Madeleines Cake Classes: Introduction to Cake Decorating Class

Baking and Layering 101

Come and learn from our experienced pastry chefs, the fundamental skills of baking a perfect sponge with great results every time. In this class you will learn to bake our moist vanilla sponge, which can be adapted into other flavours, red velvet cupcakes with Swiss Meringue buttercream as well as the classic English buttercream. We will show you some great secrets for different cake baking methods, as well as simple decorative touches to give you a showstopper finish.


During the class you’ll learn how to:

• Baking a perfect cake sponge that can be used for single tiered cakes as well as stacked wedding cake
• Trimming, layering cakes, crumb coating and masking the cake with buttercream to achieve a smooth straight edge finish
• Making classic English buttercream and Swiss meringue buttercream
• Basic piping techniques
• Troubleshooting for baking at home
•At the end of the class, you will take home your creation of a professionally finished cake as well as all the recipes used in the class


What do you need to bring?

No previous experience is needed for this class. All you need to do is bring yourself, enthusiasm and your love of cake, as all ingredients, equipment and tools will be supplied on the day. We will give you a bag to carry your creations home.

Naturally there will be cake — and lots of it — to have throughout the day. There will also be a 30-minute break for lunch. We’re situated in East Sheen where you’ll find numerous cafés and places to eat.


Discounts

All students are offered a 10% discount on any purchases made from our Cake Boutique during the day of class, and 10% off future classes booked on the day.


Private Tuition

If you would prefer to have private tuition please get in touch, as we may be able to arrange a private tutor.

CAKE CLASS DETAILS

Price

£225 pp (Incl VAT)

Duration

6 hours

Maximum number of students

6

 

 

 

 

AVAILABLE DATES


25 Feb 2018, 25 Mar 2018

Time: 10 AM - 4:30 PM

Baking and Layering 101