Want to learn how to WOW with your cakes? Then get set for a fun packed class this July with the talented and award winning Jaqui Kelly From Totally Sugar London!
During this exciting one-day-workshop you will discover how to create not one but two different gravity defying techniques using real spongecake. You will also learn a range of new skills including how to prep a cake board and build a food safe internal structure.
You will learn how to work with spongecake to sculpt your pie design, using ganache and buttercream to create the perfect base for covering your cake with Renshaw Ready To Roll Icing. In addition to using a range of the Renshaw Modelling Pastes (Flower and Belgian Chocolate), to create smooth and textured finishes, to get that faux food look. Finally bringing your Cherry Pie to life using a wide range of Rainbow Dust Colours, you’ll take away with you the knowledge and confidence to create your very own gravity defying designs.
Please refer to the map for details of our exact location.
WHAT WE PROVIDE:
All equipment, materials*, a cake box and an apron!
Lunch, refreshments and afternoon tea.
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.
IS THIS COURSE SUITABLE FOR ME?
This course is suitable for intermediates.
ALL attendees must be 18 years old, or over.
Not for you? Browse our other courses HERE.
WHAT YOU'LL LEARN
- How to build an internal structure and sculpt with cake.
- Two different gravity defying techniques
- How to work with ganache and buttercream.
- How to work with the Renshaw Sugarpaste range.
- How to create and balance structures.
- How to bring your designs to life using the Rainbow Dust range.
Cherry Pie Anti-gravity Cake
5th Jul 2019 09:30 - 17:00
Real Good Food Development Centre
61 Stephenson Way
Wavertree Technology Park