Hi everyone,
I am thinking of attending the cake decoration class I, II and III by Toba Garrett at The Institute of Culinary Education by Toba Garrett. Please give me some advices!
www.iceculinary.com/recreational/cake_decorating.shtml
Thanks
Don't run...get on a plane and fly as fast as you can...you lucky, lucky dog!! I'm going to the Wilton Master Decorating Course in November. After completing that, I'm going to be looking for a couple of Toba's classes also. I bow at Toba Garrett's feet! Keep us posted!
When you are in NYC, email me - we'll grab a drink together!
Debbie!
Although, I must also admit that there are many wonderful classes and opportunities here in NYC and I have been tempted by all of them. I have taken several of these types of courses and at this point, it's just fun - but I kind of already know the techniques they are teaching and it's a pricey thing to keep doing. If you know how to do the things this course is teaching, while it might be really fun to go anyway, you might be disappointed to only learn 1 or 2 new things.
You all are really GREAT!
Actually I am very new to cake decorating and have only been doing it for a few months only. The class I had attended is Wilton 1,2 and 3. I did thought of attending Wilton Master class too, but i am more interested in learning doing fondant etc techniques more than piping techniques.
So which should I go Wilton Master Class or Toba Garrett class?!
Hmmmmm
Wilton is the gold standard...
You can get a job at any bakery as the cake decorator if you do the Wilton Master course, but Toba is more well known in our little circle of cake decorators and not as much to the entire baking world, like Wilton is.
It's a tough call.
How about this - would you rather be in Chicago for a couple of weeks or New York for a couple of weeks?
Actually I have no preference as to be at Chicago or New York. I am thinking of taking an advance class which will equip me with the knowledge to teach basic techniques of cake decorating . So which one to go?
I think you will get more out of the Wilton class, and you get the brand name recognition of having completed their famous master course.
Toba Garret. All the way. I attend a cake club with a dear friend of Toba Garrett's and I know her teaching style. She trained at Le Cordon Bleu in Paris and her teaching technique is OUT OF THIS WORLD.
Toba Garrett's class was close for registration today!
Think I will be at Chicago instead 
I'm signed up for the Jan 8th class and can't wait to go. 
Sorry, hope that doesn't sound like bragging, but I am actually attending Wilton 1 right now and was tossing the idea back and forth as well. I believe that there is a lot to be said about being taught by a world renound baker rather than just having the Wilton name. I personally do not like the instructor that I have as she doesn't seem to be as good as I've heard of wonderful instructors on here. She treats us more like a kindergarten class and even her voice is annoying!! I'm not discounting the Wilton name by any means, but do believe that while we may relearn something we may already know, there is always someone out there who can tweek what you know so you can do it better!!
Well, let me know if you go to the Jan 8th class, I'll be there and I'd love to talk to newbies like myself!!
I've taken a variety of classes at ICE. I took their cake decorating class, but not with Toba. She does classes on the weekdays and getting off a whole week is sometimes difficult. I consider Toba to be god of decorating. I'm sure you'll love the class. It's thorough and challenging. Plust you get free (although I'm sure it's part of the cost) decorating tools--a set of tips and pastry bags. I signed up for her December holiday cookie design class. Her classes ALWAYS sell out quickly. I can't wait.
I didn't even notice the holiday cookie class!! I agree that a week off is tough to get! I work at my local Probation Department and getting time off isn't always easy. I'll be sure to report back after my class. I've learned so much from everyone here already, I'll be happy to share info!!
Just to defend my "alma mater", the instruction at the Wilton School is world's away from the "average" 1,2,3 instructor in a craft store.
Sandy Folsom has over 30 years of decorating experience (her family owned a bakery and she knows the "bakery way" and the "Wilton Way") and her assistant, Debbie Friedman has worked in the corporate decorating/design room at Wilton for over 10--she can go through many yearbooks and show you the cakes that she worked on.
I just received my copy of Toba Garrett's book, Professional Cake Decorating, and there isn't one thing in there that I hadn't already learned at the Master's Class, the supplemental Fondant Class, and the supplemental GumPaste Class.
I'm a class junkie, so I've taken many classes with "names" in the cake decorating world. I don't really care what others think about those names, only what I learned in their classes. Some are better than others, but I've learned something new from each one.
I've heard great things about Toba, too, and I'll be taking some classes with her in the spring--but not in NYC.
As for costs and location, it will be much cheaper to stay in the area surrounding the Wilton School and the classes will cost less, too. The school is in a suburban area and trips to downtown Chicago can be had on a METRA train for $5. A nice hotel room will run you between $50 and $70/night on a Wilton negotiated rate.
I don't know what Master's you'll be attending, but check the schedule and see what classes surround it. You may get lucky and be able to take Introductory Sugar with Laurie Bradach--super class--or "Beyond Masters" where you work with real cakes decorating, stacking, piping, fondant, etc.
You'll have a great time!
Enjoy,
Rae
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