WEDNESDAY11th Oct- FRIDAY 13th I WEDNESDAY 18th Oct- FRIDAY 20th I MONDAY 8TH - WEDNESDAY 10TH JANUARY 2018
During this three day three tiered wedding cake course, we will teach you how to bake, stack and decorate a professionally finished three tier wedding cake.
You will learn all the essential skills and detailed techniques needed to layer, fill and cover a sponge cake with chocolate ganache, before covering with sugarpaste to achieve perfect sharp edges. You will learn how to cover both sponge tiers and dummy tiers as well as how to stack your cake. You will also learn the techniques for making realistic sugar wired and filler flowers, and arranging them elegantly on the cake.
This in-depth course will not only teach you how to make a professional wedding cake, but with our expertise and guidance, you will gain the confidence needed to create designs and creations of your own. At the end of the class you will have your very own masterpiece to take home.
In our friendly and relaxed studio, you are encouraged to ask us any baking and decorating questions you can think of. Tuck-Box and the team are always happy to pass on tips of the trade and industry know-how.
Please note, you will learn how to make a 3 tier version in the style of the cake design pictured (your final cake will not be the same size as pictured and will have fewer flowers.).
What you will learn:
Professional tips (and print out to take home) on how to bake a delicious Vanilla sponge cake – the foundation for a perfect cake
How to level your cakes so that they have perfect flat surfaces
How to cut your cakes to prepare for filling
How to make a buttercream filling
How to fill your cake
How to ganache your cake for a smooth finish and sharp edges
How to work with sugar flower paste
How to work with essential tools – cutters, moulds, and veiners – using various techniques
How to make realistic sugar flowers
How to colour the sugar flowers with edible colour dusts
How to use an airbrush
How to wire your sugar flowers for fixing to the cake
How to cover the cake with sugarpaste icing
How to cover the board with sugarpaste icing
Finishing your sugar flowers
Dowling and stacking your cake
How to beautifully arrange and safely attach the sugar flowers to the cake
How to box and safely transport your cake
Timings: 10.30am – 5.00pm (with a break for lunch) each day
* Please note, throughout the course some days will vary, with some finishing earlier and some finishing later, but this will not affect the overall contents of the course.
Price: £585.00 incl. VAT