Buttercream ‘wave’ cake with SMB
Upcoming Start Dates
We will bake you a delicious, moist Madeira cake. You will split and fill your cakes with jam and buttercream and crumb coat. Whilst your cake is firming learn about Swiss meringue buttercream - the advantages, disadvantages, how to make, use and store. Moving on you will then coat your cake in SMB and learn how to texture using the 'wave' technique. Complete the decoration with edible pearls.
- How to split your cakes
- How to fill a piping bag (without getting in a mess!)
- How to fill and crumb coat
- Tutorial - Swiss meringue buttercream - the advantages, disadvantages, how to make, use and store.
- How to flat ice the top
- How to coat your cake in SMB
- How to texture using the 'wave' technique
- How to embellish your design with edible pearls
- Storage & transportation
Annabelle
Annabelle
Director
Annabelle established Confection Perfection (now re-branded as Annabelle Jane Cake School) in 1996 from her kitchen table; bought her first retail premises in 2000 and is now settled in a delightful setting in Bearsted, just outside Maidstone. Annabelle has extensive cake decorating experience and is highly creative and artistic. Annabelle is an accredited tutor for the PME Diplomas in Sugar craft and also designs and delivers a wide range of other highly successful cake baking and decorating classes. Annabelle has a huge vision for our Cake School and ensures that the strong reputation we have earned continues to grow lead by her consistently high standards.
Everything is provided for you - the cake, the jam, the Swiss meringue buttercream a board and box to take your cake home. All the equipment is provided for you and you also receive a set of course notes. We provide tea, coffee, drinking water and cake.
You may like to bring an apron (please don't buy one as we do have spares)