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guest pastry cheFS   Live Demos + Classes

Floral Buttercream Cake, from Start to Finish

Bells Pastries, Seattle, WA

Jasmin Bell Smith

February 16, 2020 and February 17, 2020, 10a - 2p

Class note: This is a 2-day class, and all students will report on each day, for a total of 8 hours.

Jasmin Bell Smith has become known for her macarons and custom buttercream floral cakes. After several years of being an Executive Pastry chef and running her own successful pastry teams in Bellingham & Seattle, Jasmin stepped away from the executive role and branched out to mentor through her own business, Bells Pastries. Along with custom orders, Jasmin shares her passion and talent through her workshops, teaching all levels from beginner to advance.

Jasmin has been featured in several magazines, newspapers, local televised segments, and most recently on National Television with Food Network, as Season 3 winner of Halloween Baking Championship. She was also a finalist, runner-up on a special edition of Chopped Desserts, as well as special guest chef on the Emmy-nominated talk show, Pickler & Ben.

Learn how to bake, torte, assemble, color, & style your very own 8-inch buttercream floral cake in this comprehensive 2-day, 8-hour Intermediate/Advanced Buttercream Floral Cake Workshop. This unique class will focus on enriching your existing skills, in addition to helping you create a style of your own. Materials & supplies will be provided upon both days. Along with 8" cake, each student will leave class with a custom kit including a set of assorted soft gel food coloring, nail flower, flower lifter & set of Korean piping tips.

Zombie Heads Will Roll

Erin Erler

Cakes by Erin, Haverhill, MA

Class 1: February 16, 2020 10a - 12:30p

Class 2: February 17, 2020 10a - 12:30p

Erin Erler is a self-taught cake artist who got her start making cakes for her kids and family due to her son's severe tree nut and peanut allergy. Erin's specialities include sculpted cakes, over-the-top cakes, and airbrushing. She loves working with fondant and modeling chocolate, using them to sculpt realistic cakes and other design elements. Erin has appeared on and won many national and regional television shows, including Phantom Gourmet, Food Network Challenge, Sugar Dome, Cake Wars, Halloween Wars, Winner Cake All, The Big Bake: Halloween, and Macy's Thanksgiving Cake Spectacular. She has created cakes for celebrities such as Adam Sandler, Seth McFarlane, Conan O'Brien, Luke Bryan, Florida Georgia Line, Zac Brown Band, Kenny Chesney, all of the Boston sports teams and charities, and many more!

Work with Erin as she teaches you how to sculpt your own zombie head from modeling chocolate, fondant, and other cake decorating materials on a styrofoam form. Learn how to create realistic facial elements, all with a spooky twist. You will be able to leave class with your custom zombie-themed confection and can keep on display for your family & friends to admire. Each student will receive their own set of sculpting tools to use and take home.

Wafer Paper Flowers with Kate

Frash Cake Design Studio, Toronto, Ontario,Canada

Kate Frash

February 17, 2020 11:30a - 12:30p

Demo Classroom 

Kate Frash is originally from Russia and now resides in Toronto, Canada. Formerly a German language teacher, Kate decided to pursue her love of cake 4 years ago with the opening of Frash Cake Design Studio. Kate specializes in larger-than-life confections, three dimensional sculptures, and pristine fondant work. You can also catch her on Episode 1 of Food Network's Winner Cake All!

See how Kate creates delicate and beautiful flowers using edible wafer paper. Learn her tips and tricks for coloring and shaping floral designs that can be used to adorn any dessert while learning about her journey from Russia to becoming a business owner. Demo included in general admission ticket. Limited seating available.

Cake Pops 101

Ebony Schoenfeldt

The Perfect Mix Cake Studio, Las Vegas, NV

February 16, 2020 11:30a - 12:30p

Demo Classroom 

Former Food Network's Cake Wars and Winner Cake All competitor Ebony Schoenfeldt is the owner of The Perfect Mix Cake Studio in Las Vegas, Nevada. Ebony specializes in fun and creative edible art pieces for people of all ages. Her biggest passion is teaching children how to bake and decorate, and she's bringing that passion to Seattle Cake Con!

