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Holiday Confections

ID : 32831   
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CourseGraphic Creamy caramels, dark chocolate fudge, chocolate barks, and cherry'll make them all, including fondant for the cordials. Emphasis will be on explaining the how and why of each step in the confectionary process. Learn how to avoid the most common mistakes. Take home a big box of delicious hand-made candies. No experience necessary.

Class Details

1 Sessions
Weekly - Sat

Pastry & Baking Arts Building (PBA)

Bill Fredericks 



Please read:  Your $10 Materials Fee is paid directly to the instructor at class, not at registration.

Class Fee: 


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Schedule Information

Date(s) Class Days Times Location Instructor(s)
12/7/2019 - 12/7/2019 Weekly - Sat 1:00 PM - 4:00 PM Seattle, Pastry & Baking Arts Building (PBA)  Map, Room: PBA 103 Bill Fredericks