The world of cake decorating is as fun as ever! Join pastry chef Julia Everist for a course dedicated to detailed piping as well as botanical whimsy. We'll begin by making vanilla Swiss meringue buttercream (a favorite for its delicious flavor, light and silky texture, and clean, neat finish, which students will apply to their provided two-layer, 6" cake. Once the frosting has set, we'll dig into the fun of piping and/or floral arranging! Ingredients and decorating tools fee included in registration. Instructor Julia Everist has been an avid baker for as long as she can remember, in professional and home settings. After years as a restaurant pastry chef in her hometown of Kansas City, she moved to Rockport in 2014 to work at Salt Water Farm. In 2015 she opened Sea Biscuit Bakery—a spot for seasonal, classic baked goods—and enjoyed the busy storefront until closing doors in 2017 to focus on her growing family. When she is not playing with her kids, she still bakes cake orders, and is thrilled to offer classes to share her love for pastry.