Description

In this workshop students will be taught step-by-step techniques from the mixture curdling to scaling up your recipe for a larger cake.

You will learn everything from when it is necessary to sift flour to
what kind of sugar you should use and how to adapt the recipe to create
countless variations.

While the cake is baking you will be shown how to produce a delicious buttercream to fill and ice your cake with.

Once it has cooled you will be taught how to use a cake wire to
ensure that all your layers are even before icing it with a 'crumb'
coating.

You will learn how to pipe a stunning 'ruffle effect' around the
sides of the cake, using a professional cake turntable, before creating
your beautiful 'rose' centrepiece.

This class will equip you with all the knowledge and confidence that you need to tackle most large and layer cakes

You will be taken through the following procedures:

*Correct weighing and measuring
*How to adapt the recipe for a variety of flavours
*What to do if your mixture curdles
*The perfect technique for light, fluffy icing
*How to check the cakes are perfectly cooked
*Using a cake cutter to size your layers correctly
*How to fill your cake
*Creating a 'crumb coat' to contain the crumbs
*The RiGHT way to fill a piping bag
*How to pipe ruffles on the sides and top of your cake

Description

96 Central Street,

London,

Greater London,

England,

EC1V 8AJ.