This skills-based class is designed for students of all levels who want to create perfect cakes. In this one-day class, students learn the tools, tips, and techniques used by industry experts to give their cakes a flawless finish. Students will learn how to ice a cake with straight sides and sharp edges using Swiss meringue buttercream. From there, students will practice covering both real and faux cakes with fondant and will stack their cakes for a tiered effect. Light refreshments provided. Tons of tips, tools, trade secrets, and techniques are included. Limited to six students. Includes all materials.
Instructor: Callan Pollitt
Date: Sunday, March 20, 2016 from 10am to 3pm. Light lunch included.