In this workshop you will learn:
Fundamentals of swiss meringue buttercream including making a stable buttercream using Cake Cream, colouring and piping.
Stacking torted 2 x 5 inch cakes to achieve an extended tiered cake
Covering the extended tiers in buttercream achieving a smooth finish.
Adding textured details in buttercream
Making wafer paper fantasy flower decorations
Making Rice Paper decorations
Completing your cake design using elements you have created!
Also along the way you will have a fabulous time learning from Merlyn with all of her amazing tips and tricks!
At the conclusion of the workshop you can shop in our well stocked store with a 15% exclusive student discount.
Workshop is being held at 29/9 Hoyle Avenue, Castle Hill
Time: 10am - 1pm
Age: 17+
Bring yourself and a great attitude!
Special workshop conditions: A refund cannot be given for cancellations within7 days of your workshop commencing. All cancellations prior to this will result in a credit note being created in our system for you to do another workshop in the future or to purchase stock in our stores. If you are unable to make the workshop you can give your position to someone else to use.