Learn how to assemble themed cake pops from start to finish. Watch Ebony show you how to make the cake pop dough, roll into shapes, dip into chocolate, and add all of the finishing details. Each guest will receive their own cake pop after the demonstration! Demo included in general admission ticket. Limited seating available.

Fondant Fun

Ebony Schoenfeldt

The Perfect Mix Cake Studio, Las Vegas, NV

February 17, 2020 1p - 3p

Kitchen B

Former Food Network's Cake Wars and Winner Cake All competitor Ebony Schoenfeldt is the owner of The Perfect Mix Cake Studio in Las Vegas, Nevada. Ebony specializes in fun and creative edible art pieces for people of all ages. Her biggest passion is teaching children how to bake and decorate, and she's bringing that passion to Seattle Cake Con!

Learn how to knead and roll out a piece of fondant to cover your own 6" round form and hear Ebony's tips and tricks to get perfectly smooth results. Use multi-colored fondant to cut shapes and decorate your very own cake which you can take home to cherish forever.

Buttercream Transfer Cake Art 

Holly Levin 

Cake Lady Custom Cakes,
Mercer Island, WA

February 16, 2020 3p - 4:30p

Demo Classroom

Holly Levin has been designing beautiful & delicious cakes for 25 years as Mercer Island's Cake Lady. Holly sets high standards of excellence in baking and decorating; using skills and techniques learned through years of continuing professional education, she strives to make cakes that reflect the latest trends, designs, and materials in cake decorating. Holly learned the technique of frozen buttercream transfer and, as her instructor said, ran away with it! Holly has previously demonstrated at I.C.E.S. Cake Conventions and has taught hands-on classes at Sur la Table.

Frozen Buttercream Transfer is a method of transferring your art to a frosted cake. Watch as Holly walks you through the process, from tracing your image with buttercream and filling in all colors, to allowing it to freeze before finally placing your buttercream "plaque" on your frosted cake! Guests eating the cake will be amazed at your buttercream skills, and will never know the method used to create such a perfect buttercream image!

Demo included with general admission ticket. Limited seating available.

Magic Edible Silk 

Cake Boy SA, San Antonio, TX

Brett Siebern

February 16, 2020 1p - 2:30p

Kitchen B

Brett, of Cake Boy SA, was born in St. Louis, Missouri, but has spent much of his life in the south. He currently resides in San Antonio, TX, where he continuously takes inspiration from his surroundings to create show-stopping artistic cakes. Brett is known for his fondant and modeling chocolate edible sculptures and is a winner of Food Network's Winner Cake All and appeared on Food Network Canada's The Big Bake. Brett is also the Peoples' Choice Winner of The Great Victorian Radicals Bake-Off.

You'll be amazed at what you can do with wafer paper! Learn Brett's method of transforming an ordinary piece of edible wafer paper into an extraordinary silk-like piece of edible art. Use it to wrap up candies and treats, create realistic bows, and get ideas on how to use your new favorite cake technique on future cake creations. Class note: each student will create an assortment of their own edible fabric pieces in different colors and designs, and all materials will be provided. 

Three Tier? No Fear.

Kevin Moulder

Cubes Baking Co. &
Tres Lecheria by Cubes Baking Co., Seattle, WA

February 17, 2020 1p - 2:30p

Demo Classroom

Kevin Moulder is the creator of RuPaul's Drag Cakes and Seattle Cake Con & Dessert Showcase, and is a winner of Netflix's Sugar Rush & Food Network's Winner Cake All. Kevin has also appeared on Food Network Canada's The Big Bake: Halloween and Food Network Challenge, was named in the Top 4 Best Cakes in Western Washington, and has been featured for his baking on NPR and New Day Northwest. His bakery and wholesale businesses, Cubes Baking Co. and Tres Lecheria, focus on Mexican flavor profiles and showcases his Mexican-American heritage.

