Buttercream Piping Skills

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.

Fast-track your buttercream piping skills in this techniques class with Marianne Stewart. You will first learn how to make a smooth and stable Swiss Meringue Buttercream as well as English/American Buttercream so that you can compare and work with both types to see what works best for you. Marianne will guide you through a wide variety of nozzles and the different effects you can achieve, including borders, frills and lettering on both a flat board and a dummy cake.

Course tutor: Sarah Hunter

Course date and times:
  • Saturday 9th November: 9:30am to 4:00pm

This course is ideal for those who are looking for a fast-track introduction to piping with buttercream or for those who have had some experience but are looking for a really professional finish.

In this one-day class you will learn:

Marianne's personal recipes for making Swiss Meringue buttercream and English/American buttercream

Piping with the different buttercreams and the advantages of both

Using different nozzles for different buttercream effects

Piping borders, frills & lettering

Piping practise onto boards and dummy cake


This course is useful to consolidate and deepen your skill set and works well in conjunction with Marianne's other project-based cake courses.

Please note, you will work on a dummy cake not a real cake.

Course Details

Quick! Only 2 places left
1 day course
9:30am to 4:00pm
Suitable for beginners
Type: Project

Places required:

Skill Prerequisites:


Course modules
Date Time Title Tutor Location
9th November 09:30 - 16:00 Buttercream Piping Skills with Marianne Stewart Marianne Stewart Squires Kitchen International School