Cake Decorating Classes Pittsburgh, Pa

For more details about our programs, or to receive personalized class recommendations from our helpful staff, please feel free to contact us at edu@phipps.conservatory.org.

If you have a food allergy, please check with the education department at edu@phipps.conservatory.org or 412-441-4442 before registering for the class. In-class adjustments may not be possible.

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen on Tuesdays and Wednesdays from noon to 6pm the week of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

All times are Eastern Time Zone.

Current Classes

Click titles for full details

Tour of Italy: Regional Cuisines | Chef Justin Melnick, Executive Chef at Spello
- A Night in Emilia-Romagna: Mon., Nov. 15 | 6 – 7:30 p.m.
- A Night in Liguria: Mon., Dec. 20 | 6 – 7:30 p.m.
Lunch and Learn Webinar Series: The Sustainable Kitchen | Chef Chris Galarza with Forward Dining Solutions LLC
- Reducing Waste: Utilizing Kitchen Scraps | Wed., Nov. 3 | noon – 12:30 p.m.

Taste of the Seasons | Chef Mark Snyder from Cook2Eat2Live
- Pumpkin Gnocchi, Turnip Puree and Cranberry Cream Anglaise | Tues., Nov. 9 | 6 – 8:30 p.m. |This class is now filled.

World Flavors | Chef Rachel Homan
- Argentinian Cuisine: Wed., Dec. 1 | 6 – 8:30 p.m.

The Plant Forward Kitchen | Chef Emily Larsen, Spilling the Soup
- Seasonings, Sauces and Textures: Thurs., Oct. 28 | 6 – 8 p.m.*
- Plant Based Baking: Thurs., Nov. 4 | 6 – 8 p.m.*

Lunch and Learn: Breaking Through Barriers to Eating Local Year-Round | Simon Huntley, Harvie Farm | Mon., Nov. 8 | noon - 12:30 p.m.

Vegetarian Indian Breads N'at | Chef Jayashree Iyengar, Popping Mustard Seeds |The full series is filled; individual sessions are listed below.
- Stuffed Paratha and Korma: Wed., Nov. 3 | 6 – 8 p.m.
- Idli with Sambar and Chutney: Wed., Nov. 10 | 6 – 8 p.m. |This class is now filled.
- Dosa and Masala with Chutney: Wed., Nov. 17 | 6 – 8 p.m. |This class is now filled.

Lunch and Learn: Indian Spices and Pickles | Chef Jayashree Iyengar, Popping Mustard Seeds | Tues., Nov. 9 | noon – 1 p.m.

Thanksgiving Dinner Bootcamp | Chef Emily Larsen of Spilling the Soup | Tues., Nov. 16 | 6 – 7:30 p.m.

Cooking as a Family | Chef Emily Larsen of Spilling the Soup*
- Flatbread Pizzas: Thurs., Dec. 2 | 5:30 - 7 p.m.
- Spaghetti and Meatballs: Thurs., Dec. 9 | 5:30 - 7 p.m.
- Cheddar Broccoli Soup with Popovers: Thurs., Dec. 16 | 5:30 - 7 p.m.

Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC | Fri., Dec. 3 | 6 – 8 p.m.
Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC | Fri., Dec. 10 | 6 – 8 p.m. |This session is now sold out. Please see the listing for Dec. 3 above.

Detailed Listings

Lunch and Learn Webinar Series: The Sustainable Kitchen: Reducing Waste: Utilizing Kitchen Scraps | Chef Chris Galarza with Forward Dining Solutions LLC

Wed., Nov. 3 | noon – 12:30 p.m. Eastern

Free webinar hosted on Zoom and Facebook Live

There are so many ways to reduce your carbon footprint in the kitchen. Join kitchen sustainability expert and owner of Forward Dining Solutions Chef Chris Galarza every month for an eco-friendly discussion and cooking demo. You'll learn just how many ways there are, both big and small, to reduce your environmental impact from your kitchen.

Vegetarian Indian Breads N'at | Chef Jayashree Iyengar, Popping Mustard Seeds

Stuffed Paratha and Korma: Wed., Nov. 3 | 6 – 8 p.m.
Idli with Sambar and Chutney: Wed., Nov. 10 | 6 – 8 p.m.
Dosa and Masala with Chutney: Wed., Nov. 17 | 6 – 8 p.m.

Class at Botany Hall Kitchen

Class series: $190 members | $200 nonmembers

The full class series is sold out. Individual sessions are listed separately.

Join Chef Jayashree as she teaches us the world of Indian cooking. Each hands-on cooking session will include delicious Indian breads made from scratch as well as a complementary dish and cultural connection to each meal. Expand your culinary skill set, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

Stuffed Paratha and Korma – Aloo (potato) parathas are a popular northern Indian breakfast treat and taste delicious when eaten with korma made with plenty of vegetables to complement.

