PRICE
$200
CLASS SIZE (MAX)
6
NUMBER OF HOURS
4
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.
Even if you are a newbie who has never held a pastry bag or are someone who wants to become a more consistent cake decorator, your final cake project will amaze you! Chef Susan’s tips and tricks for icing and decorating a professional-looking party cake will become your own in this semi-private class.
Once registered, the necessary supplies for the class will be emailed to you.
Class Highlights:
- Three essentials of cake decorating
- How to use a turntable
- How to temper your Italian Meringue Buttercream (IMBC) to attain the correct temperature for icing and decorating.
- How to fill and smoothly ice your party cake.
- How to create a level cake.
- How to create sharp top edges on your cake.
- Suggestions for creating pleasing color combinations.
- How to use various spatulas and other equipment to attain professional finish.
- How to correctly transfer your cake to a presentation board.
- How to use a pastry bag and metal pastry tips.
- How to correctly serve your cake.
- How to package and store your cake.
- How to keep your work area as neat as possible.
