Perfect buttercream cakes require four things: the right tools, the right technique, the right recipe, and practice, practice, practice. We cover the first three so you can create perfect buttercream cakes (and practice on your own). Students learn to make their own Swiss meringue buttercream and to torte, fill, and ice their cakes for a flawless finish. Rustic icing techniques and “naked” cakes will be demonstrated. Basic piping as well as stacking and transporting are covered.