Pursue Your Dream Career in Cake Decorating
Welcome to the No. 1 Ranked Culinary School in America*
Study cake design from around the world and contemporary cake decorating, from the basics of piping to advanced sugarwork, hand-sculpting and painting, airbrushing and novelty cakes.
*
Elevate your future cakes...
By submitting this form, you agree that we may contact you regarding our programs using email, phone or text, including periodic use of automated technology for calls and texts, primarily, to set up and confirm appointments (message & data rates apply). This consent is not required to attend ICE. Visit our Privacy Policy for information or to change preferences.
Blossom from technician to artisan with hands-on guidance.
- Study curriculum designed by Toba Garrett, one of the country’s most notable authors, instructors and practitioners of the art of cake design.
- Take classes with experienced custom cake designers Kathryn Gordon, Vilna Peters, Penny Stankiewicz and Elissa Strauss.
- Perfect your butter cream piping, from florals and bows to basket weave and cake borders.
- Work with royal icing, rolled fondant and pastillage, practicing flowers, lace, embroidery and string work.
- Roll fondant for ruffles and ribbons, hand model marzipan, and use various mediums to advance alphabetic hand writing.
- Create a three-tiered final cake showcasing your advanced skills alongside cookies and cupcakes.
- Graduates of the program have gone on to win gold medals at competitions and cake shows, compete on food TV series and open custom bakeries.
Continuing Education Courses
- The Art of Cake Decorating meets in the afternoons for 12 weeks or on weekends for 20 weeks and concludes with a certificate.
- ICE career program students and graduates receive a 15% discount on enrollment in the cake program.
- Small class sizes ensure individual guidance from our chef-instructors.
- Cake students are eligible for a dual diploma discount when enrolling in Restaurant & Culinary Management.
Our New York City campus offers advanced opportunities for creativity and community:
- Ranked the "No. 1 Culinary School in America"*
- Pastry kitchens boast three-tiered steam-injected bread ovens and industrial mixers for production-level baking.
- The nation’s first education-focused bean-to-bar chocolate lab.
- An indoor hydroponic herb garden and vegetable farm.
- A culinary technology lab outfitted with a tandoor, hearth oven, vertical rotisserie and cutting-edge modernist equipment.
- Digital course materials.
