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Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)
Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)

Swiss Meringue Buttercream Basics + Petal Tip Sculpting LIVE Workshop with Sasha (Coming Back Soon!)

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Regular price $25.00 Sale

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Learn how to make and color Sasha's stable, silky smooth Swiss Meringue Buttercream and an easy 3-dimensional buttercream technique to turn cakes, cupcakes and cookies into works of art!

Book 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:

During the class Sasha will make Swiss Meringue Buttercream, showing consistency, coloring, and how to prep the piping bag.

 

She will then show piping techniques such as marbled ruffles, marbling smooth finish, and her famous flowers/petals piping technique that you can use to decorate tiered cakes, sheet cakes, cupcakes and cookies. 

What you'll need:

Food items:

  • 300 grams of egg white (carton works)
  • 250 grams super fine sugar 
  • Vanilla extract 
  • Salt 
  • Gel colors of your preference 
  • Sprinkles (optional)

Equipment:

  • Stand Mixer, Bowl
  • Whisker Attachment 
  • Rubber Spatula
  • Medium sized pot with 1 cup of water in it 
  • Sugar or laser thermometer
  • 4 small bowls
  • 4 spoons or small rubber spatulas 
  • 4 piping bags
  • 4 of 127D large petal piping tips or any other size of petal tips (if 127D is not possible to have by the beginning of the class)

Optional:

  • Fully assembled and iced/smoothed 6" or 8" in diameter cake 
  • Prebaked/cooled round cookie/s and cupcake/s
  • Prebaked/cooled sheet cake of any shape
    See you there!

    Sasha

     

    * 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.