Honey Crumb Cake Academy
We’ll help you take your work from “Oh, that’s cute…” to “Holy crap, that’s incredible!”
Group Workshops
Perhaps you’ve been working in the custom cake industry for some time, and are seeking new inspiration — or would like to start your own business.
Or, perhaps you’re a beginner, eager to acquire fresh new skills in the sugar arts. Wherever you come from, no matter what brings you to us: You are welcome here!
Our group workshops are a space to nurture your own creativity, and to connect with other artists and seekers. You’ll watch as your own technical skills grow, while your love for the art form expands. You’ll find delight in being in the moment, creating beauty with your own hands, with Carla as your guide.
Upcoming Group Workshops
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Vintage Pastel Cake Workshop
Sunday, April 19th, 2026
1PM to 3.30PMSEE BELOW FOR DETAILS & SIGNUP LINK
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Cake Decorating 101
Sunday, May 3rd, 2026
2PM to 5.30PM
SEE BELOW FOR DETAILS & SIGNUP LINK -
** NEW! ** The Painted Cake
Sunday, May 17th, 2026
1PM to 3.30PM
SEE BELOW FOR DETAILS & SIGNUP LINK -
Sugar Flowers 101: The "One Cutter" Masterclass
Monday October 5th & Tuesday October 6th, 2026
12 NOON to 6PM each day
SEE BELOW FOR DETAILS & SIGNUP LINK
Vintage Pastel Cake Workshop
Sunday, April 19th, 2026
2.5 hours (1PM to 3.30PM), $295
In this intimate workshop with chef Carla, we’ll have you wielding a piping bag and busting out a gorgeous vintage pastel cake like a pro. Hosted at Carla’s beautiful, intimate studio & classroom in West Seattle, this workshop is perfect for beginners and cake enthusiasts of all skill levels. No prior experience is necessary. We’ll focus on several key decorating techniques: tinting buttercream and creating a palette, using various piping tips to create different buttercream effects, adding sprinkle details, and incorporating your choice of unique touches. Carla has over 15 years of experience in the custom cake world, so you’re welcome to pick her brain on the day with any burning questions.
WHAT YOU’LL LEARN:
How to load a piping bag and tint buttercream to your desired color
Selecting a color palette and modifying shades & tones
How to work with a piping coupler and piping tips
How to pipe a variety of different ruffles and borders, and how to vary piping pressure
Tips for practicing at home and ideas to continue experimenting with, to allow your own creativity to emerge
You’ll also watch a fun demo on frosting a cake smoothly and adding JUST the perfect amount of rustic texture and/or a watercolor wash
And, of course, you’ll get expert answers to any cake-related questions that pop up along the way!
WHAT YOU’LL BRING HOME:
Your own 5” cake, decorated to perfection (and in your choice of flavor: Vanilla Raspberry, or Double Chocolate)
Our flawless buttercream recipe that is an absolute cinch to whip up, easy to work with, and truly delicious
Two stunning cake recipes of ours (classic vanilla, and chocolate sour cream) that we normally keep under lock and key!
A box in which to take your cake home and tips on transporting and storing your cake
Sources for all of our favorite baking supplies and piping tools
Plenty of other baking hacks and trade secrets
READY TO SIGN UP?
Cake Decorating 101
Sunday, May 3rd, 2026
3.5 hours (2PM to 5.30PM), $395
In this intimate workshop with chef Carla, you’ll learn to create a gorgeous modern buttercream cake that you’ll be proud to serve at any party. Hosted at Carla’s beautiful, intimate studio & classroom in West Seattle, this workshop is perfect for beginners and cake enthusiasts of all skill levels. No prior experience is necessary. We’ll focus on several key cake construction and decorating techniques: building and filling layers (including the importance of piping a dam), crumb-coating, tinting buttercream and creating a color palette, final-coating your cake to create smooth sides and sharp edges, and finally adding contemporary details like a watercolor wash and non-pareil sprinkles.
Carla has over 15 years of experience in the custom cake world, so you’re welcome to pick her brain on the day with any burning questions.
WHAT YOU’LL LEARN:
Cake decorating basics: Overview of key equipment & tools
Swiss Meringue Buttercream (SMBC) demo: How to make it, how to flavor it, how to store it
Filling your cake: How to split (torte) the layers, and fill them
Coloring buttercream: How to use edible gel colors and modify shades & tones
Frosting your cake: How to achieve a perfect crumb-coat (aka the “semi-naked” finish)
Decorating your cake: How to apply a final coat of buttercream and achieve straight sides
Elevating your game: How to add buttercream overlays, texture, and watercolor washes to add dimension to your design
WE’LL ALSO COVER:
The principles of modern cake design
Time management for peaceful, unhurried cake baking & decorating
Tips for transporting your cakes
And, of course, you’ll get expert answers to any cake-related questions that pop up along the way!
