Sharp edges and lace are now popular trends for weddings, birthdays and celebration cakes. This course is an advanced master class (NOT suitable for beginners).
This advanced course will teach you the fundamentals of using chocolate ganache to cover a high 7 inch round chocolate biscuit cake. This will provide the perfect foundation, which has a flat top , straight sides and edges ready for icing the cake. Sugarpaste will then be used to achieve a smooth professional finish with sharp edges. You will learn how to make your own edible lace paste and decorate your cake with lace. You will learn how to make flower paste, foliage, wire petals and the large rose together and master the skill of royal icing and piping shells.
This course is ideal for anybody who wishes to learn how to create professional celebration sharp edged cakes, or who would like to improve their icing skills to achieve the more modern style of cake. This course is suitable for anybody who has iced a cake before with sugar paste.
NOT SUITABLE FOR A COMPLETE BEGINNER.
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