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30th May 2019 09:30 - 16:00


We are super excited to be welcoming the fabulous, Reva Alexander Hawk all the way from the USA, back to the Academy this May on our fun packed buttercream class!

Buttercream cakes are hugely popular, why not stay on top of this trend by learning modern buttercream floral techniques. Throughout the day you will discover how to create your very own simple buttercream using a Kitchen Aid Artisan mixer, and how to stack, fill and cover a spongecake properly to create an even smooth base for your design. You will also learn how to use a Swiss Meringue for different cake decoration applications, using a range of Rainbow Dust ProGel Colours, to bring your design to life!

Reva will then guide you through the process of using transfers to create a beautiful floral pattern on the side of your cake, as well as how to pipe edging scrolls around the top and base of your sponge.

Finally you will finish your creation learning how to pipe a range of buttercream flowers including both opened and closed roses as well as peony’s.



All equipment, materials*, a cake box and an apron to wear!
Buffet styled lunch, refreshments and afternoon tea are included.
Helpful academy staff, should you require assistance.
*All our cakes are made with a standard sponge recipe which contains wheat flour, eggs, sugar, butter and may contain nuts. Our Rice Krispie bases may contain barley, pork gelatine and sugar. Our Marzipan products contain nuts.


This course is suitable for beginners.
ALL attendees must be 18 years old, or over.

Not for you? Browse our other courses HERE.


  • How to make buttercream using a Kitchen Aid Artisan mixer.
  • How to stack, fill and cover a spongecake with buttercream.
  • How to create a floral side design using transfers.
  • How to pipe edging scrolls.
  • How to pipe a range of flowers including peony's and roses.


Renshaw Academy
Real Good Food Development Centre
61 Stephenson Way
Wavertree Technology Park
L13 1HN

Tel: 0151 541 3790

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