Have you been to one of our cookie classes and want to learn more? Then this is the class for you! This class will be a little longer, lasting approximately 3 hours, but will be filled with new techniques!
You will have the opportunity to create transfers in class using our dehydrator, learn how to pipe greenery, some tipless florals, and more. This class has more colors than our beginners classes.
The cost for this class will be $75 and includes all materials, cookies and icing.
Interested in taking what you learned and trying it again on your own, or teaching someone else? Make sure to grab a Take-Home Kit at the time of ticket purchase, which will include an additional set of freshly baked cookies and icing ready to decorate at a later time! Or a New Option- Purchase the class cookie cutter set for $25. We print these in house with our 3D printer.
Spots are limited, so sign up now! Ages 21+ are welcome to attend. The Elks will have food and beverages available for sale. (You do not have to be a member of the Elks to attend). No outside food or drinks allowed.
*Cookies and icing are prepared in a kitchen that shares equipment with peanuts, nuts, soy, and other allergens. Cookies and icing contain eggs, dairy, and wheat.
ADD A TAKE-HOME KIT TO YOUR REGISTRATION:
Take-Home Cookie Kits are available for pre-order only and will give you the chance to take all you learned in class and try it again on your own or teach it to a fellow cookie-lover at home! $50/kit, nonrefundable. Baked fresh for you on the day of your class.
Cancellation Policy
REFUND POLICY: Due to the nature of our class materials, refunds are not given for workshops.
CANCELLATION POLICY: if you are not able to attend your workshop, please contact us ASAP. With at least 7 days notice, a class credit will be given for advanced notice and is valid for 60 days (can ONLY be used on class registrations). Less than 7 days, you can pick up your class kit with written instructions the next business day. No credits are given for no shows or no advance notice.
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