Idli with Sambar and Chutney – Idli is made with fermented rice and lentil batter and is a healthy South Indian treat mainly eaten for breakfast or lunch with sambar (a lentil vegetable soup) and spicy coconut chutney.

Masala Dosa with Chutney– Potato-filled dosa enhances the already delicious dosa with the addition of yummy potatoes cooked with Indian spices and served with chutney as a delectable treat.

COVID note: Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Vegetarian Indian Breads N'at: Stuffed Paratha and Korma | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov. 3 | 6 – 8 p.m.

Class at Botany Hall Kitchen

Single class: $65 members | $75 nonmembers

Stuffed Paratha and Korma – Aloo (potato) parathas are a popular northern Indian breakfast treat and taste delicious when eaten with korma made with plenty of vegetables to complement.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

The Plant Forward Kitchen: Plant Based Baking | Chef Emily Larsen, Spilling the Soup

Thurs., Nov. 4 | 6 – 8 p.m. Eastern

Virtual class hosted on Zoom

Single class: $25 members | $30 nonmembers (class only)

The grocery pickup option for this class is now closed.

A plant-based diet has been proven to improve our well-being, as well as that of our planet and the animals. Each week Chef Emily Larsen will introduce you to a star ingredient of a plant forward kitchen and show you how to incorporate it into each meal with techniques and flavors that keep culinary boredom at bay. If you're not ready to take the leap to a full plant-based diet, that's okay! You'll learn how to adapt each meal to your liking.

Week Four: Plant Based Baking

In the final week of the series we'll talk about plant based baking! We'll start with a savory vegetable pot pie with a vegan crust from scratch, followed by aquafaba chocolate sponge cake with coconut whipped cream. Chef Emily will cover plant based baking tip including what common substitutions work best.

Lunch and Learn: Breaking Through Barriers to Eating Local Year-Round | Simon Huntley, Harvie Farm

Mon., Nov. 8, noon - 12:30 p.m.

Free, registration required

Virtual program presented through Zoom

Farmers markets and CSAs are wrapping up for the year. This makes it a tricky time of year to eat local and live the values of supporting our local farms and artisans. Local food systems leader and entrepreneur Simon Huntley will join us to discuss the importance of eating local and how we can reimagine our local food system in a way that makes it easier for consumers to eat local, year-round in a way that works for them.

Lunch and Learn: Indian Spices and Pickles | Chef Jayashree Iyengar, Popping Mustard Seeds

Tues., Nov. 9 | noon – 1 p.m. Eastern

Virtual class hosted on zoom

$20 members | $25 nonmembers

Join us for a demonstration of Indian spice blending and pickle making during this lunch and learn webinar. Local Chef Jayashree Iyengar of Popping Mustard Seeds will teach participants all about the spices used in traditional Indian cooking.

Taste of the Seasons: Pumpkin Gnocchi, Turnip Puree and Cranberry Cream Anglaise | Chef Mark Snyder from Cook2Eat2Live

Tues., Nov. 9 | 6 – 8:30 p.m.

Class hosted in Botany Hall Kitchen

Single class:$65 members | $70 nonmembers

This session is now sold out. Please contact us to be placed on the waiting list.

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for the planet. By sourcing food locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Mark Snyder this fall in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around.

Vegetarian Indian Breads: Idli with Sambar and Chutney N'at | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov. 10 | 6 – 8 p.m.

Class at Botany Hall Kitchen

Single class:$65 members | $75 nonmembers

This class is now filled. Please contact us to be placed on the waiting list.

Idli with Sambar and Chutney – Idli is made with fermented rice and lentil batter and is a healthy South Indian treat mainly eaten for breakfast or lunch with sambar (a lentil vegetable soup) and spicy coconut chutney.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Tour of Italy: Regional Cuisines: A Night in Emilia-Romagna | Chef Justin Melnick, Executive Chef at Spello

Mon., Nov. 15 | 6 – 7:30 p.m. Eastern

Virtual class hosted on Zoom

Single class: $25 members | $30 nonmembers

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin was trained in Italy and will take us on a journey from region to region. You'll learn to cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We'll send you the grocery list before class so you can cook along with us and have dinner on the table by 7:30!

Vegetarian Indian Breads N'at: Dosa and Masala with Chutney | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov. 17 | 6 – 8 p.m.

Class at Botany Hall Kitchen

Single class:$65 members | $75 nonmembers

This session is now sold out. Please contact us to be placed on the waiting list.

Masala Dosa with Chutney – Potato-filled dosa enhances the already delicious dosa with the addition of yummy potatoes cooked with Indian spices and served with chutney as a delectable treat.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

World Flavors: Argentinian Cuisine | Chef Rachel Homan

Wed., Dec. 1 | 6 – 8:30 p.m.

