What you will learn from this class:
- Cake recipe and ingredients knowledge
- Making of Swiss Meringue buttercream
- Frosting of Cake the correct way and create sharp edge
- How to do colour combination and how to make colours
- Multiple Piping techniques using different tips: star, rosette, skirts, dots, embroidery
- How to use chandelier candles
- Professional tips and important tricks for making a whole cake
- Storage details
Why should you join?
- Learn how to carve your cake into bear shape and apply similar techniques on other shapes (minimal wastage on cake too)
- Fondant knowledge 101: how to handle, how to colour, how to roll, how to shape, how to attach pieces together
- How to cover cake with fondant
- Create texture and various effects for your bear design
- How to make other elements for decoration: Bees, honey jar, honey dipper
- How to use Edible marker on your cake
- Tips on working with fondant, colouring tips and storage
- Final Assembling of fondant and other elements on cake
- Professional tips and tricks on how to create such cake
- Storage details
- BONUS: Cake recipe and ingredients knowledge will be shared