WHAT YOU’LL BRING HOME:
Your own 5” cake, decorated to perfection (and in your choice of flavor: Vanilla Raspberry, or Double Chocolate)
Our flawless buttercream recipe that is an absolute cinch to whip up, easy to work with, and truly delicious
Two stunning cake recipes of ours (classic vanilla, and chocolate sour cream) that we normally keep under lock and key!
A box in which to take your cake home and tips on transporting and storing your cake
Sources for all of our favorite baking supplies and piping tools
Plenty of other baking hacks and trade secrets
ALL TOOLS AND MATERIALS WILL BE PROVIDED FOR IN-CLASS USE
NOTE: This class is always in high demand as it’s so incredibly thorough and SO MUCH FUN… so don’t hesitate to sign up!
READY TO SIGN UP?
*** NEW CLASS! ***
The Painted Cake
Sunday, May 17th, 2026
2.5 hours (1PM to 3.30PM), $295
In this intimate workshop with chef Carla, you’ll learn to create a painterly, abstract cake that will leave your loved ones in awe. Hosted at Carla’s beautiful, intimate studio & classroom in West Seattle, this workshop is PERFECT for beginners. (Having said that, it will also give more advanced cake enthusiasts a whole slew of new tricks and techniques!) No prior baking or cake decorating experience is necessary. We’ll focus on several key cake decorating techniques: tinting buttercream and creating a color palette, final-coating your cake to create a lovely canvas for painting, and finally adding palette-knife textures, edible paint, chocolate shards, and sprinkle details to give free rein to your creativity.
Carla has over 15 years of experience in the custom cake world, so you’re welcome to pick her brain on the day with any burning questions.
WHAT YOU’LL LEARN:
Selecting a color palette and modifying shades & tones
How to frost a cake smoothly and add JUST the perfect amount of rustic texture and/or a watercolor wash as a base for further embellishment
How to work with a palette knife and other texturing tools
How to create edible “paint” and a demo of some fun ways to apply it
Adding metallic accents, chocolate shards, shimmer, and sprinkles for visual interest
Tips for practicing at home and ideas to continue experimenting with, to allow your own creativity to emerge
And, of course, you’ll get expert answers to any cake-related questions that pop up along the way!
WE’LL ALSO COVER:
The principles of modern cake design
Time management for peaceful, unhurried cake baking & decorating
Tips for transporting your cakes
And, of course, you’ll get expert answers to any cake-related questions that pop up along the way!
WHAT YOU’LL BRING HOME:
Your own 5” cake, decorated to perfection (and in your choice of flavor: Vanilla Raspberry, or Double Chocolate)
Our flawless buttercream recipe that is an absolute cinch to whip up, easy to work with, and truly delicious
Two stunning cake recipes of ours (classic vanilla, and chocolate sour cream) that we normally keep under lock and key!
A box in which to take your cake home and tips on transporting and storing your cake
Sources for all of our favorite baking supplies and piping tools
Plenty of other baking hacks and trade secrets
ALL TOOLS AND MATERIALS WILL BE PROVIDED FOR IN-CLASS USE
NOTE: This class content is brand new, by popular demand, and will be SO MUCH FUN… so don’t hesitate to sign up!
READY TO SIGN UP?
Sugar Flowers 101: The “ONE CUTTER” Masterclass
Monday, October 5th & Tuesday, October 6th, 2026
12PM to 6PM (each day), $725
LEARN CARLA’S INNOVATIVE & EFFICIENT APPROACH USING MINIMAL EQUIPMENT
In this intimate two-day workshop with chef Carla, you’ll be astonished to learn what you can create with just ONE set of sugar flower cutters. Hosted at Carla’s beautiful, intimate studio & classroom in West Seattle, this workshop is perfect for anyone who loves flowers and is curious about creating them out of gumpaste. No prior sugar sculpting or cake decorating experience is necessary. Having said that, if you’re a commercial baker or cake artist, this workshop will help you to incorporate sugar flowers into your business in a profitable and enjoyable way.
We’ll focus on several popular species of sugar flowers that you’ll be able to use on all your cakes: the Japanese anemone, the ranunculus, and the hellebore. We’ll also cover a couple of variations of foliage to add visual interest and movement to your arrangements, and, if time allows, we’ll tackle sugar hydrangeas as well (no cutter required!). Carla has over 15 years of experience in the world of Fine Art wedding cakes, so you’re welcome to pick her brain on the day with any burning questions.
