Vintage cake course: Oval cake decorating
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About this class
In this course, you will learn how to make Swiss Meringue - a melt-in-the-mouth cream that is equally suitable for spreading, spraying and filling. Each participant receives a finished round cake sheet (diameter 20 cm), which is first professionally shaped into an elegant oval shape and then smoothed in.
Before we design our own cake, we practice using various piping nozzles. You'll learn how pressure, posture, and rhythm influence the pattern. Each technique is tried out in peace until the movement is secure. For this purpose, every participant has an extremely spacious workplace available. Finally, small bows are tied, which give the cakes the finishing touch.
At the end of the course, you will not only take home your finished decorated cake, but above all solid craftsmanship that you can use again at any time.
Details to remember
What to bring to the class
- Your own basic knowledge of baking and cake handling
What is included in the class?
- Prefabricated cake tray (20 cm diameter)
- All materials and tools
- Ingredients for the cream
- Guidance from experienced course instructors
Teamevents and groups
What you’ll do in the class
- Make cream
- Smooth out
- Practice spraying techniques
- cake decorating
- Tie bows
Who is the class suitable for?
This course does not involve baking. Ideally, you should therefore already have experience baking and using cakes.
LadyBISCUIT - Skulpturtorten
Lady Biscuit
