In this course we will cover: 
Trimming and levelling cakes for a stable and sharp finish
How to make American Buttercream
How to make Swiss Meringue Buttercream
How to colour your buttercream and product recommendations 
Filling and stacking a cake with buttercreams, jams, curds and sauces
Crumb coating your cakes
Covering your cakes with Swiss Meringue Buttercream and achieving a smooth finish with sharp edges
Creating your abstract design with a range of tools
Application of edible gold leaf
Flower selection, safety, care and preperation for use on cakes
Arranging flowers & foliage on your cakes to create impact 
 
You will take home:​ 
Your two beautifully decorated cakes (boxes will be provided)
A list of recommended essential equipment, ingredients and products
Written materials to guide you through specific skills at home
Recommended reading, recipes and further skills 
 
Please note you will not be baking the sponges during this one-day course, the sponges will be provided. This course is suitable for the keen home baker, as well as the more experienced baker looking to take their skills to the next level. Please get in touch if you have any concerns about your suitability for the course or any other questions.