Step into the studio for an ultimate full-day pastry intensive at NY Cake Academy!
Designed specifically for ambitious teen bakers, this technique-packed masterclass combines the art of retro cake piping with the delicate precision of French macaron baking. Teen bakers will spend six hours creating two stunning autumn showstoppers completely from scratch: an ornate Pumpkin Pie Vintage Cake and classic Pumpkin Spice Macarons. With a full six hours to practice and refine your skills, students will master the intricate mechanics of French meringue, macaronage, piping shells, and advanced 1950s-style Lambeth cake decorating techniques without rushing.
What You'll Master
French Macaron Precision: Whipping a stable French meringue, mastering the macaronage folding technique, piping uniform shells, and baking for proper "feet."
Autumn Macaron Fillings: Crafting a rich, spiced pumpkin ganache or buttercream filling to pair with your crisp shells.
Vintage Lambeth Piping: Practicing precision shell borders, delicate drop strings, double-draped swags, and dramatic buttercream ruffles.
Over-Piping & Layering: Stacking fine piping details using star, petal, and fine round tips to build rich 3D texture and depth.
Color Theory & Inscriptions: Blending sophisticated fall color palettes (warm pumpkin tones, muted creams, deep seasonal hues) and piping custom script inscriptions.
Course Details & What's Included
Duration: 6 Hours (Full-Day Masterclass)
Age Requirement: Ages 13–17 (Teens)
Skill Level: All levels welcome (Beginner-Friendly to Intermediate)
Included: Pre-baked pumpkin spice layer cake ready for frosting, all raw ingredients for macarons, rich buttercreams, fillings, professional piping tools, and a comprehensive recipe packet with piping diagrams for home practice.
Take Home: Bakery packaging to transport both your vintage cake centerpiece and a box of fresh pumpkin spice macarons home!
School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.
