I was fortunate enough to attend the bread making course this year as part of a special birthday surprise. The class was small, which created a very warm and relaxed environment. It did not feel like a teaching seminar where you become just another face in the crowd, and everyone was given a chance to get stuck in and ask questions or request help; (this was especially appreciated during my disastrous baguette crisis). There was a lot of focus on ‘teaching’ as opposed to a 'monkey see, monkey do' approach. Simple explanation was given during each step in an easily understandable way, and I feel comfortable that I could transfer the skills I learned, in my own kitchen. Overall I could not fault this experience in any way – it far surpassed my expectations. Mentioning to my girlfriend that I loved the idea of learning to bake bread turned out to be a very smart move indeed!
Swiss Meringue Buttercream Techniques
Swiss meringue buttercream (SMBC) is an amazing medium but can be tricky to make and daunting to work with, so this class is designed to get students up to speed, preparing their cakes and developing their own signature floral piping style.
During this full day class you will level a vanilla sponge cake (provided for you), then fill, crumb coat and finish before learning to pipe a range of floral designs. Icing a cake and hand piping florals certainly takes practice but you will leave with the knowledge to develop your skills further at home.
Your tutor will demonstrate all the steps on how to make silky SBMC properly; due to the volume of buttercream needed on the day, some batches will be prepared in advance for you to use too. You’ll then help your tutor colour the buttercream with a soft palette of complimentary shades. Next you’ll see demonstrations on how to pipe a range of florals before you get creative working towards your finished cake design.
Please note that to enable all the students to achieve a professional look in the time available, colours will be pre-decided by the tutor. It is ideal if students have some basic previous experience of using piping bags and nozzles.
Students will take home their delicious finished cake, a deep 6 inch SMBC filled, iced and decorated with hand-piped floral designs – perfect to share with friends and family, or to give as a gift!
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please click here to access a downloadable PDF of this document.
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund.
Due to the nature of our courses and the ingredients we regularly use, allergens are present in our baking studio – visit our Downloads page for advice about main allergens course by course.
Course Details
What's Covered:
Preparing, filling, crumb coating & finishing a pre-baked sponge cake (no baking during this class) / floral piping / Swiss meringue buttercream demonstration
Price:
£165 per person. Pay in full today or contact us at enquiries@delightfultea.co.uk to pay £82.50 now and the balance 14 days before attendance!
Who does this class suit:
Confident beginners+, though some basic experience of using a piping bag is useful. This is a hands-on class less suited to under 14s, however should you wish to bring a younger guest, please contact us to discuss. Under 16s must be accompanied by an adult attending the course
Length:
10am - 5pm approximately, including a few short breaks. Please note that finish times depend on the speed of the group overall, so occasionally may finish a little earlier or later than advertised
Tutor:
Sarah
What’s Included:
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments. Students take home everything they have made on the day. Lunch is not included - we highly recommend students bring a packed lunch
Maximum Class Size:
6 students