Retro buttercream piping cake decorating class with Thida Bevington (Coming Back Soon)
Learn how to layer, crumb coat, and topcoat a layer cake and how to decorate it in beautiful retro ruffles and piping with a variety of nozzles to produce a gorgeous showstopper of a cake!
Duration: 90 minutes
Group Size: Up to 25 people
Date & Time: (see below the different time zones for this class)
- Wednesday, October 7th, at 6am EST (New York time)
- Wednesday, October 7th, at 11am 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 10 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 retro 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, ideally large petal nozzle, small closed star nozzle, large leaf nozzle (but I can show you designs with any nozzles)