In this two-day course, baking and piping expert Marianne Stewart will take you through everything you need to know to create contemporary and stylish buttercream layer cakes that taste as delicious as they look!
Course tutor: Marianne Stewart
Marianne will show you how to bake a beautiful vanilla sour cream cake, and will demystify the art of making sumptuous Italian meringue buttercream. You will each make your own batch of buttercream, before trimming, layering and masking your cake to a professional standard.
You will learn how to pipe and store buttercream roses, and how to colour your buttercream to create beautiful ombré effects on your first cake. Marianne will then teach four different piped finishes to work with, which you can practise on your dummy cake. You will work with a petal nozzle to create contemporary ruffles, a plain nozzle for a shell finish and a closed star nozzle to create a 2-tone rosebud effect.
Marianne will also show you how to create an on-trend drip finish on your ombré cake before completing it with your buttercream flowers. We will also discuss storage and transportation, as well as timings for creating buttercream finish cakes.
You will leave the course with two finished cakes; one real vanilla cake with an ombré drip finish and one dummy cake with four different piped buttercream finishes, as well as the confidence to create a variety of buttercream designs at home.
Please note: we will not be dowelling and stacking cakes in this class.
This course requires some additional equipment which you will be able to pre-order. You will be sent an equipment list a few weeks prior to the course.
|6th February||09:30 - 16:00||Day 1||Marianne Stewart||Squires Kitchen International School|
|7th February||09:30 - 16:00||Day 2||Marianne Stewart||Squires Kitchen International School|