Learn how to make this modern stripped-back wedding cake with a fresh flavour combination where the bake itself is the star attraction. Masked and semi-masked tiers with exposed piping are wrapped in a wash of pretty ‘Tiffany blue/green’ pastel buttercream and a sheer wafer paper fantasy flower – the perfect alternative to a traditional wedding cakes.
Course tutor: Marianne Stewart
Naked cakes are fast becoming the cake of choice for weddings and celebrations but with no layers of icing or decoration to cover them, there’s nowhere to hide!
Luckily, top pastry chef Marianne Stewart is on hand to teach you the essential skills for perfect results, every time. With a pared-back elegance, the naked cake is the perfect canvas for subtle decoration. Expert Marianne will show you how to create a beautiful centrepiece which still allows the delicate flavours and textures beneath to shine through.
On day one, you will learn how to bake beautifully even and neat golden-coloured sponge layers using Marianne’s signature Elderflower, Lime & Gin recipe brushed with elderflower and gin syrup for a fresh flavour kick.
You will then go on to make smooth Swiss Meringue Buttercream which is a more stable icing, perfect for warmer weather and for stacking multiple tiers.
On day two, you will learn how to split, layer, pipe, dowel and decorate your sponges and make your sheer wafer paper statement flower.
Zingy lime & elderflower curd, shell piping and a wafer paper corsage complete the look for a rustic yet romantic cake.
Marianne will also give valuable tips for transporting your cake safely.
You will leave with a 2-tier semi masked and decorated cake, a certificate of attendance and the confidence to recreate this design at home.
Head on over to our booking request page and we will take a few credentials from you.
Suitable for Beginners
|11th April||09:30 - 16:00||Day 1||Marianne Stewart||Squires Kitchen International School|
|12th April||09:30 - 16:00||Day 2||Marianne Stewart||Squires Kitchen International School|