Teens at Whisk – Cake it Like You Mean It!

This 5-day camp is designed for teens ages 13 and up.

Monday August 15th – Friday August 19th

FROM 2:00PM – 4:00PM

Raise your hand if you have drooled over IG and Pinterest cake photos!  Pastry Chef Thanh Tang is ready to share his secrets to professional baking and decorating of cakes that look as good as they taste. These five days are designed for teens who love spending their free time elbow-deep in flour, sugar and with a piping bag. From the beginner to the advanced, you’ll leave this session with professional tips, loads of new skills and cakes sure to break records for “likes.” You’ll be so proud to bring your cakes home, ready to share – so plan your parties now!

Monday – Baking Essentials
Red Velvet Cupcakes topped with Cream Cheese Frosting

Tuesday – Cake Secret #1 Revealed
Tres Leches – Bake & Soak

Wednesday – Frosting and Piping
Tres Leches – Finish & Decorate with Caramel Buttercream

Thursday – Cake Secret #2 Revealed
Devil’s Food Cake, Raspberry Mousse, Chocolate Ganache

Friday – Mirror Glazing and Decorating
Devil’s Food Cake – Finish & Decorate with Mirror Glaze

  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior experience required, just an interest to learn.
  • Please tie long hair back, wear closed toed shoes and a mask.
  • We are following current King County Covid protocols.

Kids in the Kitchen – Main Street Bakeshop – Dessert Favorites

This 5 day camp is designed for kids ages 8-12.

MONDAY, August 15th to FRIDAY, August 19th

FROM 10:00 AM to 12:00 PM, Everyday

Come join Chef Lee Baker to learn the fundamentals of baking. Chef Lee will guide you through a hands-on experience creating some of your favorite baked goods and desserts. Each day we will learn new culinary terms, ingredient functions, measuring, mixing, decorating and so much more. By the end of the week you will be a confident baker and have so many goodies to taste and share!

Monday – Lemon Bars, Candy Blondies, Monster Cookies

Tuesday -Summer Berry Hand Pies, Jam filled Glazed Pop Tarts

Wednesday – Vanilla Cupcakes with Strawberry Buttercream and Sprinkles, Striped Meringues

Thursday – Mini NY Style Cheesecakes, Red Velvet Whoopie Pies

Friday – Cream Puffs two ways with Pastry Cream and with Chocolate Mousse, Raspberry Sauce

  • All classes are taught by a culinary professional, with 2 assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines.

Teens at Whisk – Classic American Treats and Confections

This 5 day course is designed for teens ages 13 and up.

MONDAY, August 1st to FRIDAY, August 5th

From 2:00 PM to 4:00 PM, Everyday

Have you ever wanted to spend the week exploring the world of Classic American treats and confections?  If so, join Chef Jennifer Berry as she teaches you how to make all time favorites including; vanilla wafers, whoopie pies, peanut butter cups, apple turnovers, chocolate crunch bars, ice cream and so much more!  Whether you spend time baking at home or are just getting started, Chef Jennifer will teach you not only the fundamentals of baking but also many tips and tricks to up your kitchen skills. You will head home everyday with new goodies to share with family and friends.

MONDAY – Cookies

Homemade Vanilla Wafers, Chocolate Wafers with Vanilla Filling, Fudge Striped Cookies

TUESDAY – Snack Cakes

“Twinkie” with Whipped Cream Filling, Chocolate “Hostess” Style Cupcakes, Red Velvet Whoopie Pie

WEDNESDAY – Candies and Candy Bars

Homemade Peanut Butter Cups, Rice Krispies nTreats with Homemade Marshmallow Creme,
Milk Chocolate Crunch Bars

THURSDAY – Muffins and Turnovers

Muffin Mix, Blueberry Muffins, Apple Turnovers

FRIDAY – Ice Cream

Double Vanilla Ice Cream Base, Ice Cream Soda with Mexican Vanilla Syrup,Sundae with Malted Butterscotch Sauce, Maraschino Cherries and Whipped Cream

All classes are taught by a Culinary Professional, with 2 assistants.

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines.

Kids in the Kitchen – 5 Day Camp – Essential Baking Skills

These classes are designed for Kids ages 8 to 12!

Get the essential skills for baking a variety of favorites ingrained early! Previously at Poppy, Pastry Chef Thanh Tang will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it to give endless variations. Hand selected, kid tested favorites, are on the menu this week. Learning from our professional culinary team will inspire and give them a skill that will last a lifetime. At Whisk, we talk baking essentials in a way that makes learning fun and builds pride in kids. Each day campers will sample their creations, and take some home to share!

MONDAY, February 21st  TO FRIDAY, February 25th
Class Runs 10:00 AM to 12:00 PM, Everyday

Monday – The Creaming Method:

Lemon Poppy Seed Cookies and Triple Chocolate Chip Cookies

Tuesday – The Cut In Method:

Blueberry Scones and  a Flaky Pie Crust

Wednesday – All about Foams:

Strawberry Marshmallows and a Lemon Meringue Pie

Thursday – All about Batters:

Chocolate Muffins and Very Vanilla Cupcakes with Vanilla Buttercream Frosting

Friday – All about Doughs:

Sticky Buns and Cheese Bread


  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back, wear closed toed shoes and a mask.
  • Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.