Rising Star finalist of ‘The Baking Industry Awards’ and specialist in bespoke celebration cakes, Stacey Anderson is back at the Academy this April on her super fun sharp edges class.
A great choice for the beginner decorator, you will first learn how to make your very own buttercream using a Kitchen Aid Artisan Mixer! Then go onto split, fill, stack and mask your sponge cakes, creating a neat sharp edge, providing the perfect base for covering your cake. Learn how successfully cover the cake and board using Renshaw’s ‘Colour Of The Year’ Cassis Ready To Roll Icing, in addition to using Patchwork Cutters to create detailed quilted side design.
Following this you will then be guided through the process of using Katy Sue Moulds to create pretty butterfly and floral designs to adorn your cake with, using Rainbow Dust Lustres to add dimension. Finally you will finish this versatile design with a fancy bow topper made using the New Renshaw Cool Grey Ready To Roll Icing!
WHAT WE PROVIDE:
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.
IS THIS COURSE SUITABLE FOR ME?
This course is suitable for beginners.
ALL attendees must be 18 years old, or over.
Not for you? Browse our other courses HERE.
WHAT YOU'LL LEARN
- How to make buttercream using a Kitchen Aid Artisan Mixer.
- How to split, fill, stack and mask sponge cakes using buttercream to create sharp edges.
- How to successfully cover a spongecake and board using Renshaw Ready To Roll Icing.
- How to use Patchwork Cutters to create a quilted side design.
- How to use Katy Sue moulds to create butterflies and flowers.
- How to create a bow cake topper.