One-on-One Online Class: Buttercream Piping Techniques by Thida Bevington
Take a virtual video class with me and learn about all the techniques behind baking and decorating recipes that are almost too pretty to eat.
Duration: Up to 60 minutes
Description: We will talk through any questions you have about how to make smooth traditional buttercream and how to layer, crumb coat and smoothly cover a layer cake with buttercream. I will show you the nozzles I use for different designs and give tips for producing neat pretty patterns.I will also walk you through how to pipe different designs using traditional buttercream.
How to Participate:
This class is hosted online.Once you book, you’ll receive an email with a link and details on how to join. I'll be taking this class live from my home in the English countryside! Anyone with the ingredients can participate from their own kitchen.
What you'll do:
I will show you how to make smooth traditional buttercream and how to layer, crumb coat and smoothly cover a layer cake with buttercream. I will show you the nozzles I use for different designs and give tips for producing neat pretty patterns.
We will then move on to piping pretty flowers and leaves. I will talk you through colouring buttercream and show you the nozzles I use for different flowers and how I prep them for decorating a cake.
We will try to pipe together a variety of flowers and leaves.
What you'll need:
Chilled and traditional buttercream(Mix 350g soft butter, 700g icing sugar, 1tsp vanilla extract, 3tbsp milk)
2 x 8” cakes
700g icing sugar
1tsp vanilla extract
Ruler/set square/cake scraper
Petal nozzles(I will be using a small petal tip to make roses and pansy type flowers. I can also show flowers with a large petal tip. I won’t be showing lots of different types of flowers because I am going to decorate a cake with the flowers I pipe and I will be going for a cohesive look)
Leaf nozzles(I will also be using a large leaf tip to make leaves)
Food dyes to colour the buttercream
Baking tray (which fits in your freezer)
Parchment paper cut into 2”x2” squares (about 20-30)
Small bowls and spoons
Room in your freezer for the baking tray!
Questions? If you have any specific questions about this class, or would like me to cover a specific topic, feel free to email me at firstname.lastname@example.org and I'll make sure we are able to cover it during the session!