Get 10% off your first order with code SALE10
FREE Shipping on orders over $40 within US

Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)
Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)

Cake Basics 101 LIVE Online Class with Alex Reel from Eat Me Sweets (Coming Back Soon!)

Regular price $25.00 Sale

Learn how to achieve a smooth cake and sharp edges, with a quick and sprinkle cake design.

Book now and join this class from your computer, phone, or tablet.

Duration: 90 minutes

Group Size: Up to 25 people

Language: English

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. Anyone with the ingredients can participate from their own kitchen.

What you'll do:

You will learn how to decorate a simple and easy cake design from start to finish. We’ll be going over how I crumb coat my cakes, achieve smooth sides, and learn how to pipe a simple, cascading floral design.

What you'll need:

Food Items Checklist:

  • 4 - six-inch baked and cooled cake layers;
  • 5-6 cups of buttercream (one batch recipe)(I use Swiss meringue);
  • Gel food coloring (preferably pink, yellow and sky blue);
  • Sprinkles (optional)

Equipment: 

  • Turntable; 
  • Serrated knife; 
  • 8 or 10 inch Cake board;
  • Offset spatula;
  • Smooth cake scraper; 
  • 4 Spoons or mini spatulas for mixing color;
  • 4 Small bowls (big enough for 8 oz of frosting); 
  • 5 piping bags 
  • 4 different size piping tips from large to small (I’ll be using 1M, Ateco 846, Ateco 864, and Wilton 32)
  • Scissors (for cutting the piping bags)

Additional things needed:

  • Space on the freezer to chill the cake for 15 minutes or in the fridge for 15-30 minutes.

See you there!

Alex



* This class may be recorded. By joining this class, you agree to be recorded if your audio or video is turned on. The recording may be shared with the class participants ONLY and will be available for viewing for the next 10 days.