Buttercream Piping Techniques LIVE Class with Thida Bevington
Learn how to layer, crumb coat, and topcoat a layer cake and how to decorate it in beautiful ruffles and piping with a variety of nozzles to produce a gorgeous showstopper of a cake!
Duration: 90 minutes
Date & Time: (see below the different time zones for this class)
- Thursday, April 1st, at 12pm EST (New York time)
- Thursday, April 1st, at 5pm GMT/UK Time (London time)
See you there!
* 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 30 days.
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:
In this live interactive class. you'll learn how to layer, crumb coat and top coat a layer cake. Then I’ll show you how to decorate it in beautiful ruffles and piping with a variety of nozzles to produce a gorgeous showstopper of a cake.
What you'll need:
Food Items Checklist:
2x cake layers, any favourite flavour, ideally chilled.
Traditional buttercream, at room temp, made from 450g soft unsalted, 900g icing sugar, 2tsp vanilla extract, 3tbsp milk all mixed together until thick and well mixed.
Cake board or flat plate
Ruler or cake scraper
Food colouring gels
Nozzles, any type but ideally star nozzles
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