugar from casting, pulling to blowing bubbles and so much more. 


How about making fantasy flowers, flowers with dried fruit inside of them. or coral for your next under the sea cake. Yes in just one hour you're going to be amazed at what you can do with isomalt. 
Details

Fun with Fondant Fabric Demo

The one and only Reva Alexander-Hawk from Merci Beaucoup Cakes​ and champion of the Food Networks Wedding Cake Championship will demonstrate how to create fun fabric appliqués out of fondant.


Seating is limited to 100 people. Otherwise standing room.
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