Class at Botany Hall Kitchen

Single class: $75 members | $85 nonmembers

Travel with your taste buds as you take a culinary tour around the world with Chef Rachel Homan. First, explore the flavors of Thailand with chicken satay, spring rolls and homemade sauces. The next stop is North Africa, where we will highlight couscous, tagines from Morocco and Tunisian harissa. The final stop is Argentina where we'll make fresh empanadas and chimichurri.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Cooking as a Family Series | Chef Emily Larsen of Spilling the Soup*

Flatbread Pizzas: Thurs., Dec. 2 | 5:30 - 7 p.m.
Spaghetti and Meatballs: Thurs., Dec. 9 | 5:30 - 7 p.m.
Cheddar Broccoli Soup with Popovers: Thurs., Dec. 16 | 5:30 - 7 p.m.

Virtual class hosted on zoom

All times are Eastern Time Zone

Class series: $85 members | $95 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

*Grocery pickup available, $30 per session

Cooking as a Family: Flatbread Pizzas | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 2 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class: $30 members | $35 nonmembers (class only)

*Grocery pickup available, $30 per session

Cooking as a Family: Spaghetti and Meatballs | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 9 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class:$30 members | $35 nonmembers (class only)

*Grocery pickup available, $30 per session

Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC

Fri., Dec. 3 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen

$165 per member couple | $185 per nonmember couple

Wine add-on: $30 per couple

Join Chef Chris Galarza from Forward Dining Solutions at Botany Hall Kitchen for a one-of-a-kind dinner. Chef Chris will cook up a delicious dinner using locally sourced, sustainably grown foods while utilizing the most energy efficient technologies and sustainable techniques. Enjoy a delicious meal featuring a warm roasted vegetable salad, Jameson lamb ossobuco, carrot relish, roasted carrots and carrot top and mint pesto. For dessert, enjoy an eggnog panna cotta with charred cinnamon Chantilly cream.

Registration is per couple.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC

Fri., Dec. 3 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen

$165 per member couple | $185 per nonmember couple

Wine add-on: $30 per couple

Registration is per couple.

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Cooking as a Family: Cheddar Broccoli Soup with Popovers | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 16 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class:$30 members | $35 nonmembers (class only)

*Grocery pickup available, $30 per session

Tour of Italy: Regional Cuisines | Chef Justin Melnick, Executive Chef at Spello

Mon., Dec. 20 | 6 – 7:30 p.m. Eastern

Virtual class hosted on Zoom

Single class:$25 members | $30 nonmembers

Tour of Italy: Regional Cuisines Series | Chef Justin Melnick, Executive Chef at Spello

A Night in Lazio: Mon., Sept. 13 | 6 – 7:30 p.m.
A Night in Puglia: Mon., Oct. 18 | 6 – 7:30 p.m.
A Night in Emilia-Romagna: Mon., Nov. 15 | 6 – 7:30 p.m.
A Night in Liguria: Mon., Dec. 20 | 6 – 7:30 p.m.

Virtual class hosted on Zoom

All times Eastern Time Zone

Class series:$95 members | $115 nonmembers

Taste of the Seasons Series | Chef Mark Snyder from Cook2Eat2Live

Class hosted in Botany Hall Kitchen

Class series: $190 members | $210 nonmembers

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

World Flavors Series | Chef Rachel Homan

Thai Cuisine: Wed., Sept. 29 | 6 – 8:30 p.m.
Moroccan Cuisine: Wed., Oct. 27 | 6 – 8:30 p.m.
Argentinian Cuisine: Wed., Dec. 1 | 6 – 8:30 p.m.

Class hosted in Botany Hall Kitchen

Class series: $190 members | $210 nonmembers

COVID note:Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

The Plant Forward Kitchen Series | Chef Emily Larsen, Spilling the Soup

Benefits of a Plant Forward Kitchen: Thurs., Oct. 14 | 6 – 8 p.m.
Stocking Your Pantry: Thurs., Oct. 21 | 6 – 8 p.m.
Seasonings, Sauces and Textures: Thurs., Oct. 28 | 6 – 8 p.m.
Plant Based Baking: Thurs., Nov. 4 | 6 – 8 p.m.

Virtual class hosted on Zoom

All times are Eastern Time Zone

Class series, class only: $95 members | $115 nonmembers

Class series, with grocery pickup: $215 members | $235 nonmembers

Week One: Benefits of a Plant Forward Kitchen

In week one, Chef Emily will demystify the plant-based diet and discuss the benefits of a plant-forward kitchen. We'll cover knife skills, sautéing and frying while putting together a tasty tofu and vegetable fried rice recipe.

Week Two: Stocking Your Pantry

Learn how to stock your plant-based pantry. Chef Emily will teach us how to grocery shop and what to look for when reading labels. We'll learn how to boil, steam and blanch while cooking up a lentil Buddha bowl with tahini dressing.

Week Three: Seasonings, Sauces and Textures

In week three, we'll learn all about seasonings, sauces and textures while making roasted cauliflower tacos with chipotle Romanesco sauce and Tali sauce. This recipe will cover roasting and broiling methods.

Week Four: Plant Based Baking