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: Marianne Stewart
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.
|19th March||09:30 - 16:00||Buttercream Piping Skills with Marianne Stewart||Marianne Stewart||Squires Kitchen International School|