WHAT YOU’LL LEARN:
How to make and work confidently with sugar flower paste (aka “gumpaste”), including coloring your paste and storing it
How to prepare your workspace for clean, efficient creating
How to use specialized cutters and veiners to create flower centers, petals, buds, and leaves
How to add dimension and additional color to your sugar flowers using edible paint and petal dusts
How to assemble your flowers, and tips for styling them on a cake
Tips for practicing at home and ideas to continue experimenting with, to allow your own creativity to emerge
Answers to any flower- or baking-related questions that pop up along the way!
WHAT YOU’LL BRING HOME:
Your own bouquet of sugar flowers to enjoy (and display in your home or studio!) forever
Our wonderful gumpaste recipe
A box lined with crinkle paper in which to take your flowers home, and tips on transporting and storing sugar flowers
Sources for all of our favorite sugar flower tools and baking supplies
Plenty of tips, tricks, and trade secrets
ALL TOOLS AND MATERIALS WILL BE PROVIDED FOR IN-CLASS USE
READY TO SIGN UP?
What our students are saying:
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Hi Carla! I had such a great time at your studio last week, it was so awesome! Thank you for all the work you've put into teaching this class, I definitely came out of there very excited and filled with the knowledge, and more, that I expected to learn. I've always loved making sugar flowers; just never quite knew how to tackle it all. Thank you again! The supply list is huge and awesome too! I can't wait to make some gumpaste to get started and explore more :D Looking forward to some more play time!
Iska P.
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Good morning Carla, I just wanted to take a moment to thank you for your business advice and encouragement as it truly means so much to me. Sometimes, at my age, self-doubt creeps in, but you made me feel like I got this!! Your tips and insights have been invaluable. As you know, my goal is to focus solely on sugar flowers, and I hope to reach more bakers and pastry chefs who need them. I’m also planning to sell on Etsy as another storefront, just like you suggested. Thank you again for your support!
Bonnie B.
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Hi Carla! What a treat and a stretch for my very linear brain to attend your sugar flower workshop! I’m all in to keep creating! Thank you so much! I can’t wait to try this on my own! 🥰
Emily B.
A FEW EXTRA DETAILS REGARDING ALL HONEY CRUMB WORKSHOPS:
Prefer not to pay in full upfront? Need a payment plan? Need a helping hand with the signup process? Send an email to Carla (carla@honeycrumb.com) and she’ll be right on it!
ALL TOOLS AND SUPPLIES WILL BE PROVIDED FOR YOUR USE DURING CLASS. Please bring an apron if you’d like to protect your clothes from food coloring and/or buttercream smears!
For evening classes, we’ll have a glass of bubbly (or a refreshing non-alcoholic alternative) ready for you, and filtered water available. For afternoon and full-day workshops, we provide coffee and a selection of teas, along with filtered water. You’re welcome to bring your own food and beverages to enjoy at the studio, and we have various cafes nearby where you can purchase lunch or snacks.
MAXIMUM CLASS SIZE: 10
SKILL LEVEL: Any!
LOCATION: Our beautiful cake studio in West Seattle (5230C California Ave SW, Seattle, WA 98136)
MINIMUM AGE: Our in-person workshops are intended for students aged 16 and older. Students aged 10 to 15 years may attend if accompanied by an adult who has also purchased a ticket.
Workshops are subject to cancellation if the minimum capacity is not met. If the workshop is canceled, students will receive a full refund.
Cancellation Policy: If you wish to cancel up to four weeks before the date of the workshop, we can offer a credit towards another workshop. We do not offer a credit for workshops canceled with less than four weeks of notice, but you are welcome to send another participant in your stead. Please be aware that this policy applies to all cancellations.
Cake Business Consultations
For cake business owners, Carla offers private consultations (via phone, or video chat, or in-person).
Seeking to grow your custom cake business? Seeking to transition from a Cottage Food-licensed home kitchen or commissary space to your very own brick-and-mortar retail storefront with a commercial lease? Need help with building out an online store to make it easier for customers to order from you? Seeking to diversify your revenue streams by offering new products or start hosting workshops? Not sure how to price your cakes?
“Rent My Brain” sessions can cover anything you’d like to explore. Carla will send you a short questionnaire before your session so that she can prepare and provide you with the most relevant guidance.
Cake Baking Resources
It all begins with flour and sugar. You’ll need just a few key pieces of equipment to begin baking cakes like a professional. Check out our favorites below.
Cake Decorating Resources
There are so many tools and new-fangled accessories that you can buy as a cake artist. But the truth is, you don’t need more than a few pivotal pieces. Check out our favorites below.
Sugar Flower Resources
We know it can be daunting to try your hand at making sugar flowers. We believe in making the most out of just a few tools, which will save you money while also helping your creativity to flourish. Shop our most beloved flower veiners, cutters, and other tools below.