In this cake decorating class we made vanilla genoise cake, chocolate Swiss buttercream, Carmel chocolate ganache, and crystallized flowers. We discussed filling pastry bags, tips and techniques for piping as well as leveling and filling cakes, crumb coats, stacking tiered cakes, and finish coating cakes.
That was a long list, and I am sure I forgot to mention making piped roses!
This class was 2.5-3 hours long and given at Sur la Table as my first class I have taught there! It was great, and my students did so well!!
Time for the photos!!