Miller Conference Center

9750 South 300 West
Sandy, Utah 84070

October 21 & 22, 2022

Competition, Classes,
Vendors , Sponsors,
& Public Open House
- Full Schedule & Competition Registration Dates -

Be Still My Heart Modeling Cookie Class

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+ credit card processing & taxes

Disclaimer: this class is not for the faint of heart (pun intended).
Diving into the depths of EW in this class, ChefMitchie teaches us how to create an anatomically correct heart made of all things sugar! We’ll be using a number of techniques and edible mediums. No molds for this class or piping bags! Plus you’ll learn how to make a realistic edible “ooze” and receive a take home bottle. We’ll complete our project on a REAL cookie. ChefMitchie will also demo how easy this project can be translated into a cake or a cake topper!
Classroom Engagement: Most supplies provided by instructor. Students should bring: an apron, gloves, notebook with pen/pencil or digital device, and a SCHmile! All registered students will leave with a finished project, certificate of completion, and a goody bag from ChefMitchie.

Meet Your Instructor: Chef Mitchie Curran

Michelle Curran aka “Chef Mitchie”, is a cake and sugar artist based in Las Vegas, NV. Named “North America’s Top Ten Cake Artist” byDessert Professional Magazine and is a “People’s Choice” Finalist for American Cake Awards. Her career in cake artistry has led her to compete locally/nationally and on Food Network. Chef Mitchie travels the country working with top cake supply vendors, performing product demos, teaching the art of cake decorating, and judging food/cake competitions. When not traveling, ChefMitchie can be found creating custom edible art for her clients inside her Las Vegas studio, Mitchies Munchies.