Italian Meringue Celebration Cake

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

Buttercream finishes are increasingly in demand from brides and grooms who are looking for better flavour and a fresher finish to their cakes. Your tutor, Marianne, will take you through all you need to know about baking, layering and stacking buttercream finish cakes, including advice on storage and transportation options.

Course tutor: Marianne Stewart

Code:
ZS190509-MS
Location:
Squires Kitchen International School
Duration:
0.0 day
Course date and times:
  • Thursday 9th May: 9:30am to 4:00pm
  • Friday 10th May: 9:30am to 4:00pm
  • Saturday 11th May: 9:30am to 4:00pm
Price:
£495.00

We will be baking two of Marianne's personal recipes for beautifully delicate sponges.  These are ideal for a lighter style buttercream finish.  You will make a bittersweet chocolate sponge to pair with vanilla white chocolate buttercream for a “black and white cake” finish, and a citrus chiffon cake, which will be layered with home-made passionfruit curd and a white chocolate buttercream.

Marianne will show you how to dowel and stack your cakes for safe transportation to the venue, as well as how to flawlessly cover a display board with sugarpaste for a professional finish.  She will also take you through the secrets of beautiful piped meringue flowers, which will be used to decorate the finished cake and also to make matching wedding favours.  You will learn how to colour and flavour your meringue to your own taste, and how to work with specialist nozzles for a range of beautiful blooms.

Once your cakes are stacked, they will be finished with a few delicate piping techniques – simple scrolls and leaf patterns and running bead borders.  Marianne will give you a range of options for finishing your cakes, so you can be confident of leaving with your own design.

You will take home a stunning finished 2-tier buttercream cake, some cellophane bags of meringue favours and a collection of skills, recipes and expert knowledge to use time and again.

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Places required:


Skill level:

Project



Skill Prerequisites:

Suitable for Intermediates.

You will need some previous experience in layering and piping to attend this course.

Course modules
Date Time Title Tutor Location
9th May 09:30 - 16:00 Day 1 Marianne Stewart Squires Kitchen International School
10th May 09:30 - 16:00 Day 2 Marianne Stewart Squires Kitchen International School
11th May 09:30 - 16:00 Day 3 Marianne Stewart Squires Kitchen International School