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Fall Harvest Cakes

Paid Members

To begin this class:

  1. Click the "Start Class" icon          above. If you are already logged in, you will be taken to the class start page. If you are not logged in, you will be prompted to do so.


Non-Paid Members

This is a paid class. To watch this class and receive access to the recipes you will need to purchase video access. To purchase access to this class click the "Buy Now" button. 

Please email if you have any problems, we are here to help!

Class Details

Get the recipe for our White Chocolate Cream Cheese Icing and learn how to bake up the perfect spiced carrot cake. Then learn how to make leaves and fall flowers and turn this dessert into a beautiful fall dessert cake perfect for your Thanksgiving table or anytime of the year!

​For the leaves, flowers and wreath you will need to make up a recipe of either our American Buttercream or our Swiss Meringue Buttercream. If you have never piped with Swiss Meringue Buttercream (SMBC) we suggest you complete the wreath using American Buttercream. If you are comfortable working with SMBC use that recipe. Either way you will need to divide and color the frosting in your favorite fall colors. We used a number 21 tip for the wreath, a 104 tip for the leaves and ruffle/mum flowers and a 352 tip for the leaves. Don't forget the parchment paper and you will need a cookie sheet for placing your completed embellishments on to freeze them.

Recipes Included:

  • White Chocolate Cream Cheese Frosting

  • Spiced Carrot Cake

  • Swiss Meringue Buttercream

  • American Buttercream

Supply Items Needed:

  • Piping Tips

  • Couplers

  • Piping Bags

  • Flower Nail

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  • Intro to Cake Decorating

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