Ever wondered how to stack and transport a 3-tiered wedding cake? Kevin will show you how. Learn how to layer with fillings, crumb coat, final coat, chill, stack, and package a large cake for the road. Demo included in general admission ticket. Limited seating available.

Gluten Free, But Flavor Full

Roanna Canete

The Gluten Free Baking Co.
San Diego, CA

Class 1: February 16, 2020 2:30p - 5p

Class 2: February 17, 2020 2:30p - 5p

Kitchen A

Roanna Canete has a diverse background having spent extensive time traveling and living internationally. She holds a Master's in Organizational Leadership as well as an MBA in Entrepreneurship, has served as a leadership consultant and taught at the graduate level. Roanna keenly understands the unique challenges associated with food allergies and has blended her love for baking together with her desire to help reshape the food industry. Through her production bakery, The Gluten Free Baking Co., her goal is to create a new world of delicious foods that help make San Diego a town that is a safe place for allergen diners. 

When her son was diagnosed with multiple food allergies, Roanna began to notice the difficulties of finding good tasting food for him. While living in Italy, she studied cooking, baking, chocolate making, and gelato from a culture that places the highest value on food quality, freshness, taste and appearance. Roanna currently makes her home in Coronado, CA, with her family. Watch her represent the celiac community on Netflix's Sugar Rush: Christmas

Class 1: February 16, 2020 2:30p - 5p

Kitchen A

Gluten free dairy free baking!  This class and ingredients are celiac safe.

In this breakfast class, you will take a versatile base recipe and make it two completely different ways.  First is a traditional banana muffin recipe that boasts perfect texture and buttery taste without the dairy. Second is a traditional Italian apple cake with a caramel glaze.  Each recipe showcases healthy fruit, stellar texture, and phenomenal taste—with only two grains!  Class includes gluten free question and answer time. Students will leave class with their own baked goodies. Grains used: oat, white rice

Class 2: February 17, 2020 2:30p - 5p

Kitchen A

Gluten free vegan baking! This class and ingredients are celiac safe.

In this class you will bake a delicious banana bread loaf with only two flours. The accompanying aquafaba glaze will be made while the bread is baking. Next is a soft baked chocolate chip cookie with alternative flours front and center. During class, recipes will be made with white sugar, and written for coconut sugar substitution. Class includes gluten free vegan question and answer time. Grains used: brown rice, millet, chia, flax, sunflower seed, coconut (cornstarch in glaze)

PIEjinks with Lauren Ko

Lauren Ko

Lokokitchen, Seattle, WA

February 16, 2020 3p - 5p

Kitchen B

Lauren is a writer, artist, self-taught home baker, and the founder of the popular Instagram account @lokokitchen. She has roots in sunny San Diego, but is currently based out of Seattle, WA. Lauren’s colorful geometric style regularly inspires fellow bakers on Instagram, where she has amassed over 300,000 followers in two years. Her pie designs have been featured in publications such as Vogue, O Magazine, Buzzfeed, and Design Milk. She has appeared on-screen in New Day Northwest with King5, Martha Bakes with Martha Stewart, and CBS’ Henry Ford’s Innovation Nation. In2018, she was named to The Bake Feed’s Baker’s Dozen—13 of the most talented baking icons, movers and shakers pushing baking boundaries and making the biggest difference in the baking world.

Join Lauren Ko, founder of the popular Instagram account @lokokitchen, for an afternoon of piejinks! She will walk participants through the pie dough-making process and will demo two of her signature pie top designs. Participants will have the hands-on opportunity to make their own masterPIEce to take home and bake. Class ends with a tasting session of freshly-baked pies! Please note that this class will include gluten and dairy, with no substitutions available.



Block 41

115 Bell St.

Seattle, WA 98121