BUTTERCREAM 201
(BC201)
PRICE
$300
CLASS SIZE (MAX)
6
NUMBER OF HOURS
6
OTHER REQUIREMENTS
Review “Best Classroom Practices” in the enrollment email or FAQ section of the website
DESCRIPTION
PLEASE NOTE: PREREQUISITES ARE TAKEN IN ORDER LISTED ON CLASS DESCRIPTION PAGES.
Using the popular “Coquette Style” as inspiration, students will learn how to construct the popular DOUBLE BARREL (TWO CAKES IN ONE) cake design using Italian Meringue Buttercream (IMBC) as filling and icing. When finished this cake will be about 7 inches high and yields a very dramatic presentation!
STUDENTS WILL LEARN:
- How to construct an extra-high double barrel cake using IMBC as filling and icing.
- How to attain a level cake
- How to torte a cake layer.
- How to mark a cut cake layer to maintain a level cake.
- How to fill a cake to attain a level surface.
- How to fill a cake with consistent quantities of icing.
- How to attain a smooth surface on an extra high cake.
- How to attain evenly spaced design work.
- Three essentials of cake decoration
- Hints for color mixing
- How to use ribbon on a cake iced in buttercream
- When and how to use dowels for cake design stability.
- What equipment to use for successful doweling.
- How to serve this style of cake.
